- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Observed establishment not having enough cold units to maintain TCS foods at proper temperature. The establishment has 2 working coolers. One is used to stored ingredients for the cooking line while the other one is being overstocked with foods. WIC is currently not in operation **Warning**
- Intermediate - Walk-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 WIC not maintaining proper cooling temperature Ambient 69° F Only uncut vegetables are in WIC **Warning**
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10/24/2014 | Complaint Full | Call Back - Complied |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish washer at 0 ppm chlorine **Warning**
- 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. In bar area **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed foods in glass display cooler out of temperature Ambient of RIC is 43° F. Cooler is being overstocked due to insufficient coolers in the establishment Tomatoes 51° F, vegetable protein 52° F, lettuce 48° F **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Observed establishment not having enough cold units to maintain TCS foods at proper temperature. The establishment has 2 working coolers. One is used to stored ingredients for the cooking line while the other one is being overstocked with foods. WIC is currently not in operation **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Establishment does not practice date marking **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- Intermediate - Walk-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 WIC not maintaining proper cooling temperature Ambient 69° F Only uncut vegetables are in WIC **Warning**
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10/23/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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07/17/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** must correct by 7/15/14
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5/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Floor soiled/has accumulation of debris/ build up throughout kitchen. **Warning**
- Basic - Soiled reach-in cooler gaskets throughout kitchen **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut vegetables and left greens in walkin and sliding glass front reachin cooler from 50°F-56°F. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Glass front sliding reachin cooler ambient temperature 50°F. Cut vegetables and cut leafy greens also stored in this unit. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
- Intermediate - Walk-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. Walkin cooler ambient temperature 57°F, cut leafy greens stored inside. **Warning**
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5/14/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2012 | Routine - Food | Call Back - Complied |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Corrected On Site.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Nonhandled cups in dry goods bins. Corrected On Site. Repeat Violation.
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11/15/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Lefthand reachin cooler at 55F ambient temperature. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected on test strip. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Nonhandled cups in dry goods bins. Corrected On Site. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting tofu and cilantro not to be immediately heated with bare hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked noodles and soybased vegan meats and tofu above 41F in lefthand reachin cooler. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cornstarch in water at room temp on cookline crashcart. Must be controlled by time or temperature.
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11/14/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pho vegetable broth in 4 large lidded pots found at 46F in walkin freezer. Corrected On Site. Reheated to 165F on stove, broken down to smaller amounts and quickchilled in freezer.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must sanitize manually until repaired. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Pho vegetable broth in deep lidded pots stacked in walkin freezer. Corrected On Site. Refer to handouts re: proper cooling methods.
- Observed open dumpster lid. Repeat Violation.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep table cooler at 49 F ambient. Corrected On Site. Turned down. Now at 42F ambient.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength in dishmachine. No sanitizer detected in dishmachine. Can be used as a hot temp machine if temp reaches 180F and dishsurface temp reaches 160F.
- Drain cover(s) missing under 3 compartment sink.
- Equipment or utensils not designed or constructed in a durable manner. Nonhandled scoops used in rice. Corrected On Site.
- Critical - Observed food with mold-like growth. Box of moldy tomatoes and container of moldy garlic in walkin. Moldy ginger in bar fridge. All voluntarily discarded. Corrected On Site.
- Observed leaking pipe at plumbing fixture under 3 compartment sink. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu at 49F in prep table cooler. Corrected On Site. Cooler temp turned down. Tofu now at 43F.
- Critical - Observed toxic item stored by food. Bowl of mushrooms under spray bottles. Corrected On Site.
- Observed water draining onto floor surface from dishmachine.
- Critical - Unpackaged food not protected from contamination during storage. Vegemeat balls seperated in pan by old piece of cardboard in reachin cooler. Corrected On Site.
- Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes only.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. Walk in cooler and walk in freezer.
- Observed leaking pipe at plumbing fixture. At 3 compartment sink.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature of reach in cooler across from woks at 48 F. This violation must be corrected by : 06/21/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep tables. Repeat Violation.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee ate on cookline, then put on gloves and prepared food without washing hands.
- Critical - Observed employee eating while preparing food. Employee eating on cookline.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee used hand sink to rinse rice paper.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu in bottom of reach in cooler across from woks at 46 F. This violation must be corrected by : 06/21/2011. Corrected On Site. Tofu was moved to another cooler to cool down.
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6/20/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink next to 3 sink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon used for rice with handle in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep tables.
- Critical - Observed container of medicine improperly stored. Medicine stored with clean cups.
- Critical - Observed employee eating in a food preparation or other restricted area. Half eaten food sitting on top shelf above prep table.
- Observed floor area(s) covered with standing water. Walk in cooler.
- Observed food debris accumulated on kitchen floor. Kitchen floors under and behind cookline equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Faucet on hand sink used to dry ziploc bags.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Sauces in stock pots in walk in freezer.
- Critical - Working containers of food removed from original container not identified by common name. Clear containers in prep area.
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked vegetable stock and cooked soy products in walk in freezer.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Emp.oyee touched hair with gloves and then engahed in food prep without removing gloves and washing hands.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected. Repair company was called to repair. Please fax copy of repair report. Must manually wash, rinse, and sanitize until repaired.
- Critical. Observed handwash sink used for purposes other than handwashing. Ziploc bags hung over faucet to air dry.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar hand sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Bar hand sink.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Frozen spring rolls in ziploc bags.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cut vegetables and cooked soy products in bags in walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name. Plastic containers in walk in cooler holding flour.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handled cut tomatoes with bare hands and cooked vegetables. Corrected On Site. Gloves now in use.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for rice in cup of water.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on cutting boards on top of prep table.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Employee washing dishes with only soap and water.
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6/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. NO CRM FOR ESTABLISHMENT
- Critical. NO PROOF OF EMPLOYEE TRAINING
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5/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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