- Basic - Buildup of food debris/soil residue on equipment door handles. Handles throughout kitchen.
- Basic - Equipment in poor repair. Drawer cooler under grill at 45°F ambient, unit emptied of all food until it t repaired and can maintain 41°F or below.
- Basic - No handwashing sign provided at a hand sink used by food employees by dishmachine and in bar.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine sanitizer .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and cheese in drawer reachin cooler at 45-47°F, items moved to another unit. Corrective action taken.
- Intermediate - Employee used handwash sink as a dump sink in bar.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by office and bar. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink by bar and office. **Corrected On-Site**
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Alligator thawing in standing water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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 in dishmachine, manually wash rinse and sanitize dishes until repaired.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, fish, milk, etc in standing reachin cooler across from cookline at 44?F-48?F, corrective action taken ll potentially hazardous food moved to walkin cooler.
- Intermediate - Cold holding equipment incapable of 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 temperature of standing reachin cooler across from cookline 50?F during inspection. Cooler emptied of all food, keep cooler empty until ambient temperature is a untrained at 41?F or below. Fax repair report to Fort Myers district office. Repairman coming this week.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken manager adding advisory to menus during inspection.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Wine reachincooler in bar not working, potentially hazardous food discarded, only alcohol may be kept in unit until repaired.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Wash rinse and sanitize dishes until dishmachine repaired.
- Equipment or utensils not designed or constructed in a durable manner. Bowls used as scoops in white bins of flour, bread crumbs, etc. Corrected On Site.
- 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 - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands between .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk and cream in reachin cooler in bar, items voluntarily discarded , cooler unplugged/ not working properly, ambient temperature 65F and rising. Only alcohol in cooler after milk and cream discarded. Do not keep any potentially hazardous food in reachin cooler until repaired .
- Critical - Observed potentially hazardous food thawed in an improper manner. Soup thawing at room temperature . Corrected On Site. Sooup moved to cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken and fish over pop cans. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over fish in reachin cooler across from cookline . Corrected On Site.
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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, container too deep and covered. Chicken wings in walkin cooler at 55-57F, in cooler over night. Stop sale issued.
- Critical - No handwashing sign provided at a handsink used by food employees at bar handsink in corner. Also handwash sign missing at handsink by 3compartment sink .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of pink slimelike substance in the interior of ice machine. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings 57-55F in walkin cooler . Stop sale issued .
- Observed utensils stored in crevices between equipment. Knives stored between reachin cooler and steam table across from cookline . Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse and improper cooling (see Stop Sale Notice).
- Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped straws on bar. Corrected On Site. Unwrapped straws voluntarily discarded and wrapped straws placed on bar.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed toxic item stored by food. Spraybottle on drystorage rach facing and over ketchup and sugar packets. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spraybottles on drystorage rack unlabled . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings in kitchen held over fryers at 130F. Corrected On Site. Wings volutarily discarded.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. In bar, plumber called during inspection .
- Plumbing system in disrepair. Pipe under sink in bar disconnected . Plumber called during inspection .
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11/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Top Draw Bar & Grill, 870 W Hickpoochee Ave #800, Labelle, FL »