- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of coolers, cooking equipment and crevices throughout kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in /freezer. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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 cutting lemons with bare hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink by 2compartment sink out of order due to leaking pipe.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in /freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, peppers, sausage etc in reachin coolers by cookline at 45-49°F, power went out for 5 hours as per operator and just came on approximately one hour before inspection. All coolers ambient temperatures 41°F or below. TCS foods placed on ice for rapid cooling , or moved to walkin.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs at 101°F in steam table . Meatballs reheated to 165°F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and fish over cooked beef, cheese and onions in walkin cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bleach spray bottle over noodles on dry goods rack by 2 compartment sink. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb at mop sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink in bar used to hold cups . **Corrected On-Site**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 using Bare hands to contact cheese in kitchen, corrected on site employee educated on proper glove usage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47?F, meatballs 48?F, etc in walkin cooler , freezer door opened to rapidly cool food in walkin cooler. Corrective action taken.
- 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. Ambient temperature 47?F, freezer temperature lowered during inspection and freezer door opened to rapidly cool down temperature. Ambient temperature at close of inspection was 40?F. **Corrected On-Site**
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in sugar and cheese bins. **Corrected On-Site**
- Critical - License expired within 30 days after expiration date.
- Critical - Observed food stored on floor. Bag of onions on floor in walkin cooler. **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. She'll fish over vegetables in reachin cooler across from cookline **Corrected On-Site**
- Critical - Observed toxic item stored by utensils. Spray bottle cleaner hanging facing clean dishware. **Corrected On-Site**
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sinks lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory in womens restroom .
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed unlabeled spray bottle over 2compartment sink. Corrected On Site.
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1/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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