- Basic - Ice scoop handle in contact with ice.
- Intermediate - Slicer blade guard soiled with old food debris.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
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3/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
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2/4/2014 | Routine - Food | Administrative complaint recommended |
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Onions, potatoes
- 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. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Approved source-wholesome, sound condition
- cfm nick gjordeni
- ice scoop still laying in ice
- still need stem thermometer to monitor temps
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10/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed employee reusing utensil to taste food.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. using non handled scoop to dispense
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 49f
- Critical - Observed shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Soiled items too large for warewasher or three-compartment sink not disassembled as necessary to allow access of detergent to all parts.
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9/29/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees.in restroom
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above sauces in upright reachin cooler across from small reachin cooler.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cloth not be used on ready-to-eat foods (reach-in).
- Critical - Employees unaware of gloves and handwash requiremts.
- Critical - Not datemarking cut meats.
- Critical - Not washing hands for mandatory 20 seconds.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. sauces
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored.
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. unsanitized cloth main prep surface
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. pork
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.seafood
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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3/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of toilet tissue at each toilet.
- 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 only 1 employee
- Critical - No thermometer provided to measure temperature of food product.
- Observed non-bagged garbage in dumpster.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No professional hygiene and/or foodborne illness training provided. must obtain within 60 days of opening
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No Certified Food Manager for establishment.60 days to obtain
- 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. must be trained within 60 days of employment
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11/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. need for chlorine monitoring
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing sign provided at a handsink used by food employees. main sink
- Observed dumpster/cans improperly located.
- Critical. No list of certified food service managers available at the establishment.
- 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. 60 days to attain
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10/9/2010 | Food-Licensing Inspection | Warning Issued |
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