- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in HWS near front counter. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles without a labels. **Corrected On-Site** **Repeat Violation**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Observed ice in the HWS by the front register.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles without labels. **Corrected On-Site**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Intermediate - Accumulation of black/green or pink mold-like substance in the interior of the ice machine.
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed on front cookline reach in cooler closet to ice machine directly next to open lid with food bins.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. At cookline and back prep area
- 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 dishwasher handle dirty food wares then directly grab new gloves without washing hands inbetween tasks.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0ppm. **Corrected On-Site**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed cookline reach-in cooler at ambient temperature of 47 degrees. operator removed all potentially hazardous food from unit.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink nearest establishment entrance
- Critical - No handwashing sign provided at a handsink used by food employees. handsink nearest establishment entrance
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open drink on ledge above cookline reach-in cooler next to salt shaker, pepper shaker, oil, vinegar, red pepper shaker
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed dishwasher handle dirty food wares then directly handle clean food wares without removing gloves and washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed soup at 57, cooked beef at 55 degrees and cooked sausage at 58 degrees in cookline reach-in cooler closest to pizza oven. operator removed all potentially hazardous food out of non-funtioning unit.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in cookline sanitizer bucket exceeding 200ppm
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by dishmachine Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. handsink nearest cash register
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee shred fresh basil with bare hands for atop customer's already cooked pizza. no additional heat treatment provided after placing basil on pizza with bare hands. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. observed black and clear slimy buildup on interior of ice machine
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee at dishmachine handle dirty food wares and slop sink spray nozzle then directly handle clean dishes without washing hands inbetween tasks.
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice dumped in handsink nearest cash register
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. on front counter observed bread sitting out within customer reach. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. grill tools at cookline including spoons and ladels Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp and raw fish observed stored above capers and shredded onions in cookline reach-in cooler. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. observed 0ppm in cookline sanitizer bucket Corrected On Site.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed creamer at 54 degrees in glass-doored reach-in cooler at coffee station. observed cooked beef at 59 degrees and cooked chicken at 48 degrees in open reach-in cooler top on cookline. Corrected On Site. put lids back on.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef observed stored on top of raw pork in walk-in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats and cooked lasagna prepared more than 24 hours ago and observed with no date-marking in walk-in cooler.
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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
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3/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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