- No Violations Were Observed
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1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment. Observed grease accumulated behind grill
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed cheese at 52° F in cookline RIC. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked onions 100° F and mushrooms 80° F next to cookline being held at room temp corrective action taken food marked with time and operator given time as a public health control forms.
- 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. Observed top section of RIC at 52° F **Repeat Violation**
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1/28/2014 | Routine - Food | Warning Issued |
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed cheese at 61°f in cookline reach in cooler under grill.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw ground beef stored over lettuce in walk in cooler. **Corrected On-Site**
- 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. Observed cookline reach in cooler under grill at ambient temperature of 61°f.
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6/25/2013 | 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. Observed cheese at 49?f in cookline open reach in cooler under cooking conveyer belt.
- 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. Observed open reach in cooler underneath cookline conveyor belt at ambient temperature of 45?f
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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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9/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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