- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Cold holding units checked OK and within regulations < 40 F.Cold holding temps. recorded:Sundried tomatoes @ 35 F; tuna @ 35 F and soup base @ 38 F. Thermometers present in all cold holding units.
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3/27/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Observed several cold holding reach in units and makeup tables with cold holding temperatures of food above 40 F. Raw chicken @ 46 F; fish fillet @ 45 F; scallops @ 31 F; spring salad mix @ 42 F; bacon wrapped scallops @ 42.5 F and cut tomatoes in oil @ 48 F. Discussed with operator to monitor cold holding by taking physical temperatures of TCS foods stored in reach in and at makeup lines. * Maintenance on site at time of inspection and lowered thermostats in cold holding units; corrected on site.
- General Comments that relate to this Inspection
Observed proper and effective handwashing in kitchen. Hands observed clean and proper hair restraints used. Hot holding temperatures recorded: Minestrone soup @ 185 F and creamy garlic soup @ 175 F; mashed potatoes @ 142 F and gorgonzola mashed @ 144 F. Reviewed with operator raw and undercooked consumer advisory posting requirements. Advisory is posted on menu. Facility knows when to exclude ill employees and has a working return to work policy that excludes employee with GI symptoms.
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3/12/2015 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall provide bus tubs for all dirty equipment in Romanza. Observed large quantity of soiled pots; pans and other food service equipment stored directly on ground of kitchen. Store equipment in a manner that can be easily transported to dishroom.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Shrimp @ 42 F; scallops @ 42 F; beef base @ 40 F; grilled onion @ 42 F; salad mix @ 43 F; pancheto @ 37 F; ribeyes @ 33.0 F; shrimp @ 35.5 F; and beef @ 41 F.Hot holding temperatures recorded:demi glaze @ 142 F and garlic cheese soup @ 151 F. Observed asparagus broth cooking at time of inspection and slicing of vegetables. No bare hand contact with ready to eat foods observed. Handwashing stations properly stocked.Reviewed handwashing procedures with staff. At time of inspection prepping of food occurring and temperatures of PHF elevated. Recommend conducting pre-chilling of produce before cutting. Cover foods and store in metal containers while cold holding next to hot line. Do turn on refrigeration units well in advance prior to cold holding at the beginning of the weekday operations on Wednesday so the unit has adequate time to maintain proper cold holding temperature of 40 F or lower.
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2/13/2014 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 3 door makeup cold holding unit with elevated food temperatures at 45 F inside makeup table. Top of unit food temps ranged from 45-52 F. All food is turned over < 4 hours on top of line. Discussed with operator using time as a public health control along with monitoring and documentation of this process in written procedure. Engineering was called to lower ambient air temperture.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed rubber cutting board in server station in need of resurfacing. Visible soil observed in grooves of cutting board. Cutting boards that become heavily grooved from repeated use creates grooves that bacteria can live and is hard to clean and sanitize properly. Resurface cutting board on a routine basis to provide a smooth and easily cleanable surface.Observed dipper well non-functioning. repair dipper well for icescream scoops and for food service utensil storage. Discontinue using the prep sink as a dipper well. This is not the intended function of the prep sink.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed 2 door upright freezer and 2 door upright refer dirty. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly; clean insides of both units of all food debris buildup including shelving.
- [1] Wiping clothes: clean; use restricted
Observed inadequate concentration of Quat sanitizer at sanitizer bucket in kitchen. Monitor Quat sanitizer to be at concentrations between 50-100 ppm.
