Rhonda's Deli, 5890 Enterprises Pkwy, Fort Myers, FL - Restaurant inspection findings and violations

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Business Info

Name: RHONDA'S DELI
Type: Permanent Food Service
Address: 5890 Enterprises Pkwy, Fort Myers, FL 33905
License #: 4606390
Total inspections: 11
Last inspection: 09/29/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used as scoop in sugar bin. **Corrected On-Site**
  • Basic - Soiled reach-in freezer gaskets.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over deli meat and cheese in reachin cooler. **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. **Corrected On-Site**
09/29/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
  • Intermediate - Hot water not provided/shut off at employee handwash sink in restroom. **Corrected On-Site**
3/24/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 50°F in kitchen, beef moved to cooler corrective action taken.
  • Intermediate - Spray bottle containing toxic substance not labeled.
11/7/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in 3 compartment sink. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over bread in walkin cooler **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. **Corrected On-Site**
1/28/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions near walk in cooler. Corrected On Site.
  • Critical - Observed food stored on floor. Observed tomatoes boxes stored on floor in walk in cooler. Corrected On Site. Repeat Violation.
9/10/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature walkin cooler 46F. Emptied of all potentially hazardous food . Do not keep any potentially hazardous food in walkin cooler until unit repaired .
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All foods in walkin cooler , cheese, meat, noodles 47-50F. Corrective action taken , all potentially hazardous food moved to working cooler, foods made over 2 days ago were voluntarily discarded . Repeat Violation.
  • Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm in 3compartment sink , Corrected On Site. Chlorine sanitizer added to water, sanitizer concentration now at 50ppm.
  • Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
8/31/2012Routine - FoodWarning Issued
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands . Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese at 48F in kitchen on ice. Corrected On Site. Cheese moved to reachincooler .
  • Critical - Observed potentially hazardous food thawed at room temperature. Beef thawing at room temperature . Corrected On Site.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage at 121F in steam table . Corrected On Site. Sausage reheated on stove.
2/24/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands . Corrected On Site. Repeat Violation.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3compartment sink.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over cooked and ready to eat foods in reachincooler across from cookline. Corrected On Site.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw eggs then handled ready to eat food without washing hands . Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
9/28/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Employee put gloves on without washing hands.
  • Critical - Peppers and mushrroms (cooked) at 45 degrees F on ice - COS.
  • Critical - Shell eggs kept on ice, internal temp. 71 degrees F, not in unit 45 degrees F - COS.
7/1/2011Routine - FoodInspection Completed - No Further Action
  • Critical - No handwashing sign provided at a handsink used by food employees. At handsink in kitchen by 3compartment sink. and on other side of wall missing handwash signs. Repeat Violation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put on gloves without washing hands .
  • Critical - Observed handwash sink used for purposes other than handwashing. Used to hold strainer. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs on counter at 86F. Corrected On Site. Discarded.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Datemarking lacking on hot dogs and other comminuted meats opened ove 24 hours ago.
3/3/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw pork in reachincooler. Corrected On Site.
  • Critical. Hot water not provided/shut off at employee hand wash sink. In bathroom. Repairman on way.
  • Critical. No handwashing sign provided at a handsink used by food employees. By tables and by 3compartment sink.
  • Critical. Hand wash sink lacking proper hand drying provisions. At handsink by 3compartment sink and tables.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. At handsink by cooler and by tables.
12/2/2010Food-Licensing InspectionInspection Completed - No Further Action

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