- Basic - Accumulation of debris on top of warewashing machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 44°F-45°F. **Corrected On-Site**
- Intermediate - Backflow preventer not inspected and serviced according to manufacturer's recommendations.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Bags of rice pile too deep. Placed in more shallow pan. **Corrected On-Site**
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used to scoop dried meringue.
- Basic - Observed dust mold-like substance inside vent above dishmachine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 48°F and cheese 46°F at the cookline cold bar. Milk 48°F in dessert reach in cooler. Bags of ice placed on top of food items and jug of milk placed in container of ice in reach in cooler. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed precooked rice 73°F cooling stacked in deep pan in walk in cooler. Bags of rice placed on more shallow pan. **Corrected On-Site**
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- 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.
- 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. Plastic cup with no handle used to scoop coleslaw in walk n cooler.
- High Priority - Container of medicine improperly stored. Observed bottle of ibuprofen stored next to ketchup bottles in kitchen. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Cook at cookline.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Observed containers of raw fish stored behind containers of ready to eat sauces in drawer reach in cooler at cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chopped tomatoes at cookline 47°F. Chopped tomatoes at wait station 60°F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Oatmeal 80°F. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observedc handwash sink at wait station used to store soiled plastic pitcher and soiled syrup holders. Observd handwash sink in hallway used to store tongs.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Handwash sink at end of cookline.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Clean equipment stored on floor. Observed cover of reach in cooler stored on floor. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone stored in food prep area. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- 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 bowl with no handle used to scoop precooked potatoes. **Corrected On-Site**
- Basic - Interior roof of microwave soiled with encrusted food debris. Beverage/wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter blend 55°F and chopped tomatoes 46°F at beverage/wait station. **Corrected On-Site**
- Intermediate - Accumulation of slime-like substance in the interior of the ice machine.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed dish machine not reaching 160?F.
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink near dishmachine lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee changing gloves without washing hands: employee at the cookline touching burgers with gloves without having washed hands before. Corrected On Site.
- Critical - Observed employees handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, wearing the same gloves without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing: handwash sink near dishmachine used to store kitchen utensils. Corrected On Site.
- Critical - Observed interior of microwave/oven soiled with accumulation of food residue at cookline . Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Thermometer reading 145 degrees F instead of 162 degrees F. Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
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