- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs in bar at 52°F, voluntarily discarded. **Corrected On-Site**
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated dust.
- Intermediate - Handwash sink used for purposes other than handwashing. Holding equipment. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair. Leak above dishmachine, water accumulating on light shield. Must protect clean equipment from dripping.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. Both bar handwash sinks used as dumpsinks.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Creamed spinach put in hot hold before reaching proper temp on stove. Corrected On Site. Reheated again to proper temp.
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. containers stacked wet on warewash area shelf
- Critical - Hand wash sink lacking proper hand drying provisions. service station
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink at end of cookline across from fryers.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Faucet misding at hand sink in service station by bread warmers.
- Critical - Hand wash sink lacking proper hand drying provisions. Service station and at end of cookline by dish room. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At service station. Corrected On Site.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher. On 7/6 callback, no warewashing is observed.
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7/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Lemon butter and bernaise at 115 F in steam well. No written procedure available.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw calamari and raw turkey sausage stored over cooked prime rib in walk in cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. Stored over potabello and sauces in reach in cooler on cookline. Food was rearranged. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher.
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over cooked food. Raw tuna and raw lobster stored over pastry shells and cooked lump crab in reach in coolers on cookline. Corrected On Site. Food was rearranged.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Bar dishmachine. Must manually wash, rinse and sanitize or use main dishmachine. Please fax repair report.
- Critical. Handwash sink not accessible for employee use at all times. Blocked by stacks of dishes. Corrected On Site.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
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