- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. < 100 ppm
|
09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **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**
|
07/24/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair.Reachin cooler across from cookline leaking inside **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 50°F. Cheese 50°F. Melons 50°F at the front line cooler.Hamburger 48°F. Shrimp 48°F in the reach in cooler. Corrective action taken. Manager discarded voluntarily all TCS food. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **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 - 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. Hamburger 48°F. Shrimp 48°F. Ambient temperature 56°F. Corrective action taken. Manager voluntarily discarded all TCS food. **Warning**
|
5/20/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Reachin cooler across from cookline leaking inside. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
|
1/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair. Reachin cooler across from cookline leaking inside. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45°F, sauce 45°F at walk in cooler. Ambient temperature 47°F. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm in dishmachine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- 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. Ambient temperature 47°F. Cheese and sauce 45°F. **Warning**
|
1/24/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface (flour container).
- Basic - Building components, attachments or fixtures in poor repair. Observed broken door in kitchen (at bottom) with wide hole.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine 0 ppm, dish machine.
- Basic - Unprotected ice machine in a customer/nonsecure area.
- High Priority - Dented/rusted cans present.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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,reach in cooler
- Intermediate - Slicer blade guard soiled with old food debris.
|
1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.hamburg held at 45 degress , Corrected On Site.
|
5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
|
3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water.hamburg and chicken in 3 compartment sink Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- 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
|
10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm dishmachine
- 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
|
7/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sea Star Cafe & Bar, 937 E Gulf Dr, Sanibel, FL »