- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop contacting bottle of alcohol. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle cleaner stored facing clean plates. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishmachine . **Corrected On-Site**
|
10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface between fryers.
- Basic - Floor area(s) covered with standing water by mop sink and in kitchen.
- Basic - Grease accumulated on kitchen floor under cooking equipment and other items not easily moved such as shelves and coolers.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0 ppm chlorine sanitizer
- High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored facing food contact surface on dry goods rack in waiting area **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse temperature is under 160°F.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
07/21/2014 | Routine - Food | Admin. Complaint Callback Complied |
- 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** on callback 5/17/14 observed no proof of employee training.
|
5/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 45°F in chest cooler in bar, voluntarily discarded. also butter at 50°F, butter relocated. Corrective action taken **Warning**
- High Priority - Toxic substance/chemical stored by or with food/ drinks **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**
|
2/12/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of cookline equipment floor ad walls around cookline.
- Basic - Equipment in poor repair. Reachin cooler across from cookline handsink ambient temperature at 45°F, do not store ant TCS food in unit until it is repaired and can maintain food at 41°F or below in all areas of unit, or have all TCS foods on ice.
- Basic - Spray bottle containing a food ( water) product not labeled. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. Onions, cheese, homemade dressing at 45-46°F in reachin cooler across from cookline. Food placed on ice all food below 41°F at end of inspection. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over fish in walkin cooler. **Corrected On-Site**
|
8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in sanitizer bucket.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in bar dishmachine . Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees in mens restroom .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touched cut tomatoes with bare hands . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves without washing hands first .
- Critical - Observed handwash sink used for purposes other than handwashing. Hands sink used to hold equipment . Corrected On Site.
|
9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0ppm in dishmachine. Use 3compartment sink until dishmachine repaired .
- Critical - Hand wash sink in bar lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory in bar.
- Observed ice scoop with handle in contact with ice in bar. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Fish in 2comparment sink thawing at room temperature . Corrective action taken fish moved to cooler.
|
6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Food stored [box of oranges] on floor in walkincooler . Corrected On Site.
- Critical - No soap provided at handwash sink at end of cookline. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese and delimeat in small reachincooler by cookline for less than an hour at 46-48F. Corrected On Site. Foods moved to another unit that is fully sealed.
|
3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachincooler by pizza oven ambient temperature 45F, cooler emptied of potentially hazardous foods, cooler must remain empty of all potentially hazardous foods until unit repaired .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0ppm in bar. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Black cups used for scoop in cinnamon butter.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touched lemon with bare hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands . Corrected On Site.
- Observed ice scoop with handle in contact with ice in bar ice bin. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese , chicken and sauces at 50F in reachincooler by pizza oven. Corrected On Site. Items moved to functioning reachincooler . Ambient 45F in reachincooler .
- Critical - Observed raw animal food stored over cooked food. Raw fish over cooked mushrooms in walkincooler . Corrected On Site.
|
10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Handsink in main prep are blocked by boxes, also handsink in waiting station blocked by a pitcher. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands between.
- Observed food debris accumulated on kitchen floor. Large amounts of food debris on floor in kitchen by cookline and prep area.
- Critical - Observed food stored on floor. Onions lettuce and lemons on floor in walkincooler .
- Critical - Observed live flies in kitchen.
- Critical - Working containers of food removed from original container not identified by common name. Spraybottle with water inside unlabled .
|
8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All potentially hazardous food removed from beer cooler in bar.Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions by 3compartment sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Handsink across from standing reachincoolers Blocked by boxes. 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. Employee handled cut tomatoes with bare hands . Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed employee improperly washing hands. Employee did not dry hands . 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. Small plastic cup with no handle used to scoop sauce. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamer held in reachincooler in bar at 50F. Corrected On Site.
- Plumbing system in disrepair. Sink nozzle missing, plumber has been called.
|
6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed unlabeled spray bottle. Unlabled spraybottle in bar on garbage can. Corrected On Site.
|
3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm at bar dishmachine .
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink by dough mixer Used to drain equipment . Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. At handsink across from cooler line.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At handsink in bar.
- Critical. Observed toxic item stored by food. Cleaners stored facing drinks in bar. Repeat Violation.
|
11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 48F and beef at 47F in reachincooler drawer under grittle on cookline. On callback observed chicken at 49F in reachincooler under grittle. Correct by next unnanounced inspection .
|
8/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 48F and beef at 47F in reachincooler drawer under grittle on cookline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachincooler under grittle on cookline chicken at48F and beef at 47F.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In bar over drinks.
- Critical. Observed encrusted material on can opener.
- Critical. Observed toxic item stored by utensils. Steel polish stored by pans on dry storage area.. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm in dishmachine
|
8/19/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Bar Louie Fort Myers, 10035 Gulf Center Dr #100, Fort Myers, FL »