- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. In both men's and women's bathroom.
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket stored on can rack.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Styrofoam cup used as scoop.
- Basic - Working containers of food removed from original container not identified by common name. Flour bin not labeled.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Shelf overlooking prep sink.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave shield melting and in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic silverware just loose for anyone to grab and touch in drawer at buffet.
- Intermediate - Cutting board(s) stained/soiled. Cut and stained.
- Intermediate - Handwash sink used for purposes other than handwashing. Shelf for cutting board and dishes. **Corrected On-Site**
- 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.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. Found one but broken.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons at breakfast bar.
- Intermediate - Accumulation of residue on juice/drink dispensing nozzles/equipment. Kitchen area.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.observed seeveral bar towels in sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.observed eggs precooked not date marked
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter @57f in 4dr box Corrected On Site. moved to contental unit upon callback complied
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.4dr box holding butter in kitchen
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.in home unit #100
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
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7/9/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.4dr box holding butter in kitchen
- Critical - No Certified Food Manager for establishment.
- Critical - No conspicuously located thermometer in holding unit.in home unit #100
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter @57f in 4dr box Corrected On Site. moved to contental unit
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/28/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 4door cooler holding at 55 degrees F.
- Critical - Observed food stored on floor. waffle batter mix
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese holding at 55 degrees F. in 4door cooler. Corrected On Site. operator discarded products. "Stop Sale" issued.
- Critical - Observed unlabeled spray bottle.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.observed employee not aware of proper chlorine level for 3 comp sink Corrected On Site. manager corrected and instructed employee
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed continental unit not holding phf below 41 f eggs @ 50f and milk@55f
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.obseved 4 dr unit holding cream cheese@55f
- Critical - Handwash sink not accessible for employee use at all times. observed cook emptying and rinsing out a pan in hand sink
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed eggs 50f in 2 dr continental unit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.obsserved cream cheese @55f in 4 dr unit
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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4/11/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Observed single-service articles improperly stored.
- Critical. Observed unlabeled spray bottle.
- No Heimlich maneuver sign posted.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese @ 45f in 4dr unit Corrected On Site. all phf moved to reach in cooler
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro i incomplete records due by 11.07.2010
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9/7/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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