15051 PUNTA RASSA RD, Punta Rassa, FL 33908
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at hand wash sink. Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad 49F cold hold less than 4 hours. Educated operator on importance of maintaining temperature at 41F or below. Operator turned down reach in cooler. Corrective Action Taken Repeat Violation
Basic - Floor soiled/has accumulation of debris underneath equipment in kitchen. Educated operator on importance of cleaning underneath equipment. Repeat Violation
Basic - Food storage container/container lid cracked or broken. Operator discarded lid. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. Observed chlorine concentration at 0 ppm. Operator called technician and set up three compartment sink. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sour cream 45F cold hold, salsa 45F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken Warning
Basic - Floor soiled/has accumulation of debris underneath equipment in kitchen. Warning
Routine - Food
Inspection Completed - No Further Action
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's accessible restroom. Operator placed paper towels at hand wash sink. Corrected On-Site
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish from packaging. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Operator completed form. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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.
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.
Basic - No handwashing sign provided at a hand sink used by food employees.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packages of fish opened before leaving inspection. Corrected On-Site
Basic - Floor soiled/has accumulation of debris underneath and behind kitchen equipment.
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons/forks.
Routine - Food
Inspection Completed - No Further Action
Basic - Bowl or other container with no handle used to dispense macaroni salad. Corrected On-Site
Basic - Old labels stuck to food containers after cleaning.