- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. seafood
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Observed equipment in poor repair. stove
- Critical. No thermometer provided on dishmachine.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Rinse solution not clean. well attached to machine
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives
- Observed utensils stored in crevices between equipment. knives
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Garbage storage area insufficient in capacity.
- Lights missing the proper shield, sleeve coatings or covers. over prep
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices.
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01/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed food stored on floor. ice
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. bar area
- Critical. No professional hygiene and/or foodborne illness training provided. training of employees within 60 days of hire
- 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
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07/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
- Light not functioning. walkin
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No Certified Food Manager for establishment. 60 days to obtain
- Critical. No list of certified food service managers available at the establishment.
- Critical. No professional hygiene and/or foodborne illness training provided.
- 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. 60 days to obtain
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07/08/2010 | Routine - Food | Inspection Completed - No Further Action |
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