- Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used to scoop flour and sugar.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed food on the floor in the walk-in freezer.
- Basic - Floor area(s) covered with standing water.Obserbed standing water in the kitchen near the three com sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign for the hand washing sink in the kitchen , operator added a sign. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp thawing in standing water, operator place in the sink with running water. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Observed a build up of black on the walls near the 3 com sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cole Slaw at the buffet table 49°F, The operator added ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed fish held at 102°F operator turned the heat up. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw chicken over vegetables operator moved the chicken. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/25/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Observed cook on cookline without a hat.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed missing lights for lights on cookline.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Observed a build up of food debris on pipes of the Wok station.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Observed black substance at both the dish machin and the 3 com sink area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping clothes stored on the floor at cookline .
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed sour cream and dairy at 47° F. Moved to walk in cooler by operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed both coolers at the cookline out of temperature. Operator call a repair Tech. The repair tech was working on the units during the inspection. Shrimp 48° F, chicken 49°F, beef 49° F all TCS foods where moved to walkin cooler. Curry Beef was placed in Ice bin.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. A pan of curry left in cooler over out of temperature 50°F discarded.
- High Priority - Toxic substance/chemical improperly stored. Observed WD 40 at prep table next to food.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed buildup on ice chute in wait station.
- 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 chicken, beef, cooked vegetables in both walkin cookers not date marked.
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12/10/2013 | Food-Licensing Inspection | Warning Issued |
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