- No Violations Were Observed
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single serve plates on shelf behind front counter not inverted. Plates were inverted while still present. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes, relish, pickles onions, all 45°F or greater. Items were in reach in cooler for about one hour. Corrective action, items were placed in direct contact with ice.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food on the food prep line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine at cook line. Operator sanitized ice scoop and repositioned in ice with hand not touching the ice.
- Basic - Utensils in poor condition. Observed crack on plastic ice scoop in ice machine in kitchen. Operator discarded scoop. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tune salad 45°F and cheese 44°F. Reach in coolers mentioned at previous inspection (under the cook line and across from cook line) are still functioning below par. Operator called maintenance company (Eddie's Commercial Restaurant Repair) while still present. Operator relocated food items to a working cooler until first cooler is fixed. **Admin Complaint** **Repeat Violation**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Observed open container with sanitizer stored over reach in cool with open container of ice cream. Sanitizer container relocated away from food prep surface. **Corrected On-Site**
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1/30/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. Reachin cooler across from and under cookline ambient temperature at 45-58°F, do not store any TCS food in these units until they can maintain food at 41°F or below, or are on ice to keep at 41°F or below. Repair company has parts ended on order. **Warning**
- Basic - Stored food not covered in chest freezer. (Ice cream) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onions, lettuce, mini hotdogs , cooked onions 44-46°F in coolers under and across from cookline less than 1 hour as per cook, foods moved to other coolers or placed on ice. Corrective action taken. **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**
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11/1/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. White slime in washing well.
- Basic - Accumulation of debris on exterior of warewashing machine. Top.
- 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. No sanitizer flowing into machine, even after priming. **Repeat Violation**
- 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 handling lemon slices with barehands. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer observed flowing through hose while priming. EcoLab called. Must sanitize manually until repaired. Repeat Violation. This violation must be corrected by : 10/16/12.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Front counter. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/17/12.
- 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. SafeStaff books available but not yet completed. This violation must be corrected by : 12/17/12.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cookline. Corrected On Site.
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10/15/2012 | Food-Licensing Inspection | Warning Issued |
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