How many health inspections has Brunos Catering INC in Lehigh Acres had?

Brunos Catering INC in Lehigh Acres has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Brunos Catering INC in Lehigh Acres ever been shut down?

No, Brunos Catering INC in Lehigh Acres has no emergency closures on record with Florida DBPR.

How many inspections has Brunos Catering INC in Lehigh Acres had?

Brunos Catering INC in Lehigh Acres has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Brunos Catering INC in Lehigh Acres find?

Brunos Catering INC in Lehigh Acres was most recently inspected by FDACS on October 18, 2024 (Focused Inspection).

Has Brunos Catering INC in Lehigh Acres had any stop-sale or stop-use orders?

No, Brunos Catering INC in Lehigh Acres has no stop-sale or stop-use orders on record with Florida FDACS.

Brunos Catering INC in Lehigh Acres

2909 Lee Boulevard, Lehigh Acres, FL 33971

Lee County · Food Service
DBPR License: MFD4650514
FDACS Estab #: 378950

Overview

Brunos Catering INC in Lehigh Acres, FL has 0 inspections on record with 0 total violations (0 per inspection) and 0 emergency closures (plus 3 FDACS inspections).

0Inspections

0Violations

0Closures

3FDACS Insp.

Last inspected FDACS: October 18, 2024

Brunos Catering INC in Lehigh Acres: Comparison to Lee County Averages

This Facility 0 violations / inspection 0 violations per inspection

Lee County Avg 4.34 violations / inspection 4.34 county average

This Facility 0 emergency closures 0 closures

Lee County Avg 0.1 closures / facility 0.1 county average

Brunos Catering INC in Lehigh Acres: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 2 inspections

Oct 18, 2024 — Focused Inspection· Focused Inspection

Inspector: MICHELLE MADDOX, SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5121066 were addressed with the person in charge during this inspection. Focused Inspection - Request assignment.

No violations or enforcement actions recorded for this inspection.

Aug 20, 2024 — Met Sanitation Inspection Requirements· 20 violations· Met Requirements

Inspector: MICHELLE MADDOX, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Kitchen: Raw shell eggs stored directly above ready-to-eat food items inside double-door cooler. COS: Eggs were moved to appropriate location during inspection. Y x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Walk-in cooler: Frijoles and lentils stored in large plastic containers found with temperatures ranging 49-55 degrees F cooked this morning. COS- Food items were separated into shallower pans, stirred and stored uncovered to rapidly chill to 41 degrees F or less. Y x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat

Kitchen: Yucca and pork on stove top found with temperatures between 90-108 degrees F when checked with an accurate probe thermometer. COS- Yucca and pork were reheated to 165 degrees F and checked during inspection.Food Service Area: Chicken wings displayed inside the hot holding unit were found with temperatures between 124 - 129 degrees F when checked with an accurate probe thermometer. COS- Chicken wings were reheated to 165 degrees F, checked, and heat element adjusted on hot case. Y x Repeat COS

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food Service Area: Open employee beverages stored on counters next to panini press and deli cooler. COS- Beverages stored in designated area.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen: Food employee did not wash hands before donning gloves. Meat Cutting Room: Food employee did not was hands when entering prep area before donning gloves or before beginning ware washing at 3-compartment sink. COS- Hands were washed upon instruction. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Produce cutting area: Hand wash sign not available at hand wash sink. COS: Sign was posted during inspection.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen: Hand wash sink blocked with stack of white buckets. Produce Cutting Area: Hand wash sink blocked with a box of produce. COS: Items were removed from hand sinks during inspection.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Bakery: Working containers with various baking ingredients without a common name label. COS- Containers were properly labeled during inspection.

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Packages of smoked neck bones and smoked meats without listed ingredients. COSIngredient stickers were obtained from master container and placed on food items at retail display. x

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Meat Department: Product boxes of raw animal foods stored directly on floor in front of meat service case and inside walk-in meat freezer. COS- Product boxes moved to proper storage during inspection.

3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)

Food Service Area: Sanitizer solution container stored on floor near steam table. Sanitizer solution container stored on coffee bar table near orange juice machine. Kitchen: Sanitizer solution container stored on prep table near cutting board. Meat Cutting Room: Sanitizer solution container stored on floor next to meat rack. Meat Service Area: Sanitizer solution container stored on floor underneath meat slicer. COS- All sanitizer solution containers moved to proper storage during inspection.

3-302.15(A) Raw fruits or vegetables not thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered in ready-to-eat form. 3-302.15(A)

Kitchen: Observed onions not being washed prior to cutting. COS- Food employee instructed to wash produce before preparation.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen: Cleaned utensils stored in container with dried food residue near bottom. COSUtensils removed from container, placed in 3 compartment sink to washed, rinsed, and sanitized and stored in a clean container. Large mixing bowls and metal pans not inverted on drying rack. COS- Pans were placed in position to allow air-drying.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Meat Service Area and Produce Prep: Deeply scored cutting boards on front and back sides. COS- Cutting boards removed from service during inspection. Meat Cutting Room: Deeply scored cutting boards in pork cutting area. COS- Cutting boards removed from service.

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Kitchen: Cooked rice stored in direct contact with plastic grocery bags inside double door cooler. COS- Rice removed and placed in foil pans. x

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Bakery: Double door cooler has condenser tube dripping into milk carton.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Meat Service Area: Heavy soil accumulated inside rolling ice bin near fish preparation area. COS- Ice bin thoroughly cleaned and sanitized during inspection. Dried food residue around housing unit on meat slicer in front meat prep area. COS- Meat slicer disassembled and thoroughly cleaned and sanitized. Meat Cutting Room: Wire rack above meat slicer and cuber has accumulation of dust.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Kitchen: Mop not hung to dry near 3-compartment sink in kitchen.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Meat Cutting Room: Accumulation of dust on ventilation system inside meat cooler.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Meat Cutting Room: Cardboard used as floor covering throughout meat cooler. Meat Service Area: Cardboard used as floor covering throughout meat prep and ware wash area.

2023 — 1 inspection

Oct 12, 2023 — Focused Inspection· Focused Inspection

Inspector: SCOTT RAPRAGER, ENVIRONMENTAL SPECIALIST II

Comments: Focused inspection USDA COOL review

No violations or enforcement actions recorded for this inspection.

Brunos Catering INC in Lehigh Acres: Frequently Asked Questions

How many health inspections has Brunos Catering INC in Lehigh Acres had?: Brunos Catering INC in Lehigh Acres has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Brunos Catering INC in Lehigh Acres ever been shut down?: No, Brunos Catering INC in Lehigh Acres has no emergency closures on record with Florida DBPR.
When was Brunos Catering INC in Lehigh Acres last inspected?: Brunos Catering INC in Lehigh Acres was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 18, 2024. Inspection type: Focused Inspection.
How many inspections has Brunos Catering INC in Lehigh Acres had?: Brunos Catering INC in Lehigh Acres has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Brunos Catering INC in Lehigh Acres find?: Brunos Catering INC in Lehigh Acres was most recently inspected by FDACS on October 18, 2024 (Focused Inspection).
Has Brunos Catering INC in Lehigh Acres had any stop-sale or stop-use orders?: No, Brunos Catering INC in Lehigh Acres has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Brunos Catering INC in Lehigh Acres?: The most frequently cited FDACS violations at Brunos Catering INC in Lehigh Acres are: 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14.