Bill's Steak & Seafood, 4221 Tamiami Trl E, Naples, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar and in kitchen **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Observed utinsals on cookline in sanitizer **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sani bucket at bar 0 ppm **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked crab cakes 49° F, cooked chicken wings 53° F, cooked scallops 58° F items in cooler overnight with ambient temp 55° F, see stop sale, **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed Alaskan seafood chowder 48° F in WIC cooling overnight see stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash by three comp sink **Warning**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. Observed cooked crab cakes 49° F, cooked chicken wings 53° F, cooked scallops 58° F items in cooler overnight with ambient temp 55° F, see stop sale **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed soups and chowders in WIC prepared more then 24 hours ago not date marked **Warning**
|
07/03/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/2/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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