- Basic - In-use tongs stored on equipment door handle between uses. Observed tongs placed on bread warmer handle at wait station. Tongs removed while still present. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed approximately three opened containers of mayonnaise without proper date marking. Dates applied while still present. **Corrected On-Site**
- Intermediate - Establishment using reduced oxygen packaging without a proper HACCP plan.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar. Drying paper replenished while still present. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Quat test strips placed at three compartment sink while still present. **Corrected On-Site**
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed free standing bottles of CO Next to beer cooler.
- Basic - Ice buildup in cooling unit in walk-in beer cooler
- Basic - Ice scoop stored on top of dirty ice machine between uses. Ice scoops removed and cleaned while still present . **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach in cooler next to pizza oven.
- Basic - No handwashing sign provided at a hand sink used by food employees on cook line and in dishwash room.
- Basic - One Light not functioning over banquet line.
- High Priority - Toxic substance/chemical stored by or with food. Observed sanitation bucket placed on same surface as food prep surface. Bucket removed from food prep surface and placed on lower level. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment using reduced oxygen packaging without a proper HACCP plan.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop placed on top of ice machine.
- Basic - In-use tongs stored on oven door handle. Tong removed from oven doors
- Basic - Open dumpster lid.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.
- Intermediate - Establishment using reduced oxygen packaging without a proper HACCP plan.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/31/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Displayed food not properly protected from contamination. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 tanks, moved tanks outdoors. **Corrected On-Site**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food being prepared on a grill outside that has no cover. Observed outdoor grill with no lid in use. Must cease usage of this grill until compliant with all regulations. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed outdoor grill in use. **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. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Observed no hand wash sink in temporary kitchen. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed original kitchen demolished, temporary kitchen set up and in use. **Warning**
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6/6/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep cooler on cookline at 50F ambient temp. PHFs voluntarily discarded. **Corrected On-Site**
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Hot dogs on locker room roller at 121F. Temp increased. **Corrected On-Site**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar Dishmachine. Must sanitize manually until repaired.
- Critical - Displayed food not properly protected from contamination. Toppings at both buffets including shredded cheese, onions, beans. **Repeat Violation**
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on top of outside ice machine. **Corrected On-Site** **Repeat Violation**
- Critical - No handwashing sign provided at a handsink used by food employees. Server station.
- Critical - No thermometer provided to measure temperature of food product. Staff responsible for food service in locker room has not thermometer to monitor food temps.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed buildup of slime like substance on soda dispensing nozzles. Server stations and bar.
- Critical - Observed handwash sink used for purposes other than handwashing. Coffee machine line draining into hand wash sink in server station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, cottage cheese, dressings from scratch all 50-51F in prep cooler on cookline. Voluntarily discarded. *Corrected On-Site** * **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp on cookline. **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, prepared salads, other items in coolers/walkins.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. shredded cheese and chopped onions at buffet are not covered or protected by other means
- Critical - Food Service Manager not certified after 30 days of employment. Richard Brumm, another CFM on duty
- Critical - Hand wash sink lacking proper hand drying provisions. by slicer Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoops on top of outside ice machines
- Missing drain plug at trash dumpster.
- Critical - No oyster warning sign with required language provided. provided signage since not provided on menus, offer raw oysters twice a month during season Corrected On Site.
- Critical - Observed buildup of black-like slime on soda dispensing nozzle. caf3ide station
- Critical - Observed cloth used as a food-contact surface. cloth contacting washed greens in cookline salad cooler Corrected On Site.
- Observed inside/outside of dumpster not clean. omitting bad odor from liquid waste, several flies inside
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. National Restaurant Association SERVSAFE employee training program is not an approved DBPR FL program
- Critical - Hand wash sink lacking proper hand drying provisions. beverage station off kitchen, warewash area, bar area Repeat Violation.
- Critical - No handwashing signs provided at handsinks used by food employees. kitchen area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. back prep area Corrected On Site.
- Critical - Observed buildup of black-like slime on soda gun dispensing nozzle. beverage station off kitchen Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Repeat Violation. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. below 100 ppm, wiping cloths at bakery Corrected On Site.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. walk-in cooler #5, pastry cooler - floor is buckling.
- Critical - Hand wash sinks lacking proper hand drying provisions. warewash area, bar area Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. on floor behind cookline equipment
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in walk-in cooler
- Critical - Working containers of food removed from original container not identified by common name. large containers across from walk-ins Corrected On Site.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sinks lacking proper hand drying provisions. bar handwash sink, dessert station handwash sink Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handwash sink by dining room exit door [has soda gun and ice bin nearby]
- Critical - No handwashing signs provided at handsinks used by food employees. throughout kitchen, bar area Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. main kitchen cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee putting salad together with bare hands in cookline Corrected On Site. now gloved
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before donning gloves
- Critical - Observed handwash sink used for purposes other than handwashing. bar handwash sink used for dumping
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw ground beef above raw fish; raw chicken above raw ground beef
- Critical - Observed toxic item stored with utensils. in-use utensils in quaternary ammonium sanitizer which can lead to chemical contamination with the food. kitchen prep line Corrected On Site.
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. processed meats and cheeses in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50 F cottage cheese, 45 F chicken salad at buffet line Corrected On Site. buffet was taken down.
- Critical. Displayed food not properly protected from contamination. washed apples, small muffins, and marmalade were exposed at buffet line, weren't covered.
- Critical. Observed food stored on floor. food boxes on walk-in freezer floor
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. gloves need to be changed between handling clean & dirty dishes.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. plastic non-handled container in large sugar container
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs hanging on stove handle, can be bumped easily. Repeat Violation. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop setting on top of outdoor ice machine.
- Observed reach-in cooler gaskets torn/in disrepair. reach-in drawers in middle of cookline across from stove. Also cooler at right end of cookline.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. No handwashing signs provided at a handsinks used by food employees. by slicer, bar area, dessert area Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. dessert station
- Observed dumpster overflowing garbage.
- Observed dusty ceiling tiles and/or air conditioning vent covers. in cookline, other areas of kitchen
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for potentially hazardous food not stored in a clean, protected location. tongs with moist food on stove handles, can be easily bumped.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. by outside ice machine
- Observed gaskets/seals on cold holding unit in poor repair. reachin cooler drawers with meat storage by heat lamps, cookline
- Observed gaskets/seals on cold holding unit in poor repair. Traulson reachin cooler at right side of cookline - top door
- Critical. Observed handwash sink used for purposes other than handwashing. bar handwash sink used for dumping purposes.
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Critical. Hand wash sink lacking proper hand drying provisions. by slicer
- Critical. Hand wash sink lacking proper hand drying provisions. bar handwash sink
- Critical. Handwashing cleanser lacking at handwashing lavatory.handwash sink by dessert station, also by server side station
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar handwash sink
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment. fryers
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3/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bonita Bay Club, 26660 Country Club Dr, Bonita Springs, FL »