- Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop for foods in : flour **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ice sticks on floor in walk in freezer **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottles on prep table kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Drinks containers on kitchen prep table
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Clothing/ T shirt on single service items in kitchen **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Prep Employees
- Basic - Nonfood-contact equipment in poor repair. Loose door to cooler in kitchen at cookline
- Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
- Basic - Pizza peel stored on top of soiled oven between uses. Frontline
- Basic - Standing water in cooler in kitchen : by cookline
- Basic - Wiping cloth sanitizing solution stored on the floor. By frontline :
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter blend in kitchen at 80°f . Pizza Cooler at frontline : dairy sour creme, lasagne, water added pizza sauce , pork. at 47-50°f
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Eggs in flat in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Pizza Cooler at frontline : dairy sour creme, lasagne, pork, at 47-50°f //
- High Priority - Toxic substance/chemical stored by or with food. Pesticide spraybottle over foods at prepline **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked plastic container lid : kitchen
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 22°f in ice water
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tray of lasagna in frontline display cooler **Repeat Violation**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Pizza Cooler at frontline : foods at between 47-50°f
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Top of make table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on cutting board
- Basic - In-use tongs stored on oven door handle.
- Basic - Outer openings not protected with self-closing doors. Rear exit
- Basic - Reach-in cooler gasket torn/in disrepair. Unit by stove
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife in front hand sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by pizza oven **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Sink in kitchen
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Meatballs 110° in kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in display cooler
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Multiple
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken, walk in cooler
- Basic - Clean knives/utensils stored in crevices between equipment. Knife in crevice under cutting board, at pizza make table
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Pizza peel stored on top of soiled oven between uses.
- Basic - Single-service items stored on floor. Pizza boxes
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over sauces, black reach in cooler
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Towels in sink by display cooler
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/27/2013 | Routine - Food | Warning Issued |
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