ROMANO'S PIZZERIA AND RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing his hands first. Addressed and he washed his hands then put gloves on. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Grouper thawed in bag. Bag clearly states it should remain frozen until it's removed from bag and then thaw.

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. Missing on pizzas. Missing on garlic in oil Person in charge time stamped pizzas and oil. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Veal thawing in hand washing sink. Person in charge removed veal. 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. Soup, broccolini, butter not dated. Person in charge dated yesterday. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Square container used as a scoop. Cup in pasta Person in charge removed. Corrected On-Site 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 thawed in bag.

Basic - Food stored on floor. In walk in freezer chicken on floor. Person in charge moved chicken. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven. Addressed and person in charge removed tongs. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Establishment is missing several hand washing signs.

Basic - Wet mop not stored in a manner to allow the mop to dry. Serveral wet mops on floor.person in charge hung all up to dry. Corrected On-Site

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine on white plate has mold like substance.

Basic - Building components, attachments or fixtures in poor repair. Observed gaskets on reach in cooler by three compartment sink in disrepair.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on shelf with clean dishes with cut marks and staining and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple plastic containers stacked when wet on shelves with clean dishes in kitchen.

Basic - Outer openings not protected with self-closing doors. Observed back door to kitchen by walk in cooler not self-closing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In drawers; Raw chicken over raw burgers and veal. Person in charge moved chicken to bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 58F. Butter placed on time control. Corrective Action Taken

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. 1 employee in kitchen does not have training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup not dated. Person in charge dated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop French fries. Person in charge removed bowl. Corrected On-Site

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 thawing in bag. Person in charge cut bag open. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board is grooved and dark. (Where lasagna is stored).

Basic - Equipment in poor repair. Gaskets are torn on salad cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula in between fryers. Person in charge removed spatula. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights along cook line not shielded.

Basic - Single-service articles not stored inverted or protected from contamination. Pots and pans on clean dish rack not inverted. Person in charge inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad cooler has water in it. Person in charge wiped clean. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid stored on bottom shelf of prep table next to cooking pans. Operator discarded can during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle of glass cleaner stored next to cutting board on prep table. Operator moved bottle during inspection. Observed can of raid stored on bottom shelf of prep table next to cooking pans. Operator discarded can during inspection. 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. Observed no written cleanup procedures available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris buildup on can opener blade. Observed mold-like substance buildup along bottom edge of ice machine drop plate.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink near ice machine with pot stored in it. Employee removed pot during inspection. Observed utensils stored in handwash sink in dish area. Operator removed utensils during inspection. Corrected On-Site Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Behind front counter observed bottle of bleach without label. Operator labeled bottle during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on breading station prep table on cook line. Employee discarded drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Behind bar observed employee food, short and purse stored next/on top of togo cups and napkins for customers. Employee moved items during inspection. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In reach-in cooler in dining area observed multiple packaged on site items missing date packaged and address of establishment.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at handwash sinks behind bar and in dish area. Repeat Violation

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. Dishmachine at 10ppm at dish level, 50ppm in the well. Retested at 50ppm at dish.even after priming. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef stored over ready to eat items. Person in charge rearranged. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose below flood plain of triple sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in butter on counter at 64F person in charge will hold on time for remaining time. Also egg wash on counter at 68F recommend holding on time. Person in charge moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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 slices indicated on time paperwork to be held on time with no time mark. Person in charge marked appropriately. Corrected On-Site

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. Cream in bar area unmarked, stated opened Saturday.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand wash sink at dishmachine. Items were removed. Also, trash can blocking hand wash sink, can removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips during inspection. Also, lime buildup observed in dishmachine.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ employees present with no CFM present.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not working at hand wash sink by back door by cookline.

Basic - Equipment in poor repair. Spatula handle at cookline in water with melted handle, no longer smooth and easily cleanable.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and knife strip. Also tongs hanging from oven handles. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from hand wash sink at bar, at hand wash sink by dishmachine.