- No Violations Were Observed
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10/31/2014 | Routine - Food | Call Back - Complied |
- 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. *Observed Roasted peppers 48° F, cut tomatoes 48° F, raw fish 47° F in RIC directly across from grill ambient temp of 48° F corrective action taken food iced down and repair man called **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. Observed cooked corn 46° F, red sauce 47° F, raw chicken 46° F in WIC with ambient temp of 46° F corrective action taken freezer door left ajar to bring down temp in WIC and repairman already called **Warning**
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10/30/2014 | Routine - Food | Call Back - Extension given, pending |
- 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. *Observed Roasted peppers 48° F, cut tomatoes 48° F, raw fish 47° F in RIC directly across from grill ambient temp of 48° F corrective action taken food iced down and repair man called **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. Observed cooked corn 46° F, red sauce 47° F, raw chicken 46° F in WIC with ambient temp of 46° F corrective action taken freezer door left ajar to bring down temp in WIC and repairman already called **Warning**
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10/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Raw animal food stored above unwashed produce. Observed raw chicken over unwashed bell peppers **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.*Observed Roasted peppers 48° F, cut tomatoes 48° F, raw fish 47° F in RIC directly across from grill ambient temp of 48° F corrective action taken food iced down and repair man called **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked corn 46° F, red sauce 47° F, raw chicken 46° F in WIC with ambient temp of 46° F corrective action taken freezer door left ajar to bring down temp in WIC and repairman already called **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. *Observed Roasted peppers 48° F, cut tomatoes 48° F, raw fish 47° F in RIC directly across from grill ambient temp of 48° F corrective action taken food iced down and repair man called **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. Observed cooked corn 46° F, red sauce 47° F, raw chicken 46° F in WIC with ambient temp of 46° F corrective action taken freezer door left ajar to bring down temp in WIC and repairman already called **Warning**
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10/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/25/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
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6/17/2014 | Routine - Food | Call Back - Extension given, pending |
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup 145° F, covered while cooling in WIC **Corrected On-Site** **Warning**
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4/7/2014 | Routine - Food | Warning Issued |
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observed chef wash hands and no hand sanitizer added per AOP directions and then engage in barehanded food prep with RTE foods. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Roast thawed at room temp
- 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. DM 0 ppm chlorine, after a new sanitizer bucket was installed by operator 100 ppm chlorine **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee move garbage can and then handle clean dishes with no hand wash. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Observed employee wash hands in three comp sink with hand sanitizer only **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three Comp sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked onions in back on storage rack 100° F left at room temp corrected action taken food moved to RIC .
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food stored on floor. Observed onions stored on floor in back by ice machine. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizing bucket in hand wash by cook line at 200 ppm chlorine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Repeat Violation**
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked and stored while still wet
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.
- Basic - Ice scoop handle in contact with ice. Server station
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink off cookline and server station
- Basic - Soiled dry wiping cloth in use.observed employee use soiled dry wiping cloth to wipe food prep surfaces and hands
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on soiled cloth on apron
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, rinse hands(no soap), dry hands on dirty cloth on apron, then directly handle reach in cooler doors, assemble ready to eat salads, cut pizzas and flat breads, and handle in use utensils without washing hands
- High Priority - Employee washed hands with no soap. Observed employee rinse hands no soap
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed eggplant sitting off cookline at 122?F
- High Priority - Raw animal food stored over cooked food. Rw eggs stored over soups and vegetables
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. Cookline and server station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink off cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed soups in upright reach in cooler with no date
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-20-1 Observed buildup of pink slime like substance in the interior of ice machine.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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8/2/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- 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. Fax Safestaff certificates to inspector. This violation must be corrected via fax by : 7/31/12.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Barehand contact with lettuce and with bread while assembling sandwich. Completed AOP form today. Corrected On Site.
- Critical - Observed buildup of pink slime like substance in the interior of ice machine.
- Critical - Observed potentially hazardous food thawed at room temperature. Burgers. Corrected On Site. Placed in cooler.
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5/31/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
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10/20/2011 | Routine - Food | Warning Issued |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. 60 days to obtain
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1/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No handwashing sign provided at a handsink used by food employees. restroom used by employee
- Critical. Outer openings not protected with self-closing doors. rear dining
- Critical. No list of certified food service managers available at the 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 60 days to obtain
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12/30/2010 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Philly Grille, 1000 N Collier Blvd Ste 15, Marco Island, FL »