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Restaurant: TIBURON GC DINE & SYDNEYS BAR
Address: 2620 Tiburon Dr, Naples, FL 34109
Type: Permanent Food Service
License #: 2102488
Total inspections: 7
Last inspection: 09/03/2010
Inspection findings | Inspection Date | Type | Disposition |
|---|
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. cooked ribs for employee lunch under warmers found at 110 degrees. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw fish in walk-in cooler Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp stored over lunchmeat in cookline reach-in cooler across from fryers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils at cookline
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. cookline employee observed not washing and sanitizing hands after handling raw meats and before handling ready-to-eat foods
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. watches and bracelets observed on cookline employees engaged in food preparation
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline employee observed handling raw chicken, then raw fish, then raw beef, then bread, then lettuce all without washing hands inbetween items
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees not washing hands directly before putting on new pairs of gloves
- Critical. Food-contact surfaces not cleaned after being contaminationed. cookline employee used tongs to pick up bun that had fallen on floor then used it to turn hot dog on grill.
- Observed utensils stored in crevices between equipment. knives on cookline
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09/03/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup in walk-in cooler found at 47 degrees Repeat Violation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef and raw chicken over raw seafood in walk in cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table on side prep line
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup leftover from last night 51 and 49 . Corrected On Site. thrown out
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher must wash hands inbetween handling dirty and clean food wares Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. directly before grabbing a new pair of gloves hands must be washed Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. employee rinsed wiping cloth in handsink by 3 sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. clorine bleach in sanitizer bucket used on slicer
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over half & half in WIC Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touching lettuce, tomato, pickles, toast with bare hands. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cook handled raw beefthen stripped off gloves hand handled frozen onion rings with bare hands without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. at dishmachine Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on a new pair of gloves hands must be washed
- Ceiling tile missing. in dry storage room
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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