- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
|
10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over raw oysters in WIC **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
|
1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At server station
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Water filter not date marked with installation date according to manufacturer's instructions.
|
9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease and towels accumulated under cooking equipment on cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sinks. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Three Cans of chocolate syrup voluntarily discarded.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
|
4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Victory 1 door cooler at 50F. Corrected On Site. PHFs voluntarily discarded.
- Critical - Handwash sink not accessible for employee use at all times. Cookline hws blocked by freezer.
- 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. Foodhandlers scheduled for certification. Must have certificates completed by next unannounced inspection.
- Critical - Observed dented/rusted cans. Tuna. Corrected On Site. Voluntarily discarded.
- Observed gaskets with slimy/mold-like build-up. Cookline coolers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked onions, beef base, cream guac, all above 41F in Victory 2door cooler. Corrected On Site. Voluntarily discarde.
|
9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean equipment stored on floor. Trays storedvon floor. Corrected On Site. Trays rewashed.
- Critical - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On Site.
- Critical - Handwash sink not accessible for employee use due to items stored in the sink. Spron and towel in handsink . Corrected On Site.
- Critical - No paper towels or mechanical hand drying device provided at handwash sink by dishmachine . Corrected On Site.
- Critical - Spray bottle containing toxic substance not labeled by dishmachine .
|
5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. 20 employees
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
|
9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Hand sink across from 3 compartment sink.
- Critical - Handwash sink not accessible for employee use at all times. Speed stored in front of hand sink at end of cookline and pan stored in hand sink across from 3 compartment sink.
- Critical - Observed buildup of slime in the interior of ice machine.
|
4/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees. bar cookline
|
10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. No handwashing sign provided at a handsink used by food employees. bar, dishwa h area
|
1/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp & fish in reach in cooler-drawers on cookline. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler-drawers on cookline. Corrected On Site. mechanic onsite
- Critical. Observed buildup of slime in the interior of ice machine. top area-behind sliding doors
|
8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hideaway Beach Club, 250 S Beach Dr, Marco Island, FL »