- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meat on prep table. **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. Employee touching ice cubes without gloves. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Glass in hand wash sink in bar area. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Bottle of soda on prep station cutting board across from freezer. **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes at 45°F, lettuce at 45°F, and cheese at 45°F in reach in cooler across from 3 compartment sink. Lowered temperature in reach in cooler. Corrective action taken.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts and cheeses.
- Intermediate - Slicer blade guard soiled with old food debris.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior roof of microwave soiled with encrusted food debris.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
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