- No Violations Were Observed
|
07/25/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes 45° F, shredded cheese 45° F, cooked ham 45° F, raw chicken 45° F in RIC across from cookline with ambient temp of 45° F corrective action taken all food iced down **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed creamer 75° F, corrective action taken placed In RIC **Warning**
- 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. Observed DM 0 ppm chlorine corrected to 50 ppm **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **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. Observed employee plate cooked bacon with bare hands **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Observed can of raid by by clean plates and spices **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed hollandaise sauce at 77° F on storage table by cookline voluntarily discarded and cut melon 60° F on plate above recessed bins corrective action taken melon placed in RIC **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Observed sanitizer spray over bananas **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Cooked potatoes 80° F-90° F at 10:05 at 10:35 73°F-85° F cooling in a large plastic container deeper then four inches **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash by WIC blocked by preptable and mixer **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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 - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed Cooked potatoes 80° F-90° F at 10:05 at 10:35 73°F-85° F cooling in a large plastic container deeper then four inches. **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. Observed Cut tomatoes 45° F, shredded cheese 45° F, cooked ham 45° F, raw chicken 45° F in RIC across from cookline with ambient temp of 45° F corrective action taken all food iced down **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. Soups in WIC **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
07/24/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions stored on floor in dry storage area **Corrected On-Site** **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between RIC's across from WIC
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed imitation crab and chicken thawing at room temp **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter **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. DM 0 ppm chlorine **Corrected On-Site**
- 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. Observed employee trimming meatloaf with barehands **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed mashed potatoes in WIC 98° F covered with plastic wrap **Corrected On-Site**
|
3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions
- Basic - Reuse of single-use gloves. Observed employee perform hand wash with single use gloves on.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamer at room temperature that states on packaging to keep refrigerated.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
|
9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/27/2013 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Observed unnecessary items on the premise. rear prep
|
8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - CUT HAM REACH IN TOP 46 DEGREES F - PILED TO HIGH - C.O.S
- Critical - HANDSINK, SALAD PREP BLOCKED BY MIXER NOT USEABLE
- ICE SCOOP LAYING IN ICE - OUT SIDE MACHINE
- Critical - NO PROPER FOOD HANDLER CERTIFICATION
- Critical - NON HANDLES BOWL IN POTATOES - C.O.S.
- Critical - NOT WASHING HANDS PRIOR TO APPLYING GLOVES
- Critical - SANITIZING AT 300 PPM - CO2 - C.O.S
- SPLIT GASKET REACH IN - WAIT ST. NOT CURRENTLY AFFECTIING AMBIENT TEMP
|
7/18/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before applying gloves
- Critical - Observed food stored on floor. canteloupe Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons 48f
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
|
3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. oven slide tray
|
3/16/2012 | Routine - Food | Call Back - Complied |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. oven slide tray
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. now using safe staffbut still many without certifications
- Critical - Violation: 53B-08-1 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. expired
|
11/2/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. expired
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.main sink
- Non-prewrapped utensils not properly presented.
- Observed build-up of grease on nonfood-contact surface. oven slide tray
- Observed equipment in poor repair. vroken handles salad prep
- Observed grease accumulated under cooking equipment. esp 6 top
- Observed ice scoop with handle in contact with ice. layying in machine
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. russitto wic
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water. sausage
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. several products wic
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
|
10/18/2011 | Routine - Food | Warning Issued |
- Critical - Employees not informed of acceptable sanitary practices. proper procedures for handwash and glove use
- Critical - Hot water not provided/shut off at employee hand wash sink. very slow feed must obtain to 100f for handwash
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Critical - Observed employee improperly washing hands. less than 20 seconds
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. rear oof restaurant
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef rtee foods
- Critical - Observed potentially hazardous food thawed in standing water. chicken
|
3/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Observed ice scoop with handle in contact with ice. wait station
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground. rear lot area
- Critical. Handwash sink not accessible for employee use at all times. tables blocking
- Critical. Observed handwash sink used for purposes other than handwashing. utensis
|
8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license.seating
|
5/1/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
5/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in a prohibited area. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen, must be lidded
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. slow feed ran for several minutes wait stations
- Critical. Handwash sink not accessible for employee use at all times. mixer blocks
- Critical. Observed handwash sink used for purposes other than handwashing. tomatoes in sink
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Observed incorrect information on Hotel and Restaurant license.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Employees not informed of acceptable sanitary practices. proper handwashing
- 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. Pro
|
4/29/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef stored over bacon in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored over tomatoes in walk in cooler.
- Critical. Observed raw animal food stored over cooked food. raw fish stored over cooked sausage in reach in cooler on cookline across from flat-top grill. 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. observed at bread toaster. Repeat Violation. Corrected On Site. This violation must be corrected by : 12/10/2009.
- Observed attached equipment soiled with accumulated dust. rack above reach in cooler on cookline in back closet area.
|
11/10/2009 | Routine - Food | Warning Issued |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hoots Restaurant, 563 Elkcom Circle, Marco Island, FL »