- Basic - Buildup of food debris/soil residue on equipment door handles. Observed RIC handles soil with food residue.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles cracked, broken or in disrepair. Near cookline in the kitchen.
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Observed shelves in walk-in cooler and freezer not 6 inches from the floor.
- Basic - Soiled reach-in cooler gaskets. In kitchen. **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Unsealed concrete floor in walk-in freezer. **Repeat Violation**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Observed both the floors in the WIC/WIF soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all TCS foods in reach-in greater than 41°F, Sliced Tomatoes 59°F, Potato Salad 57°F, Macaroni Salad 59°F. Corrective action taken and all food removed at placed in walk-in cooler.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Glass DM at bar 0 ppm chlorine. Company called and they will come and fix it. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. By the cookline.
- 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. Ambient temp 58°F.
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
- Intermediate - Soda gun soiled. At bar. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles at bar not labeled. **Corrected On-Site**
|
10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Observed grease build-up on the sides of the grill and fryers.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed AC vents in the kitchen with a build-up of dust.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Observed the pizza oven exterior soil with grease and flour.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed RIC in kitchen exterior soiled with debris and food particles.
- Basic - Grease accumulated under cooking equipment. Observed a build-up of grease under the fryers and grill in the kitchen.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Observed oven on cookline with a build-up of grease.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed bags of chicken in standing water in kitchen sink. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils in containers stored upright. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. In kitchen all RIC gaskets are soiled.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Observed WIF with unsealed concrete floors.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM at bar 0 ppm chlorine.
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed RIC across from cook line with an accumulation of food residue.
|
5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/1/2014 | Routine - Food | Call Back - Complied |
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM at bar 0 ppm chlorine, sanizer bucket empty, **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 employee touching lettuce with barehands **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed five gallon bucket of red sauce in WIC at 54° F cooling from ambient prepared last night corrective action taken sauce is to be reheated to 165° F and placed in shallow metal container. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 120° F on grill **Corrected On-Site** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Observed 4 eggs in WIC broken voluntarily discarded **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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 chili prepared onsite 2 days ago according to operator. **Warning**
|
1/29/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Weekend Willies, 5310 Shirley St, Naples, FL »