- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser in bar area. **Repeat Violation**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Sauted onions 92°F and sauted mushrooms 87°F across from cook line. **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 80°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 79°F and egg wash 73°F at cook line.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon and fish 55°F in standing reach in cooler across from cook line.
- 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. Cheeses in standing reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Utensil container on top of hand wash sink next to dish machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups, beans, salsa in standing reach in cooler. **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bags of potatoes. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back prep area. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef, chicken, fish in 3 compartment sink. **Corrected On-Site**
- Basic - Straws provided for customer use not individually wrapped or in an approved dispenser.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 52°F in small reach in cooler. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Mushrooms 78°F and onions 92°F. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken on top of beef in standing reach in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Glass cleaner in hand wash sink in bar area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gumbo in standing reach in cooler.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees in bar area
- Intermediate - No soap provided at handwash sink behind standing reach in cooler. **Corrected On-Site**
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12/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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