- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket on cookline 0 ppm chlorine
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM 0 ppm chlorine, sanitizer bucket empty
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed chowder 60° F cooling in WIC cooling from the night before.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By DM and server side of cookline **Corrected On-Site**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/30/2014 | Routine - Food | Call Back - Complied |
- 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 - No state approved required employee training program present. 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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08/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in kitchen. Observed a bag of onions on floor in kitchen **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM 0 ppm chlorine, primed machine and corrected to 50 ppm chlorine. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed dish washer change gloves no handwash **Corrected On-Site** **Warning**
- 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. Observed employee on cookline prepare sandwich with no gloves on **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw fish over cut lemons and fresh herbs in RIC **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, by DM, by cookline **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 - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed potato salad 120° F covered while cooling **Corrected On-Site** **Warning**
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6/27/2014 | Routine - Food | Warning Issued |
- 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. Observed drink at hand wash sink.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food bins wet nesting
- Basic - Ice scoop handle in contact with ice. At server station
- Basic - Interior of microwave soiled with encrusted food debris. Observed microwave on main cook line with build up. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on prep line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth bucket 0 ppm chlorine
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw salmon 49° F, cut tomatoes 54° F, deli salad 52° F in RIC across from grill with ambient temp of 48° F corrective action taken food moved to working RIC.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dish washer not change gloves between use.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw product and picked up a wiping cloth to wipe down counter. Corrected action had him wash hands and sanitize the counter.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw shrimp in stand up cooler on cook line. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with plastic wrap on top. **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 RIC across from grill with ambient temp of 48° F corrective action taken food moved to working RIC, repair man called
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1/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over potato salad in WIC **Corrected On-Site**
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- 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**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Flour and corn meal.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad, chicken salad, ham turkey, all 49-50?F in 2 door reachin on cook line with ambient temp 50?F, voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In prep area.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave sign to post. **Corrected On-Site**
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
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