- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks secured in place, so they cannot be knocked over.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store knives in the crevices between the equipment; store them on a clean dry surface. **Repeat Violation**
- Basic - Faucet/handle missing at plumbing fixture. Replace the missing hot-water faucet handle, at the hand-washing sink, in the dish-washing area. **Corrected On-Site**
- Basic - Open dumpster lid. Keep dumpster lids closed.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet, at the food-prep sink, in the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths on counter top; store them in sanitizing solution between uses.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Do not cover baked chicken while it is cooling. Monitor temperature - when it reaches 135°F - place it in the cooler. When it reaches 41°F, cover it.
- Intermediate - Nonfood-grade basting brush used in food. Do not use metal-banded paint brush for basting food; provide a plastic-banded food-grade rated brush for basing foods.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employees must pass food safety training within 60 days.
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store the case of plastic utensils, off the floor, behind the service counter. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store knives or spatulas in cracks between equipment. Store them on a magnetic rack, or a clean, dry surface between uses.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Basic - Faucet/handle missing at plumbing fixture. Replace the missing hot-water handle, at the hand-washing sink, in the dish-washing area. Replacement parts are on order.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Do not store raw sausage above zucchini in the walk-in cooler. **Corrected On-Site**
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07/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the accumulated dust from the floor fan.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store case of pizza boxes off the floor.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Store cases of food, off the floor, in the walk-in cooler.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Do not stack cups or plates while wet. Allow them to air dry before stacking.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cutting knives in the cracks between the equipment.
- Basic - Faucet/handle missing at plumbing fixture. Replace the missing hot-water faucet handle, at the hand-washing sink, in the dish-washing area.
- Basic - Silverware wrapped with the food-contact surface exposed. Wrap silverware so that any exposed surfaces are handles only.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Do not store raw chicken, on the same shelf, next to cooked lasagna, in the walk-in cooler.
- High Priority - Raw animal food stored over cooked food. Do not store raw sausage above cooked sauces, in the walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Do not store raw chicken above cases of whole tomatoes, in the walk-in cooler.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cool pasta, uncovered, on flat trays to 70°F within 2 hours, and to 41°F within the next 4 hours. Then cover. See handout regarding cooling methods provided.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees must pass Food Safety Training within 60 days of hiring. See Comment Section for phone number options.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
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