Rainbow Restaurant Improves its Sanitary Rating

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all items throughout walk in cooler .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in kitchen shell eggs in room temperature ,moved to walk in cooler to bring temperature control to 41 degress or below . Corrected On Site.

Critical - Observed food stored on floor. shell eggs on the floor in walk in cooler.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. in kitchen ac vents.

Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.

Plumbing system in disrepair. in hand wash sink in kitchen slow drain.

Critical - Manager lacking proof of Food Manager Certification. expired on 8/24/2007. This violation must be corrected by : 1/26/2012.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 1/26/2012.

Critical - Observed food with mold-like growth. tomatoe in cookline.voluntarily discarded . Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in walk in cooler cooked chicken and cooked potatoes.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. feta cheese at 46 degress in 2 door reach in cooler ,moved to walk in cooler to bring temperature control to 41 degress or below . Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. in server station soup in 106 degress,steam table not pluged in. owenr pluged in steam table,and reheat the soup to 170 deegress.

Critical - Observed raw animal food stored over ready-to-eat food. in 2 door reach in cooler in kitchen raw shell eggs over yogurt and cold cutd/ham. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washing hands in 3 compartment sink .

Observed walk-in cooler gasket torn/in disrepair.

Wet wiping cloth not stored in sanitizing solution between uses. in hand wash sink .

Critical - Observed buildup of slime in the interior of ice machine. in bar area.

Critical - Hot water not provided/shut off at employee hand wash sink. in kitchen.

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

Critical - Outer openings of establishment cannot be properly sealed when not in operation. in backdoor.

Observed grease accumulated on kitchen floor. under grill in cookline.

Observed food debris accumulated on kitchen floor. in cookline under grill.

Ceiling tile missing. in 3 compartment sink area.

No copy of latest inspection report.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods in walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk in cooler

Critical - Observed encrusted material on can opener.

Critical - Hand wash sink lacking proper hand drying provisions. in kitchen nextto 3 compartment sink Corrected On Site.

Critical - Please see inspection report for more details.

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods , sauces , seafood in walk in cooler Corrected On Site.

Critical - Observed raw animal food stored over cooked food. shells eggs in reach in cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. meats in reach in cooler Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop next to ice machine Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Hot water not provided/shut off at employee hand wash sink.

Critical - Observed toxic item stored in food preparation area. degreeser at foods preparation table . Corrected On Site.

Critical - Observed unlabeled spray bottle. degreeser found at foods preparation table Corrected On Site.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. plantfoods , sauces in wic

Critical - Observed raw animal food stored over ready-to-eat food. shells eggs in reach-in-cooler Corrected On Site.

Observed employee with no hair restraint.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Floors not maintained smooth and durable, throughout kitchen

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry , meats ,plantfood sauces in wic

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

Floors not maintained smooth and durable. throughout kitchen

Observed unnecessary items on the premise. broken ric

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. next to 3 compartment sink Corrected On Site.

Floors not constructed easily cleanable.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. steam holding

Lights missing the proper shield, sleeve coatings or covers.endcap

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Nonfood-contact equipment not designed and constructed in a durable manner. need a splash between handwash and 3 compartment sink

Observed attached equipment soiled with accumulated dust. speakers covers in dining room

Critical - Observed bathroom facility not clean. basin in female restroom

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink

Critical - Observed food stored on floor. onion in kitchen

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces , gravy in wic

Critical - Observed no backflow preventer at a hose bibb. at mop sink

Observed nonfood-grade containers used for food storage. shopping bags in ric

Observed personal care item stored with food. cellular phone

Critical - Observed raw animal food stored over cooked food. shells eggs in ricCorrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by utensils. Corrected On Site.

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

Plumbing system in disrepair.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatoes and cabbage in steam holding

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. foods in wic

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in ric

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Lights missing the proper shield, sleeve coatings or covers. endcap in kitchen

Lights missing the proper shield, sleeve coatings or covers. in kitchen

Critical - Observed no backflow preventer at a hose bibb. outside rear door

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic

Wet wiping cloth not stored in sanitizing solution between uses.

Lights missing the proper shield, sleeve coatings or covers. endcap in kitchen

Critical - Observed encrusted, soiled material on slicer.

Observed nonfood-grade containers used for food storage. meats in rif

Critical - Observed toxic item stored by utensils. in kitchen Corrected On Site.

Observed wall soiled with accumulated dust.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats , seafood , sauces , gravy , soups in wic

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses.