- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 49°F. Prime pork 49°F. Sauce 47°F at the reach in cooler across the stove. Corrective action taken. Employee placed all TCS food on ice.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing 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. Beef 49°F. Prime pork 49°F. Sauce 47°F. Ambient temperature 50°F. Across the stove. Corrective action taken. Employee placed all TCS food on ice.
- Intermediate - Soda gun soiled. Bar area. **Repeat Violation**
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease. Over fryers.
- Basic - Ice scoop handle in contact with ice. Bar area. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tomatoes 50°F. Lettuce 50°F. Guacamole 48°F at the top of the prep area cooler. Corrective action taken. Manager placed all TCS food on ice and called the repairmen .
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees at lower bar handsink .
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in bar 3 compartment sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, sauce at 56°F in reachin cooler across from cooklineless than 2 hours, foods moved to walkin cooler, or placed on ice, corrective action taken.
- Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in lower at lower bar.
- Intermediate - No soap provided at handwash sink in lower bar.
- 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. Reachin cooler across from cookline ambient temperature 56°F , all TCS foods moved to walkin cooler or placed on ice .
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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2/3/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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4/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Plumbing system in disrepair.handsink in dish machine area
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.cookline
- Intermediate - Hot water not provided/shut off at employee handwash sink.cookline
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1/31/2013 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.cookline
- Critical - Observed encrusted, soiled material on slicer.
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8/30/2012 | Routine - Food | Inspection Completed - No Further Action |
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