Basic - Single-service items stored on floor.case of to go food containers in the upstairs kitchen.
Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.upstairs kitchen back shield in the ice bin.
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - No soap provided at handwash sink.cook line
09/25/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Build-up of grease/dust/debris on hood filters.Cook line
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - No handwashing sign provided at a hand sink used by food employees.bar area first floor,banquett kitchen secon floor.
Basic - Old labels stuck to food containers after cleaning.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Observed raw whole shell eggs and French fried potatoes pre prepared in water.
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