ROCKY'S SUB SHOP & CAFE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef over cooked meatballs and mozzarella sticks not in commercial packaging white reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall stainless reach in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef over mozzarella sticks at tall reach in freezer, mozzarella sticks were opened from commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. meatballs and marinara (145F - Reheating) Observed meatballs and marinara at 145F at 9:40am. Per operator, product went directly from cooler to hot holding unit at 7:30 on low holding temperature setting. Operator placed hot holding unit on high holding temperature to continue heating to 165+F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by register: sliced ham (47F - Cooling) at 9:30 since 7:00 - 47F at 10:00 ; sliced turkey (47F - Cooling) at 9:30 since 7:00 - 47F at 10:00 At current rate of cooling product will not reach 41F within 4 hours. Operator placed products in reach in freezer to quick chill. Corrective Action Taken

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 frozen house made chili in stand up freezer not date marked with preparation date and or date product went into freezer. Operator properly date marked chili. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler by register.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk at Tall reach in cooler - operator moved to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by handwash sink - chicken with rice soup 114F- hot holding- operator states food out of temperature for 1 hours- operator placed to be reheated. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water not labeled- operator labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

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 finished wraps handled with bare hands. Corrected with gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 44f

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg salad in Reach-in cooler.

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 - Water leaking from pipe and/or faucet/handle. Leak under Three-compartment sink.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed electric oil fryer in kitchen, no fire suppression system.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced beef at 10:30, ambient cooling since 10:00 (47°F); sliced beef at 10:45 (47°F - Cooling). Operator canted lids to allow better cooling. Corrective Action Taken

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. Operator labeled. Corrected On-Site