Caribbean Paradise Cuban Restaurant & Bakery Llc, 1241 Taylor Ln #5b, Lehigh Acres, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Critical. Violation: 01A-11-1 Unable to determine if food is from an approved source.
- Critical. Violation: 02-22-1 Unable to determine if potentially hazardous food prepared on site and held more than 24 hours with not properly date marked and labled.
- Critical. Violation: 03A-07-1 Unable to verifiy that potentially hazardous food cold held at less than 41 degrees Fahrenheit.
- Critical. Violation: 03B-03-1 Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
- Critical. Violation: 04-01-1 Unable to verifiy that holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 08A-28-1 Unable to verifiy that food is adequately protected during storage preparation and service
- Critical. Violation: 20A-10-1 Unable to verifiy that sanitizer is at proper minimum strength.
- Critical. Violation: 22-27-1 Unable to verifiy that food-contact surfaces of equipment and utensils are properly cleaned
- Critical. Violation: 27-03-1 Unable to verifiy that Water supply meets the requirements of a public water supply.
- Critical. Violation: 50-09-1 Unable to verifiy that establishment is operating in accordance with division of Hotels and Restaurant licensing requirements
- Critical. Violation: 53A-01-2 Unable to verifiy that Manager has proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 Unable to verifiy that 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
|
8/13/2009 | Routine - Food | Warning Issued |
- Critical. Unable to determine if food is from an approved source.
- Critical. Unable to determine if potentially hazardous food prepared on site and held more than 24 hours with not properly date marked and labled.
- Critical. Unable to verifiy that potentially hazardous food cold held at less than 41 degrees Fahrenheit.
- Critical. Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
- Critical. Unable to verifiy that holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
- Critical. Unable to verifiy that food is adequately protected during storage preparation and service
- Critical. Unable to verifiy that sanitizer is at proper minimum strength.
- Critical. Unable to verifiy that food-contact surfaces of equipment and utensils are properly cleaned
- Critical. Unable to verifiy that Water supply meets the requirements of a public water supply.
- Critical. Unable to verifiy that establishment is operating in accordance with division of Hotels and Restaurant licensing requirements
- Critical. Unable to verifiy that Manager has proof of Food Manager Certification.
- Critical. Unable to verifiy that 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
|
7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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