- 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 stored on dry goods rack across from cookline. **Corrected On-Site** **Warning**
- Basic - Heavy Build-up of grease and other debris, under, behind and between on nonfood-contact surface of the main cookline. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface of large white bins under back prep table as well as reachin cooler doors across from cookline **Warning**
- High Priority - Large number of Small flying insects in bar area on/around pop/drink dispenser/nozzle **Warning**
- High Priority - Live small flies in kitchen under dishmachine **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw fish in reachin cooler across from cookline. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw fish in reachin freezer, not commercially packaged. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels by large oven. **Warning**
|
10/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of reachin cooler doors and door handles. Also on lids and handles of flour , sugar, and bread crumb bins.
- Basic - Food debris accumulated on kitchen floor. Heavy build up of food debris , grease etc under main cookline.
- Basic - Food stored on floor in walkin freezer
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water laying on an onions in reachin drawer cooler across from cookline.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle cleaner and bug spray stored facing/over food on dry storage rack near cookline. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink near kitchen entrance used to fill carton with water for orange juice. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walkin cooler.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples not wrapped of buffet line.
|
07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- 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 bread with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 117°F in kitchen, reheated to 165°F. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs moved back to cooler corrective action taken .
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hash browns at 80°F in kitchen , voluntarily discarded. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink by dishmachine used to hold plates. **Corrected On-Site**
|
9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment across from main cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 89?F on stove, corrective action taken, sausage moved to reachin cooler.
|
1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink by kitchen entrance used by food employees.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting strawberries with bare hands.
- Critical - Observed buildup of pink slimelike substance in the interior of ice machine, easily removed with alcohol swab. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink used to hold dishes. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes at 73F in kitchen .
|
9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Accumulation of black/green/pink mold-like substance inside the ice machine easily removed with alcohol swab. Corrected On Site.
- Bowl or other container with no handle used to dispense food. Small plastic cup used as scoop in salsa in reachincooler. Corrected On Site.
- Critical - Encrusted material on can opener blade. Corrected On Site.
- Critical - Food stored on floor. Box of fries on floor in walkinfreezer . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Handsink blocked by garbage can. Corrected On Site.
- Critical - Handwash sink used for purposes other than handwashing. Handsink by dishmachine used to hold plates that need rewashed. Corrected On Site.
- Critical - No handwashing sign provided at a hand sink used by food employees at bar handsink.
- Critical - Raw animal food stored over ready-to-eat food. Raw calamari and beef over cooked food in reachincooler in back prep area. Corrected On Site.
|
5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Handsink by oven in back kitchen blocked by stack of boxes. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching potatoes with bare hands . Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
|
11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine just outside of main kitchen . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes hot held at 122F on cookline . Corrected On Site. Potatoes voluntarily discarded.
|
8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili in reachincooler for 36Hours and still at 52F. Corrected On Site. Stop sale issued.
- Critical - Handwash sink not accessible for employee use at all times. Handsink across from walkincooler is blocked by a large stack of boxes. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle touching product in large white bin of sugar in back prep area. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handled cut fruit with bare hands and placed on customers plate another employee handled bread with bare hands . Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Pan of food on floor in walkinfreezer . Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of microwave across from fryers soiled. Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at 73F internal. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. 1 pan of chili at 52F, was in cooler for 36+hours as per cook.
|
5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. Boxes of food in walkinfreezer .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee placed strawberries on yogurt cup without washing and putting on gloves .
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Ice cream scoops .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket of utensils stored in standing water across from stove.
- Critical. Observed interior of microwave soiled. Microwave over prep line across from fryers .
- Critical. No handwashing sign provided at a handsink used by food employees. At handsink in bar. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. At handsink in bar. Repeat Violation.
- Critical. Observed toxic item improperly stored. Oven cleaner stored over orange juice container [clean, empty]
- Critical. In use utensils stored in sanitizer solution between uses.
|
1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink by walkincooler Used to hold silver ware.
- Critical. No handwashing sign provided at a handsink used by food employees. At handsink in bar.
- Critical. Hand wash sink lacking proper hand drying provisions. At handsink in bar.
|
9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. breakfast buffet has exposed food - muffins and other pastries, granola toppings, jellies, cut fruits, apples, chafers when opened.
- Critical. Observed food stored on floor. bag of onions on kitchen floor
- In-use utensil for potentially hazardous food not stored in a clean, protected location. tongs with moist food on stove handle, can be easily bumped.
- Critical. Observed interior of microwave soiled encrusted food debris. Amana microwave in cookline
- Critical. Observed encrusted, soiled material on slicer. mechanical part of slicer has encrusted food debris
- Wet mop not hung to dry.
- No Heimlich maneuver sign posted. www.myfloridalicense.com/dbpr/hr for information
|
4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunchmeat
- Critical. Observed potentially hazardous food thawed at room temperature. turkey Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. cooked shrimp nesting in raw fish cookline reach-in Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw pooled egg stored in drawer above rte vegetables cookline Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw turkey above raw beef walk-in
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates
|
11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Holiday Inn Ft Myers Airport At Town Center, 9931 Interstate Commerce Dr, Fort Myers, FL »