- Basic - Cloth used as a food-contact surface. Observed wiping cloths on top of raw asparagus , **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink on counter by main cook line. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloths under cutting boards in main prep area. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. All sinks did not have any hand washing signs. **Warning**
- Basic - Paper towel used as liner for food container. Observed paper towel on top of salad greens. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth left on bar top. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler 1 chicken stock45-46°F, butter 45°F, diced tomatoes 45°F, grouper 46°F, Mahi mahi 46°F, scallops 46°F, ambient temperature cooler 1 45- 46. Cooler 2 - crab cakes 56°F,raw shrimp 55°F,bacon 55°F **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Refer to temperatures in note section and violation item #3. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.sink in bar area being used as a dump sink. **Warning**
- Intermediate - Encrusted material on can opener blade. Rusted can opener under back prep area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink at main kitchen line. **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. No proof of training for employees. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooler 1 ambient temperature of 45°-46°F, Cooler 2 56°F, **Warning**
|
1/3/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Olio On Naples Bay, 1500 5th Ave S, Naples, FL »