- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - egg salad in reach-in cooler made on sunday.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cooked potatoes, cooked pork, lasagna found at 53 F, 54 F, 55 F. in reach in cooler next to handwash sink. Corrected On Site. Operator disregarded.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - cooked lasagna, cooked potatoes and cooked pork in reach-in cooler by handsink at 55 F, 53 F and 54 F respectively.
- Critical. Chlorine sanitizer not at proper minimum strength for sanitization - 50-100ppm found at 0ppm in sanitizing bucket. Repeat Violation.
- Critical. Observed toxic item stored in food preparation area - glass cleaner stored on cutting board.
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09/28/2010 | Routine - Food | Inspection Completed - No Further Action |
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