BOBBIES ROTI HUT INC
16215 SR 50 UNIT 101
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - rad cutting board stored on drying rack
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -licensed for 0 seats . Establishment has 3-4 top booths Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. - sugarcane, Peanut Punch in front cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of glass door cold holding unit. - hood filters - exterior of cooking equipment.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken stored over prepped carrots in glass door cold holding unit. Corrected On-Site
- 03F-02-5: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. Operator place correct time on case.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Provided operator Time as a Public Health Control form. Repeat Violation
Food safety inspection conducted on 12/18/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 4/11/2024
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 21-05-5:Basic - Cloth used as a food-contact surface. -covered plantains and samosas while cooling. Educated operator, operator removed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -red cutting board in dish area.
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -from zero to 16 seats. Provided a Seating Change Evaluation form to operator. Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -Peanut Punch, Sugarcane juice in front reach in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior reach in freezer. -fan in kitchen prep area is dusty -ceiling fans in front area are dusty -walk in cooler door and gaskets
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 25-05-4:Basic - Single-service articles improperly stored. -forks on front line not facing all one way. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by triple sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of sugar in kitchen. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched freshly cooked bread that will not be heated to 145 f with bare hands. Educated operator. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored next to unwashed cabbage in walk in cooler. -raw shell eggs stored next to cut vegetables in reach in cooler. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -plantains (107F - Hot Holding); held less than four hours per operator. Operator moved to warming unit for rapid reheat. Advised operator to use Time as a Public Health Control **Corrective Action Taken** Repeat Violation
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board in dish area. -dough mixer head
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle containing blue liquid on chemical rack. Corrected On-Site
Food safety inspection conducted on 4/11/2024 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 12/7/2023
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In chest freezer
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Zero to 16 seats Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sugar cane juice and peanut punch
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over case of potatoes walk in cooler Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bone in chicken curry 11/28, bone in F (cold holding); boneless chicken 11/28, potato curry 11/28, lentil 11/16, jerk chicken 11/29.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - saltfish, shrimp, chick peas, curried meats, spinach 110-131F in steam table warmers approximately 3 hours per operator. Advised to reheat to 165F to hot hold at 135F or above. - chick pea fritters 105F in warmer cabinet. Advised to use time as a public health control
- 11-27-4: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.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator stated not charged
Food safety inspection conducted on 12/7/2023 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).