- Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soda gun soiled. At bar.
|
09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar.
- Basic - Cloth used as a food-contact surface. Observed cloth covering cut lettuce in RIC. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Observed no cold water at bar HWS.
|
5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Observed furniture polish stored over paper towels at bar **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
|
1/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On shelf above clean dishes at dish machine
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage at 48?f in cookline reach in cooler top closest to dish machine. Operator voluntarily discarded **Corrected On-Site**
|
1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knives and tongs on,cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked orzo at 49 degrees in walk-in cooler. operator states it sat out earlier. Corrected On Site.
|
7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked sausage at 62 degrees and cooked, diced ham at 65 degrees in cookline reach-in cooler top.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs stored over lunchmeats in walk-in cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives on cookline. Corrected On Site.
|
4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. observed cooked chicken at cookline at 151 degrees after cooking. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed waitress grab lemon with bare hands to place on rim of customer's water glass on expo line. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees switching gloves without washing hands inbetween pairs. observed employees putting on new gloves without washing hands first.
- Critical - Observed employee switch from working with raw food to common non-food contact surface. observed employee grab raw fish then grab grill spray can, then wash hands, then grab cooking spray can, then continue working on cookline. observed employee grab raw chicken then directly grab cookline skillet pan handles without washing hands inbetween tasks.
|
9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed soup cooling since yesterday at 52 degrees in walk-in cooler. Corrected On Site. stop sale
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee switch gloves without washing hands inbetween pairs Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef observed stored over raw fish in cookline reach-in cooler. Corrected On Site.
|
6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on new gloves
- Critical - Observed raw animal food stored over ready-to-eat food. seated ahi tuna observed stored over cheese and asparagus in cookline reach-in cooler. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
|
2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna salad, chicken salad, egg salad in cookline reach-in cooler. Corrected On Site. moved to walk-in
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler across from grill. used to hold salads.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw fish un cookline reach-in cooler
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee strip off gloves after handling raw chicken then put on new gloves without washing hands first
|
7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher observed not washing hands inbetween handling dirty and clean food wares. Corrected On Site.
|
3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces, soups, sliced lunchmeats, cooked foods in WIC
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching pairs of gloves hands must be washed inbetween pairs Repeat Violation.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach in sanitizer bucket Corrected On Site.
|
10/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Quail West Grille Room, 5950 Burnham Road, Naples, FL »