- No Violations Were Observed
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07/02/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cole slaw 60° F, cut tomatoes 61° F, plantains 60° F in RIC for less then an hour corrective action taken all TCS food put on ice, cut lettuce 60° F and cooked shrimp 60° F in ric for over 4 hours voluntarily discarded**Warning** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed batter 80° F by cookline at room temp **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Observed black beans 46° F cooling in large pot deeper then 4 inches, cooked the night before voluntarily discarded **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cook Yucca 120° F corrective action taken food turned up **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw fish over soup in WIC **Corrected On-Site** **Warning**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Observed drain cleaner stored over clean food **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed black beans 46° F cooling in large pot deeper then 4 inches, cooked the night before see stop sale **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed fish stock on prep table 90° F cooling at room temp corrective action taken stock put in ice bath **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed RIC across from grill ambient temp 60° F **Warning**
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07/01/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On sides of fryer.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of potatoes on floor in WIC
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw fish thawing at room temp on prep table
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm chlorine **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over soup and coleslaw in WIC **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Over three comp sink.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed gas burner By cookline
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC across from cook line cut tomatoes 49° F, raw shrimp 49° F, raw fish 49° F corrective action taken food iced down.
- Intermediate - Slicer blade guard soiled with old food debris.
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, Black beans, sauce **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reach in cooler with across from fryers with ambient air temperature at 50 degrees f. This violation must be corrected by : 09-15-2012 .
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on reach in cooler prep table.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwaves soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed rice at 51 degrees f, raw fish at 49 degrees f and raw beef at 50 degrees f in reachin cooler with ambient air temperature at 50 degrees f. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw bedf stored above vegetables in reachin cooler.
- Critical - Working containers of food removed from original container not identified by common name. observed containers with contents not labeled
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9/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 07-01-2012 . ordered SafeStaff on 06-12-2012, establishment still waiting on books.
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7/5/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. This violation must be corrected by : 07-01-2012 .
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 07-01-2012 .
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5/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler across from fryer with ambient air temperature at 50 degrees f. This violation must be corrected by : 05-02-2012 .
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 07-01-2012 .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle ready to eat wrap barehanded This violation must be corrected by : 05-02-2012 .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle wrap barehanded then touch face then dirrctly build taco barehanded without washing hands.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 07-01-2012 .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed rice at 47 degrees f, raw shrimp at 48 degrees f and pork at 47 degrees f in reachin cooler across from fryer. ambient air temperature at 50 degrees f.
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5/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. should be corporation
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. still in 60 day period
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7/27/2011 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment. still in 60 day period
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed incorrect information on Hotel and Restaurant license. should be corporation
- Critical - Outer openings not protected with self-closing doors. rear
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7/9/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. m sink
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 60 days to obtain
- Critical - Observed an employee dumping mop water in the three-compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed incorrect information on Hotel and Restaurant license. not single proprietor should be corp
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
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