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Rosie Caribbean Authentic Cuisine Plan

Rosie Caribbean Authentic Cuisine Plan
3085 Jupiter Blvd SE
Suite 19
Palm Bay, FL 32909
(321)914-6858

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: ROSIE CARIBBEAN AUTHENTIC CUISINE PLAN
License Number: 1506156
License ID: 5764397
Inspection Visit ID: 5340611
Inspection Date: Thursday, July 17, 2014
Inspection Number: 2432867
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. - sugar container **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. - red pea soup 118-122°f, reheated to 170°f **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. - eggs over vegetables **Corrected On-Site**
01B-24-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. - milk dated use by 7/11, operator discarded

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: ROSIE CARIBBEAN AUTHENTIC CUISINE PLAN
License Number: 1506156
License ID: 5764397
Inspection Visit ID: 5170714
Inspection Date: Tuesday, February 25, 2014
Inspection Number: 2374932
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02C-02-4 Intermediate.Obeserved: Ready-to-eat, potentially hazardous (time/temputure control for safety) food prepared onsite and held more than 24 hours not properly date marked. Priority: Intermediate
24-05-4 Basic.Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. / plates on storage shelfPriority: Basic
14-09-4 Basic.Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic
08B-49-4 Basic.Observed: Employee personal food not properly identified and segregated from to be served to the public. Priority: Basic
22-19-4 Basic.Observed: Interior of microwave soiled with encrusted food debris. Priority: Basic
38-07-4 Basic.Observed: Lights in food preparation, food storage or warewashing area missing the proper sheild, sleeve coatings or covers. / light fixture in kitchenPriority: Basic
05-09-4 Basic.Observed: No conspicuously located ambient air temperatur in holding unit. / tall white refrigerator **Corrected on site**Priority: Basic
14-31-4 Basic.Observed: Nonfood-grade bags used in direct contact with food. / frozen food in the freezer up frontPriority: Basic

Inspection For: ROSIE CARIBBEAN AUTHENTIC CUISINE PLAN
License Number: 1506156
License ID: 5764397
Inspection Visit ID: 5171605
Inspection Date: Monday, December 23, 2013
Inspection Number: 2375061
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products.
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
31B-03-4 Intermediate.No soap provided at handwash sink. **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Rosie Caribbean Authentic Cuisine Plan in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's Rosie Caribbean Authentic Cuisine Plan.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Rosie Caribbean Authentic Cuisine Plan may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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