Cafe Creole, 3335 Tamiami Trail, Port Charlotte, FL - Restaurant inspection findings and violations

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Business Info

Name: CAFE CREOLE
Type: Permanent Food Service
Address: 3335 Tamiami Trail, Port Charlotte, FL 33952
License #: 1801887
Total inspections: 4
Last inspection: 07/30/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment currently licensed as non-seating and actually has 8 seats. "Seating Change Evaluation" form left with operator. **Warning**
  • Intermediate - Reach-in cooler not 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. Cookline reach in cooler holding at 57°F. **Warning**
 07/30/2014Routine - FoodCall Back - Complied
  • Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment currently licensed as non-seating and actually has 8 seats. "Seating Change Evaluation" form left with operator. **Warning**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Products in reach in freezers. **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef and cut tomato holding at 57°F. in cookline reach in cooler. **Warning**
  • High Priority - Cut cabbage cold held at greater than 41 degrees Fahrenheit. Cut cabbage holding at 82°F. on front counter countertop. **Warning**
  • High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked plantations, onions, and peppers holding at 85°F. on cookline counter. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce holding at 98°F. on stove. **Warning**
  • Intermediate - Interior of reach-in freezers soiled with accumulation of food residue. **Warning**
  • Intermediate - Probe thermometer not within the intended measuring range of use. Need 0-220°F. **Warning**
  • Intermediate - Reach-in cooler not 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. Cookline reach in cooler holding at 57°F. **Warning**
 07/29/2014Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle stored in food. Beans
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice holding at 122°F. in oven. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over vegetables in cookline cooler.
  • Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
  • Intermediate - No probe thermometer provided to measure temperature of food products. Need 0-220°F.
 1/7/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 10/7/2013Food-Licensing InspectionInspection Completed - No Further Action

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