- Basic - Equipment in poor repair. Reachin cooler leaking water inside unit. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly by 3 compartment sink.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in reachin cooler at 49°F after being in cooler over night, soup voluntarily discarded. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Leaking pipe at plumbing fixture under handsink by 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and sauce etc in standing reachin cooler at end of cookline at 45-46°F. Also cheese sitting out at room temperature 70-76°F. Operator plans to implement time as public health control. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef and raw chicken over tamales and fried food in reachin cooler across from cookline. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine sanitizer in bucket. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink by kitchen entrance **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. Standing reachin cooler at Ed of cookline at 51°F ambient temperature **Warning**
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6/19/2014 | Routine - Food | Warning Issued |
- 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** Safestaff training on site and training in progress, but is incomplete.
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5/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Leaking roof by back door. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tamales and soup at 46°F in standing reachin cooler, ambient temperature 47°F, all TCS foods moved to other units. Corrective action taken. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine sanitizer **Corrected On-Site** **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 - 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. Standing reachin cooler ambient temperature 47°F, cooer emptied of all TCS foods . **Warning**
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3/6/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Reachin cooler across from cookline at 55°F ambient temperature. Do not use this unit until it can maintain food at 41°F or below. No food in unit during inspection. All other cooling units functioning properly.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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12/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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