- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt and raw eggs at 55°F in refrigerator in storage area near front desk. Operators move TCS foods to working refrigerator . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Several spray bottles and several rags in HWS in kitchen. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Food products and single service items stored on floor in dry storage room on second floor. **Warning**
- Basic - Case/container/bags of food stored on floor in kitchen. Waffle mix. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Yogurt holding at 46°F. In storage area cooler. Corrective action: operator placed all potentially hazardous foods into proper refrigeration. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over dairy products in kitchen reach in cooler and storage area reach in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towels stored in sink. **Corrected On-Site** **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**
- Intermediate - Refrigerator 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. Storage area cooler holding at 46°F. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple locations. **Warning**
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Waffle batter mix.
- Basic - Single-service articles not stored inverted or protected from contamination. Under cabinet storage bowls.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary over 400 ppm at bucket.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Need quaternary.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.observed hws missing paper towels
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.observed batter not date marked
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. storage area cooler
- Critical - No handwashing sign provided at a handsink used by food employees. men's room
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs in frigidaire cooler
- Observed single-service items stored on floor. second floor storage room
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.whirlpool unit not holding phf below 41f
- Critical - No conspicuously located thermometer in holding unit. observed whitlpool unit missing rm 124
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed milk @ 44f in whitlpool unit Corrected On Site.operator moved all tential hazardous food to proper refridgeration mgr chang setting on unit it was at high settimg and was changed to a lowe setting
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Thermometers not calibrated according to manufacturer's specifications.thermometer off 6 DEEGREES
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed employee with no hair restraint.
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3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- No copy of latest inspection report.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS. KITCHEN LOCATION. CORRECTED ON SITE.
- Critical. OBSERVED EMPLOYEES PROVIDED IN-HOUSE TRAINING NOT PERFORMING THEIR WORK DUTIES IN A MANNER CONSISTENT WITH THE FOOD CODE REQUIREMENTS, EMPLOYEES NOT AWARE OF HOW TO SET UP 3 COMPARTMENT SINK.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. under microwave in kitchen
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions.hand wash sink in pantry
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification. front desl mgr unable to provide information
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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
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3/19/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product. need 0-220 F.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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.
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12/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2009 | Routine - Food | Call Back - Complied |
- Critical. ESTABLISHMENT OPERATING WITHOUT A CURRENT HOTEL AND RESTAURANT LICENSE. THIS VIOLATION MUST BE CORRECTED BY 2/3/10
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12/3/2009 | Routine - Food | Warning Issued |
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