- Basic - Dead roaches on premises. Observed 8 dead roaches in cabinet over counter and 6 dead in cabinets under counter. **Warning** on callback 09 06 2014 observed 3 dead roaches . Roaches removed during callback.
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09/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dead roaches on premises. Observed 8 dead roaches in cabinet over counter and 6 dead in cabinets under counter. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over vegetables in reachin cooler. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 7 live roaches , killed on sight, and observed 8 dead roaches in cabinet over counter, cabinet not used for food storage. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink by 3 compartment sink blocked by large container on pans. **Corrected On-Site** **Warning**
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09/05/2014 | Routine - Food | Warning Issued |
- Intermediate - No soap provided at handwash sink in kitchen. **Corrected On-Site**
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken , beef, ham, etc in both reachin coolers at 48-50°F, food in coolers since yesterday were voluntarily discarded . Ambient temp in unit 48°F. **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 ambient temperature 48°F. One cooler turned on coldest setting, the other unit is already on coldest setting. **Warning**
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat food in reachin cooler in back kitchen. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container of sugar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef at 124?F in kitchen, corrected on site beef reheated tower 165?F. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold grate plate. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dishes wased rinsed but not sanitized. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed potentially hazardous food thawed at room temperature. Plantains thawed at room temperature . Corrected On Site. Plantains cooked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 125F on front line, corrective action taken rice put bback into rice cooker to be reheatedachin to 165F then placed back on steamtable on front line.
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10/2/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine sanitizer 0ppm in sanitizer bucket . Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container in bin of rice and beans. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit in bucket on grill. Corrected On Site.
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6/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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