- Basic - Bowl or other container with no handle used to dispense food. Observed employee scooping precooked rice with plastic container with no handle.
- Basic - Food stored in undrained ice. Observed cut cabbage and raw shell eggs stored in undrained ice at hibachi buffet.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled ice machine between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave at sushi buffet soiled with encrusted food debris.
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Placed in working reach in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flour container in dry storage. Sugar and MSG containers at cookline.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed metal 10 oz cans used to store foods in walk in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at hibachi station used to stored container of water. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink next to dishmachine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to dishmachine. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Foods at cold hold buffets.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink in wait station across from ice machine.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates not completed for each food handler.
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10/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- 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 written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**
- 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. **Warning**
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09/18/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. In between two 3 compartment sinks. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to scoop rice. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. Bottom of prep table by deep fryers. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of vegetable spring rolls on walk in freezer floor. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Raw in-shell clams/mussels/oysters received at greater than 50 degrees Fahrenheit. Clams at 65°F. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of MSG. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Egg, sea legs, cheese and tofu at 50°F. Corrective action taken, lowered thermostat. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage at 79°F at cookline. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 2 cans of peach slices at 106 oz. each and 1 can of banana pudding at 7 lbs. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kim Chi and crab meat salad 55°F on buffet line. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw beef. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Ambient air temperature of 65°F on hibachi line. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink in between two 3 compartment sinks. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink next to deep fryers. **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 written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**
- 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. **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal trays and cookie trays not stored inverted under prep table at kitchen entrance.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw oysters stored over unwashed celery in walk in cooler. **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans. Observed can inside rice bin used as a scoop. **Corrected On-Site**
- 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. 0 ppm. Corrective action taken, called repairman.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw fish next to ready to eat bread. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- 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. Pasta salad and broccoli salad.
- Portable fire extinguisher gauge in red zone at cookline next to hand wash sink. For reporting purposes only.
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11/12/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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