When was Rolo's Bakery LLC in Riverview last inspected?

Rolo's Bakery LLC in Riverview was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 7, 2024. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Rolo's Bakery LLC in Riverview had?

Rolo's Bakery LLC in Riverview has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Rolo's Bakery LLC in Riverview find?

Rolo's Bakery LLC in Riverview was most recently inspected by FDACS on November 7, 2024 (Met Sanitation Inspection Requirements).

Has Rolo's Bakery LLC in Riverview had any stop-sale or stop-use orders?

Yes, Rolo's Bakery LLC in Riverview has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Rolo's Bakery LLC in Riverview

Name: Rolo's Bakery LLC in Riverview Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

9423 Us Highway 301 S, Riverview, FL 33578

Manatee County · Retail Bakery w/FS · FDACS
FDACS Estab #: 384744

Overview

Rolo's Bakery LLC in Riverview, FL has 2 FDACS food safety inspections on record with 12 violations and 3 stop-sale or stop-use enforcement actions.

2FDACS Insp.

12Violations

3Stop-Sale Orders

Last inspected FDACS: November 7, 2024

Rolo's Bakery LLC in Riverview: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Nov 7, 2024 — Met Sanitation Inspection Requirements· 12 violations· 3 stop-sale orders· Met Requirements

Inspector: ALORA BOEKE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Establishment did not have a current certified food protection manager, received priority violations, and the person in charge could not answer employee health questions to demonstrate knowledge. o

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Front Food Service Area: Guava and cheese pastries made at 7am day of inspection had internal temperatures above 41 degrees F at 11:15am (Guava and cheese pastry 80 F, Guava and cheese turnover 76F). COS. Person in charge voluntarily discarded pastries.

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Front Food Service Area: Chorizo in hot case had internal temperatures of 122 degrees F. COS. Chorizo was reheated to 165F or higher.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge unable to answer all questions regarding foodborne illnesses. o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Kitchen Area: Deli meat and cheese labeled with incorrect date of when opened and placed into deli cooler. COS. Employee properly labeled with correct dates.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Available documentation for the cleanup of vomit/diarrheal events not present.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Front Food Service Area: Observed employee operate register and then begin to make drinks without washing hands. COS. Went over proper handwashing with person in charge and instructed employee to properly wash hands. x Print Date: 11/7/2024 Page 1 of 3 7 P Citation Description: Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P Observation: Kitchen Area: Observed employee making sandwich and touching bread with bare hands. COS. Went over with person in charge proper glove use and no bare hand contact with ready to eat food and bread was voluntarily discarded.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen Area: Employee handwash sink blocked by garbage bin. COS. Garbage bin removed. Kitchen Area: Observed person in charge fill cup with water from employee handwash sink.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

No current certified food protection manager documentation available.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Small metal stem probe thermometer not available upon request. COS. Person in charge obtained thermometer.

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Warewashing Area: Metal spatula handle not easily cleanable. COS. Employee voluntarily discarded.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Kitchen Area: Ceiling tiles in disrepair.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Preventing Contamination By Hands: No bare hand contact with ready-to-eat foods or approved alternative method properly followed.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2023 — 1 inspection

Sep 3, 2023 — Focused Inspection· Focused Inspection

Inspector: LORI JAMES, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia.

No violations or enforcement actions recorded for this inspection.

Rolo's Bakery LLC in Riverview: Stop-Sale & Stop-Use Orders (3)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Rolo's Bakery LLC in Riverview
Date	Order Type	Product	Brand/Lot	Reason
Nov 7, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Preventing Contamination By Hands: No bare hand contact with ready-to-eat foods or ap…
Nov 7, 2024	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures.
Nov 7, 2024	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…

Rolo's Bakery LLC in Riverview: Frequently Asked Questions

When was Rolo's Bakery LLC in Riverview last inspected?: Rolo's Bakery LLC in Riverview was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 7, 2024. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Rolo's Bakery LLC in Riverview had?: Rolo's Bakery LLC in Riverview has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Rolo's Bakery LLC in Riverview find?: Rolo's Bakery LLC in Riverview was most recently inspected by FDACS on November 7, 2024 (Met Sanitation Inspection Requirements).
Has Rolo's Bakery LLC in Riverview had any stop-sale or stop-use orders?: Yes, Rolo's Bakery LLC in Riverview has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Rolo's Bakery LLC in Riverview?: The most frequently cited FDACS violations at Rolo's Bakery LLC in Riverview are: 2-102.11(A): Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.