- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Hot dogs 48°F and sausages 46°F in standing reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Water turned off. **Corrected On-Site**
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sausage. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked onions at 64°F. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage at 130°F on grill. **Corrected On-Site**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- Intermediate - No handwash sink for employees. Hand wash sink not functioning. Using a temporary hand wash set up.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
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3/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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