- Basic - In-use knife/knives stored in cracks between pieces of equipment on cookline.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cookline corrective action taken moved on to grill
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed milk 48° F in small RIC at bar corrective action taken moved to working unit
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink
- Intermediate - Nonfood-grade basting brush used in food.
|
11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed 5 flats of eggs at room temp on counter by cook-line corrective action taken eggs moved back to WIC
|
11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. observed container with no handle used too scoop rice.
- Basic - Working containers of food removed from original container not identified by common name. Observed sugar container on side prep room shelf with no label
- Intermediate - Handwash sink used for purposes other than handwashing. I observed cook line employee use hand sink too fill up food container with water
- 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. **Corrected On-Site**
|
4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. Knives on cookline.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees.
- High Priority - License expired more than 30 days, but not more than 60 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. Observed cooked noodles at 47?f in reach in cooler at end of cookline across from handsink after cooling for 8 hrs according to operator.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 50?f in cookline reach in cooler closest to to go window. Observed raw beef at 63?f and 50?f in cookline reach in cooler top directly across from grill. Observed milk at 50?f in cookline reach in cooler across from handsink. Observed beans at 47?f in walk in cooler.
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler on cookline closest to to go window observed at ambient temperature of 49?f. Observed cookline reach in cooler across from handsink at ambient temperature of 54?f.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed cookline handsink used for dumping of food products, filling of water jugs.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsinks
- 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. At cookline closet to to go window. At cookline across from handsink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Black beans in walk in cooler.
|
1/4/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. less than 50 Corrected On Site.
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No professional hygiene and/or foodborne illness training provided. expired, must have certificate or card
- Observed grease accumulated under cooking equipment. especially 6 top
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken by beef
- Critical - Observed potentially hazardous food thawed in standing water. tripe
- Critical - Observed uncovered food in holding unit/dry storage area. chicken, salsa wic
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Raw animal food cooked in a microwave oven not stirred, covered and allowed to stand covered for 2 minutes
- Critical - Vacuum breaker mising at hose bibb. hallway
|
6/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - 3 compartment sink not set up to wash, rinse, sanitize.
- Critical - Ham at 47 degrees F -front prep -chilled - COS.
- Critical - License not posted.
- Critical - Not datemarking foods.
- Critical - Not ustilizing stem thermometer 0 -220 F.
- Critical - Pestrip hanging on in kitchen near prep area. - COS.
- Utensils stored working end up.
|
3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. Boxes of food on floor in walkinfreezer .
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Knives stored between counter and main sandwich cooler. Corrected On Site.
- Critical - Violation: 53B-08-1 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.8 employees
|
3/9/2012 | Routine - Food | Call Back - Extension given, pending |
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees in restroom .
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook handles all foods with bare hands , no alternative operating procedure in place but cook is now using hands sanitizer after washing hands .
- Critical - Observed food stored on floor. Boxes of food on floor in walkinfreezer .
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used to rinse dishes. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket of room temperature water fullmof in use utensills. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed utensils stored in crevices between equipment. Knives stored between counter and main sandwich cooler. Corrected On Site.
|
12/20/2011 | Routine - Food | Warning Issued |
- 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. Prlea e fax
- Observed non-bagged garbage in dumpster.
- Critical - Vacuum breaker mising at hose bibb.
|
6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
|
1/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/6/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler next to steamtable in front service area. This violation must be corrected by : 11/05/2009.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over seafood in reach in cooler next to steamtable.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over bag of potatoes in walk in cooler.
- Critical. Observed raw animal food stored over cooked food. raw beef &vseafood over coleslaw & other ready to eat food items in reach in cooler next to steamtable.
- Observed single-service articles improperly stored. carry-out containers throughout kitchen. Corrected On Site.
|
11/4/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Havana Cafe Of The Everglades, 191 Smallwood Dr, Chokoloskee, FL »