- Basic - Bowl or other container with no handle used to dispense food, salt. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris, cookline.
- Basic - Wall in disrepair, coving area between dishwashing area and door to dining room. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm waitress area to 50ppm. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 49°f sausage 51°f for less than 6 hours. Unit is on the backside of the grill with no barrier and lids were not in place. Placed lids on items and also put bags of ice on top. Unit is working properly.
- 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. 0ppm corrected to 50ppm. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting red onions and tomatoes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipping cream at 78°f for 20 minutes, container was sitting on top of counter.
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07/30/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, sugar/salt. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee personal items stored in or above a food preparation area, phone. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, employee restroom/cookline.
- Basic - Single-service articles not stored inverted or protected from contamination, hinged containers expedite area. **Corrected On-Site**
- Basic - Wall in disrepair, next to door by dishwashing station and room behind bar under 2 compartment sink.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and half 72°f for less than 4 hours, put into cooler.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put away personal item and proceeded to food preparation. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, 200ppm towels in waitress area. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, employee restroom( corrected onsite) bar.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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 walkin cooler.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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2/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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12/18/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, fries in walkin freezer. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area, cigarette/lighter on shelf. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair, reachin cooler on cookline at 47°f. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, handsinks in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic/oil mixture at 48°f pasta 48°f mussel 47°f in reachin cooler cookline for less than 4 hours. **Warning**
- High Priority - Pots or other cooking equipment not being sanitized, 3 compartment sink missing sanitizer. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, beef over Parmesan cheese in walkin cooler. **Corrected On-Site** **Warning**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package, grouper in walkin cooler. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, waitress area chl 200ppm chlorine corrected to 100ppm. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. (Equipment needs repair - does not work properly)
- Basic - Drain cover(s) missing.
- Basic - Equipment in poor repair. (Dish machine does not work -repair called in to vendor by operator)
- Basic - Floors not maintained smooth and durable. (In kitchen areas)
- Basic - Light not functioning. (In Walk-in Freezer)
- Basic - No handwashing sign provided at a hand sink used by food employees. (Need hand wash signs @ each hand wash sink in food prep areas and in the employee restroom)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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3/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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