- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked - cooked pasta and flour cakes in walk-in freezer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cooked potatoe, raw pork, sausage in reach-in cooler across from steamwell found at 49 F. moved in from walk-in cooler in morning. Corrected On Site. moved to walk-in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach-icooler across from steamwell found at 49 F ambient temp. Corrected On Site. Removed all PHF.
- Critical. Observed potentially hazardous food thawed at room temperature - bratwurst sausage on prep. counter.
- Critical. Observed raw animal food stored over ready-to-eat food - raw pork stod above sausage and cooked soup in reach-in cooler, raw egg stored above milk in walk-in cooler.
- Critical. Observed food stored on floor - food boxes in walk-in freezer floor.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning/properly sanitizing the thermometer - wipe with fingers.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - lemons to put in drinks. Corrected On Site.
- 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 - server. Corrected On Site.
- Observed employee with no hair restraint - engaged in food preparation.
- Observed insect control device installed over food preparation area - coffee station, over clean plates and food shakers.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink - at bar.
- Critical. Equipment food-contact surfaces and utensils not sanitized - knife washed in handwash sink on cookline not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength - 50-100ppm found at 0ppm. , please set up 3 comp. sink to sanitize surface.
- Wet wiping cloth not stored in sanitizing solution between uses - on prep. counter.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing - washing knife.
- Observed water with grease and soap accumulated-standing .on the ground and/or pad around grease receptacle.
- Lights missing the proper shield, sleeve coatings or covers - coca cola machine.
- Critical. Observed toxic item stored by utensils - clean plates on dry storage rack.
- Critical. Hotel and Restaurant license not properly displayed.
- 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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09/16/2010 | Routine - Food | Warning Issued |
- Critical. Hot water not provided/shut off at employee hand wash sink - in male and female restrooms. turned off in bottom.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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6/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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