- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, potato salad, coleslaw, etc at 50-52°F in reachin cooler on cookline. All TCS foods moved to another cooler for rapid cooldown and cold holding. Corrective action taken.
- 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. Reachin cooler across from cookline ambient temperature 50°F
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar handsink.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm in dishmachine
- 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. Employee touched muffin with bare hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by smoker. **Corrected On-Site**
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sinks throughout kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by ice machine . **Corrected On-Site**
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM with 0 ppm chlorine.
- High Priority - Produce with mold-like growth. Observed moldy lemon in WIC voluntarily discarded. **Corrected On-Site**
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6/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Employee used handwash sink as a dump sink. By pop dispenser in kitchen. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink in bar.
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at handsinks used by food employees. **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees hired less than 60 days ago, establishment has 60 days to obtain employee training from date of hire.
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11/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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