- No Violations Were Observed
|
5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dishmachine not SANITIZING properly. Must wash, rinse and SANITIZE all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use pizza utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Leafy Greens, Ham, Butter, and Bacon 50-58° in True 3 door cooler.
- High Priority - RAID roach and ant spray improperly stored on top of dishmachine. **Corrected On-Site**
- Intermediate - Cold holding equipment 3 door TRUE COOLER incapable of 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.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) Lasagna prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
|
5/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/16/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
7/29/2013 | Complaint Partial | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor in walk-in cooler.
- Basic - Prep. cooler, and reach in cooler in poor repair. Coolers can not maintain foods at proper temperature of 41° or below. DO NOT USE UNTIL REPAIR IS MADE.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, Turkey, and Ham 55° in prep. cooler. Fish, and Corn Beef 47° Prime Rib 50° in reach in cooler. **Admin Complaint**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Corn Beef. DATED 7/19/13.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pizza held longer than recorded time. Very Small Amounts Voluntary Destroyed by Mgr.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
7/29/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
7/19/2013 | Complaint Full | Call Back - Complied |
- 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. Lettuce . **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. Two dead roaches - front customer area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50°f, sausage 47°f, ham 51°f, ricotta cheese 50°f in pizza prep cooler. Ham- temp 47°f in prep cooler **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cheese. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach at wall area behind pizza prep cooler. **Corrected On-Site**
- 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 . PRODUCT DISCARDED. **Corrected On-Site**
|
7/18/2013 | Complaint Full | Warning Issued |
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Pizza dough
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front area - pizza prep touched thermometer and handled receipts without washing hands when returning to make pizza.
- High Priority - Live flies in kitchen. Approximately 2-5 flies in kitchen and front pizza area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dough 47°f - 54°f in reach in cooler
|
6/21/2013 | Complaint Partial | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bowls on storage shelf. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. 0 ppm. CORRECTIVE ACTION TAKEN. MACHINE PRIMED AND ADJUSTED. SANITIZER 100ppm. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Pizza at pizza prep area. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in reach in cooler -temp 93°f **Corrected On-Site**
|
6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Underside of door handles of upright reachin cooler near steam table and large make table cooler on cookline
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic container of steak knives stored in container with debris build up in the bottom. Container removed and clean one used
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in front kitchen area stored in watergate 86?F. Water removed
- Basic - Interior of microwave soiled with encrusted food debris. Interior top
- Basic - No handwashing sign provided at a hand sink used by food employees. In male restrooms
- Basic - Reach-in cooler gasket torn/in disrepair. Upright reachin cooler on cookline and maketable cooler on cookline
- Basic - Soiled reach-in cooler gaskets. Large maketable on cookline **Repeat Violation**
- 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 Primed machine and got sanitizer working
- 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. Employees/server touched tomatoes with bare hands and placed onto salad. Establishment as approved AOP for pizza station only
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roux mix (butter and flour) 54?F and garlic and cheese margarine at 57?F. Placed back into cooler **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pooled eggs stored over cut celery in make table cooler on cookline. Plate of raw beef stored over plate of cooked chicken wings in glassed doored reachin on cookline
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Flats of raw eggs stored over limes, and other vegetables
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. In upright reachin freezer on cookline
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket stored on prep table in front kitchen area. Relocated to lower shelf
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Has time on pizza's at front counter, but form is still blank.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta items in upright reachin cooler on cookline. Cooked meatballs in walkin cooler
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Small child sitting on preparation table upon entering kitchen
|
1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cheesecake at 48 Degrees F. in Dessert Cooler. Ambient Air Temperature 50 Degrees F. 3 door cold beverage cooler. Several Potentially Hazardous Food at 50 Degrees F. Ambient Air Temperature 52 Degrees F.
- Critical - Establishment not maintaining shellstock tags for 90 days. OYSTERS
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical - Observed employee after coming in from outside and handling clean dishes without washing hands.
- Critical - Observed employee improperly washing hands. (Touching faucet handles after washing hands). Corrected On Site.
- Observed employees with no hair restraint. Corrected On Site.
- Observed gaskets with slimy/food build-up on reach-in freezer and salad cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheesecake in Dessert Cooler at 48 Degrees F. Chicken, Prime Rib, Butter, and Bacon 49-50 Degrees F. in 3 door cold beverage cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK and HOTDOGS.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna, and Ribs.
|
7/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/25/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Big 5 foodborne illnesses.
- Critical - No handwashing sign provided handsink in mens restroom used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Critical - Observed employee improperly washing hands. (Touching faucet handles after washing hands, and not washing long enough).
- Critical - Observed employee wash hands with no soap.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. PREP. SINK
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. BULK SALT CONTAINER.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles, 75 Degrees F. at room temperature. Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. PIZZA. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, Turkey, and Deli Meats.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SAUSAGE.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/9/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
9/16/2011 | Routine - Food | Call Back - Complied |
- Violation: 24-08-1 Equipment and utensils not properly air-dried. (Black Bowls).
- Critical - Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food service.
- Critical - Violation: 53B-08-1 No proof of CURRENT required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. EXPIRED.
|
8/8/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Dessert Cooler. See temperatures on page 1.
- Equipment and utensils not properly air-dried. (Black Bowls).
- Critical - Hand wash sink near walk-in cooler lacking proper hand drying provisions.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food service.
- Critical - No proof of CURRENT required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. EXPIRED.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Critical - Observed employee improperly washing hands.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER 74 Degrees F at room temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Desserts in dessert cooler between 45-47 Degrees F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ditilini at room temperature at 83 Degrees F. Corrected On Site.
- Critical - Observed potentially hazardous food thawing at room temperature. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed tongs with handle in contact with onions. Corrected On Site.
- Observed waitress with no hair restraint. (Salad Preparation).
|
8/1/2011 | Routine - Food | Warning Issued |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit scoop. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food eggs above cheese. Corrected On Site. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation veal. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked cooked beef.
- Observed utensils in poor condition wood handle. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb at hose in kitchen. Corrected On Site.
|
2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE.
- Water filter to ice machine has not been dated according to manufacturer's instructions. Corrected On Site.
- Hood filters not equipped with a drip tray. For reporting purposes only. Corrected On Site.
- Drain cover missing under triple sink, and mop sink.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
|
9/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Roma Italian Restaurant, 2775 Nw 49 Ave #201-202, Ocala, FL »