Standard Fare Prep, 2300 El Jobean Road Bldg A, Port Charlotte, FL - Restaurant inspection findings and violations

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Business Info

Name: STANDARD FARE PREP
Type: Permanent Food Service
Address: 2300 El Jobean Road Bldg A, Port Charlotte, FL 33948
License #: 1801786
Total inspections: 14
Last inspection: 08/20/2014
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Inspection findings

Inspection Date

Type

Disposition
  • High Priority - First aid supplies improperly stored. **Corrected On-Site**
 08/20/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 2/28/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons
 8/23/2013Routine - FoodInspection Completed - No Further Action
  • Intermediate - Spray bottle containing toxic substance not labeled. 3 sink area
 2/25/2013Routine - FoodInspection Completed - No Further Action
  • Observed gaskets with residue build-up.
 8/1/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler holding at 47 degrees F.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef holding at 47 degrees F. in walk in cooler. Corrected On Site. all potentially hazardous foods placed into proper refrigeration.
 3/9/2012Routine - FoodInspection Completed - No Further Action
  • Observed build-up of grease and debris on nonfood-contact surface. cooking equipment
 8/19/2011Routine - FoodInspection Completed - No Further Action
  • Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
 3/25/2011Routine - FoodInspection Completed - No Further Action
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. need quaternary
  • Observed single-service items stored on floor.
  • Critical - Stem type thermometer not within the intended measuring range of use. need 0-220 F.
 2/28/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 dr unit quiznos
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. No handwashing sign provided at a handsink used by food employees.
 2/24/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
 11/20/2009Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. No conspicuously located thermometer in holding unit. victory 2
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Ceiling tile missing.over soda area
 9/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/29/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/18/2009Food-Licensing InspectionInspection Completed - No Further Action

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