Critical: Food contact surfaces and utensils are not clean to sight and touch.
Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
Food scoop is constructed without a handle.
Plumbing is not maintained.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
Floors are not clean.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
09/11/2012
Routine
Critical: Materials used to construct food contact equipment allow the migration of deleterious substances.
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