Anthonys On The Blvd, 1303 Del Prado S, Cape Coral, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Across from stoves. **Warning**
|
08/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Across from stoves. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Next to deep fryers. **Corrected On-Site** **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Dressing 56°F and Flan 56°F in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 54°F, ham 54°F, cheese 55°F, and turkey 55°F in reach in cooler. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cardboard and jug of oil in hand wash sink in ware washing area. **Corrected On-Site** **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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Au jus gravy with meat in walk in cooler about 24 inches deep. **Corrected On-Site** **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. Salad making area. **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. **Warning**
|
08/04/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tray of rolls on walk in freezer floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 51°F and chicken wings 46°F in prep area next to chest freezer. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef next to ready to eat French fries and pasta in chest freezer. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Chicken noodle soup at 125°F. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled across from cook line.
- Intermediate - Encrusted material on can opener blade. **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.
|
3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
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