- 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. **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. Grab onions with bare hand to put it on top of the hot dog. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 49°F. Hot dogs 49°F at the reach in cooler. Corrective action taken. Employee moved all TCS food to another cooler.
- 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. Tomatoes 49°F. Hot dogs 49°F at the reach in cooler. Ambient temperature 50°F. Corrective action taken. Employee moved all TCS food to another cooler
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tomato 46°F. Cheeses 46°F in the cooler at the prep area. Corrective action taken. Operator placed all TCS food on ice.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2014 | Routine - Food | Call Back - Complied |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Sauted onions at 67°F. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. French fry cutter. **Warning**
- 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. **Warning**
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1/27/2014 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - License expired within 30 days after expiration date.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed single-service articles improperly stored.styro foam containers not stored inverted
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
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6/8/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service articles improperly stored.single serve food containers
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
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