ROOTZBARNCAFE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held at 44F in Atosa refrigerator. Per operator, chicken transfer back to cooler 1.5 hours prior to the inspection. Operator place ice pack on chicken. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken hot held at 130F in food warmer. Per operator, chicken cooked 1 hour before the inspection. Operator increase the temperature on the unit. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand washing sink in kitchen. Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen. Operator replaced soap Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 12:30 p.m., no date marked on cooked chicken stored in reach in cooler. Per operator, chicken cooked yesterday morning.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents and ceiling tiles throughout.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on food preparation table next to food items. Operator discarded. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed inside of chest freezer with exposed insulation.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of grease buildup on cooking equipment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of grease buildup on walls behind cooking equipment . -

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar removed from the original containers not labeled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate

Intermediate - No soap provided at handwash sink. At handwash sink behind front counter

Basic - Equipment in poor repair. Flip top cooler out of order

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored in direct contact with floor. Operator picked up and removed. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. In kitchen floor littered with food debris. Operator swept Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee dumplings not separated from ingredients in single door glass front cooler. Operator removed Corrected On-Site

Basic - Food stored on floor. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No Handwashing sign at kitchen hand wash sink

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in white reach in freezer. Operator removed Corrected On-Site

Basic - Stored food not covered. Stored chicken in reach in freezer not covered. Operator covered Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen Counter: jerk chicken breast (80F at 0220pm to 75F at 0300pm- Heated Cooling since 0130pm). Operator to reheat to 165F to restart process. Corrective Action Taken Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen, not landing. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw bacon in 1 door glass front cooler. Operator inverted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen filled with miscellaneous kitchen utensils. Operator removed items. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents above kitchen prep table, build up of dust.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at salad flip top no longer cleanable due to grooved surface. Repeat Violation

Basic - Dead roaches on premises. 2 dead roaches in men's bathroom. Operator removed cleaned and sanitized the area. Corrected On-Site

Basic - Equipment in poor repair. 1) Food warmer gaskets 2)Atosa 2 door reach in cooler gaskets Repeat Violation

Basic - Floor soiled/has accumulation of debris. Kitchen floor has accumulation of flour and food debris. Operator swept and cleaned floor. Corrected On-Site

Basic - Food stored on floor. Container of fryer oil stored on floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior soiled with grease and food debris. Operator cleaned and sanitized the area. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cell phone and then put on gloves to prepare food order without first washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, open package of raw bacon and carton of raw shell eggs above open gallon container of house made sauce. Manager moved both items to bottom of cooler for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot case above fliptop unit, HOT CASE - bbq chicken (128F - Hot Holding); fried chicken (123F - Hot Holding). Per manager both items in unit less than 2 hrs. Both returned to kitchen to reheat and temperature increased on hot case. Corrective Action Taken Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at front counter reading over 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom. Employee replaced. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Manager unable to locate during inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signature sheet for new employee hired less than 3 weeks. Form provided and filled out during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At front counter hand sink. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen glassfront cooler, portioned prepared mac and cheese with no date marks. Per manager, portioned on 2-3.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in men's restroom has dead batteries.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of flour in kitchen prep area.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on prep table heavily grooved and discolored. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purse hanging on dry goods shelf at back of kitchen. 2) Employee drop phone on shelf above prep table with spices and food items.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher washing and rinsing pans and placing directly to shelf without setting up a sanitizing sink. Stop employee and reviewed proper washing procedures. Employee set up sanitizer sink and sanitized pans just washed. Corrected On-Site

Basic - Equipment in poor repair. Gasket on Alto Sham lower door hanging loose.

Basic - Food stored on floor. Container fryer oil on floor in kitchen prep area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour under kitchen prep table not labeled.

