Caribbean Pearl, 1661 Estero Blvd Unit 11-15, Fort Myers Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to fryer. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Next to 3-compartment sink. **Corrected On-Site**
|
2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roaches on premises. Observed two dead roaches in corner next to employee. Roaches removed and discarded. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed styrofoam cup with no handle used to scoop sugar.
- Basic - Reuse of single-service articles. Plastics jugs reused as scoops.
- Basic - Working containers of food removed from original container not identified by common name. Sugar container.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food with mold-like growth. See stop sale. Boiled eggs. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 48°F in walk in cooler. Walk in freezer door opened ajar. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
11/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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