- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. Women's bathroom.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Cheeses in walk in cooler and reach in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand wash sink. **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces and gravies in walk in cooler.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Corrective action taken, called repairman.
- High Priority - Presence of insects, rodents, or other pests. Ants at hand wash sink at kitchen entrance.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw shrimp in standing reach in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. For one employee.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
|
1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employees with no hair restraints while engaging in food preparation.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed plastic cup with no handle used to scoop blue cheese.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef stock in deep metal pot 59?F made on 02/21/13. Voluntarily discarded. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. Observed container of lemons stored in drink ice at beverage/wait station. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed container of raw calamari stored between noodles and sauce. **Corrected On-Site**
- Intermediate - Accumulation of graylike substance in the interior corners of the ice machine.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef stock in deep metal pot 59?F made on 02/21/13. Stop Sale. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in far left corner to the left of kitchen entrance blocked by boxes.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at beverage wait station. **Corrected On-Site**
|
2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container--handle of tongs touching lettuce. Corrected On Site.
- 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
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical - Observed food stored in ice used for drinks--bottled soda stored in drink ice inside ice machine. Corrected On Site.
- Critical - Observed unlabeled spray bottle in dishwash area.
- Wet wiping cloth not stored in sanitizing solution between uses--near slicer.
|
10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Food-contact surface not smooth and easily cleanable--wooden cuttingboard in use.
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink in corner near kitchen entrance. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink next to three compartment sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory--handwash sink in corner near kitchen entrance. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container--handle not above lettuce.
- Critical - No Certified Food Manager for establishment.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface--observed establishment using wooden cuttingboard as a food prep surface.
- Critical - Observed food being cooled by nonapproved method--sauce/soup 155F in deep pan in walk in cooler. Corrected On Site.
- Critical - Observed no proof provided upon request of required employee food safety training.
- Critical - Observed raw animal food stored over ready-to-eat food--observed raw shrimp and clams stored over vegetables and bread. Corrected On Site.
- Critical - Observed unlabeled spray bottle on top of wooded cuttingboard.
|
2/28/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Cold water not provided/shut off at employee handwash sink--handwash sink in beverage/wait station. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- 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
|
10/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Misto Bar & Grill, 231 Del Prado Blvd S Unit #1, Cape Coral, FL »