- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
|
07/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tank under 3 comp sink not secure **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs store on trash can **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed chicken and mushroom stored in thank you bags in RIC and RIF **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC underneath microwaves not maintaining proper cooling temperature. tomatoes 48° F, onions 48° F, ham 48° F, cheese 49° F Corrective measure taken: Foods were place on ice and other RIC onions 48° F, ham 48° F, cheese 49° F Corrective measure taken: Foods were place on ice and other RIC **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed plantains under lamp at 108° F Corrective measures taken: Plantains were placed on stove **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw beef in RIC **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw chicken over raw beef in RIF **Warning**
- High Priority - Wiping cloth sanitizer solution does not meet the minimum concentration allowed. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- 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 underneath microwaves not maintaining proper cooling temperature. Ambient 46° F tomatoes 48° F, onions 48° F, ham 48° F, cheese 49° F Corrective measure taken: Foods were place on ice and other RIC onions 48° F, ham 48° F, cheese 49° F Corrective measure taken: Foods were place on ice and other RIC **Warning**
|
07/21/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. By cookline
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and fresh garlic by cookline at room temp corrective action taken oil moved to RIC
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli ham 55° F in separate container in top section of RIC corrective action taken food moved to bottom section
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed plantains 120° F under heat lamp corrective action taken food moved closer to heat lamp
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 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. **Corrected On-Site**
|
8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Floors under cookline.
- Critical - Observed buildup of slime like substance in the interior of ice machine.
|
11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. Hood.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before unloading clean dishes after loading dirty dishes. Corrected On Site.
|
7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed food stored on floor. Bag of onions on kitchen floor. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Plastic grocery bag holding greens. Corrected On Site.
|
4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt in reach in coolers leading to kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over vegetables in tall reach in coolers. Corrected On Site. Food was rearranged.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw beef and raw pork in reach in cooler on cookline.
|
10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- 6-4-1 On 6/8 callback, no food was thawing.
|
6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on top of cutting board.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handled bread with bare hands. This violation must be corrected by : 06/08/2011.
- Critical - Observed buildup of slime in the interior of ice machine. Removable with alcohol swab.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee sneezed and wiped hands with sanitizer instead of washing hands.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employeedid not wash hands before putting on gloves.
- Critical - Observed food being cooled by nonapproved method. Hot chicken placed in deep container with tight fitting lid on top.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw beef thawing in prep sink at 66F -operator states been in sink for 1 hour. Corrected On Site. Food was placed in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored on top of tomatoes and peppers in middle triple door cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces, food portioned on ziploc containers, cooked chicken in tripke door reach in coolers. Repeat Violation.
|
6/7/2011 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked whole chicken in bowl in reach in cooler at 47 F. Chicken were cookee yesterday. No plastic wrap over hot food while cooling-allow cold air to touch foods to cool faster.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on shelf above prep table.
|
1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Cooked beef and vegetables (picadillo) stored in small gladware containers at 95 F and lid. Corrected On Site. Lids were removed to allow to cool.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Cooked tamales and raw beef stored together in reach in cooler under flat top. Corrected On Site. Food was arranged.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw beef in reach in cooler on cookline. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
|
7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. NO PHFS ON SITE CHECKED ALL COOLERS AT PROPER TEMPERATURE
- Critical. SANATIZER EXCEEDS MAXIMUM STRENGTH DISHMACHINE SAITIZER AT 100 PPM
- Critical. CERTIFIED FOOD MANAGER STEPHANIE FIGUEROA 05/29/09
- Critical. NO PROOF OF EMPLOYEE TRAINING MATERIALS AVAILABLE. EMPLOYEES MUST BE TRAINED WITHIN 60 DAYS FROM HIRE.
|
2/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fernandez The Bull, 1201 Piper Blvd Unit 10, Naples, FL »