- 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. Observed approximately 10 ppm chlorine
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed caldo soup in WIC 46° F cooling from night before
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Hot water not provided/shut off at employee handwash sink by ice machine
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop stored with handle in contact with ice in ice bin at bar. **Corrected On-Site** **Warning**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed employee loading dirty dishes wash hands and then handle dirty dishes again and proceed to unload clean dishes **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Repeat Violation** **Warning**
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6/19/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed can with no handle used to dispense rice
- Basic - Carbon dioxide/helium tanks not adequately secured. By WIC
- Basic - Ice scoop handle in contact with ice. At server station
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed tortias stored in thank you bags by steam table
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed enchilada sauce in WIC at 50° F, date marked 02/23/14 corrective action taken sauce reheated to 165° F,
- High Priority - Pots or other cooking equipment not being sanitized. Observed employee washing pots with no sanitizing step. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Winded stored over SS cups and lids at server station
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed Oyster tags not maintained for 90 days
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Enchilada sauce in WIC
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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