- Basic - Bowl or other container with no handle used to dispense food. Small cup used to scoop brown sugar. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice in bar ice bin. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, ham, and cooked onions in reachin cooler across from cookline at 44-47°F, items moved to walkin cooler ambient temperature in reachin 41°F or below. Also cream in reachin coolers in bar at 50°F, voluntarily discarded .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over beef in reachin cooler on cookline. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 300 ppm quaternary sanitizer in bucket. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink by pop dispenser. **Corrected On-Site**
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes, eggs , onions, cheese etc 52-53°F in reachin cooler across from cookline. Product voluntarily discarded. milk at 45°F in reachin cooler in bar voluntarily discarded. **Warning**
- Intermediate - Employee used handwash sink as a dump sink in bar, **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler across from cookline at ambient temperature of over 50°F, all TCS foods in unit voluntarily discarded. **Warning**
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2/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of cooler drawers handles and gaskets.
- Basic - Equipment in poor repair. Reachin cooler on left side of cookline on bottom , operator says they will not be using the unt. Do not store any PHF/ TCS food in unit until it can ain't akin 41°F or below.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen
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8/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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