COLLIER INN

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. The Chef changed out Sanitizer Bucket during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork chops in walk-in cooler. The Chef moved the raw pork chops beside raw hamburgers in walk-in cooler. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked egg shells in egg container in reach-in cooler and 2 cracked eggs in egg container in walk-in cooler. The Chef discarded the cracked egg. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates above prep table unprotected.

Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair on cook line. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice.

High Priority - Dented/rusted cans present. See stop sale. Observed dented cans of tomato ketchup, clam juice and chicken Broth. The chef is discarding dented cans. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed reach-in cooler under cook line gasket torn.

Basic - Floor tiles missing and/or in disrepair.

Basic - Hole in or other damage to wall.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container rice.

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. The manager replaced sanitizer bucket. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. The manager is currently in the process of obtaining his Certified Manager's Certification. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation

Basic - Floor tiles missing and/or in disrepair in dishwashing area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed out for manager DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed out for manager DBPR Form HR 5030-103. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken very raw shrimp in walk-in cooler. The chef re-arranged walk-in cooler and placed raw chicken on bottom shelf. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over ready to eat corn beef in reach-in cooler across cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw hamburgers (48F - Cold Holding); raw grouper (45F - Cold Holding); raw shrimp (46F - Cold Holding) in reach-in cooler under cook line. The chef placed ice on raw chicken, raw grouper, raw hamburgers and raw shrimp. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler under cook line not maintaining cold holding.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in salad station reach-in cooler. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Hole in or other damage to wall in dry storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in container of flour.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 2 rusted cans. The chef is sending cans back to vendor. Corrective Action Taken

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. The Resident Manager is calling to have dishwashing machine serviced. Set up 3 compartment sink. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook grab hamburgers buns with bare hands. The cook discarded hamburgers buns. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops over ready to eat in reach-in cooler across from cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw scallops (46°F - Cold Holding); raw chicken breast (48°F - Cold Holding) in reach-in cooler across from cook line. The cook moved raw chicken breast and raw scallops into walk-in cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed walk-in cooler gasket torn.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair on cook line. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit beside deep frier.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in reach-in cooler across from cook line.