- No Violations Were Observed
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 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. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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07/25/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/9/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, tomatoes , raw bacon 48-51°F in reachin cooler across from cookline ambient temp 51°F, cooler emptied of all TCS food , foods moved to walkin cooler. **Warning** on callback 3/2/14 observed cheese , sausage at 44-50°F in reachin cooler across from cookline.
- 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. Reachin cooler across from cookline at 51°F ambient temperature. **Warning** on callback observed reachin cooler across from cookline ambient temperature 44°F.
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4/2/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched English muffin with bare hands, employee educated on proper glove usage **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, tomatoes , raw bacon 48-51°F in reachin cooler across from cookline ambient temp 51°F, cooler emptied of all TCS food , foods moved to walkin cooler. **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. Reachin cooler across from cookline at 51°F ambient temperature. **Warning**
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3/31/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Cold holding equipment incapable of 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. Observed reach in cooler across from cook line with ambient air temperature of 55°F. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee place biscuit with bare hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed *Ham 53°F. *Sausage 52°F. *Cut tomato 53°F. In reach in cooler across from cook line. Products in cooler less than 4 hours. Products iced down. **Corrected On-Site** **Warning**
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7/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/5/2013 | Routine - Food | Call Back - Complied |
- 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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1/2/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Kitchen reachin cooler at 52F ambient temperature. This violation must be corrected by : 7/26/12. Repeat Violation.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site. Calibrated.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, cheese, tuna salad, potato salad all above 41F in kitchen reachin cooler. Bags of ice placed on toprail foods. This violation must be corrected by : 7/26/12. Repeat Violation.
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7/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Outdoor walkin at 46F ambient. Corrected On Site. Moved phfs to indoor cooler. Called for repair.
- Critical - Observed food being cooled by nonapproved method. Hot gravy in deep pot covered by plastic wrap in walkin with ambient temp of 46F. Corrected On Site. Uncovered and moved to working cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk, ham, butter, several cooling cooked foods, other items in walkin above 41F. Moved all phfs to sandwich cooler in kitchen. This violation must be corrected by : 2/24/12.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Sunny side up eggs and burgers to order available. Bulletin provided today and sign made. Corrected On Site.
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5/23/2012 | Routine - Food | Warning Issued |
- Clean clothes and linen not properly stored in clean dry place until used. on food containers
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 118 3rd run Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw pork over slaw Corrected On Site.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage on top of oven 96f Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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11/22/2011 | 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.
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8/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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