- 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**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
10/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar area **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC across from stove not maintaining proper cooling temperature Chicken 49° F, pasta 49° F, tuna salad 47° F, stock 46° F **Warning**
- High Priority - Dented/rusted cans present. See stop sale **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In wait station **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**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **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. Observed RIC across from stove not maintaining proper cooling temperature Ambient 51° F **Warning**
|
10/17/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice in bar. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food with mold-like growth on and in half and half in bar chest cooler, voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream, cheese, onions, peppers etc at 46-49°F in reachin cooler across from cookline, all TCS foods placed on ice or moved to other coolers. Corrective action taken.
- 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. Reachin cooler across from cookline at 48°F ambient temperature and chest cooler in bar at 47°F ambient temperature.
|
5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
|
7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over shrimp. **Corrected On-Site**
|
2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/2/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Palmira Golf Club Grill Room, 28501 Matteotti View, Bonita Springs, FL »