- General Comments that relate to this Inspection
2nd CFPM Corey Eastwood M120747; exp date: 07/18/2017.Cold holding temperatures recorded:Pasta between 35.5 F - 40.0 F; sea bass @ 37 F; shrimp @ 35 F- 44 F; clams @ 44 F; lasagna @ 45 F; mussels @ 42 F; chicken @ 33 F - 42 F; NY steak @ 41 F; frosted cake @ 31 F; tiramisu @ 45 F; arugula salad @ 37 F; and tomatoes @ 45 F.Hot holding temperatures recorded:White sauce @ 166 F; mashed potatoes @ 135F - 142 F; polenta @ 149 F; cheese soup @ 149 F; minestrone @ 183 F.All food properly covered when not in use. Observed good hair restraints being used and consistent handwashing among food service handlers and staff. Reviewed with employee and operator jelwrey policy. Food handlers shall remove all bracelets and rings from hands when handling food even if they were gloves. A single plain ring band is permitted. Consumer advisory for raw and undercooked foods on menu.
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6/27/2013 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair ice-cream freezer well lids; lids are damaged/separated and no longer smooth and easily cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair tile grout where there is water collection/pooling; water collection in grout areas may harbor microorganisms.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; garlic soup at 166F; polenta at 137F; vegetable soup at 161F; blue cheese sauce at 165F.Cold-holding checked good; halibut at 34F; sea bass at 35F; shrimp at 38F; clams at 41F; veal at 37F; cheesecake at 42F.Handsinks checked stocked and functional.All refrigeration units and freezer units checked within regulation.Quatinary ammonia spray bottle properly labeled and available for food contact surfaces; concentration ok.
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9/13/2012 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
Facility shall discontinue storing utensils in standing water; this method of storage could cause microbial growth.Store utensils in ice; or an empty container and change every hour***Installing an additional dipper well would be the best method for utensil storage.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; red pepper cream sauce checked at 172 degrees; mushrooms at 159 degrees; vegetable soup at 180 degrees; cream soup at 164 degrees.Cold-holding checked good; shrimp at 36 degrees; halibut at 33 degrees; sliced beef at 43 degrees; tomatoes at 44 degrees.Consumer advisory properly posted on menu.Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.Refrigeration units checked within regulation; two-door units checked between 33-42 degrees.All warewashing done in support kitchen with high temperature sanitization; dishwasher sanitizing above 180 degrees.***recommend additional dipper well for utensil storage****
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5/25/2011 | Routine Inspection 1st | 99 |
- [1] Storage; handling of clean equipment / utensils
Facility shall ensure dipper well near ice-cream is operating at all times; utensils can not be stored in standing water.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall maintain sanitizer spray buckets or spray bottles with 50-100ppm chlorine or 200-400ppm quatinary ammonia.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize all floor drains; observed substantial build-up in all drains.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:***please ensure kitchen staff wash under warm water for (20) seconds and dry only on sanitary towels*** please do not dry or wipe hands on rags.Handsinks stocked with sanitary towels and soap.Pasta sauces cooking and hot-holding between 146-181 degrees (alfredo cooking at 181 degrees.)Cold-holding checked ok; pasta at 41 degrees; tomatoes at 38 degrees; mushrooms at 35 degrees;Reach-in refrigeration downstairs at 36 degrees; freezer checked at 2-3 degrees. (please ensure all products are covered)All dishes washed in High Temperature dishwasher in East Production Kitchen. High temperature dishwasher ok >180 degrees on final rinse.....
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10/27/2010 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
Facility shall maintain sanitizer buckets or labeled spray bottles on food preparation line. Facility shall have at least 200ppm quatinary ammonia or 50-100ppm chlorine.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; garlic soup at 160 degrees and vegetable soup at 174 degrees; gravy at 172 degrees; red pasta sauce at 181 degrees.Cold-holding checked good; tomatoes; lasagna; dressings; and pasta holding below 40 degrees.Facility shall keep handsinks clear of all utensils and articles; handsinks have a high bacteria load; in addition; the sink must remain completely clear for handwashing.All refrigeration and freezer units checked within acceptable limits.All handsinks stocked with sanitary towels and soap.
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6/11/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
no violations
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11/13/2008 | Routine Inspection 1st | 100 |
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