ROMA PIZZA AND ITALIAN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from 2 days prior. Cooked Chicken Wings (46F - Cold Holding) Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over French fries in reach in freezer. Operator removed. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from 2 days prior. Cooked Chicken Wings (46F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick cooling. Garlic in oil (49F - Cold Holding) Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator from 2 days prior. Cooked Chicken Wings (46F - Cold Holding) Wings stored in deep pan with too much in the pan. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. mixer head soiled. Long white cutting board at front counter. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter and in the kitchen. Operator replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. At front counter and in the kitchen. Operator replaced. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dish rack. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer missing handle.

Basic - Food stored on floor. Bottle of cooking oil. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright white reach in freezer gaskets soiled. Upright white reach in cooler gaskets soiled. Exterior coolers and freezer in the kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in freezer. Upright reach in cooler Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior House made Marinara Sauce (62F - Cooling);

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef with shrimp in reach in freezer. Operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior House made Marinara Sause (62F - Cooling); (62F)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours operator moved to freezer for quick cooling. Heavy Cream (47F - Cold Holding) Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stored in Large deep plastic container

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled -Long white Cutting board on prep table soiled - Fryer baskets soiled. - Mixer head soiled Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out form and posted. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Tile over mixer in the kitchen

Basic - Food stored on floor. Cases of can sodas. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On stove handle operator removed. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to white upright freezer soiled

Basic - Light not functioning. One bulb at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by prep station soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep station soiled. White upright Reach in Freezer soiled. Operator cleaned. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over rave ground beef in reach in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station. - can opener - Mixer head - Electric slicer Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - santi bucket stored in hand sink at from counter. Corrected On-Site

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. - 1new hire

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. - rust on bottom of kenmore freezer.

Basic - Equipment in poor repair. - gasket on reach in at salad station Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on pizza cooler Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. - meatballs stored in chests freezer at front counter.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Portioned Lasagna date marked 8/15. Operator discarded

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station salad. -Can opener -white cutting board on make line. - mixer head - electric slicer Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at front counter Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's and women's bathrooms

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

Basic - Food stored on floor. - in kitchen.Cooking oil Corrected On-Site

Basic - Ice buildup in reach-in freezer in kitchen .

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on pizza cooler

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - bottle of water stored with food in reach in cooler in kitchen. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over Breads in reach-in cooler. - raw ground beef stored over cooked sausage links Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next t pizza make line. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener - electric slicer -Mixer head - - white cutting board at salad station.Repeat Violation Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of clear liquid Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of pizza oven - hood fliters Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara 55° , Operator place marinara in cold holding unit 1 day prior. Operator discarded.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - operator placed correct time on board . Pizza was pulled from oven 20 minutes prior. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner stored in hand sink at front counter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - salad station white cutting board -Can opener -electric slicer - mixer head - interior of fry Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink used as dump sink in kitchen area. Repeat Violation

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. 1 new hire

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located in storage area Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored on shelf next to pizza make line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door Repeat Violation

Basic - Food stored on floor. - cooking oil stored under pizza ovens Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of ice machine

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat foods in reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator placed correct time on board.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at front count salad station, and cooks line. Can opener Electric slicer Mixer head Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handsink next to 3 compartment sink used as a dump sink. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter. Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink at front counter. Hand next to pizza station

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located in storage closet. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Operator preparing food Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza station Front counter salad station. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over pizza sauce. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw ground beef stored above cooked chicken wings and Alfredo sauce in reach in cooler on cooks line. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator placed correct time. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging next to clean pans. Corrected On-Site Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on front line and cooks line. Can opener Electric slicer Mixer head

Intermediate - Handwash sink not accessible for employee use at all times. Bucket stored in Hand sink next to 3 compartment sink Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink at front counter Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located in mop sink closet.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Red Bull stored with clean plates in kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Operator preparing food in kitchen area.

Basic - Equipment in poor repair. Gasket on reach-in cooler in kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Food stored on floor. Cooking oil stored on floor underneath pizza ovens.

Basic - Ice buildup in reach-in freezer in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Hanging on pizza oven handle. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit at front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cold holding unit on front counter.

Basic - Ripped/worn tin foil used as shelf cover. Shelving in kitchen area.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Manager determined correct time.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at front cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Front handsink. -Handsink by three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. -Purple bottle by three compartment sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear exit door. Repeat Violation

Basic - Food stored on floor. -Bag of salt.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer near front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of oven. -Hood filters.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep cooler cutting board. Corrected On-Site

Basic - Stored food not covered. -Bag of salt.

High Priority - Raw animal food stored over or with unwashed produce. Cooler in kitchen has eggs,green peppers,celery above cut cheese.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook not changing gloves when changing work task touched soiled cooler door and return to preparation with changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 71°F per operator out for 1 1/2 hour, operator placed to quick chill.

High Priority - Toxic substance/chemical improperly stored. Window cleaner stored hanging over flour. Corrected On-Site

Intermediate - Food-contact surface soiled. Slicer not in use soiled. Dough mixer soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Pizza paddle blocks hand wash sink in kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths chlorine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by front counter.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Pizza oven needs to be added to new floor plan.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in cooler not date marked.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of drinking water on prep table in kitchen by pizza. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Employees has no hair restraints in food preparation area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exterior door has opening top and bottom of door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Old labels stuck to food containers after cleaning. Silverware had old stickers. Lettuce container bin has old labels/sticker

Basic - Stored food not covered. Open Salt bag.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth used to wipe towels not in sanitizer solution.