ROBERTO'S RISTORANTE AND PIZZERIA

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at chlorine chemical dish machine in kitchen. Operator cut the clogged sanitizer line and ran multiple cycles. Recheck 50ppm. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition 2 completely thawed grouper filets in reduced oxygen package in reach in cooler at cook line.

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. Jordan

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. 2 completely thawed grouper filets in reduced oxygen package in reach in cooler at cook line. See stop sale.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensil in 87F water in cook line area

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler across from dish machine

Basic - Wiping cloth sanitizing solution stored on the floor. In pizza prep area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee washed ,rinsed and sanitized can opener during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee removed knife from hand sink at front counter pizza area. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chlorine test strips that are expired.

Basic - Cardboard used to line food-contact shelves. On dry storage shelves in ware washing area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On cutting board on reach in cooler on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from over reach in cooler on cook line and jacket from over single service items on top of Stand up freezer on cook line. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed several drinks in stand up reach in freezer at the end of of cook line. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels from prep table on cook line. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. On dry storage shelves in prep area.

Basic - Current Hotel and Restaurant license not displayed. Employee brought license to the store. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes in ware washing area.

Basic - Old labels stuck to food containers after cleaning. On clean ware washing shelf in prep area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry storage area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5lbs sliced ham.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 5lbs sliced ham 48F in reach in cooler next to walk in since yesterday no temps taken today. Spaghetti (50F-cold holding)and other pasta 48F (50F - Cold Holding)in reach in on cook line, placed there from walk in cooler. Placed in reach in at 2:00 pm, moved to walk in to chill retemped to 43F at 3:30 pm. Sliced tomatoes 48F, sliced ham 47F in reach in cooler prep salad area. Employee placed ice bags on top, both retemped at 3:30 pm 42F Bitter in reach in cooler in wait staff area since 11:00 am, moved to freezer to rapid chill (58F), retemped at 3:30 pm 42F.

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 over 500 ppm in bar area. Manager fixed to 200 ppm.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pedialyte bottle with cup on shelf by walk in cooler next to dry spaghetti. Manager moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag stored on shelf touching bag of onions. Manager moved. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted, reach in cooler shelves next to walk in rusted.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup in cook line area. Operator placed lid on cup. Corrective Action Taken

Basic - In-use utensil stored in sanitizer between uses. In cook line area. Operator removed to be washed. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator removed to be washed. Corrective Action Taken

Basic - In-use utensil stored in sanitizer between uses. Multiple utensils in cook line area. Operator removed to be washed. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes loaded soiled dishes in dish machine then touched clean dishes with no hand wash.

High Priority - Employee washed hands with cold water. Employee in back prep area. Operator states the plumber has the part ordered to fix the hot water side of the faucet.

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. Half and half in bar area. Operator dated. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Pans on dry dish rack. Operator removed to be washed. Corrected On-Site

Basic - Reach-in cooler shelves with peeling paint. Vertical cooler next to walk in cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing Sink by back door has no hot water.

Basic - Cardboard used to line food-contact shelves.

Basic - Food stored on floor. Fryer oil on floor in dry stock areas operated removed cooking oil from floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2:00 pm grilled onions (67°F - Cold Holding); chicken stock (71°F - Cold Holding) food Was moved to ice 2:30 pm grilled onions (47°F - Cold Holding); chicken stock (41°F - Cold Holding).

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86°F