ST ROCCO'S

Violations (12)

• 2

  Proper Cold Holding temperature (41°F/45°F)

  §228.75(f)(1)(B) Observed multiple meats above 41F such as salami at 44 and brisket at 44 and another bag of meat at 43

• 3

  Proper Hot Holding temperature (135°F)

  §228.75(f)(1)(A) Observed meatballs at 115F, water bath was at 139F. Recommend to raise water temperature to keep foods above 135F consistently.

• 7

  Food and ice obtained from approved source; Food in good condition, safe, and, unadulterated; parasite destruction

  §228.61 Observed moldy squash and tomatoes in WIC

• 10

  Food contact surfaces and Returnables; Cleaned and Sanitized at correct concentration/temperature

  §228.113(1) Observed dirty interior of ice machine

• 19

  Water from approved source; Plumbing installed; proper backflow device

  §228.149(e)(1) Observed leak at handsink on line next to dish room and leak at 3 compartment sink

• 21

  Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM), Certificate Displayed

  17-2.2(c)(1)(D) No certified food manager on site during inspection

• 37

  Environmental contamination

  17-3.2(c)(1)(A)(iii) Observed foods stored on sheet pan on floor under shelf in WIC

• 39

  Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used

  §228.111(a)(1) Observed broken gasket in RIC on line

• 39

  Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used

  §228.68(b)(1) Observed scoops handles touching ice

• 45

  Physical facilities installed, maintained, and clean

  17-4.2(c)(1) Observed beer cooler with missing panel.

• 45

  Physical facilities installed, maintained, and clean

  §228.186(b)(1) Observed dirty vent covers in WIC

• 45

  Physical facilities installed, maintained, and clean

  §228.179(b) Observed employee keys on food prep surface