- Basic - Clean utensils stored between equipment and wall. Observed utensils and knives stored between wall and three compartment sink near ice machine. **Repeat Violation**
- Basic - Cloth used as a food-contact surface on top of lettuce.
- Basic - Employee personal items stored in or above a food preparation area. Observed purse stored on food prep table against wall. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in back food prep area.
- Basic - Working containers of food removed from original container not identified by common name. Flour bin.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken stock 54°F in walk in cooler made on 05/01/14. Stop Sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream 55°F and cheese 58°F in reach in cooler at end of cookline stored in reach in cooler over night. Stop Sale. Voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Stop Sale. Chicken Stock 54°F in walk in cooler made on 05/01/14.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at beverage/wait station used to rinse out coffee cup. Observed handwash sink in dishwash area used to store plastic container. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in back food prep area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken stock cooling in deep plastics containers in walk in cooler.
|
5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Observed dish racks stored on floor.
- Basic - Clean knives/utensils stored in crevices between equipment. Spatulas stored between tables at cookline and knife stored between wall and three compartment sink.
- Basic - Food stored on floor. Observed boxes of food on floor on walk in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Freezing raw pork an raw chicken breast thawing in standing water.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pot pie fillings 54°F made on 12/18/13.Stop sale. Voluntary discarded . **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Observed one 6 pound 8 oz can of Sysco medium slice beets. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Observed mold like substance on mango sauce. There voluntary discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 44°F in walk in cooler. Sliced tomatoes 47°F and salsa 46°F in reach in cooler at end if cookline. **Corrected On-Site**
- Intermediate - Accumulation of black-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. A bag a frozen chicken strip in the reach in freezer.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sinks in dishwash area used to store plastic containers.
|
12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses and stored on prep area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink near dish machine used to store a container. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. **Corrected On-Site**
|
3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Observed dish maching reaching 150?F instead of 160?F.
- Wet wiping cloth not stored in sanitizing solution between uses and stored on cutting board. **Corrected On-Site**
|
12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed 0 ppm chlorine concentration in dishmachine with water temperature not reaching 160 degrees F. One of the following requirements is necessary: 50 ppm chlorine concentration at 75-100 degrees F; 40 ppm chlorine concentration at 120 degrees F; 0 ppm chlorine concentration at 160 degrees F.
- Critical - Observed toxic item stored in food preparation area: wiping cloth solution bucket (quaternary ammonium) stored on prep area near food. Corrected On Site.
|
8/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing - found at 200+ppm. should be between 50-100ppm.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths - chlorine.
|
12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing - found at 200+ppm in sani. bucket. Corrected On Site.
|
9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions - on cookline handsink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory - back prep. area handsink
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - employee plating seafood quesadillas on plate with bare hands. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands - Observed employee handling raw seafood with gloved hand then took glove off put new glove on without washing hands. Corrected On Site.
- Observed employee with no hair restraint - on cookline - grill station.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw shrimp stored behind ready to eat tomatoes in reach-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle - above handsink by 3 comp sink in chemical rack area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided - lighter side menu, Dinner special menu.
|
5/27/2011 | 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.
|
2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food with mold-like growth - black Berries and green peppers. Corrected On Site.
- 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 washed carrots to cut them with bare hands. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for sanitization 50-100ppm. found at 0ppm. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions - back kitchen. Repeat Violation. Corrected On Site.
|
9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor - box of ground beef in walk-in freezer floor.
- 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 employee handle dirty dishes then go on to put away clean dishes without washing hands in between. Corrected On Site. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength 50-100ppm. found at 0ppm. at bar.
- Critical. Hand wash sink lacking proper hand drying provisions - in back prep. room.
- Critical. Observed unlabeled spray bottle - on cookline and by dishmachine with yellow thick liquid. Repeat Violation.
|
5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product - observed employee flip undercooked burger with tong and used same utensil to plate french fries.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee use bare hands to place sprouts and tomatoes on food for immediate service. 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 - dishwasher must wash hands after handling dirty equipment and before putting away clean.
- Critical. Observed employee improperly washing hands - observed employee rinse hands with cold water then dip hands in sanitizing bucket and dry hands with cloth towel. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - black stirring straws at bar displayed unwrapped and at consumers reach.
- Critical. Handwash sink not accessible for employee use at all times - by dishmachine, blocked by floor moping equipment.
- Critical. Hand wash sink lacking proper hand drying provisions - at bar.
- Critical. Observed unlabeled spray bottle - throughout kitchen
|
2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed alfredo sauce, marinara sauce, Burgoo soup at above 41 F dated 11/4/09 Corrected On Site. Chef discarded.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. buffet line
- Critical. Observed improper horizontal separation of raw animal foods. observed raw chicken stored over raw beef in walk-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Observed raw chicken over fries in tallboy reach-in cooler by office.
- Critical. Observed cloth used as a food-contact surface. cut melons and cut lettuce in tallboy by office.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cut lemon ends with one bare hand and one gloved hand, bare hand touching lemon skin before dicing it for consumption. observe employee place warm hamburger bun on plate from grill for consumption with bare hands, should utilize gloves or utensils.
- Observed employee with no hair restraint. observed employee with no hair restrain engage in food prep. onion slicing.
- Critical. Observed buildup of soiled material on mixer head. back prep. area.
- Critical. Observed toxic item stored by utensils. observed stainless steel cleaner stored by spoons in hand washing sink in server beverage station. Pure green disinfectant at bar stored next to beverage mixing/shakers.
- Critical. No current boiler certification provided/available. For reporting purposes only.
|
11/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Johnny Brown's Waterfront, 14500 Vista River Dr, Fort Myers, FL »