- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** Manager scheduled for CFM exam extension given
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10/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cut tomatoes 49° F prepared at 12:00 pm covered, cooling from ambient **Corrected On-Site** **Warning**
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08/22/2014 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink closest to 3 compartment sink.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
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10/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Employees not informed of acceptable sanitary practices. proper handwash
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. very slow feed
- Critical - No current hood fire suppression system inspection report available. For reporting purposes only.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation 6 persos working
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before applying gloveware
- Critical - Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. 103f
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. k type
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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9/28/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty dishwares then directly handle pita breads without washing hands between tasks. also obsereved employee remove gloves then directly put on a new pair of gloves without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing. observed drink ice in hand sink located off cookline.
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3/30/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Employees not informed of acceptable sanitary practices. temperature requirements
- Critical - Observed employee improperly washing hands. not long enough or often enough hand sink water is cold
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - ALL EMPLOYEES TRAINED WITHIN 60 DAYS OF EMPLOYMENT
- Critical - HANDWASH SIGN MAIN SINK
- Critical - TEST KIT FOR MONITORING CHEMICAL USE
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6/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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