- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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 grab toast out of toaster with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked potatoes 115° F on stove corrective action taken potatoes reheated
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm chlorine **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 - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash a knife with no sanitizing step added. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed bacon drying on egg carts **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked potatoes 110° F on grille corrective action taken operator turned up the heat.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken over raw beef in RIC **Corrected On-Site**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over cooked chicken in WIC **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed mixer stored in handwash. **Corrected On-Site**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Deli ham thawing at room temp**Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Repeat Violation** **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. Cook touching cooked French fries with bare hands **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket over 200 ppm chlorine **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Under table next to three three comp sink **Corrected On-Site** **Warning**
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7/26/2013 | Routine - Food | Warning Issued |
- 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. Coffee mug. **Corrected On-Site**
- Basic - Food stored on floor. Pans of cooked potatoes. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tube of sausage. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment 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. Plating toast for immediate service with barehands. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. No change after cracking shell eggs. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dipping soiled hands in bleach bucket. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Holding equipment. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, coleslaw in coolers. **Corrected On-Site**
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
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