- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Food with mold-like growth. Observed mold-like/slime-like substance on juice/water on bottom of plastic container at beverage station. See stop sale. Liquid voluntarily discarded and and container cleaned. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed container of milk with sell by date of 07/07/14. Milk voluntarily discarded. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Observed spray bottles of cleaning chemicals stored next to ice cream reach in freezers. Observed spray bottles of cleaning chemicals stored on same shelving next to bottles of olive oil.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of calcium/scale-like deposits on ice cream scoops.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to mop sink.
- Intermediate - No soap provided at handwash sink. Handwash sink next to mop sink.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed purse stored on top of single-service plates.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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 touching ready to eat lettuce with barehands. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken soup cooling covered in walk in cooler 72°F. **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. Precooked foods in walk in cooler.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed handles of spoons not stored above peanuts and sprinkles.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shake spoon stored in container of standing water.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Under front service counter.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Panini press in back sandwich prep area.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed 0 ppm chlorine concentration. Corrected On Site. New solution 50 ppm.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Observed quaternary ammonium test kit instead of chlorine test kit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed butter at room temperature in kitchen (80 degrees F). Corrective action taken; food moved to reach in cooler.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/21/2012 | Routine - Food | Call Back - Complied |
- 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
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/19/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing - in sani. bucket found at 200+ppm, should be between 50-100ppm. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - found at 48 F ambient temperature. All PHF removed.
- Critical - No conspicuously located thermometer in holding unit - smoothie blast reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter found at 68 F in kitchen, milk found at 49 F in reach-in cooler, milk at 55 F and 62 F in coffee station. Corrected On Site. Explained time as public health control to operator for butter, milks dISGARDed.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - lasagna in walk-in cooler.
- Unwrapped single-service utensils not presented so that only the handles are touched - small ice cream tasting scoops. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses - on ice cream bar.
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - sani. bucket for front counters.
- Critical - Observed food in not whole some condition - milk in reach-in cooler next to ice machine. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found - 2 live roaches walked out of unused walk-in freezer propped opened by can. Owner killed them right away with shoe.
- Critical - Observed the accumulation of dead roaches or insects, or other pests, in control devices - glue mats in front cabinet next to ice machine, glue mat under brusters ice cream machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - soups in walk-in cooler.
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7/21/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment - employed for 60 days.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
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6/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53A-10-2 Food Service Manager not certified after 30 days of employment - employed for 60 days.
- Critical - Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
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4/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Equipment food-contact surfaces and utensils not sanitized - observed employee washing knife without saniting it.
- Critical - Food Service Manager not certified after 30 days of employment - employed for 60 days.
- Critical - Handwash sink not accessible for employee use at all times - blocked by ice cream machine tray. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- 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 of employment.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths - chlorine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on food prep. counter next to clean plates and equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - Observed employee not washing hands before putting on gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee Not washing hands before putting on gloves.
- 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 - observed employee handling money then engaging in foid prep. without washing hands. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands - employee must wash hands after craking raw eggs and before handling ready to eat bread. Corrected On Site.
- Observed employee with no hair restraint - making sandwiches and coffee drinks.
- Critical - Observed food stored on floor - tomatoe box. Corrected On Site.
- Critical - Observed food with mold-like growth - tomatoes. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter, half and half and cheese in prep. area found at 60 F. Gave time as public health control information.
- Critical - Observed rodent activity as evidenced by rodent droppings found - 19 dry rodent dropping under 3 comp. sink, 3 dry dropping under chemical storage rack located right outside walk-ins, 23 dry and 3 fresh rodent droppings on floor next to brusters ice cream machine, 21 dry rodent droppings under dry storage racks used to store used and unused food contact equipment. All in the 19' by 14' back preparation area room, Establishment treated by Advanced Pest Control of SW florida thru establishment's landlord - no invoice available. Operator is currently working on issue.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - whole shell eggs stored on counter in foid prep. area. Gave time as public health control information.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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4/13/2011 | Routine - Food | Warning Issued |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No Certified Food Manager for establishment.
- 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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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Manager lacking proof of Food Manager Certification - Must be certified within 30 days of employment.
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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. Employees Must be trained within 60 days of hire.
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10/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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