RODELLO'S ITALIAN RESTAURANT

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At bar, operator turned on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Salt scoop.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from stove.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Potato sausage soup.

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Potato sausage soup 57f. Held over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sausage potato soup. Over 4 hours. -Veal 48f, Beef 46f, Chicken 47f, Fish 47f. Less than 4 hours. Manager placed in freezer. Veal 41f, Beef 42f, Chicken 42f, Fish 40f. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -At bar. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At bar.

Basic - Cardboard used to line food-contact shelves. -On cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vent in men's bathroom.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler at bar.

High Priority - Dented/rusted cans present. See stop sale. -Dented can of artichoke hearts.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -By kitchen entrance and dish machine. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Rubber scraper handles. -Reach in cooler gasket torn across from oven.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top.

Basic - Raw fruits/vegetables not washed prior to preparation. -Mushrooms. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pasta 48f. Less than 4 hours. Advised to rapid chill. Manager added ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Red cutting board. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -At bar. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Rice scoop.

Basic - Cardboard used to line food-contact shelves. -Under prep table by dough mixer. Repeat Violation

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. -Grouper.

Basic - Stored food not covered. -Onion rings in chest freezer. Corrected On-Site Repeat Violation

Basic - Wood food-contact surface not properly sealed. -Large slice of wood under knife sharpener.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. Repeat Violation

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.

Intermediate - Spray bottle containing toxic substance not labeled. -Green spray bottle In chemical cabinet. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -On cookline.

Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.

Basic - Equipment or utensils not designed or constructed in a durable manner. -Spatula. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. -Under cookline equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Stored between prep cooler. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler gasket.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Skillsaw not separate from gallon of mustard.

Basic - Stored food not covered. -Mozzarella sticks in chest freezer. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Onions over cheese.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 52f. Less than 4 hours. Manager added more ice. Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.

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

Basic - Bowl or other container with no handle used to dispense food. -Bread scoop. Repeat Violation

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.

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

Basic - Stored food not covered. -Meatballs in walk in freezer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatloaf dated 12-31.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meatloaf dated 12-31.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 53f. Less than 4 hours. Manager added more ice. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk. Manager determined correct date. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster at bar. 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. Provided form. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Pepper scoop in prep area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board. Cook discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored with utensils. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer over sugar. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch.

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

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Soiled dry wiping cloth in use. Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter behind ice machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handsink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in warewash area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In ice cream freezer. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Broccoli soup 53f.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Broccoli soup at 53f. Not properly cooled from previous night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli soup 53f.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. -Can opener blade. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. By bar handsink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored over ice cream. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under side prep table.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers.