BURNTWOOD TAVERN NAPLES LLC Inspection – February 21, 2025

High Priority 3

#5High Priority22-41-4

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. Educated operator on checking concentration. Operator primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#6High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of mop sink. **Corrected On-Site**

Corrected On-Site

#7High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored by bottled beverages at bar. Operator properly stored chemical. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris on French fry potato cutter. Operator cleaned potato cutter. **Corrected On-Site**

Corrected On-Site

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by dish racks. Operator removed dish racks. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#2Basic36-27-5

Basic – Wall soiled with accumulated gray-like substance in dishwash area.

#3Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Corrected On-Site

#4Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Corrected On-Site

Florida Food Watch