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2023-04-11: Still observed Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-04-11: Still observed Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter cold holding unit- observed cutting board soiled. - From follow-up inspection 2023-04-11: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-04-11: Still observed Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting boards at prep table in main kitchen and at cold holding unit. - From follow-up inspection 2023-04-11: Still observed Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on n interior and exterior of hood ventilation system. - From follow-up inspection 2023-04-11: Still observed Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Warning - From follow-up inspection 2023-04-11: 7 day callback Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen storage shelf across from reach in cooler- observed shelf soiled with grease accumulation. - From follow-up inspection 2023-04-11: Still observed Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter behind cold holding unit- observed wall soiled with food debris. - From follow-up inspection 2023-04-11: Still observed. Time Extended

High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Observed flour stored in dirty container on shelf in kitchen area. Observed rice stored in dirty container with grease build up and sauces on container. Observed sugar and flours stored in dirty containers heavily soiled on exterior. Warning - From follow-up inspection 2022-11-08: Still observed Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line washed cut vegetables in reach in coolers. Warning - From follow-up inspection 2022-11-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2022-11-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at reach in cooler with mold like substance, grooved and no longer cleanable. Observed interior of reach in freezer located by dry storage area with mold like substance around the gaskets. Warning - From follow-up inspection 2022-11-08: Observed cutting board Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for chlorine sanitizing solution. Repeat Violation Warning - From follow-up inspection 2022-11-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-11-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bammy in milk, cooked chicken breast, cooked potatoes prepared 9/8/ with no date marking. Warning - From follow-up inspection 2022-11-08: Still Observed chicken breast not dated Time Extended

Basic - - From initial inspection : Basic - Observed Interior of oven at prep area next to standing alto sham has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense flour at prep line. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed atosa reach in cooler with torn gasket Observed gasket torn at reach in freezer located on dry storage area. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed Fiji water bottles stored on floor in dining room. Observed produce stored on floor in aisle way. Observed gallon of oil stored on floor in kitchen area. Observed raw chicken being prepped in container on floor. Operator removed chicken off floor. Repeat Violation Warning - From follow-up inspection 2022-11-08: Still observed chicken on floor, gallon of oils on floor in kitchen area. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink located at kitchen area. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Observed Working containers of flour and rice removed from original container not identified by common name. Warning - From follow-up inspection 2022-11-08: Still observed not labeled Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pre seasoned chicken on floor seasoned May 4th brought from cooler (49F - Cold Holding); fried chicken Observed TCS foods held overnight in reach in cooler watermelon (50F - Cold Holding); Mac and cheese 22 containers (53F - Cold Holding); raw shrimp (53F - Cold Holding); curry seasoned raw shrimp (53F - Cold Holding); Observed homemade TCS product guacamole made on May 4th (48F - Cold Holding escoveith sauce made on May 4th and April 30th 73F - Cold holding - From follow-up inspection 2022-05-06: Observed homemade escoveitch sauce (cooked vegetables in brine) left on shelf at room temperature (71°F). Operator stated item was stored on counter for approximately 2 hours (since 11 am) and not moved. Advised operator to put in freezer to rapidly cool and explained to operator that the food item must be kept about 135°F or below 41°F due to the cooked vegetables. Observed reach in cooler with Mac and cheese at 43°F, salmon at 41°F, Shrimp at 41°F, watermelon (cut) at 41°F. Observed front make table with cut tomatoes at 41°F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards throughout establishment with mold like substance. Observed shelves throughout establishment with condiments and sauces with grease build up. - From follow-up inspection 2022-05-06: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips in establishment. - From follow-up inspection 2022-05-06: Observed only quaternary ammonium test strips. No chlorine while using chlorine sanitizer. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in establishment at hand washing sink or 3 compartment sink. - From follow-up inspection 2022-05-06: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles,hoods filters and vents heavily soiled with grease build up. Observed ceiling tile missing iin kitchen area.. - From follow-up inspection 2022-05-06: Observed same. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave, fryers reach in freezers with heavy grease and mold like substance. - From follow-up inspection 2022-05-06: Observed same. Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Observed lights burnt out in kitchen area. - From follow-up inspection 2022-05-06: Observed same. Time Extended

Intermediate - 1) No paper towels or mechanical hand drying device provided at handwash sink. 2) No handwashing sign provided at a hand sink used by food employees.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach in coolers and hot box- Buildup of food debris/soil residue on equipment door handles.

Basic - Throughout kitchen- Wall soiled with accumulated grease, food debris, and/or dust.