- Basic - Bowl or other container with no handle used to dispense food. **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. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. In employee restrooms and on cook line
- 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 - Accumulation of black/green mold-like substance in the interior of the ice machine.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cottage cheese 50°F in RIC on cookline in double wall container in top section of RIC corrective action taken container second container removed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed gumbo 73° F in WIC cooling overnight voluntarily discarded
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed pasta 50° F in WIC left covered while cooling
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/16/2013 | Routine - Food | Call Back - Complied |
- 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 0 ppm chlorine at bar glass dish machine.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In kitchen and bars.
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11/22/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease. Cleaning appt scheduled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large covered bowl of lobster ravioli filling in walkin made yesterday still 48F in some spots. Voluntarily discarded. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. Repeat Violation. This violation must be corrected by : 12/10/12.
- Equipment and utensils not properly air-dried. Pans wet stacked.
- Critical - Observed buildup of slime like substance in the interior of downstairs ice machine.
- Critical - Observed buildup of slime like substance on soda dispensing nozzles.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat greater than 400ppm in 3 compartment sink. Corrected On Site. Diluted.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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10/11/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. Must use kitchen machine or manually sanitize. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
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5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine, need to use kitchen dishmachine until unit is serviced
- Equipment and utensils not properly air-dried. containers stacked wet in back area of kitchen
- Critical - Observed buildup of black-like slime in the interior of ice machine. bar ice machine
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected in bar dishmachine. Corrected On Site. Sanitizer was primed. Now at 75 ppm.
- Critical - Handwash sink not accessible for employee use at all times. Cart holding clean dishes stored in front of hand sink in warewashing area.
- Critical - Observed buildup of slime in the interior of ice machine. Downstairs ice machine.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk and cream at 49 F in reach in cooler in service station on left. Corrected On Site. Operator discarded food.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler on left in service station at an ambient temperature of 46 F. Corrected On Site. All potentially hazardous food were discarded and repair company called.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Mens locker room bar.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected in bar dishmachine. Company called to repair. Must use main kitchen dishmachine.
- Critical. Observed buildup of slime in the interior of ice machine. Remivable with alcohol swab.
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5/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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