- Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO bottle next to ice machine not secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single serve tin plates on shelf not inverted.
- Basic - Employee personal items stored in or above a food preparation area. Observed personal cell phone placed on same shelf as food prep surface. Phone removed while still present. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach in cooler next to the stove.
- Basic - Raw animal food stored above unwashed produce. Observed container of raw eggs on shelf over boxed onions on walk in cooler. Eggs relocated to lower level on shelf. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed container holding raw fish on shelf over boxed onions. Fish relocated to lower level in walk in cooler. **Corrected On-Site**
- 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 multiple containers in walk in cooler without proper date marking.
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed single use plates on shelf not inverted. Items were inverted while still present. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Scoop repositioned with handle above surface of ice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping rags on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed croissant in kitchen at 60°F. Chef stated the croissant was prepared 3 hours before. Corrective action, croissant was placed in walk in cooler for cooling.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked in walk in cooler.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- 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. 0 ppm chlorine sanitizer .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soups holding on stove at 120-130°F. Heat increased under soups. Soup reheated to 165°F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over onions in walkin cooler. **Corrected On-Site**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Chef in cook line **Repeat Violation**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Is currently no hot water reaching 100?F at hand wash sink
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Reaching 81?F after more than two minutes
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. 91?F water temperature
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of black-like slime on soda dispensing nozzles. beverage machine
- Observed employee with no hair restraint. food preparer
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of black-like slime in the interior of ice machine. above ice panel
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/31/2011 | Routine - Food | Call Back - Complied |
- Lights not functioning. 3 sets of lights in kitchen plus hood system lights
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. no documentation provided of employee training. Provided employee training bulletin.
- Observed grease/food debris accumulated under cooking equipment. under stoves, fryers in cookline
- Critical - Observed misalignment of hood suppression system nozzles. For reporting purposes only. not adequate coverage over cooking equipment
- Critical - Pull station for fire suppression system inaccessible. For reporting purposes only. pull station broken - small red glass rods missing.
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8/30/2011 | Routine - Food | Warning Issued |
- Critical - Observed cloth used as a food-contact surface. cloth towel on lettuce
- Critical - Observed food stored on floor. produce boxes on walk-in cooler floor, bread box on walk-in freezer floor
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bon Appetit French Bistro, 10801 Corkscrew Rd Un# 193, Estero, FL »