- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to store bowl of raw chicken and plastic lids. **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed at room temperature. Salmon **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over bread in walk in cooler. **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wet wiping cloth solution.
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Observed unlabeled spray bottles on shelving above three compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses--kitchen.
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7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions--front service handwash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils--open beverage on shelving above dishwash area.
- Critical - Observed encrusted, soiled material behind slicer blade.
- Critical - Observed food being cooled by nonapproved method--precooked chicken 89F sitting on counter in closed plastic container. Corrected On Site.
- Critical - Observed food stored on floor--bag of onions stored on floor in dry storage room.
- Critical - Observed handwash aids at a non-handwash sink (mop sink).
- Critical - Observed handwash sink used for purposes other than handwashing--handwash sink near cookline used to store rag.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit--observed utensils stored in standing water on shelving in middle of kitchen.
- Critical - Observed single-use escargot shells being reused.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner--forks.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours--french onion soup 97F sitting on table next to cookline. Corrected On Site.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Hotel and Restaurant current license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers--pastry display case.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food--raw shell eggs stored over ready to eat vegetables. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed--wet wiping cloth solution.
- Critical - Sanitizing solution not maintained clean. Corrected On Site.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on menu. Corrected On Site.
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4/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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