- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in water 79°F. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables in walk in cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 61°F in reach in cooler. Repairman already called and diagnosed problem yesterday. Returning today with part to correct problem. Put cheese into walk in cooler. Corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over beef and fish in standing reach in freezer by back door. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. **Corrected On-Site**
- 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. Cheese 61°F. Put cheese into walk in cooler, repairman returning today to correct problem. Corrective action taken.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 47°F, chicken 47°F, cheese 47°F, butter 47°F, and lettuce 48°F in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal container with peppers stored in hand wash sink across from prep area in back kitchen. **Corrected On-Site**
- Intermediate - Walk-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. Tomatoes, butter, chicken, cheese at 47°F and lettuce at 48°F in walk in cooler.
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2/19/2014 | Routine - Food | Warning Issued |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed dusty ceiling vents over 3 compartment sink.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a watch.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood filters soiled with accumulated grease at front cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. At front hand wash sink.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed pans being washed without being sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black bean soup and fish at 119°F. Corrective action taken. Soup 140°F and fish at 137°F. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed less than 100 ppm.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Observed chicken stored over fish and next to beef, not in the original packaging.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed black mold in interior.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in front hand wash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front hand wash sink.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled spoon stored inside handwash sink in back food prep area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine--chlorine test strips.
- 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. Pro
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink at cookline used to store soiled spoon.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food--raw shell eggs stored over ready to eat vegetables in pizza prep reach in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed--three compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on menus. Corrected On Site.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
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