- No Violations Were Observed
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed egg 51°F, pasta 50°F cut lettuce 48°F, operator placed in Ice. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Cold holding equipment incapable of 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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08/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed egg 51°F, pasta 50°F cut lettuce 48°F, operator placed in Ice. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Cold holding equipment incapable of 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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08/11/2014 | 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. Observed employees drinking cups did not have lid and straws, **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the lights over the kitchen prep table are not shielded.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed chicken in a container placed over ready eat vegetables, the operator moved the container. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed a tray blocking the hand washing sink in the kitchen, operator removed the trey. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Obserbed bottles in kitchen not labeled.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 the dish machine not dispensing the proper levels of sanitizer no color change when strips are place on dishes or water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. The reach in cooler next to the oven. Cheese 47°F, dairy 48°F, eggs 49°F. The operator moved food to other cooler. **Corrected On-Site**
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1/13/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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