- No Violations Were Observed
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11/07/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor area(s) covered with standing water near ice machine. **Warning**
- Basic - Food stored on floor. Boxes of food stored on floor in walk in cooler and freezer. **Repeat Violation** **Warning**
- 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 touching ready to eat gherkins with bare hands, while chopping. Employee washed hands and put on gloves. **Corrected On-Site** **Warning**
- Intermediate - Encrusted, soiled material on potato fry cutter. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on menu. Raw animal foods must be fully cooked prior to service. **Repeat Violation** **Warning**
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09/30/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook at cookline and pizza prep station.
- Basic - Food stored on floor. Observed box of lobster stored on floor in walk in cooler and box of dough stored on floor in walk in freezer.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick lid off floor and work with food again without washing hands. Employee washed hands. **Corrected On-Site**
- 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. Precooked foods in walk in freezer.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory on menu. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked chicken in walk in cooler.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Box if food stored on floor in walk in cooler. **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 precooked vegetables with barehands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauted onions 47°F and sauted mushrooms 48°F in pizza prep reach in cooler.
- High Priority - Self-service bar lacking adequate sneezeguards or other proper protection from contamination.
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11/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauted onions 46°F and mozzarella 50°F at pizza prep station. Items placed back into reach in cooler. **Corrected On-Site** **Warning** Priority: High Priority
- High Priority - Observed: Toxic substance/chemical stored by or with clean or in-use utensils. Observed spray bottle of clean chemical stored by clean dishes. **Warning** Priority: High Priority
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10/30/2013 | Routine - Food | Warning Issued |
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