- No Violations Were Observed
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10/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Observed loose and broken floor tiles on the cook line.
- Basic - Water leaking from faucet/faucet handle at the Handwash sink on the cook line.
- Basic - Working containers of food removed from original container not identified by common name. Observed containers in dry storage without proper labeling. Labels applied while still present. **Corrected On-Site**
- High Priority - Produce with mold-like growth. Produce removed and discarded voluntarily. **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket placed on shelf over clean glasses behind bar area. Bucket was relocated to shelf below clean glasses. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple towels placed in sink at HWS at end of bar. Towels were removed while still present. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in seasoning bin. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions 110°F, onions reheated to 165°F . **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to wet paper towels. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. 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 reach in drawer cooler under grill holding ambient temperature off 56°F. **Warning**
- Basic - Leaking pipe at plumbing fixture. At dipper well next to bar milk shake station, water running onto front line floor. Water shut off by operator at leaking line. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touching lemon garnish with hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *crab cakes 60°F. *raw bacon 60°F.* Raw chicken 56°F. In cooler drawers underneath grill. Products moved to working cooler. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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6/28/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked wet on back kitchen shelf.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink in ware wash area
- Basic - Soiled reach-in cooler gaskets. Food debris buildup in drawer reach-in cooler gaskets in cook line.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook line employee
- High Priority - Employee washed hands with cold water. Several employees using hand wash sink in ware wash area not meeting minimum temperature requirements, as noted elseware in report.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Ware wash area, 79 ?F water temperature
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. Right side of cook line, bar area **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Heat strip not reaching 160 ?F at dish surface; machine ran several times. Must sanitize all equipment/utensils/dishware in 3-compartment sink until dishmachine is operating properly.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. cleaned containers stacked wet on shelf in back kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. in between bar and cookline Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. walk-in cooler Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine. need chlorine test strips for bar dishmachine
- Observed old labels stuck to food containers after cleaning. containers stacked in back kitchen
- Observed water draining onto floor surface. pipe disconnected at warewash handwash sink, water went onto floor
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site. replaced with new container, re-did buckets Repeat Violation.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover missing. near dishmachine drain Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. near milkshake machine, walk-in cooler hws Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. top part
- Observed floor and wall junctures not coved. left of liquor cabinet and right of cookline
- Critical - Observed food-contact surfaces encrusted with encrusted food debris/ soil deposits. dicer
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm Corrected On Site.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. containers stacked wet on prep table bottom shelf in back of kitchen
- Observed old labels stuck to food containers after cleaning. stainless steel containers in back kitchen
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. handled raw ground bison then shredded lettuce without changing gloves Corrected On Site. manager had employee change gloves, then remake sandwich.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 51 F chicken; 48 F shrimp, crabcakes - in reach-in cooler drawers under flat top Corrected On Site. items removed and placed in other functional coolers, [in this cooler about 3 hours.] On callback, 48 F swiss cheese, 49 chicken, 53 F shrimp, 53 F blue cheese in reach in cooler drawers under flat top grill in cookline. Items were placed in cooler between 8:00 am and 8:30 am, so still in 4 hr parameter, operator put ice on potentially hazardous food.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 48 F ambient temperature for reach-in cooler drawers under flat top grill in cookline On callback, 46 - 52 F ambient temperature range of reach in cooler drawers under flat top grill in cookline. (There are 6 drawers altogether).
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5/31/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 48 F ambient temperature for reach-in cooler drawers under flat top grill in cookline
- Critical - Expired 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. Repeat Violation. certificates expired in 2010. Provided employee training industry bulletin.
- Critical - Hand wash sink lacking proper hand drying provisions. bar handwash sink Corrected On Site.
- No Heimlich maneuver sign posted. Repeat Violation. information at www.myfloridalicense.com/dbpr/hr
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 51 F chicken; 48 F shrimp, crabcakes - in reach-in cooler drawers under flat top Corrected On Site. items removed and placed in other functional coolers, [in this cooler about 3 hours.]
- Observed reach-in cooler gasket torn/in disrepair. small reach-in cooler right of flat top grill.
- Critical - Observed unlabeled spray bottle. reddish liquid, back mop sink area
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3/28/2011 | Routine - Food | Warning Issued |
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine. final rinse gauge inaccurate on kitchen dishmachine, booster may not be working.
- Critical. Lack of use of hot temperature test kit when using hot water for sanitization at warewashing machine.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. kitchen dishmachine, technician was called.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. kitchen dishmachine, 3 compartment sink was setup for manual warewashing.
- No Heimlich maneuver sign posted. information at www.myfloridalicense.com/dbpr/hr
- Critical. Expired 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. Only three current certificates, rest of employees need updating.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Thermometer not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. dicer in cookline had encrusted food debris
- Observed utensils stored in crevices between equipment. cookline
- Critical. No handwashing sign provided at a handsink used by food employees. bar area
- Critical. No handwashing sign provided at a handsink used by food employees. in walkin cooler
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
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