- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator had chlorine test kit but needs quaternary test kit.
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed bags cooked beef in the reach in cooler not date marked.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Pizza pans/screens not cleaned at least every four hours. Observed accumulation of bread debris in small oven.
- Basic - Single-service utensils reused. Observed plastic forks washed to be re-used. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products (hamburgers, etc.)
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - No copy of latest inspection report available.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad and cheese holding at 46?F. in kitchen cooler. Corrective Action: operator placed all potentially hazardous foods into proper refrigeration.
- 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. Kitchen cooler holding at 46?F.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Need 0-220?F.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in reach in cooler.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.hws,kitCHEN
- Critical - Hand wash sink lacking proper hand drying provisions.unisex bathroom
- Critical - Handwashing cleanser lacking at handwashing lavatory.Unisex bathroom
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- 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 - No thermometer provided to measure temperature of food product.
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5/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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