ROSSI RISTORANTE ITALIANO

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. Provided the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Mario F. expired 5/24/2019. State food Safety.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The hand sink in the kitchen. The operator placed paper towels. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic cups wet nesting by the front counter.

Basic - Floor soiled/has accumulation of debris. The floor on the right side of the fryer basket machine is soiled with grease.

Basic - Food stored on floor. Several boxes on the floor in the walk in freezer. The operator moved the boxes off the floor. Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The door frame on the reach-in across from the stove is soiled with slime and a mold-like substance. The fan guard in the reach-in refrigerator by the cook line is soiled with a mold-like substance.

Basic - Reach-in cooler shelves with rust that has pitted the surface. The reach-in refrigerator by the cook line and the reach-in across from the cook line have shelves with rust on them.

Basic - Utensils in poor condition. 2 spatulas in the kitchen in poor condition. The operator discarded the 2 spatulas. Corrected On-Site

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Back prep person left prep, went to front pizza area then back to prep, resumed prep, no glove change or hand wash. discussed proper hand wash with manager on duty . Warning - From follow-up inspection 2025-03-25: Not observed today Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Warning - From follow-up inspection 2025-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mario F, expired 5/24/24. Warning - From follow-up inspection 2024-12-17: Time Extended - From follow-up inspection 2024-12-18: Time Extended

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket at wait station > 400 ppm, corrected to 200 ppm Corrected On-Site Warning - From follow-up inspection 2024-02-29: Quat, 0 ppm, dispenser not working properly. Operator will switch to chlorine sanitizer Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Warning - From follow-up inspection 2024-02-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Fan guards in walk in cooler Repeat Violation Warning - From follow-up inspection 2024-02-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler Repeat Violation Warning - From follow-up inspection 2024-02-29: On cook line Time Extended

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. Sanitizer bucket greater than 200 ppm on table next to fryer, operator moved to floor. Discussed proper location with manager on duty Corrective Action Taken

Intermediate - Clam tags not marked with last date served. Some not marked Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in 3 compartment sink, discussed where to wash hands with manager on duty

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. Emailed poster to owner

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. Emailed form to owner

Intermediate - No soap or paper towels provided at hand wash sink. In server area . Corrected On-Site 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.

Basic - Bowl or other container with no handle used to dispense food. Ramekin in sugar in to go bowl

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

Basic - Equipment in poor repair. Vertical 2 door gasket torn. Keg cooler gasket at salad station in disrepair Pizza make cooler gasket torn

Basic - Floor soiled/has accumulation of debris. Kitchen, walk in cooler Floor tiles missing by dish machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame around doors of reach in cooler in cook line Walk in cooler door Walk in cooler shelves

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 4 door cooler on cook line Vertical cooler on end of cook line Pizza make cooler interior soiled Black/ pink substance on white guard in ice machine Interior of oven has accumulation of black substance/grease/food debris Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. 4 door cooler on cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, 10 ppm corrected to 50 ppm Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put dirty dishes in dish area then took plate of food to customer without washing hands

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen, paper towels restocked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at front counter not labeled, spray bottles properly labeled Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink next to walk in cooler door, hot water turned off at valve. Operator turned hot water on Corrected On-Site

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

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while slicing cheese

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at pizza line, cell phone removed Corrected On-Site

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

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and steam table, knives removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs on oven door handle

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2022-10-21: Time Extended - From follow-up inspection 2022-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Warning - From follow-up inspection 2022-10-21: Time Extended - From follow-up inspection 2022-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of food training certificates for some employees Warning - From follow-up inspection 2022-10-21: Time Extended - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-10-21: Time Extended - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled Warning - From follow-up inspection 2022-10-21: Time Extended - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles in kitchen missing Warning - From follow-up inspection 2022-10-21: Time Extended - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Warning - From follow-up inspection 2022-10-21: Time Extended - From follow-up inspection 2022-10-21: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet not working properly at hand sink in kitchen Warning - From follow-up inspection 2022-10-21: Time Extended - From follow-up inspection 2022-10-21: Time Extended

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the employee with a white towel on his shoulder and then he touched his face.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked pasta. Manager moved the pork to the bottom shelf. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed the dishwasher handling dirty dishes and then handle clean dishes with out washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following blue cheese dressing 60F Feta Cheese 58F Manager iced the unit to cool the items quickly. After 25 minutes Blue cheese 51F Feta cheese 51F Repeat Violation Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the employee take his towel that was on his shoulder and touch a food contact surface.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed the red cutting board on the cook's line with excessive grooves on the cutting board.

Basic - Food stored on floor. Observed buckets of sauces and soups stored on the floor in the walk-in cooler. Repeat Violation

Basic - Stored food not covered. Observed a tray of chicken Parmesan in the freezer and eggplant Parmesan in the cooler not covered.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Pizza maker touched both pizza and bread with bare hands after it was cooked. Discussed proper hand washing procedures with operator. No AOP in place.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45 - Cold Holding); pizza Sauce (46 - held on counter. Operator stated the sauce was held on time as a public health control but could not provide policy and sauce was not time stamped. The sauce was out less than 4 hours. Operator to place sauce in prep table Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not held in chronological order.

Intermediate - Clam/mussel/oyster tags not marked with last date served. No clam tags were dated for the last day that the clams were served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags not always kept. Scattered on exterior of dish machine and behind pipe against wall.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. 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. Lasagna, pasta, home made sauce, ricotta cheese. Operator was able to determine the prep dates and dated accordingly Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cook line/ pre area and walk in cooler.

Basic - Food stored on floor. Pan of chicken stored on the floor of walk in cooler . Operator moved pan of chicken to the shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish washer has soil build up.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on server side of cook line