- Basic - Interior of microwave soiled with encrusted food debris. Wait station
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Wait station, glass door dressings. Also reachin freezer in back room. Bottom shelves.
|
10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
|
5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. License expired 12/01/13 . Please contact 1-850-487-1395 to renew license.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food.
|
12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Intermediate - Nonfood-grade basting brush used in food.
|
4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
|
9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit(storage area) Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature(sausage patties ) Corrected On Site.
|
4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at wiping cloth bucket. Corrected On Site.
- Critical - Observed 2 open beverage containers of water on a shelf over bain marie unit. Corrected On Site.
- Critical - Observed employee switch from working with raw shell eggs to handling plates and wiping countertops while wearing same sanitary gloves and not washing hands after cracking raw shell eggs at cookline. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. [Large roast thawing in prep sink. Water not running. Packaged meat in standing water.] Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Precooked sausage patties and bacon hot holding on edge of grill at 74degF.] Corrected On Site.
|
12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Manitowoc cooler in back room at 51degF ambient temperature where boxes of shell eggs, produce and cooling potatoes are stored. Potatoes are 45degF to 48degF]
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Operator put in call for service. Supply line not feeding chemical to machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Sausage and pooled eggs at grill] Corrected On Site by icing egg container and moving sausage directly to grill.
- Critical - Observed roach activity as evidenced by live roaches found. Operator moved a 25# bag of flour from a crate to use the crate as a step to check a cooling unit in dry storage room. Upon moving bag of flour, approximately 20 roaches of various sizes scurried to back door and outside as operator held door open, killing most visible ones immediately. Inspector observed 4 roaches scurry under dry storage unit but could not locate them upon searching.
|
8/15/2011 | Routine - Food | Warning Issued |
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
|
4/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Cookline sandwich bar items at 45degF in lower area, 50degF in upper area. Ambient air at 57degF] Corrected On Site by moving lower items to nearby cooler and icing upper items.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. [Thick gravy cooling covered in crowded reach in cooler; at 141degF]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45degF cheese, raw chicken, raw beef in cookline cooler. Corrected On Site by changing ice in unit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [sausage patties held at 74degF in pan on stove] Corrected On Site.
|
4/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled egss at 55degF on cookline. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cooked potatoes in cookline drawer has bowl used as scoop. Corrected On Site.
- Critical. Observed cook rest gloved hands on t-shirt at waistline and continue food prep with same gloves. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cook go outside to fill ice bucket with gloved hands and return to cookline and food prep without glove change and hand wash. Corrected On Site.
- Critical. Observed one cook and ond one cooklin helper/dishwasher wear same pair of sanitary gloves for several kitchen tasks while same gloves used for food handling and dirty dish to clean dish contact.
- Critical. Observed cook wiping gloved hands on apron several occasions without washing hands or changing gloves.
- Critical. Observed an open cups of water (2) container on upper prep shelf directly above bain marie station.
- Observed 2 cooks with no hair restraint while preparing food.
- Critical. Cold water not provided/shut off at employee handwash sink by dish machine; hot water alone is too hot for proper handwashing.
- 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. Cooks have no current proof of training.
|
10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 50F, reachin cooler at cookline, stacked too high, top portion out of temperature. Corrected On Site.
|
7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touch pancake and garnish with barehands. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee touch pancake and garnish with barehands. Corrected On Site.
- Critical. License expired within 30 days after expiration date.
|
12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[sausages, coleslaw, saurkraut, reachin cooler] Corrected On Site.
- Observed employee with no hair restraint.[two cooks at cookline]
- Faucet/handle missing at plumbing fixture. [hot water handle at dishwash atea handsink]
- Critical. Handwash sink not accessible for employee use at all times.[dishwash area] Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
|
8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cortez Cafe, 12108 Cortez Rd, Cortez, FL »