- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on the cooling unit fan grills in the walk in cooler.
- Basic - Chicken Stored not covered in reach-in cooler across form the stove.
- Basic - Gaskets with slimy/mold-like build-up on the door for the walk in cooler.
- Basic - In-use tongs stored on oven door handle on the cook line. Tongs removed while still present. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach in coolers on the cook line.
- High Priority - Raw animal food stored over ready-to-eat food. Observed plate of raw eggs placed over containers hold ready to eat veggies in reach in cooler across from the flat top stove. Plate removed while still present. **Corrected On-Site**
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in reach in coolers on wait line and in cook line.
- Basic - Working containers of food removed from original container not identified by common name. Observed multiple working containers (squirt bottles) on cook line without proper labeling.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.
- 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 multiple containers in the walk in cooler without proper labeling.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. Tongs removed while still present. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed spoon in cole slaw container with handle resting on food. Spoon removed while still present. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in stand up reach-in cooler at wait station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses at wait stations
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. Blade cleaned while still present. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Observed pans of hash browns stacked in reach in cooler on cook line without prop barrier. Hash brown consolidated onto one pan. **Corrected On-Site**
- 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 multiple food containers in reach in coolers and in walk in cooler without proper date marking.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area.observed personal radio over food prep area on the cook line. **Corrected On-Site** **Warning**
- Basic - In-use utensil for potentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Observed spatula stored towel on cook line. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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 cook touching scrambled eggs with bare hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in kitchen at 47°F, corrective cation taken, pooled eggs moved to reaching cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed mobile storage rack blocking HWS. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to hold pitcher. **Corrected On-Site** **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. **Warning**
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12/20/2013 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phones and toys in back storage shelves.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Observed walk in cooler not making foods at 41?F or below, observed ambient air temperature at 45?F. Thermostat turned down. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in reach in cooler across from hand sink at cook line.
- Basic - Walk-in cooler. Observed build up of ice behind walk in cooler condenser and fans.
- Basic - Working containers of food removed from original container not identified by common name. Observed container of powdered sugar in unlabeled container.
- High Priority - Produce with mold-like growth. See stop sale. Observed box of whole melons that are rotting. Voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shrimp over red peppers. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed cold cuts not date marked in walk in cooler.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink across from dish 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 tuna salad not date marked in walk in cooler.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Observed no employee training certificates provided.
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.10ppm corrected 4th run
- 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. 60 days to obtain
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10/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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