- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic cups with no handles used to scoop salsas, sauces, and gravies at cookline.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment at cookline, at dishwash, and around water heater.
- Basic - Food-contact surface not smooth and easily cleanable. Observed cutting boards at cookline scratched, not smooth and easily cleanable.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed container of raw chicken stored over container of raw beef. **Corrected On-Site**
- Intermediate - Accumulation of black/gray-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink at cookline.
- Intermediate - Employee used handwash sink as a dump sink. Observed handwash sink in back food prep area used as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Observed hot water at handwash sink at cookline reaching only to 85°F.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates not filled out for easy food handler.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Handwash sink in back food prep area. Handwash sink at bar.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle used to scoop salsa.
- Basic - Clean knives/utensils stored in crevices between equipment. Knife stored between crevices of reach in cooler at cookline.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Precooked ground beef 92°F. Ground beef reheated to 165°F and cooling process started over. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at beverage/wait station.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed Precooked ground beef 92°F and reconstituted cheese sauce 66°F in walk in cooler covered. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink in back food prep area.
- Intermediate - Handwash sink missing at cookline according to approved plans.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink in back food prep area.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on menu. Raw animal foods must be fully cooked prior to service.
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1/7/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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