- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cups in prep area , wait station and at bar **Corrected On-Site**
- Basic - Food stored on floor. Bar mix on walk in cooler floor
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in pasta in reach in cooler **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. Front of right side bar by service side , wasteline missing,
- Basic - Soiled reach-in cooler gaskets. At bar
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and mushrooms over prepped cilantro and cooked product
- Basic - Waste line missing at soda gun holster. Front service right side bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted beef over pork in walk in cooler **Corrected On-Site**
- High Priority - Small flying insects in bar area. Right side bar
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ecolab called
- Intermediate - Employee used handwash sink as a dump sink. At bar **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In dish area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and line sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar and line sinks **Corrected On-Site**
|
11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico 45° stored in ref drawers on main line **Warning** Pico 59°f, lettuce 60°f, on the top panel cooler. Lettuce 54°f stored in reach in cooler drawers located on main Cooks line. Rechecked again all food items above 41°f spoke to Ext Chef Ken over the phone concerning Admin Complaint ,notify Angela concerning the problem with temperatures at time of callback Inspection.
|
08/04/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while working on cooks line
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Mahi 47°f, shrimp 47°f, scallops 47°f sous chef Recommend employee to ice bath all food items stored on top panel main cooks line. Rechecked items all 41°f or below **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 47°f stored on top panel rechecked 42°f recommend ice bath for seafood. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked plastic containers store inside walk in cooler **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed main back prep area
|
6/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of yams and peppers inside wi cooler, chicken Boxes stored on wi cooler/ freezer. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout the kitchen prep line and main cooks line. **Warning**
- Basic - Employee eating while preparing food. Observed employee eating on the main cooks line While preparing food. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees with watches while Handling and prep area. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. Main cooks line **Repeat Violation** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Back prep line near 2 compartment sink. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employees working on main cooks Erick Sous Chef explained to employees on the line. **Warning**
- High Priority - Live flies in kitchen. Dishmachine room around mop sink has flying insects Recommend Sous Chef to notify current Pest control company. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Tuna sold per Sous Chef **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico 45° stored in ref drawers on main line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Tortilla soup 50° stored in walk in cooler over night checked at 9:55 am with Sous Chef Erick. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tortilla soup 50°f stored in walk in cooler, Sous Chef Discarded immediately. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Vitamix machine has old food debris left on surface Located in back prep area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Throughout kitchen **Warning**
- Intermediate - Food preparation sink has soil/old food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main cooks line **Corrected On-Site** **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Old food particles dried observed on surface located in back prep area. **Corrected On-Site** **Warning**
|
6/4/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
|
12/27/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A). Old labels on clean containers. **Repeat Violation**
- Basic - Ceiling in disrepair, dry storage.
- Basic - Clean equipment stored on floor, prep cooler lids.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container, prep area.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair, taco cooler and wait station cooler not maintaining TCS food at proper temperature.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food-contact surface not smooth and easily cleanable, tortillas covered with towels.
- Basic - Light shield damaged/in disrepair, dry storage.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, dessert cooler in back and fry station cooler and wait station cooler with half n half and milk.
- Basic - No mop sink or curbed cleaning facility provided, mop sink was removed.
- Basic - Soil residue build-up on nonfood-contact surface, mixer.
- Basic - Stored food not covered in walk-in cooler, mushrooms.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name, flour, oil on cook line. **Repeat Violation**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit, half n half 51 in wit station cooler and milk 49 in wait station cooler.
- 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, bar chlorine dishmachine 0 ppm. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, butter 48 in prep area. Fish 52, lettuce 60, plantains 52, corn mix 52, pico 45.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Black beans 47 cooling overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, clarified butter 104°F on cook line without time marking.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, ground horizon and ground beef over pork in wic. **Corrected On-Site**
- High Priority - Sewage/wastewater backing up through floor drains, cook line under hand sink. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Black beans cooling overnight 47°F.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times, sanitizer bucket stored in hand sink at bar.
- Intermediate - Handwash sink used for purposes other than handwashing, hose stored in hand sink at wait station.
- Intermediate - Hot water not provided/shut off at employee handwash sink, all including restrooms.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, ice cream freezer in back.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, for bar dishmachines.
- Intermediate - No handwash sink for employees, bar that scoops ice near outside area.
|
10/21/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Filters at cooks line area.
- Basic - Build-up of grease on nonfood-contact surface.Inside fryer cabinets at back line.
- Basic - Ceiling tile missing.Back dry storage area.
- Basic - Dusty ceiling tiles and air conditioning vent covers.Cooks line area and by office.
- Basic - Employee beverage container on a food preparation table.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use tongs stored on equipment handle between uses.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door area.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.Oil in kitchen. **Repeat Violation**
- High Priority - Dented cans present. See stop sale. Tomato sauce.
- 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.Bar area. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.Guacamole bowls. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.open package of pork stored over plantains in the walk in freezer.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Vacuum breaker missing at hose bibb.Mop sink area. **Repeat Violation**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Bar area .Elephant.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.kitchen.
- Intermediate - Accumulation of rustin the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can at cooks line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Servers area.
|
4/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food-contact surface not smooth and easily cleanable.Guacamole bowls.
- Basic - Single-service articles improperly stored.Spoons in kitchen.
|
1/16/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.Bar area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.Kitchen. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water.Back line.
- Basic - Food stored on floor.
- Basic - Food-contact surface not smooth and easily cleanable.Guacamole bowls.
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Interior of ice bin with rust that has pitted the surface.
- Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Sanitizer buckets stored on floor in kitchen. **Corrected On-Site**
- Basic - Single-service articles improperly stored.Spoons in kitchen.
- Basic - Soil residue build-up on nonfood-contact surface.Inside handwashing sink at servers' area.
- Basic - Wall soiled with accumulated dust.Back line kitchen area.
- Basic - Working containers of food removed from original container not identified by common name.Oil,water ,simple syrup at kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Beans held less than four hours is reheated.
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker is not at correct location at mop sink faucet.
- Intermediate - Accumulation of black mold-like substance inside the ice bin.Ice bin at servers area.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method .Chicken flautas is covered while cooling.
- Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit.Chili relleno
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Pork in kitchen.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
|
1/15/2013 | Complaint Full | Warning Issued |
- Critical - All food contact surfaces/equipment will require cleaning/sanitizing before opening date.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Delfield reach in cooler/make table - frontline prep area at 80F.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Front prep line; dishwash area [corrected on site].
- Critical - Handwashing cleanser lacking at handwashing lavatory. Front prep line; bars.
- Light not functioning. Second walk in cooler.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler and walk in freezer.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Front prep line.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler opposite ice machine.
- Observed no splash guards at handsinks next to ice machines [outside of 2 bars].
- Observed residue build-up on nonfood-contact surface. All surfaces will require cleaning before opening date.
- Observed residue build-up on nonfood-contact surface. Walk in cooler faan covers.
- Plumbing system in disrepair. Handsink leaking water - dishwash area.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. At 100ppm.
- Critical - Sinks next to ice bin - outside of both bars have not been designated as handsinks and splashguards installed as required in plan review provisios.
|
8/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Rocco's Tacos & Tequila Bar, 7468 W Sand Lake Road, Orlando, FL »