- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 125°F. After reheating ; Meatballs 170°F. **Corrected On-Site**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/28/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pepperoni 51F, steak 52F, and chicken 47F at the top of reach in cooler ( front line ). **Warning** During the Post final order callback inspection ; steak 52°F and chicken 52°F at the top of reach in cooler ( front line ).
- Intermediate - Top of reach in cooler (front line)not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pepperoni 51F, steak 52F and chicken 47F. **Warning** During the Post final order callback inspection ; steak 52°F and chicken 52°F at the top of reach in cooler ( front line ).
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4/24/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Three boxes of Italian bread dough stick in the walk in freezer floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Roast beef 55°F. Tuna salad 47°F. Cheese 50°F at the top of the reach in cooler( front line). **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Top of the front line( Roast beef 55°F. Tuna salad 47°F. Cheese 50°F. ). **Repeat Violation** **Warning**
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4/24/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pepperoni 51F, steak 52F, and chicken 47F at the top of reach in cooler ( front line ). **Warning**
- Intermediate - Top of reach in cooler (front line)not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pepperoni 51F, steak 52F and chicken 47F. **Warning**
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2/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pepperoni 51°F, steak 52°F, and chicken 47°F at the top of reach in cooler ( front line ). **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3- compartment sink quaternary ammonium 0 ppm. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Top of reach in cooler (front line)not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pepperoni 51°F, steak 52°F and chicken 47°F. **Warning**
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2/20/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/20/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Accumulation of sticky residue on/around soda dispensing nozzles. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Prep/dish area. **Warning**
- Portable fire extinguisher gauge in red zone. By front door. For reporting purposes only. **Warning**
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11/8/2013 | Routine - Food | Call Back - Extension given, pending |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken and beef holding at 49°F. Stop Sale issued. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary over 400 ppm at 3 compartment sink. **Warning**
- Intermediate - Accumulation of sticky residue on/around soda dispensing nozzles. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Multiple products in walk in cooler. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Prep/dish area. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler holding at 49°F. **Warning**
- Portable fire extinguisher gauge in red zone. By front door. For reporting purposes only. **Warning**
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11/7/2013 | Routine - Food | Warning Issued |
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