Palm City Market, 11000 Terminal Access Rd Swfia, Fort Myers, FL - Restaurant inspection findings and violations

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Business Info

Name: PALM CITY MARKET
Type: Permanent Food Service
Address: 11000 Terminal Access Rd Swfia, Fort Myers, FL 33913
License #: 4605756
Total inspections: 13
Last inspection: 10/28/2014
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Inspection findings

Inspection Date

Type

Disposition
  • High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over pickles and lettuce in walkin cooler. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
 10/28/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Small flying insects in bar area.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
 4/7/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment in poor repair. Reachin cooler across from cookline unable to maintain food at 41°F or below , corrective action taken, all food in unit discarded and replaced with food placed on ice.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onions, tomatoes, cheese, shrimp etc in reachin cooler across from cookline at 46°-49°F, food voluntarily discarded. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey in hot box at 125°F turkey voluntarily discarded, **Corrected On-Site**
 10/15/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment in poor repair. Reachin cooler across from cookline ambient temperature 55?F, all food voluntarily discarded and new food brought out and placed on ice. Maintenance on site. Corrective action taken.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, tomatoes, onions, sour cream, tuna salad etc in reachin cooler across from cookline at 53-55?F, all food voluntarily discarded. New food placed on ice until unit repaired and can maintain 41?F or below. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Handsink in bar used to hold pitcher. **Corrected On-Site**
 5/3/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 11/13/2012Routine - FoodInspection Completed - No Further Action
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
 2/10/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions in bar.
  • Critical - Handwashing cleanser lacking at handwashing lavatory in bar.
  • Critical - No handwashing sign provided at a handsink used by food employees in bar.
 12/22/2011Routine - FoodInspection Completed - No Further Action
  • Plumbing system in disrepair. Handsink clogged. Corrected On Site.
 3/28/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried chicken hot held at 118F. Corrected On Site. Discarded.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee change gloves without washing hands . Corrected On Site.
 10/1/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name. White container on cookline.
 4/23/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. meatloaf118 degrees F Corrected On Site.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. sticker residue clean storage containers
  • Equipment and utensils not properly air-dried. wet nesting clean storage containers
  • Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
 12/21/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/14/2009Routine - FoodInspection Completed - No Further Action

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