- No Violations Were Observed
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7/11/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roasted red peppers (4/14) 49F, beans 49F (4/12), meatballs 49F, ham 49F. **Warning** on callback pasta (dated 4/19) 49?F, ham 47?F, beef 49?F.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. RIC: Roasted red peppers (4/14) 49F, beans 49F (4/12), meatballs 49F. Voluntarily discarded. **Warning** .on callback pasta (dated 4/19) 49?F, ham 47?F, beef 49?F.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient at WIC reads approximately 57F. Inspector''s read 49F. On CB, ambient of WIC, per inspector's thermometer is 47?F. Per unit's thermometer, it's 52?F.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 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. **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 49F. **Warning**. On CB, ambient 47?F.
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4/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Possible leak in WIC next to ice tea container. Carrots and cabbage containers have water in them almost up to brim. Per operator, may be caused by condensation. Corrected by covering food with metal covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roasted red peppers (4/14) 49?F, beans 49?F (4/12), meatballs 49?F, ham 49?F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. RIC: Roasted red peppers (4/14) 49?F, beans 49?F (4/12), meatballs 49?F. Voluntarily discarded. **Warning**
- High Priority - Produce with mold-like growth. Papaya in WIC. Voluntarily discarded.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient at WIC reads approximately 57?F. Inspector's read 49?F.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 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. **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 49?F. **Warning**
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4/17/2013 | Routine - Food | Warning Issued |
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.for buffet pizza display case
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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3/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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