- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/6 pans wet nesting on the dish rack, **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink with a bus pan with dishes on top of the hand wash sink . **Corrected On-Site**
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/6 pans wet nesting in the kitchen area.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed to go soup cup in corn starch . **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed case of steaks on floor in walk in . **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. Observed water bottle on counter by salad drawer. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Raw animal food stored over cooked food. Observed raw steak over cooked chicken in drawer under grill. **Corrected On-Site**
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpacks. **Corrected On-Site**
- 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. Short rib au jus is 54?F and chicken stock 45?F in walkin. Au jus voluntarily discarded, stock reheated to 165?F and properly cooled during inspection. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Server station. **Corrected On-Site**
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. HWS near dishmachine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Ahi tuna, sushi fish, steaks cooked to order on menu. Sign posted. **Corrected On-Site**
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2/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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