- No Violations Were Observed
|
10/16/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 61°F. Plastic containers placed on ice and reach in cooler turned down. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Anchovies sitting out at room temperature 81°F from 10/15/14. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink in kitchen.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager Lisa Price certified through ServSafe on 10/02/14. **Corrected On-Site**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager Lisa Price certified through ServSafe on 10/02/14. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
|
08/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
|
6/16/2014 | Routine - Food | Warning Issued |
- Intermediate - No certified food manager for establishment.
|
12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses and stored in prep area.
|
3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open beverage container on cutting board. **Corrected On-Site**
|
12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED CUTTING BOARD NO LONGER SMOOTH AND EASABLE CLEANABLE, GROOVED and PITTED
- Critical - OBSERVED EMPLOYEE TAKE GLOVES OFF TAKE CASH AND PUT NEW GLOVES ON WITHOUT WASHING HIS HANDS
- OBSERVED HAMBURGERS BEING COOKED ON ELECTRIC SAMLL BURNER, GREASE LADING VAPORS, NO SUPPRESSION SYSTEMS (REPORTING PURPOSES ONLY)
- Critical - OBSERVED NO PAPER TOWELS AT THE HAND SINK ON LINE
- OBSERVED PLASTIC KNIVES, FORKS AND SPOONS STORED IN ALL DIRECTIONS
|
3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handling cheese in reach-in cooler with bare hands, observed employee putting chicken sandwich together with bare hands. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands - observed chef cracking whole shell eggs with gloves on then go onto making a wrap with the same gloves. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product - observed employee handling raw chicken and cooked chicken with the same tongs. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature - raw chicken thawi on a cart.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - deli meats and hotdogs in reach-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food - raw chicken and raw whole shell eggs stored over RTE bacon, RTE eggs, and pickles in reach-in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation - red bean soup and cream of tomatoe soup from 11/23/11. Food may not be sold.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage on cookline found at 78 F and cooked potatoes found at 119 F on cookline. Corrected On Site. explained time as public health control and time marking requirements.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled - handling raw shell eggs and ready to eat bread with same glove. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses - on a cart.
|
12/2/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/28/2011 | Routine - Food | Call Back - Complied |
- 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. Pro
- Critical - Observed raw animal food stored over ready-to-eat food - frozen raw beef over ice in reach-in freezer in dry storage room. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw eggs over bread in reach-in cooler. Corrected On Site.
|
5/27/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/19/2011 | 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employees must wash hands before putting on gloves. 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 - observed cook washing dishes then go onto handling food for food prep. without changing glove and washing hands. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink - observed food contact surface being rinsed after sanitizingvstep of washing in 3 comp. sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - liquid eggs at 57 F, butter at 61 F, cream cheese at 70 F on cookline. Corrected On Site. returned to refrigeraton
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening - deli meats in reach-in cooler.
- Critical - Quaternary ammonium sanitizer not at proper maximum strength for manual warewashing - quat. ammonium i3 comp. sink at 400+ppm.
- Critical - Required consumer advisory for raw/undercooked animal food not provided - over easy eggs offered. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - on cookline. Corrected On Site.
|
2/18/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food - raw fish stored over vegetables in reach-in cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine - quat. ammonium and chlorine.
- Critical. Hotel and Restaurant license not properly displayed.
|
9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect onions Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee put gloves on without washing hands first. Corrected On Site.
- Critical. Observed employee wash hands with no soap - used handsanitizer instead. Corrected On Site.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- No copy of latest inspection report.
|
5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - 50-100ppm. in sanitizing bucket Corrected On Site.
|
2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw beef patties stored over bread in tall reach-in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle croisand sandwiche with bare hands for immediate consumption. Corrected On Site. employee is utilizing gloves. and will write up and implement AOP.
- Critical. Observed employee improperly washing hands. Observed employee dip hands in three comp. sink then move on to rinse in handwashing sink, did not dry with papertowel but on wipping cloth.
- Wet wiping cloth not stored in sanitizing solution between uses. observed wet wiping cloth used to wipe prep. counter stored soiled by 3 comp. sink.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. conventional oven
- Critical. No handwashing sign provided at a handsink used by food employees.
- 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
|
11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/16/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Gulf Harbour Marina Condo Assoc, 14490 Vista River Dr, Fort Myers, FL »