VILLA ROSANO

Violations (10)

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Warning**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - left flip top - cooked rice (47-50F). Per operator prepared last night and held in this unit overnight. Item not prepped or portioned today.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - left flip top - cooked rice (47-50F). Per operator prepared last night and held in this unit overnight. Item not prepped or portioned today. Observed item covered. See stop sale. **Warning**

  High Priority

• 12A-02-4CriticalCorrected on site

  Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then touched single service items without first washing hands. Reviewed proper procedures and employee washed hands.

  High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then touched single service items without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site** **Warning**

  High Priority

• 01B-02-5Critical

  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. Cookline - left flip top - cooked rice (47-50F). Per operator prepared last night and held in this unit overnight. Item not prepped or portioned today.

  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. Cookline - left flip top - cooked rice (47-50F). Per operator prepared last night and held in this unit overnight. Item not prepped or portioned today. Observed item covered. See stop sale. **Warning**

  High Priority

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**

  Intermediate

• 14-36-5

  Interior of refrigerator or freezer in disrepair/has exposed insulation. Cookline flip top.

  Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Cookline flip top. **Warning**

  Basic

• 53B-13-5

  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.

  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. **Warning**

  Intermediate

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline low boy freezer gaskets.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline low boy freezer gaskets. **Warning**

  Basic

• 08B-39-4

  Raw fruit/vegetables not washed prior to preparation.

  Basic - Raw fruit/vegetables not washed prior to preparation. Observed employee cut raw broccoli and raw mushrooms without first washing. Reviewed proper procedures to wash fruit/vegetables prior to cutting. **Warning**

  Basic

• 53A-03-7

  Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Frank Rosano

  Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Person in charge - Frank Rosano **Warning**

  Intermediate