Ruby Rosa Pizza Kitchen

Basic – Bowl or other container with no handle used to dispense food. Plastic bowl in pizza sauce in walk-in cooler

Porting cups in seasonings bins Warning

Basic – Covered waste receptacle not provided in women's bathroom. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage on cutting board in rear prep room, pizza prep counter Warning

Basic – Food stored on floor

Cooking oil on floor near fryers

Pizza sauce on floor of walk-in coolernBags of panko and sugar on floor next to mop sink Warning

Basic – In-use wet wiping cloth/towel used under cutting board. Warning

Basic – No Heimlich maneuver/choking sign posted

Emailed to operator during inspection Repeat Violation Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in cooler gaskets soiled Warning

Basic – Single-service articles improperly stored

Pizza boxes on floor next to soda machine Warning

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

0ppm, corrected 50ppm Corrected On-Site Warning

High Priority – Container of medicine improperly stored

Mouth wash on shelf above pizza prep station Warning

High Priority – In use plastic bin containing pizza dough resting on trash can next to pizza ovens, Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

fresh garlic in oil (75F – Cold Holding) on counter next to oven Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

fresh garlic in oil (75F – Cold Holding) on counter next to oven

nCooler next to pizza oven- ham (51F – Cold Holding); sausage (46F – Cold Holding), employee shut lid Corrective Action Taken Warning

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

Pizza slices at front counter, discussed proper procedures with staff Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink set up for warewashing Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator during inspection Warning

Intermediate – Manager or person in charge lacking proof of food manager certification. No proof of CFM with at least 4 employees present Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink next to pizza oven, replaced Corrected On-Site Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to operator during inspection Warning