- Basic - Food stored on floor. Boxes of food stored on floor in walk in freezer.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used to store soiled spoon. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Bag of potatoes stored on floor in walk in cooler. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Wait station/cookline. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom. **Warning**
- Basic - Plumbing system improperly repaired. Toilet in women's restroom handicapped stall and urinal in men's restroom not flushing. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food prep/dishwasher area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. One 106 oz can of Sysco Green Beans. **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. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical improperly stored. Observed container of coffee cleaner stored in top of ice machine. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Certification for Vernon Haney expired 09/08/13. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at end of cookline used to store plastic container of wet wiping cloth solution. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's restroom. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Observed cooked baked potatoes cooling in wrapped plastic in deep plastic container at cookline/wait station. **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 ambient temperature of sandwich/make reach in cooler 45°F-50°F. **Warning**
- Intermediate - Squeeze bottle containing toxic substance not labeled in dishwasher area. **Warning**
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08/19/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. Single-service item storage area.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored on floor. Boxes of food stored on floor in walk in freezer.
- Basic - Interior roofs of microwaves near shake maker soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom.
- 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.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wiping hands on clothes and apron after touching French fries with barehands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 50°F, sour cream 49°F, and apple sauce 49°F in reach in coolers at wait station. Coolers turned down. **Corrected On-Site**
- Intermediate - Accumulation of pink/slime-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. Front handwash sink near front service counter.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed sausage patties cooling in deep plastic container 56°F. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Observed dish racks stored on floor.
- Basic - Drain cover(s) missing. Mop sink.
- 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.
- Basic - Food stored on floor. Boxes if food stored on floor in walk in freezer.
- Basic - Interior roofs of microwaves soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw meat 85°F thawing in standing water. Stop Sale. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour bin. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes 81°F in kitchen made on 12/03/13. Stop Sale. **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. Observed employee touching sliced tomato with barehand.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 46°F in reach in cooler at wait station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 131°F. Sausage links 93°F-not known when first cooked. Stop Sale on sausage links. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Trays of raw chicken stored over potatoes in walk in cooler.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Slicer blade guard soiled with old food debris.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored (walk in cooler).
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled wiping cloth (for floor) and then bringing bread without washing hands and without changing gloves. Food voluntarily discarded.
- 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.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food (fish) thawed in standing water.
- Wet wiping cloth not stored in sanitizing solution between uses and stored on cutting board.
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12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed quaternary ammonium at 0 ppm in three compartment sink. **Corrected On-Site**
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11/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Haney's Cafe, 18011 S Tamiami Trl, Fort Myers, FL »