- No Violations Were Observed
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09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Reuse of single-service articles. Observed employee wash hands with gloves on **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. Observed DM 0 ppm chlorine corrected to 50 ppm **Warning**
- Intermediate - Manager lacking proof of food manager certification. 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 certified food manager for establishment. 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 - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed sausage 93° F left at room temp to cool **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. By dry storage area **Warning**
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07/21/2014 | Routine - Food | Warning Issued |
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed container of butter at room temp by toaster. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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. Observed employee touching cooked ham with no gloves **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap **Corrected On-Site**
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee crack raw hard shelled eggs then directly put on gloves and begin food prep without washing hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cottage cheese at 48?F and cream cheese at 49?F in reach in cooler with ambient air temp at 38?F
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw hard shelled eggs stored above salad, salami, smoked salmon, yogurt
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Cook line thermometer not calibrated reading 19?F in ice water
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. available but not calibrated
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10/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed incorrect information on Hotel and Restaurant license. should be corporation luck morn inc
- Observed moldy ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.quick chill Corrected On Site.
- Critical - Outer openings not protected with self-closing doors. rear door
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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8/15/2012 | Routine - Food | Warning Issued |
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