ROLLATINI ITALIAN RESTAURANT AND PIZZERIA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep containers with Francesca sauce at 12:96 pm (47F cooling) since yesterday see stop sale

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 chef handling chopped lettuce for salad with bare hands . Educated operator on proper handling of ready to eat food Employee washed hands and put on gloves Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep containers with Francesca sauce at 12:96 pm (47F cooling) since yesterday see stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep plastic container with Cooked pasta at 11:58am ( 54F cooling) since 10 minutes at 12:33pm the same temperature At this current cooling rate product will not cool to 41F within 6 hours. Operator moved to reach in freezer on sheet pan Corrective Action Taken Repeat Violation

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handled clean utensils, discussed with employee who washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled ladder and without washing hands employee handled pan of sliced deli meats, discussed with employee who washed hands. Corrected On-Site

High Priority - Live, small flying insects found In kitchen approximately 1 live flying insect landing on dish machine, discussed with operator who killed fly and cleaned and sanitized area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cut lettuce (76F - Cooling) at 12:00 since 11:00 to 76F at 12:15, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed lid from bucket and drained water to allow adequate air flow cooling. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has accumulation of black/green mold-like substance in the interior of the ice machine/bin, discussed with operator to clean and sanitize.

Basic - Food stored in a location that is exposed to splash/dust. In kitchen at to go station containers of salt, sugar, and dry herbs exposed to splash from hand washing sink, discussed with operator who moved products. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has build up of ice, discussed with operator to clean and sanitize.

Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen knives stored in between equipment, discussed with operator who removed knives. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler have rust on the surface that has pitted, discussed with operator to repair or replace.

Basic - Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles with cooking oils not labeled, discussed with operator who labeled bottles. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Salt

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

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink not accessible for employee use at all times...blocked by tray at kitchen, employee removed. Corrected On-Site

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong , spoons at 71°F at kitchen employee removed utensils Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored below raw shell eggs. Operator relocated ground beef to correct shelf. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed eggwash for breading eggplant at 45°F. Per operator, less than 30 minutes. Operator placed bowl in ice bath. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen food stored in take out bags. Operator removed to food grade bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above RTE sauces. Operator relocated to bottom shelf. Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 71°F. Operator removed water. Corrected On-Site