- Basic - Reach-in cooler shelves with rust that has pitted the surface in stand up RIC on cookline
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/21/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Raw animal food stored above unwashed produce. Observed raw sausage stored over unwashed tomatoes in WIC **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface in stand up RIC on cookline
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Cooked chicken 49° F, cooked beef 50° F, soup 50° F, in stand up coke a cola RIC on cookline corrective action taken all TCS food moved to working unit and repairman called
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink on cookline
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile in disrepair. Observed several ceiling tiles broken and with holes in the kitchen
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07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. By cookline
- Basic - Ceiling tile in disrepair. Observed several ceiling tiles broken and with holes in the kitchen
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator performing food prep with a bracelet on.
- Basic - Food placed in soiled container/equipment. Observed raw sausage stored directly on the racks in the WIC **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Operator left raw sausage 56° F out on counter after prepping for approximately 30 minutes corrective action taken food moved back to RIC
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed cooked lamb stock 45° F cooling from last night in large plastic container and cooked rice at 52° F cooling from last night **Repeat Violation**
- High Priority - Raw animal food stored over canned/bottled drinks. Observed raw sausage stored over bottled drinks **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over soup in WIC **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash by cookline
- Intermediate - Slicer blade soiled with old food debris. Observed old food debris on slicer blade and guard
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07/03/2014 | Routine - Food | Warning Issued |
- Basic - Observed: Covered waste receptacle not provided in women's bathroom. Priority: Basic
- Intermediate - Observed: Employee filled water pitcher/cup at handwash sink. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Equipment in poor repair. Reach-in cooler across from cookline bottom metal strip falling off. Priority: Basic
- Intermediate - Observed: Food being cooled by non-approved method as evidenced by inadequate rate of cooling during time of inspection. Salsa at 70 degrees F in walkin cooler overnight, also rice at 55 degrees F in walkin cooler over night. Priority: Intermediate
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees in men's restroom. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold heal at greater than 41 degrees Fahrenheit. Rice at 55 degrees F, homemade salsa at 70 degrees F in walkin cooler overnight. Stop sale issued. Priority: High Priority
- Basic - Observed: Unnecessary items on the premise. Cooking equipment not in use outside back of establishment, to be moved next door soon as per operator. Priority: Basic
- Basic - Observed: Water leaking from faucet/faucet handle. At cookline handsink. Priority: Basic
- High Priority - observed: potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Large bucket of salsa (70 degrees F) and large pan of rice (55 degrees F) in walkin cooler. Priority: High Priority
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10/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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