- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Basic - Condensation or other drainage not disposed of according to law. Observed water building up on inside of reach in cooler at end of cookline.
- Basic - Employee personal items stored in or above a food preparation area. Observed purse stored on top of soda syrup boxes in food prep area.
- Basic - Interior of microwaves soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperatures thermometer in holding units.
- Basic - Open dumpster lid.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Coleslaw 50°F in reach in cooler at end of cookline. Sliced cabbage in dessert reach in cooler 51°F.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Chopped tomatoes 48°F in reach in cooler at end if cookline and chopped tomatoes in reach in cooler at beginning of cookline 45°F.
- High Priority - Employees failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese 48°F in reach in cooler at beginningif cookline. All reach in coolers turned down. **Corrected On-Site**
- High Priority - Weavel bugs inside bag of dried pasta. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in back food prep area and handwash sink at cookline. Handwash sink in back dry storage/food prep area. Handwash sink in beverage/wait station.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Precooked shredded chicken thawing in walk in cooler not date marked.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing signs provided at a hand sinks used by food employees. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **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. Operator touching bread with are hands, employee reeducated on proper glove/utensil usage. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons, tomatoes, salsa, cheese ,etc in reachin coolers across from cookline and in reachin cooler by soup holding units at 49-52°F. Also fish, beef, butter, cream, cheese, etc in walkin cooler 48-61°F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beef, dairy products, fish, etc in walkin cooler 48°-61°F for at least 1-2 days, fish well over four hours. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce and sauce at 117-120°F in steam table across from cookline. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink by dishmachine used to rinse onions. **Corrected On-Site** **Warning**
- 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. Reachin coolers across from cookline ad reachin cooler by soup holding units at ambient temperatures of 50-57°F. Also single door standing reachin cooler by soups at ambient temp of 50°F. **Warning**
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair.walk in cooler entrance
- Basic - In-use utensil stored in sanitizer between uses.
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.rear food prep
- Critical - Handwashing cleanser lacking at handwashing lavatory.rear food prep handsink
- Critical - Observed an unprotected ice machine in a customer/nonsecure area. outside ice machine needs a locking device
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned after being contaminationed.knives stored on magnetic holder
- Observed cutting board grooved/pitted and no longer cleanable.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.cookline Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Observed utensils stored in crevices between equipment.cookline
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm plate surface at dishmachine
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.dish washer
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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