- Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach-in cooler and walk-in cooler handles soiled.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bag of onions and potatoes on the floor of WIC. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed milk at the front counter held at greater than 41°F, *Milk 56°F. Corrective action taken and milk moved to near by reach-in cooler.
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09/19/2014 | 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 - Soiled reach-in cooler gaskets. Observed RIC gaskets soiled with mold like substanc.
- Basic - Stored food not covered in walk-in cooler. Observed a roast in WIC not covered. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a container filled with water in HWS across from 3 comp sink. **Corrected On-Site**
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In rice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast at 62° F left out for approximately an hour and a half according to operator, corrective action taken meat moved back to WIC
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked potatoes at 105° F, chicken 100° F, corrective action taken temperature turned up.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs at room temp on shelf by prep table.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans in WIC at 90° F at 1:30 and at 2:00 85° F, corrective action taken
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No certified food manager for establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By mop sink **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black beans in WIC at 90° F at 1:30 and at 2:00 85° F, corrective action taken
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1/23/2014 | Routine - Food | Warning Issued |
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