- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken and beef in bus bins ( covered ) at 45°F in walkin cooler over night, lids removed to allow for faster cooling , corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and chicken at 45°F in walkin cooler.lid removed from containers to aid in cooling. Corrective action taken.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef in walkin cooler. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit at hand sink in waiting station.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand sink by cookline. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan , etc at 48°F, in reachin cooler in kitchen, all TCS foods moved to other units, corrective action taken.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Beef prepared on the 17th on August still in walkin cooler, beef voluntarily discarded. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Lack of toilet tissue at each toilet in employees women's restroom. **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 chlorine sanitizer , bucket empty, bucket replaced during inspection. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans, chicken, peppers etc at 44°F in walkin cooler. Ambient temp of cooler 38°F, establishment just received delivery.
- Intermediate - Hot water not provided/shut off at employee handwash sink in women's employee restroom.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At bar and server station **Corrected On-Site** **Warning**
- Basic - Lack of toilet tissue at each toilet. In men's bathroom **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Ambient temp 50° F, pork 51° F two bus pans,, chicken 51° F two bus pans, deli turkey 52° F approximately 3 pounds, deli ham 52° F approximately 2 pounds, refried beans 51° F 6 large pans, diced ham 51° F 56 0z, hot dogs 51° F three packs. Everything in cooler 1 to 3 days as per date marking and management corrective action taken freezer door propped open for rapid cool down of all remaining foods. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. WIC Ambient temp 50° F, pork 51° F two bus pans,, chicken 51° F two bus pans, deli turkey 52° F approximately 3 pounds, deli ham 52° F approximately 2 pounds, refried beans 51° F 6 large pans, diced ham 51° F 56 0z, hot dogs 51° F three packs. Everything in cooler 1 to 3 days as per date marking and management. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork placed in bus pans with lid on overnight next day temp 51° F see stop sale. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. In men's bathroom **Corrected On-Site** **Warning**
- Intermediate - Walk-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. Ambient temp 51° F corrective action taken attached walk-in freezer propped open to bring temperature down to 41° F, repair company called expected to arrive 07/18/13 **Warning**
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7/18/2013 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Pancho & Corleone Mexican & Italian Grill, 675 W Hickpochee Ave, La Belle, FL »