- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm corrected to 50 ppm
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Deli salad 47° F, boiled eggs 48° F, blue cheese 44° F, with ambient temp of 44° F corrective action taken repair man called
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Deli salad 47° F, boiled eggs 48° F, blue cheese 44° F, in RIC across from grill ambient temp 44° F, repairman on site
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed chef change gloves with no handwash **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef plating wrap with only one glove on touching wrap with bare hand **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Pepsi cooler with TCS food ambient temp 46° F corrective action taken
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes on ice by cookline 52° F corrective action taken more ice added.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream and cole slaw prepared onsite 50° F in Pepsi cooler with ambient temp of 46° F corrective action taken TCS items moved to working RIC
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Required consumer advisory for raw/undercooked animal food not provided on lobby bar menu. Burgers cooked to order. Corrected On Site. Sign posted.
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10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed dishmachine at 0ppm chlorine. sanitizer bucket 100% empty
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5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed sanitizer at 0ppm.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed small flying insects in bar area. Around hand sink.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. both handsinks behind bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. far handsink behind bar
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 4/20/2009 | Routine - Food | Inspection Completed - No Further Action |
No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
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