ROTELLI PIZZA AND PASTA

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of peeled tomatoes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh mozzarella (41-45F - Cold Holding) one piece store not completely in liquid. Per operator held out of temperature less than 1 hour.Operator move to lower cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Damaged/spoiled/recalled food not properly segregated. Observed dented can of peeled tomatoes on can rack.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of food debris. Located by wait station

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in walk-in cooler carne.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocado with label still attached to skin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior sides of ice machine with accumulation of black/green mold-like substance

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact with top of ice machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle on shelf in walk-in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on flip top cutting boards.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed tomato sauce (47-48F - Cooling); in 2 covered deep Bain Marie pans. Per operator prepared last night and held in cooler overnight. See stop sale. Repeat Violation Admin Complaint

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. Observed employee brig dirty container to dish washing area then prepare to go item without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tomato sauce (47-48F - Cooling); in 2 covered deep Bain Marie pans. Per operator prepared last night and held in cooler overnight

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato sauce (47-48F - Cooling); in 2 covered deep Bain Marie pans.

Intermediate - Handwash sink used for purposes other than handwashing. Observed green scrub pad and knife stored in hand washing sink at wait station

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in salt container the handle of scoop in contact with salt. Operator removed. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on cutting board at cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed brown sauce (44F - Cooling)in walk-in cooler in deep cover Bain Marie per operator prepared last night and held in cooler overnight. See stop sale.

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed coughing then engaged in food preparation, without washing hands. Employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown sauce (44F - Cooling)in walk-in cooler in deep cover Bain Marie per operator prepared last night and held in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice provolone (55F - Cold Holding) in salad station flip to . Per manager held out of temperature less than four hours. Manager voluntarily discarded. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed brown sauce (44F - Cooling)in walk-in cooler in deep cover Bain Marie per operator prepared last night and held in cooler overnight.

Basic - Commercially processed reduced oxygen packaged fish tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee opened packaging Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar and salt. Manager removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 0 Ppm rechecked 50 Ppm Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top prep tables. Operator moved. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored with cooked eggplant. Operator removed. Corrected On-Site

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. Observed dish machine chlorine 0 Ppm. Operator primed. Rechecked 100 Ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server drop off dirty dishes and rubbed hands together for less than 10-15 seconds while washing hands

Intermediate - Spray bottle containing toxic degreaser substance not labeled. Operator labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in a container of yeast. Operator removed Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon and tilapia fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened packaging Corrected On-Site

Basic - Food stored on floor. Observed plastic water bottles under speed rack on the floor in walk-in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed wellsley plastic water bottle on shelf next to portioned dressing in walk-in cooler. Operator removed. Corrected On-Site

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. Observed Dishwasher (Chlorine 0ppm). Operator corrected to 100ppm. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at cook line. Per operator, fish was removed from walk-in freezer and thawed at cook line cooler approximately 3 hrs prior to inspection. Educated operator on proper thawing methods. Operator removed fish from packaging. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch box stored next to lemons on shelf at walk in cooler. Operator removed and properly stored. Corrected On-Site

Basic - Food stored on floor. Observed flour bin and breadcrumbs bin stored on floor next to cook line under prep table. Operator properly stored. Corrected On-Site

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. At bar dish machine chlorine 0ppm. Operator stated would set up triple sink for manual sanitization until machine is serviced.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in pan on top of raw ground beef in walk in cooler. Chicken moved to properly separate. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Carlos Gonzalez issue 6/17/2016 expired 6/17/2021. Inspector will recheck at next inspection.

Intermediate - Food-contact surface soiled with food debris. Cutting board at cook line. Employee cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pan of still frozen shrimp defrosting in sink. Moved to cooler. Sink cleaned and sanitized. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at prep area. Paper towels provided. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector will recheck at next inspection.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in cheese in walk-in cooler. Removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Two soiled dry wiping cloths on cutting board. Placed in sanitizer. Corrected On-Site Repeat Violation