- No Violations Were Observed
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08/21/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 50°F. Cheese 49°F at the cook line ( Pizza cooler ). Employee placed the cheese and the pizza sauce on ice. Corrective action taken.
- 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.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
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5/5/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Mushrooms 50°F. Garlic 50°F. Lettuce 52°F at the front line cooler. Meatballs 46°F. Steak 54°F at the walk in cooler. **Warning**During the callback ; chicken 39°F, lettuce 40°F and mushrooms 41°F at the walk in cooler.During the callback ; garlic 46°F, tomatoes 46°F and lettuce 46°F.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **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. Mushrooms 50°F. Garlic 50°F. Lettuce 52°F at the top of the front line cooler. **Warning**. During the callback ; garlic 46°F, tomatoes 46°F and lettuce 46°F.
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5/2/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tray of steaks in the walk in cooler floor. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Mushrooms 50°F. Garlic 50°F. Lettuce 52°F at the front line cooler. Meatballs 46°F. Steak 54°F at the walk in cooler. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **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. Mushrooms 50°F. Garlic 50°F. Lettuce 52°F at the top of the front line cooler. **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. Meatballs 46°F. Steak 54°F. Ambient temperature 51°F. **Warning**
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5/1/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef in the walk in cooler.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees educated on proper hand washing procedures. **Corrected On-Site**
- 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. Employee touching Parmesan cheese with bare hands, employee educated on proper glove/ utensil use. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce and cheeses at 49°F at the ice cream side in standing reachin cooler moved all TCS foods to another cooler for cold holding. corrective action taken ( food was in unit less than 2 hours as per operator). Do not store any TCS foods in this unit until it can maintain food at 41°F or below.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauce at 47°F in large bins covered and stacked since last night in walkin cooler, corrective action taken, lids removed and product will be periodically stirred as per operator.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Standing reach in cooler at ice cream side ambient temp 50°F all TCS moved to another Cooler.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed build-up of dust above pizza oven where pizza pans are stored. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with many cut marks and black build up along the marks. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Grease accumulated under cooking equipment (under pizza oven). **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment (at cook line). Observed: one knife stored between wall and shell (above hand wash sink at cookline); three knives stored under spice containers (at dish machine/storage area room); two knives stored between reach in coolers (cook line). **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses and stored on cutting board. No bucket with sanitizing solution present at cook line.
- High Priority - Dented/rusted cans present. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a plate stored in hand wash sink between walk in cooler and dish machine. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink between dish machine at walk in cooler. **Warning**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for bar tender. **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. Observed no employee training for cook. **Warning**
- Intermediate - No soap provided at handwash sink between walk in cooler and dish machine. **Warning**
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4/25/2013 | Routine - Food | Warning Issued |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an ice machine with no overhead protection.1ice machine located in backyard area
- Observed utensils stored in crevices between equipment.knive stored between wall and pipe Corrected On Site.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.cookline
- Observed single-service articles improperly stored.food containers not stored inverted above cookline Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.cookline
- Critical - Observed handwash sink used for purposes other than handwashing.cookline
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. NON HANDLED SCOOP IN FLOUR BAG
- Critical. DRINKING FROM OPEN CONTAINER ON COOKLINE
- BACKYARD STORAGE AREA NEEDS CLEANING EXCESSIVE BOXES
- Critical. HOOD CLEANING TAG WXPIRED ON 10/19/2010
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed encrusted material on can opener.
- Critical. Hand wash sink lacking proper hand drying provisions.
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8/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. pineapple can on storage rack
- Critical. Observed raw animal food stored over ready-to-eat food.raw shell eggs stored over produce in walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.non handled scoop in bread crumb bag
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. greater than 200 ppm at equipment surface
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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