- No Violations Were Observed
|
10/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Observed RIC drawers across from the stove nit maintaining proper cooling temperature Sausage 51° F, saut onion 49° F, saut mushroom 50° F, tomatoes 48° F Corrective measures taken: See stop sale report **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed food on RIC drawers above 50° F **Warning**
- Intermediate - Refrigerated drawers not 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. Observed RIC drawers across from the stove nit maintaining proper cooling temperature Ambient 51° F **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
10/30/2014 | Routine - Food | Warning Issued |
- Basic - Floor area(s) covered with standing water. In kitchen by grill
- Basic - Floors not maintained smooth and durable. In kitchen by grill **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over limes in WIC
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Small RIC at end of cook-line by grill cheese 49° F, sausage 47° F, cole slaw 49° F corrective action taken food moved to working unit.
- 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. Bar DM 0 ppm chlorine corrected by priming DM to 50 ppm chlorine **Corrected On-Site** **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 60° F, cooked corn 60° F, sauce 60° F in top section of RIC all items were placed in RIC two hours earlier corrective action taken food moved to working unit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By DM
- Intermediate - Reach-in cooler not 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. Top section of RIC across from cookline Salsa 60° F, cooked corn 60° F, sauce 60° F and Small RIC at end of cook-line by grill cheese 49° F, sausage 47° F, cole slaw 49° F corrective action taken food moved to working unit.
- Intermediate - Spray bottle containing toxic substance not labeled hanging off hand wash sink by DM
|
4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Floor cracked, broken or in disrepair.
- Basic - Wiping cloth/towel used under cutting board. **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. At bar.
|
9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dish machine sanitizer bottle missing hose that extends down into product. Must not use until set up correctly. 3 comp sink set up. **Corrected On-Site**
- Critical - Observed handwash sink used for purposes other than handwashing. Bar hand wash sinks used as dump sinks. **Corrected On-Site**
|
11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/14/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Exposed to food splash on cookline prep table.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler drawer at 48F ambient temperature. This violation must be corrected by : 8/14/12.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No glove change or wash after handling raw sliders before touching clean equipment, burger buns. This violation must be corrected by : 8/14/12.
- Critical - Observed employee improperly washing hands. Rinsed gloves instead of removing and washing hands. Corrected On Site. This violation must be corrected by : 8/14/12.
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline HWS holding container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish, roast beef, cheese above 41F at top of reachin coolers. Must keep tops of coolers closed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lamb and beef sliders above 41F in cooler drawers. This violation must be corrected by : 8/14/12.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw salmon in reachin. Corrected On Site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed unlabeled spray bottle. On dishmachine.
|
8/13/2012 | Routine - Food | Warning Issued |
- Critical - Bar dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash before unloading clean dishes. Corrected On Site.
|
3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected. Must use main dishmachine. Ecolab called to repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop. Corrected On Site.
|
8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler at an ambient temperature of 47 F. Walk in freezer door opened to bring down temperature. Repair company called. This violation must be corrected by : 04/26/2011.
- Critical - Handwash sink not accessible for employee use at all times. Red buckets kept in hand sink next to 3 sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef at 47 F, cooked chicken wings at 46 F, and chutney at 46 F in walk in cooler. Freezer door was opened to bring down temperature.
|
4/25/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. White Cambro containers in back prep room.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Ramekin in bourbon sauce on top of oven. Corrected On Site. Ladle in use.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. No sanitizer detected-manual pump not working. Must use 3 sink and manually wash, rinse, and sanitizer until repaired. Please fax report.
- Critical. Observed buildup of slime in the interior of ice machine.
|
10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. white non handled dish in flour plastic container, bottom shelf at end of cookline.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses. service station.
- Observed leaking pipe at plumbing fixture. handsink cookline.
- Critical. Observed handwash sink used for purposes other than handwashing. spray cleaner in sink on cookline.
- Critical. Observed handwash sink used for purposes other than handwashing. scrubby in handsink by dishmachine.
- Critical. Hand wash sink lacking proper hand drying provisions. handsinks on both ends of cookline.
- Critical. Observed unlabeled spray bottle. generic brand spray bottle with pink substance unlabeled in toxic storage area by mop sink.
|
5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Raw fish container stored over sauce and dips in walk in cooler. Corrected On Site. Food was rearranged.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled wipecloth in sanitation bucket with gloves and then handled food without removing gloves and washing hands.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine. No sanitizer detected. Myst manually wash, rinse and sanitize. Please fax repair report if necessary.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar hand wash sinks.
- Observed personal care item stored with food. Radio stored on top of clean plates.
|
12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/27/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pub Naples, 9118 Strada Pl Ste 8160, Naples, FL »