ROMANOS PIZZA

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet. Repeat Violation

Basic - No copy of latest inspection report available. Observed no copy on site. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. Observed in restroom. Observed at triple sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet.

Basic - No copy of latest inspection report available. Observed no copy on site.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler; soiled shelves.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler across oven.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in between exit and reach in freezer; patch on concrete unsealed.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled by the exit door. No. Preparation under that area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Garbage can located outside is missing one lid.Repeat Violation Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Garbage can located outside has no lid. Repeat Violation

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened water bottle inside the reach in cooler at pizza station. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on both preparation tables. Repeat Violation

High Priority - Chlorine sanitizer in wiping clothes bucket not at proper minimum strength. Observed chlorine sanitizer was at 0 ppm. Employee added chlorine and adjusted to100 ppm. 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. Pizza was at 128°F. Employee was advised to time mark pizza.

Basic - Garbage can located outside has no lid or lid open/broken. Observed dumpster is missing 1 lid.

Basic - Open dumpster lid. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open drink inside the reach in cooler. Employee removed it. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored in preparation area.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth solution +200 PPM. Operator adjust sanitizer to 100 PPM. Corrective Action Taken Repeat Violation

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. Form was provided to operator. Corrective Action Taken

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. Form was provided to operator. Corrective Action Taken

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled above preparation table.

Basic - Open dumpster lid.

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. Caridad Aleman. Owner. Operator found the certificate. 12/04/20. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth chlorine sanitizer solution at + 200 ppm. Manager added water to get 100 ppm. Corrected On-Site Repeat Violation

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

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. See stop sale. Observed a pizza slices no time marked. As per manager was made 15 minutes ago. Manager marked the time. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer solution at +200 ppm. Operator added water to get 100ppm. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. One located next to front counter.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for the pizza that use time as a public health control. Written procedures was provided and filled out. 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 lasagna and pasta at walk in cooler not date marked. As per the manager the product was made three days ago. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line pizza next to preparation table.

Basic - Current Hotel and Restaurant license not displayed. Manager displayed the license. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on the preparation table.