- Basic - Cutting board has cut marks and is no longer cleanable./ cook line
- Basic - No handwashing sign provided at a hand sink used by food employees./ women bathroom
- Basic - Reach-in cooler gasket torn/in disrepair. / cook line
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - License expired within 30 days after expiration date./$242.00 50.00 late fee- operator called to renew was having trouble I called district office- waited with her when we called Tallahassee- got it worked out and the operator was able to pay online reference # 137052818 Case#724172
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on 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.chicken hot held at 121°f for 30 minutes, reheated to 180° f
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream opened 12/4 not marked
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Butter and chicken cold held at greater than 41 degrees Fahrenheit- 45? in display cooler and reach in cooler correctly. Product was moved to cook line cooler for rapid chilling.
- High Priority - Chicken (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Product reheated 1 hr. prior; operator placed item on Time as a Public Health Control and time marked it to be discarded no later than 3 pm. DBPR Form HR 5022-090 and Time as a Public Health Control Guidelines provided to operator by email. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures- display cooler ambient air temperature recorded at 50?; all time/temperature control for safety product was removed. 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. A sufficient number of working units is available on site for the volume of food present.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
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