- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of pineapple in the walk in cooler floor and one box of grouper in the walk in freezer floor.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 48°F.
- 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 - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food stored in ice used for drinks. Some glass bottles. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by two white plastic container.
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2014 | Routine - Food | Call Back - Complied |
- 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. Chicken 50°F. Calamari 50°F. Scallops 50°F. Shrimps 50°F at the reach in cooler. Corrective action taken. Manager moved all TCS food to the walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at dishmachine .
- 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. Chicken 50°F. Calamari 50°F. Scallops 50°F. Shrimps 50°F. Ambient temperature 53°F. Corrective action taken. Manager moved all TCS food to the walk in cooler.
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6/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of potatoes. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Bags of potatoes. **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**
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4/16/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of potatoes. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Beef 47°F. Hotdogs 47°F. Cheese 47°F. Ambient temperature 49°F. **Warning**. During the callback ; beef 47°F,hotdogs 47°F, and cheeses 47°F. Ambient temperature 49°F.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Bags of potatoes. **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 - 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. Beef 47°F. Hotdogs 47°F. Cheese 47°F. Ambient temperature 49°F. **Warning**. During the callback ; beef 47°F,hotdogs 47°F, and cheeses 47°F. Ambient temperature 49°F.
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4/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in kitchen. Bags of potatoes. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in standing cooler cold held at greater than 41 degrees Fahrenheit.Tuna salad 50°F. Tomatoes 47°F. Beef 47°F. Ambient temperature 50°F. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Beef 47°F. Hotdogs 47°F. Cheese 47°F. Ambient temperature 49°F. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Bags of potatoes. **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. Tuna salad 50°F. Tomatoes 47°F. Beef 47°F. Ambient temperature 50°F. **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. Beef 47°F. Hotdogs 47°F. Cheese 47°F. Ambient temperature 49°F. **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked. Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food eggs over beef walkin. Priority: High Priority
- Basic - Observed; Build-up of food debris, dust or dirt on nonfood-contact surface draw in food prep area rollers stored in. Priority: Basic
- Basic - Observed; Food debris/dust/grease/soil residue on exterior of oven. Priority: Basic
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor.cutting boards
- Critical - Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Observed utensils stored in crevices between equipment.
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11/8/2011 | 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.employee cutting lemons for drinks, Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.cookline ,rear food preperation area
- Critical - Observed potentially hazardous food thawed in standing water.fish in rear food prep sink
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in standing water.shrimpand fish Corrected On Site.
- Observed utensils stored in crevices between equipment.knives stored between processing table
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.lasagna , chicken wingsin the walk in cooler
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5/2/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.raw beef over raw vegetables in walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.meal container
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.handsink in mixer area,hand towels stored
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1/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.lasagna,beef,sauces
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.cookline
- Critical. Observed soiled reach-in cooler gaskets.cookline reach in cooler
- Critical. Observed buildup of soiled material on mixer head.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws at bar
- Observed attached equipment soiled with accumulated dust.hood filters
- Observed personal care item stored with food.stored on food prep table
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11/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.potatoes , lasagna,ribs in walk in cooler
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.food prep knife stored in sanitizer bucket exceeding greater than 200 ppm Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm Sanitizer bucket
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soil buildup inside ice bin.
- Observed utensils stored in crevices between equipment.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm sanitizer bucket Corrected On Site.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
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