NAPLES BRUNCH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed, raw shell eggs over cooked meats. Operator moved eggs below cooked meats. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooks line observed, sliced cheese, over the refrigerator holding area(50F - Cooling). Per operator, cheese was sliced within the hour for lunch service. Operator put excess cheese in another cold holding area of reach in cooler. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jose Ojeda 11-10-21 Arrived during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed three unlabeled spray bottles in kitchen. Operator labeled bottles. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom is not self closing.

Basic - Employee eating in a food preparation or other restricted area. Observed, employee beverage in food preparation area. Employee moved beverage. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind dishwasher is not smooth and durable, or easily cleanable

Basic - Bowl or other container with no handle used to dispense food. Observed working container of brown sugar with a plastic soufflé cup being used for a scoop.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 6inch clear half pans wet nesting in storage.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In back of kitchen observed a microwave with accumulated debris

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. Dishwasher (Chlorine 0ppm) Secondary test ; Operator fixed unattached hose; Dishwasher (Chlorine 50ppm) Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Near cooks line. Operator labeled spray bottle Corrected On-Site

Basic - Floors not maintained smooth and durable. Kitchen floor has unsealed areas

High Priority - Employee washed hands with no soap. Asked employee to re wash hands with soap, employee did. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At front cook line shell eggs (47F - Cold Holding). Per operator, Eggs have been holding for one hour. Operator uses time as a public health control for other time/temperature control foods, and added shell eggs to the written procedure. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At dishwasher, one unlabeled spray bottle. Operator labeled bottle 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. Dishwasher reading 0 ppm chlorine, after discussion operator adjusted machine sanitizer probe, second reading 50 ppm chlorine Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine has accumulated debris

Basic - Accumulation of lime scale on the inside of the dishmachine. On door panels of machine

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in refrigerator near ice machine has an employee beverage non segregated from foods. Discussed with operator segregating employees foods from with other foods for service.