- Basic - Cardboard used to line food-contact shelves in standing reach in freezer in back dry storage area. **Repeat Violation** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 56°F. Lettuce 56°F. Sour cream 59°F. Tomatoes 79°F on top prep area of reach in cooler. Corrective action taken. Ice placed under metal tins in top portion of reach in cooler. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and beef over ready to eat rolls in standing reach in freezer in back dry storage area. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Taco meat and rice in walk in cooler. **Warning**
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09/15/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves in freezer in dry storage area.
- Basic - Ice scoop handle in contact with ice in bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 53°F, cheese 53°F, and sour cream 53°F in top portion of reach in cooler. Corrective action taken, lowered thermostat.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in ice between uses. Observed metal container with no handle stored in ice in ice machine. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed chicken and pork frozen in grocery bags.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw hamburger thawing in dry storage. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Observed raw chicken stored over ready to eat hot dogs.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher stored in hand wash sink next to outside bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to outside bar. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline.
- Basic - Condensation or other drainage not disposed of according to law. Water leaking from reach in cooler at cookline onto ground.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Interior roof of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Raw fish (Swai).
- Basic - Wall soiled with accumulated grease. Wall behind cooking equipment at cookline.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 46°F, chopped tomatoes 47°F, and sour cream 50°F in reach in cooler across from cookline. Reach in cooler turned down and all foods iced down. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of raw beef stored over container of hotdogs in walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheeses and hotdogs in walk in cooler.
- Intermediate - Employee used handwash sink as a dump sink. Inside bar.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to ice machine at outside bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Retried beans and precooked rice in walk in cooler.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink next to ice machine at outside bar.
- Critical - Hot water not provided/shut off at employee hand wash sink--handwash sink at inside bar.
- Critical - Hot water not provided/shut off at employee hand wash sink. Repeat Violation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees--handwash sink next to ice machine at outside bar.
- Critical - Observed buildup of blacklike substance inside soda dispensing nozzles.
- Critical - Observed raw animal food stored over ready-to-eat food--container of raw shell eggs stored over ready to eat cheese. Corrected On Site.
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10/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink--handwash sink in dishwash area.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed unlabeled spray bottles in dishwash area and bar.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink in dishwash area.
- Critical - Hot water not provided/shut off at employee hand wash sink in dishwash area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--observed open beverage on cuttingboard in kitchen.
- Critical - Observed buildup of slimelike substance in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee not washing hands before putting on gloves.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food thawed at room temperature--observed package of imitation crab thawing in container atroom temperature. Corrected On Site.
- Observed utensils stored in crevices between equipment-knives stored between reach in cooler and steamtable at cookline.
- Wet wiping cloths at cookline/food prep areas not stored in sanitizing solution between uses.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--refried beans made the day before 09.28.11 67F and 65F in deep pans in walk in cooler. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times--handwash sink in dishwash area blocked by cart.
- Critical - Observed food being cooled by nonapproved method--refried beans made the day before 09.28.11 67F and 65F in deep pans covered in walk in cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice--in ice bin at bar and beverage/wait station.
- Observed nonfood-grade containers used for food storage--metal ten cans used to store food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--precooked rice, beans, and ground beef in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--refried beans made the day before 09.28.11 67F and 65F in walk in cooler.
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at outside mop sink.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hot water not provided/shut off at outside mop sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed employee at cookline touching tortillas with barehands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks--container of lemons stored in ice bin.
- Observed ice scoop with handle in contact with ice--beverage station.
- Critical - Observed no proof provided upon request of required employee food safety training. This violation must be corrected by : 04.15.11.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food--box of raw shell eggs stored over box of green peppers in walk in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed--wet wiping cloth solution.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/15/2011 | Routine - Food | Warning Issued |
- Observed cutting boards grooved/pitted and no longer cleanable
- Critical. Observed buildup of foodlike debris on reach-in cooler gaskets - cookline
- Critical. Observed encrusted material on can opener
- Critical. Hand wash sink lacking proper hand drying provisions - hand wash sink nearest fryers.
- Floors not maintained smoothe and durable - walk in cooler.
- Observed wall soiled with accumulated black debris in walk in cooler behind condensor.
- Critical. Observed toxic item improperly stored - spray bottle of cleaning chemical stored around hand wash sink.
- Critical. Manager lacking proof of Food Manager Certifications. Corrected on Site.
- Critical. No Certified Food Manager for establishment. Corrected On Site
- 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.
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10/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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