- Basic - Food stored in holding unit not covered. Observed multiple containers in walk in cooler without proper covering.
- Basic - Grease receptacle lid open, broken, or missing. Observed grease receptacle lid open.
- Basic - In-use tongs stored on equipment door handle between uses.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken and raw meat placed on same shelf in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed boxed raw eggs on shelf over container of vegetables.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitation solution bucket placed in handwash sink next to prep table. Bucket removed from HWS while still present. **Corrected On-Site**
- 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 multiple containers in walk in cooler without proper date marking.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife placed between reach in cooler and food prep surface. Knife removed from crack and sanitized. **Corrected On-Site**
- Basic - Screen in rear screen door torn/in poor repair.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light too dim.
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous pork (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Found at 83 ?F at wok area. Operator voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged. Chicken over beef in walk-in freezer and not in original packaging. Operator took corrective action. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal strip in sauce **Corrected On-Site**
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice Corrected On Site. 11:00 am start time
- Critical - Working containers of food removed from original container not identified by common name. baking soda container Corrected On Site.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Observed a nonfood-grade basting brush used in food. using metallic brush in sauce in small reach-in cooler, need food grade brush
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove changes
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in-use rice scoop in 88 F standing water Corrected On Site. now in 178 F water
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. information at www.myfloridalicense.com/dbpr/hr
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- 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. Provided employee training information.
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10/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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