- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (45°F cooked pasta in walk in unit, re-warming from cooling pasta stored below container. Corrective action: pastas returned to ice baths.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. (Wait station) **Corrected On-Site**
- Basic - Clean utensils or equipment stored in multiple dirty containers on storage rack.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Purse/bag and aprons hanging on shelf by spices, herbs, condiments) **Corrected On-Site**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. (Gauge did not reach 120°F on dishmachine but also dish machine not move for the entire cycle)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. (Unit across from grill)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Sauces from previous day are stored next to hot sauces cooling in walk in. Hot pans are causing yesterdays cooled foods to reheat and hold out of temperature.) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Pizza.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (Pizza)
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Reach-in cooler drawer gasket torn/in disrepair.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Pasta cooler across from grill several foods 46°F-48°F ). Foods relocated to walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. ( Raw chicken, portioned over raw beef) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Tray of cooked asagna at 75°F covered with both plastic wrap and aluminum foil lid.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (28°F calibrated to 32°F )
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for each employees trained. Two original certificates provided, over 10 copies provided.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/25/2013 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.( 06/12/2013) **Warning**(06/21/2013)( office locked at time of reinspection)
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6/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.( bulk salt/ pepper containers)
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.( prep table)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( cookline coolers)
- Basic - No handwashing sign provided at a hand sink used by food employees.( bar, wait station and where needed)
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.( soup and sauce) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.( eggs over produce) **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. ( milk; open held overnight 24 hrs)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.( bar )
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.( 06/12/2013) **Warning**
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4/10/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Drain cover(s) missing.{3 compartment sink area}
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[ice scoop]
- Critical - No handwashing signs provided at a handsink used by food employees.
- Observed build-up of construction dust or dirt on nonfood-contact surface.[throughtout]
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10/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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