- Basic - Bowl or other container with no handle used to dispense food. Observed a ramekin in the rice in the walk in cooler.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface. Observed tomatoes slices with paper towels between each layer.
- Basic - Employee personal items stored in or above a food preparation area. Observed a cell phone above a the food prep area to the left of the salad station .
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans in the dish area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Gaskets with slimy/mold-like build-up. Observed slimy mold like substance in the gaskets of the upright to the left of the the burger prep area.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of shelf in the service bar area.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed cheese next to raw hamburger in the reach in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw calamari over cheese in the upright cooler next to the fryer station . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. This is the hand wash sink at the main bar area .
|
10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
09/12/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
09/05/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dented/rusted cans present. Observed dented cans on the seem in the dry storage area.corrective action had the can moved to the office to be returned for credit. **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. **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Cheese next to raw hamburger in the reach in cooler . **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
07/03/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed a glass bowl in rice bin in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen. Observed a tub of broccoli on the floor in the kitchen area. **Corrected On-Site**
- 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 eating in a food preparation or other restricted area. Observed cook eating on the line in prep area.
- Basic - Hole in wall. Observed hole in the wall by the kitchen line. The kitchen will have a new floor and walls replaced in May.
- Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine in bar area.
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw scallops over cooked roast beef in upright reach in across from grill. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
|
4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed butter in stand up reach in main server staton .corrective action moved to another cooler until fixed.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. Observed stand up cooler in main server station.
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Employee used handwash sink as a dump sink. Server station. **Corrected On-Site**
|
5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. observed containers stacked and stored while still wet
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. observed spatula stored in crevis between reach in coolers
- Critical - Observed dented/rusted cans. observed cans dented along seam not segregated in dry storage
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves then directly begin food prep without washing hands
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. behind the bar
- Critical - Observed food stored in ice used for drinks. observed can of soda in ice behind the bar. bottle of water in ice at server station
- Critical - Observed handwash sink used for purposes other than handwashing. observed ice in hand sink of server station
- Observed ice scoop with handle in contact with ice. server station
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed in use utensils sitting in water at 78 degrees f.
- Critical - Observed raw animal food stored over cooked food. observed raw chicken stored above cooked chicken in upright reachin cooler next to fryer
- Observed soda gun holster with accumulated slime/debris. behind the bar
- Critical - Ready-to-eat potentially hazardous food with subsequent added foods not consumed/sold by date mark of earliest ingredient. Food may not be served. observed lentil soup in walk in cooler made on 09/18. voluntarily disgarded. Corrected On Site.
|
10/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06-11-2012 .
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 or more employees engaged in food prep. This violation must be corrected by : 06-11-2012 .
|
6/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06-11-2012 .
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 or more employees engaged in food prep. This violation must be corrected by : 06-11-2012 .
|
4/13/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw fish 50 degrees f with ambient air temperature at 49 degrees f.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reach in cooler next to 2 compartment prep sink with ambient air temperature at 49 degrees f.This violation must be corrected by : 04 12 2012 . reachin cooler with ambient air temperature at 52 degrees f .
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06-11-2012 .
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 or more employees engaged in food prep. This violation must be corrected by : 06-11-2012 .
|
4/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed upright reach in cooler next to 2 compartment prep sink with ambient air temperature at 49 degrees f.This violation must be corrected by : 04 12 2012 .
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06-11-2012 .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 or more employees engaged in food prep. This violation must be corrected by : 06-11-2012 .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. obsereved cook handle croissant barehanded.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee remove gloves and directly put on a new pair of gloves without washing hands. also obsereved employee put on gloves and begin food prep without washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw fish 50 degrees f with ambient air temperature at 49 degrees f.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken and fish stored above cooked chicken in reachin cooler next to 2 compartment prep sink.
- Critical - Observed toxic item stored by food. obsereved mr muscle cleaner stored above potatoes and onions.
|
4/11/2012 | Routine - Food | Warning Issued |
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting gloves without washing hands first.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw burger and beef over quiche. Corrected On Site.
|
9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed tall reach in cooler with ambient temperature of 49F, by mixer.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee portioning cooke pasta with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee changing gloves without washing hands first.
- Critical - Observed food being cooled by nonapproved method. Observed chicken at 82F in rack. Corrected On Site. Reheated for chicken stock.
- Observed in-use utensil stored in sanitizer water. Observed knives in sanitizer water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari at 49F, reach in cooler by mixer. Corrected On Site. Food discarded.
|
5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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. Expired certifications.
|
4/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster bisque at 47F labaled with yesterday's date. Corrected On Site. Soup discarded.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Need to manually wash, rinse and sanitize equipment and utensils. Corrected On Site. Dishmachine part replaced by technician.
- Critical - Handwash sink not accessible for employee use at all times. Observed handsink at bar area obstructed by plastic containers, coffee mug and lemons.
- Critical - No oyster warning sign with required language provided.
- 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. Expired certifications.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee using handsink water to fiil up a pot with potatoes.
- Critical - Observed open food re-served to customers. Observed employee dumping clam showder bowl into original container in steam well after being served to a customer. Corrected On Site. Soup was discarded, and containers sanitized.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed bag of partially frozen squid on table by bucket of water holding raw shrimp.
- Critical - Observed potentially hazardous food thawed in standing water. Observed a bag of shrimp and squid in a bucket with standing water by dishmachine.
|
1/31/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. white bulk white powder, white storage bin.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwash between glove change cookline.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. cookline.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical. Observed handwash sink used for purposes other than handwashing. spoon in handsink at end of cookline.
- Critical. Hand wash sink lacking proper hand drying provisions. end of cookline. Corrected On Site.
|
4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed non-bagged garbage in dumpster.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
|
12/19/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bayside Seafood Grill & Bar, 4270 Gulfshore Blvd N, Naples, FL »