- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of reach in coolers.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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10/31/2014 | 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.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen over dry storage.
- Basic - Uncleanable knife block in use to store knives.
- Intermediate - Cutting board(s) stained/soiled.
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Grocery bags used to store sausage in reach in freezer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer cloth stored in hand wash sink next to 3 compartment sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to 3 compartment sink. **Corrected On-Site**
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface observed food buildup on exterior of mixing machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roasted peppers, feta cheese, and mozzarella cheese 54?F. Foods voluntarily discarded. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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 ambient temperature of salad prep reach in cooler 55?F **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen used to store plastic bucket. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/11/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- 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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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
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