LA ROCCA

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs over raw fish at Make Table. Operator removed the raw fish from underneath the eggs. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple plates not inverted at top shelf across from cookline. Educated the operator.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled next to steam table. Operator labeled the food item. 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. Observed no proof of the Food Employee Reporting Agreement form. Provided the document during inspection to complete. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauce not date marked at Walk in Cooler. Operator date marked the food item. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong on oven handle at kitchen. Operator relocated the tong to the shelf above cookline. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed sauce not covered at Walk in Cooler. Operator placed lid over the food item. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0ppm at dish machine due to empty sanitizer container. Operator replaced the empty sanitizer container with a new full container and corrected the sanitizer to 100ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated the operator.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at cookline handwash sink.

Basic - Utensils not stored inverted or in a protected manner. Observed 2 large spoons not inverted at prep table wait station. Operator inverted the multiple spoons. 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. Observed multiple pasta containers not time marked at prep table next to cookline. Operator time marked the food items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed toxic chemical at prep table. Operator removed the toxic substance to the bottom of shelf next to 3 compartment sink. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the written procedure for Time as a Public Health Control.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over Parmesan cheese at Display Cooler Unit. Operator switched the food items. Corrected On-Site

Basic - Equipment in poor repair. Observed can opener blade rusted at prep table.

High Priority - Toxic substance/chemical improperly stored. Observed brake cleaner at prep table next to oven. Operator removed to the proper and safe place with other chemicals away from food items. 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 the form which was completed during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta not dated at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use tongs stored on equipment door handle between uses. Observed tong at oven handle in kitchen. Operator removed the tong from handle and placed at proper and safe place above on shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw clams over chocolate cake at Reach in Freezer. Operator switched the food items. Corrected On-Site

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

Basic - Accumulation of residue buildup in the interior of the ice machine/bin.

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. Observed fish at Make Table. Operator removed the food item out of the vacuum packaging. Corrective Action Taken

Basic - Equipment in poor repair. Observed gasket torn at Reach in Cooler next to Pizza Oven.

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs at oven handle. Operator removed the tongs at top shelf. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple flour containers at kitchen not labeled. Operator labeled the food items. Corrected On-Site

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. Spoke with operator on proper procedures and emailed information to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener solid with debris on it. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hws by oven. Operator corrected immediately. 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. Spoke with operator on proper procedures and emailed information to operator. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm on test strip due to empty sanitizer container. Operator replaced the sanitizer. 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, residue buildup. Observed at can opener blade. Operator cleaned and sanitized the equipment.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator able to provide the foodhandler certificate by the end of inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both Men's and Women's restroom. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed at bar ice bin.

Basic - No urinal provided in Men's bathroom.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing Operator will be using two compartment sink to sanitize dish-ware after washing and rinsing in dish machine.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed insecticide in kitchen on bottom shelf by dishwasher. Operator move out of establishment. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner stored next to wine. Observed paint and other chemicals in prep area.

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

Intermediate - No soap provided at handwash sink. Operator placed bottle of soap at sink. 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 pasta, meat sauce, tiramisu in reach-in cooler and walk-in not date marked.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top and sides of dishwasher soiled

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men's rooms door is not self closing.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling in prep area not smooth and cleanable.

Basic - Floor soiled/has accumulation of debris. Observed floors throughout kitchen and prep area heavily soiled.

Basic - Food stored on floor. Observed box of cans stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Observed tong hanging on oven door Repeat Violation

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in store room not shielded.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door handles on reach-in heavy soiled. Observed shelves throughout kitchen and walk-in cool heavily soiled. Observed large dough mixer heavily soiled.

Basic - Outer openings not protected with self-closing doors. Observed back door to kitchen not self closings.

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

Basic - Ripped/worn tin foil used as shelf cover. Observed torn soiled foil lining shelfs in kitchen.

Basic - Stored food not covered. Observed uncovered food in walk-in cooler.