- Critical - Hot water supply not maintained during peak periods--hot water at handwash sink at tea and wine snack bar not reaching 100F.
- Critical - Observed buildup of graylike substance in the interior of ice machine.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Kitchen
- Observed nonfood-grade containers used for food storage.GROCERY bag IN REACH in cooler.Kitchen
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Kiesh in Reach in cooler. Corrected On Site.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Kiesh in reach in cooler
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.KITCHEN
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN
- 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. Pro
- Critical - No thermolabel provided on dishmachine.
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8/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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