Roman Restaurant Improves its Sanitary Rating

Basic - Reach-in cooler gasket torn/in disrepair./ 2 door cooler

Basic - Wire storage shelves soiled with encrusted food debris.

Basic - Heavy Build-up of grease/dust/debris on hood filters./ above flat grill

Basic - Wall moderately soiled with accumulated grease./ kitchen

Basic - Fan cover in walk-in freezer has accumulation of dust/debris.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

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. **Warning**

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair./ 2 door cooler

Basic - Wire storage shelves soiled with encrusted food debris.

Basic - Heavy Build-up of grease/dust/debris on hood filters./ above flat grill

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Wall moderately soiled with accumulated grease./ kitchen

Basic - Fan cover in walk-in freezer has accumulation of dust/debris.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

Observed employee with no hair restraint.

Critical - Observed encrusted material on can opener.

Observed grease accumulated under cooking equipment.under the grill

Light not functioning.above the grill Repeat Violation.

Critical - Observed toxic item improperly stored. sanitizer at a toxic level Corrected On Site.

Observed equipment in poor repair.the front ice machine door is repaired with tape

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.

Observed residue build-up on nonfood-contact surface.on top of the dishmachine

Observed grease accumulated on kitchen floor.under thegrill and fryers

Light not functioning.above the grill

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

Observed employee with no hair restraint.Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. reach in cooler Repeat Violation.

Critical - Observed encrusted material on can opener.

Observed residue build-up on nonfood-contact surface.heavy build up on top of the dishmachine

Observed grease accumulated on kitchen floor.under the fryer and other kitchen equipment Repeat Violation.

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Observed ceiling soiled with accumulated grease.heavy build up above the cook area

Critical - Observed unlabeled spray bottle.blue liquid

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./date on cooked cabbage 11/09 operator stated just pulled out of freezer yesterday and didn't properly marked

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./sausage on stove cook line area recommended rapid reheat to 165 degrees f or rapid chill to 41 degrees fRepeat Violation.

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

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

Observed employee with no hair restraint.Repeat Violation.

Observed employee with no beard guard/restraint./baker

Can opener blade not kept sharp - observed metal shavings.

Observed reach-in cooler gasket torn/in disrepair.Repeat Violation.

Observed tall reach-in cooler gasket torn/in disrepair./held together with tape

Critical - Observed heavily encrusted, soiled material on bread slicer. Repeat Violation.

Observed water build up bottom of reach in cooler dripping into container on floir.operator states cleaning out unit

Observed grease/food accumulated under cooking equipment.and under table with slicer

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed toxic item on premise that is not required for the operation of establishment./raid at spray by dishmachine

Critical - Observed unlabeled spray bottle./2 bottles cleaning solution by dishmachine

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

Critical - Working containers of food removed from original container not identified by common name.reusing cheese comtainers for meat sauce in walkin cooler.Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.89F cooked potatoes 91F h.h on grill.recommend reheat to 165F. Corrected On Site.rapid chill

Observed employee with no hair restraint.cook and dishwasher

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.ware washing. Corrected On Site.

Observed cook line RIC gasket badly torn/in disrepair.Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm.MUST USE 3 BAY SINK TO SANITIZE DISHES.Corrected On Site.100 ppm

Critical - Observed moderate encrusted material on can opener.

Critical - Observed encrusted, soiled material on bread slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.proofer

Observed build-up of food debris, dust or dirt on shelves on cook line

Cleaned and sanitized equipment, utensils, single-service not properly stored where only handles are touched.

Critical - No handwashing sign provided at a handsink used by food employees.server handsink

Critical - Condensation or other drainage not disposed of according to law; condensation leaking in cook's reachin.

No copy of latest inspection report.

Critical - Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food handling activity. Employees trained anf following AOP, but there is no record of training. Have employees sign and date when trained and keep on file with written copy of AOP.

Critical - Condensation or other drainage not disposed of according to law. Condensation leaking into bottom of cook's reachin cooler.

Observed medium build-up of grease on hood filters, only above flat grill. Repeat Violation.

Critical - Observed unlabeled spray bottle; oil bottle not labeled in grill area. Repeat Violation. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked homefries found at 75 degrees fahrenheit and cooked sausage found at 79 degrees fahrenheit on grill. Reheated to 165 and hold at 135 or higher. Corrected On Site.

No Violations Were Observed

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner; mixing bowls and metal pans stored on shelf under prep and steam tables.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Small shelving unit across from dish machine holding clean equipment, shelves falling apart and paint peeling.

Observed build-up of black residue/food debris on walk-in freezer floor. Repeat Violation.

Observed build-up of grease on hood filters above flat grill. Repeat Violation.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.Observed food debris in containers where plastic lids are stored under prep table.

Observed gaskets/seals on cold holding unit in poor repair on 2 door reach-in at cook's line. Gaskets are sealed with silicone and caulking and kept clean, but gaskets are in very poor repair.

Critical - Observed unlabeled spray bottle on makeline table in grill area; water, oil. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses in waitress station. Repeat Violation.