- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 55°F, half and half at 52°F.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage 72°F.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 73°F at cook line.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching and buttering ready to eat toast. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 63°F at cook line.
- 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. Cold cuts and cheeses in walk in cooler.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/29/2014 | Routine - Food | Call Back - Complied |
- High Priority - Butter re-served to customers.
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers.
- Intermediate - Proof of required state approved employee training not available for some employees. 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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5/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cardboard used to line nonfood-contact shelves. Shelf above grill at cookline.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of potatoes and box of peppers on walk in cooler floor.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Across from cookline on shelf above prep area.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Open dumpster lid.
- High Priority - Butter re-served to customers.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter and half and half at 72°F. **Corrected On-Site**
- 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. 0 ppm.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at 59°F. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Proof of required state approved employee training not available for some employees. 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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3/21/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/2/2013 | Routine - Food | Call Back - Complied |
- 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.
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9/30/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed 2 drinks at front cookline with no straws or lids **Warning**
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Over front cookline. **Warning**
- Basic - Food debris accumulated on kitchen floor. Observed food accumulated on floor next to griddle at front cookline. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No sign at sink at front cookline, sink located across from dish machine and sink at front wait station. **Warning**
- Basic - Wiping cloth chlorine sanitizing in buckets too strong. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched checks without changing gloves. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Dumping drinks at front cookline. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sink at front cookline. **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.
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7/26/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. On top of dishmachine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No certified food manager for establishment.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. French frie cutter.
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2/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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