- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Observed no cold at HWS by the back door. **Repeat Violation**
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed tortillas being stored in thank you bags. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Observed no cold water at HWS in the back and by front counter. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with no label near dry storage.
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food items being stored in thank you bag in WIC. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Observed no cold water at HWS by the back door and front counter. **Corrected On-Site** **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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2/20/2014 | Routine - Food | Warning Issued |
- Intermediate - Cold water not provided/shut off at employee handwash sink. Observed no cold water at hand wash by register
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed cooked chicken cooling for 6.5 hr according to operator at 54 degrees in reach-in cooler nearest 3 compartment sink and back exit door
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee washing and rinsing food wares but not sanitizing them before setting them up to air-dry.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink by back entrance door to kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed cookline employee remove gloves but not wash hands before grabbing new pair.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty food wares at 3 compartment sink and not wash hands before grabbing new pair of gloves to prepare food.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled styrofoam cup being used to dispense sauce in cookline reach-in cooler top.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in sanitizer bucket exceeding 200ppm.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed to-go bowls filled with coffee with no lids on dry storage racks above canned jalepenos.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed non-handled scoops being used to dispense salt out of container on dry storage shelf by 3 compartment sink.
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9/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler across from flat grill at ambient air temperature of 47 degrees. This violation must be corrected by : 6/17/11.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee washing and rinsing food wares at 3 compartment sink but not sanitizing units before allow them to air dry or returning them to use.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 50 degrees at end of cookline near handsink by back kitchen exit. Corrected On Site. in working cooler. observed cooked chicken at 46 degrees in cookline reach-in cooler across from flat grill. This violation must be corrected by : 6/17/11.
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6/16/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef observed at 56 degrees after cooling since 7 am according to operator. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked tripe cooling since 11am at 96 degrees. Corrected On Site.
- Critical - Establishment operating without a current Hotel and Restaurant license. Licence expired 12/01/10. This violation must be corrected by : 4/8/11.
- Critical - Hand wash sink lacking proper hand drying provisions. handsink closest to back entrance Corrected On Site.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 4/8/11.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new pair of gloves without washing hands first.
- Critical - Observed food being cooled by nonapproved method. observed cooked tripe at 96 degrees tightly covered in a layer of plastic wrap and a layer of tin foil. Corrected On Site.
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2/3/2011 | Routine - Food | Warning Issued |
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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.
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7/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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