- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.in the prep sera and prep tables.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - fruits/vegetables cold held at greater than 41 degrees Fahrenheit.Melons 49°, lettuce 49°, tomato 49° s At the front pizza / wait station
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sausage 50°, cheese 50°, feta ,50°, tomato 50°, squash 50°, butter 50°, tofu 50° ion the cook line, front line cooler by the wall. Cooler r1 # 13 corrective actions and iced all items down
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In the back ice machine by the pastry department .
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.by the ice machine by the main kitchen prep area.
- Intermediate - Cutting board(s) stained. On the cook line and some prep
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
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