- Basic - Build-up of grease on nonfood-contact surface of floor under equipment on cookline and coolers across from cookline. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp thawing in standing water at room temperature. **Corrected On-Site** **Warning**
- 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. No sanitizer present for dishmachine, 0 ppm chlorine. **Warning**
- 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. Employee touched spinach wrap with bare hands. Employee reeducated on proper glove usage and hand washing. **Corrected On-Site** **Warning**
- High Priority - Food container stored in ice used for drinks. RedBull and water bottles in ice machine near dishmachine. Bottles removed and ice voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at room temperature across from cookline, corrective action taken, butter moved to reachin cooler. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 400 ppm quaternary sanitizer in bucket. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink by cookline. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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**
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of -onions and cans-food stored on floor in kitchen. **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board stored by handsink. **Corrected On-Site**
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 75°F, corrective action taken garlic in oil moved to cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over dressing in walkin cooler, as well as raw chicken over cut greens and fish in reachin cooler across from cookline **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink in men's restroom
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Reachin cooler for salads at 46°F ambient temperature. Cooler emptied of all TCS food, do not store any TCS foods in unit until it can ain't akin food at 41°F or below.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil and butter at 75°F, corrective action taken items moved to reachin coolers, also deli meat, cheese, cut produce and peppers at 51°F in salad cooler. Items voluntarily discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs and sausage 122°F in steam table, corrected on site, reheated to 165°F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks
- Intermediate - No soap provided at handwash sink.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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