Casa Roma Italian Restaurant Improves its Sanitary Rating

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed cooking equipment in use while hood suppression/exhaust system is off. For reporting purposes only. Corrected On Site.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta in kitchen

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. not sanitizing after cleaning.

Critical - Utensils not sanitized properly after cleaning. 3 compartment sink

Critical - Handwash sink not accessible for employee use at all times.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Critical - Observed unlabeled spray bottle.

Critical - Manager lacking proof of Food Manager Certification. information on file.

Critical - Garli/oil mixture held at ambient air temperature greater than 41 degrees Fahrenheit.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed food stored on floor. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed encrusted, soiled material on slicer.

Observed clean equipment stored on floor.

Critical - Handwash sink not accessible for employee use at all times. pot on top. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. employee cleaned towel in handsink.

Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.

Critical - Certified Food Manager unable to answer basic Food Code questions. Thermometer calibration.