- 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.
- 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.
|
11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of encrusted grease on outside of stove.
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cookline.
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw frozen shrimp thawing in standing water. **Corrected On-Site**
- Basic - Soil residue build-up on outside of microwave and reach in cooler at cookline.
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
|
08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior roof of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name. Flour bins.
- 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 barehand contact with ready to eat sushi. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observd container if raw beef stored behind mixed vegetable. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen used to store plastic bottles. **Corrected On-Site**
|
3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment underneath dishmachine, three compartment sink, and cookline.
- Basic - Clean equipment stored on floor. Observed dish racks stored on floor.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wall at end of cookline soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women's restroom. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area.
|
11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed six employees engaged in food preparation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (bread crumbs).
|
11/6/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
8/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed 0 ppm chlorine solution in wiping cloth solution. Corrected on site. New solution 50 ppm.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed soup in reach in cooler at 45 degrees F. It was prepared and put immediately in the reach in cooler last night, in a deep and covered container. Voluntarily discarded. Corrected On Site.
- Critical - No Certified Food Manager for establishment. Observed 4 employees working without manager on duty
- Critical - Observed cloth used as a food-contact surface. Oserved cloths to cover ready to eat vegetables in the reach in cooler and sushi bar. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employees wearing gloves and touching raw chicken without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. After preparing the soup, it was placed in a deep covered container, without stirring. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Observed grocery bags used to store raw meat. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken at 47, beef at 45 degrees F. Corrective action taken. Foods placed in walk in cooler. Corn starch at room temperature of 80 degrees F in cookline. Corrected on site, voluntarily discarded and time as public health control explained.
- Critical - Observed raw animal food stored over cooked food. Raw chicken stored in the reach in cooler above ready to eat cooked chicken wit vegetables. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef together with raw chicken and raw fish. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses both in kitchen and sushi bar on the cutting boards. Corrected On Site.
|
5/30/2012 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - On cutting board on sushi bar.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area - sushi line.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands - observed employee handling raw beef with glove then go onto touching vegetables to wok. Corrected On Site.
- Observed personal care item stored with food - bookbag stored on top of onions in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - garlic in oil found at 51 F on cookline. Corrected On Site. Put under time as public health control.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit - sushi in cookline. Corrected On Site.
|
11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors - restrooms.
- Critical - Hand wash sink lacking proper hand drying provisions - next to 3 comp. sink. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink - in 3 comp. sink. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water - raw shrimp in standing water in dishmachine area. Corrected On Site.
|
8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathrooms not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions - on handsink next to 3 comp. sink.
- Observed build-up of grease on nonfood-contact surface - hood on cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employee must wash hands after handling wipe with sanitizing chemical and before putting on glove. Corrected On Site.
- Critical - Observed encrusted, soiled material on hand vegetable slicer on 3 comp. sink.
- Observed nonfood-contact equipment in poor repair - beverage machine hose in disrepair leak contained by plastic bag.
- Critical - Observed unlabeled ketchup bottle on 3 comp. sink area with Bleach for sanitizing bucket. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit - sushi rice on sushi line.
- Wet wiping cloth not stored in sanitizing solution between uses - on cookline, sushi bar and server's station. Corrected On Site.
|
5/6/2011 | Routine - Food | Inspection 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.all prepard product in reach in storage units
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw beef raw pork and raw chicken stored in the same container
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.changing gloves without washing hands Repeat Violation.
- Observed attached equipment soiled with accumulated grease.hood filters
|
11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food - raw eggs stored above lettuce Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands - observed employee handle raw eggs then sprouts without switching gloves and washing hands. Corrected On Site.
|
9/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - sushi rice kept at 120 F. Gave time as temp. control information. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food - soy sauce Corrected On Site.
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical. Observed buildup of slime like substance on flat area where soda dispensing nozzles are screwed into.
- Critical. Handwash sink not accessible for employee use at all times - blocked with yellow bucket. Corrected On Site. Repeat Violation.
- Missing drain plug at dumpster.
|
5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees - cookline handsink was taken out. On 3/12/10 Callback observed one handwash sink by dishmachine area, Handwash sink on cookline was removed and still missing.
- Critical. Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment.
- 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. Pro
|
3/12/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food thawed at room temperature in standing water - shrimp on prep. table Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - measuring and transportation of green beans from reach-in cooler to cooktop. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - sushi bar. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - dishwasher. Corrected On Site.
- Critical. Observed employee improperly washing hands - with gloves on. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing - storing white bucket in HWS by dishmachine.
- Critical. Observed less than 1 handwash sink or number required by law for employees - cookline handsink was taken out.
- Observed attached equipment soiled with accumulated grease - kitchen hood.
- Critical. Observed toxic item stored in food preparation area - by rice cooker. Corrected On Site.
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Food Service Manager not certified after 30 days of employment.
- 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. Pro
|
1/5/2010 | Routine - Food | Warning Issued |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed gaskets/seals on cold holding unit in poor repair--1st reach-in cooler at kitchen front entrance.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses--sushi bar.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner--tongs stored on oven handles. Corrected On Site.
|
7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mr Mee's, 5100 Cleveland Ave #310, Ft Myers, FL »