ROTELLI PIZZA & PASTA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (122F - Hot Holding) at steam table. Cook reheated to 171°f 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.

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. Raw fish thawed out still in reduced oxygen packaging.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pan and pot being stacked wet. Employee unstacked metal pans and pots Corrective Action Taken

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.

High Priority - Dented/rusted cans present. See stop sale. Black olives can dented 3 lbs 7 oz

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop or spoon. Chef discarded bowl Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where pipes go into ceiling panels need to be sealed

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. Commercially processed reduced oxygen salmon not frozen and still in packaging. Chef removed salmon and started to remove from packaging

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with a lid and a straw above food on cook line. Chef moved cup Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two open and used bottles of water in two door reach in cooler on the cook line. Chef discarded bottles 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. Dish washer chlorine ppm at zero. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine. Manager corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Manager has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in the ceiling where pipes go into ceiling in kitchen. Manager was instructed to seal the holes.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on the cook line, Chef removed stickers and washed avocados. Chef was instructed to wash avocados before cutting Corrected On-Site

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

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 plan to businesses Corrective Action Taken

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Pest control spray in cook line, manager removed item Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Manager discarded drink Corrected On-Site

High Priority - Container of medicine improperly stored. Medicine stored on cook line shelf above flip top. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above sauce in cook line flip top cooler. Operator reorganized Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator removed Corrected On-Site

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.Observed employee cutting onions with bare hands. Discussed with operator. Operator had employee wash hands and put on gloves Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (70°F - Cold Holding) being held at room temperature at steam table. Operator states item has been out for 1.5 hours. Instructed operator on proper ice bath procedure. Operator placed in ice bath and retemped at end of inspection at 55°F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bleach stored with wares in ware washing area. Operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by fan. Operator made accessible Corrected On-Site

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

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. Operator opened packaging Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurants license expired on 12/01/2021. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed marinara sauce hot held at 126 degrees Fahrenheit in steam table. Per operator, sauce placed in unit 45 minutes prior to the inspection. Operator reheat marinara sauce to 171 degrees Fahrenheit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Operator clean and sanitizer Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with standing fan. Operator relocate fan Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Observed lasagna stored in walk-in cooler from yesterday. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with glass cleaner at pizza station. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in cut lettuce. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans of peeled tomatoes on storage shelf.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on garbage container at dishwashing area. 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 no date mark on cooked chicken wings and cooked eggplant stored in walk-in cooler. Per operator, Chicken wings and eggplants were cooked on 11/17/2021. Operator correctly date marked. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed cases with drinks stored on dry storage floor.