- No Violations Were Observed
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6/23/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, tomatoes, onions , deli meat at 47-49F in reachin cooler across from cookline and by freezers. **Warning** on callback 3/26/14 observed, beef, cheese sauce, onions etc at 46-47°F in reachin cooler in corner of kitchen.
- 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. Two reachin coolers one across from cookline the other between the freezers at ambient temperatures 48-50F **Warning** on callback 3/26/14 observed reachin cooler in corner of establishment at 48°F ambient temperature.
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3/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Rusty cooler in bar. **Warning**
- High Priority - Food stored in ice used for drinks. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, tomatoes, onions , deli meat at 47-49°F in reachin cooler across from cookline and by freezers. **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. Two reachin coolers one across from cookline the other between the freezers at ambient temperatures 48-50°F **Warning**
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3/25/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Reachin cooler in bar bottom of unit severe rusting
- Basic - No handwashing sign provided at a hand sink used by food employees in bar.
- Basic - Reach-in cooler gasket torn/in disrepair.p in kitchen reachin cooler .
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- 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 in dishmachine . Now at 50 ppm. **Corrected On-Site**
- 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 touched bun with bare hands, cook educated on proper glove usage. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa ,coleslaw , etc in reachin cooler in back of kitchen at 46°F, cooler set too warm. Cooler turned on high at 34°F ambient during inspection and a few food items in cooler reaching 43°F. Corrective action taken
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishmachine.
- Intermediate - No soap provided at handwash sink in bar.
- Intermediate - Spray bottle containing toxic substance not labeled in bar.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
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