- No Violations Were Observed
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10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks next to the reach in cooler adjacent to the dishwash sinks not adequately secured.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal items stored in or above a food preparation area. Observed personal cell placed on shelf over food prep surface across from stove.
- Basic - Equipment in poor repair. Reach in cooler across from the cook line has loose and worn hinges of the doors.
- Basic - Food stored in holding unit not covered. Observed multiple containers holding in the reach in cooler across from the cook line uncovered.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrective action; water was changed and container was placed on hot surface to heat up the water.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed multiple light fixtures in the kitchen without proper shielding.
- Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
- Basic - No handwashing sign provided at a hand sink used by food employees in the men's restroom.
- Basic - Reach-in cooler gasket torn/in disrepair across from cook line and next to dishwash sinks.
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answer personal phone then engage in food prep activities without washing hands and changing gloves.
- Intermediate - Hot 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 135 degrees Fahrenheit or hotter. Observed steam table holding food at 125°F.
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair. Reach in cooler across from cook line has door seal in disrepair.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over the reach in cooler next to dishwash machine.
- Basic - Nonfood-contact equipment in poor repair. Door hing for the reach in cooler next to produce wash station is loose and held on by one fastener.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes 48°F, fish 52°F, sauce 57°F in reach in cooler across from the cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. HWS behind the bar used as dumping station evidenced by lemon and lime wedges in sink
- 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 two reach in cooler (one next to produce wash station and one across from cook line) unable to maintain temperature at 41°F or below.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in buckets. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 47°F, tomatoes 47°F in reachin cooler, ambient temp 39°F. Lid closed on cooler corrective action taken.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of bleach stored on food prep table. **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink in bar. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Dry goods. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor area(s) covered with standing water. Behind fryer and behind lowboy make table cooler. **Warning**
- Basic - Hood soiled with accumulated grease. Dripping down hood. Grease stains on wall near cook line. **Warning**
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6/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Dry goods. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor area(s) covered with standing water. Behind fryer and behind lowboy make table cooler. **Warning**
- Basic - Hood soiled with accumulated grease. Dripping down hood. Grease stains on wall near cook line. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Lowboy maketable cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Behind dish machine. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0 ppm quaternary, corrected to 200 ppm quaternary. **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises. Observed one dead under bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lowboy maketable cooler: cheese 49°F. Cut tomatoes 49°F. Cut greens 49°F. Butter 67°F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Lentil soup 53°F. Tomato bisque 51°F. Chicken stock 51°F all in 2 door True cooler in middle of line of coolers. Voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches in right back corner of kitchen. Observed one live roach crawling up wall over handwash sink. Observed one running across floor. Observed two under freezer. Total of six. **Warning**
- Intermediate - No soap provided at handwash sink. Ladies room dispenser empty. **Corrected On-Site** **Warning**
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6/19/2013 | Routine - Food | Warning Issued |
- Critical - Electrical outlet missing cover plate. For reporting purposes only. left cook line wall
- Observed reach-in cooler gaskets torn/in disrepair. middle door of 3-door True reach-in cooler; cookline reach-in cooler doors
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site.
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10/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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