- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 10/12/15 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.KAIRAK REFRIGERATION UNIT HAS BEEN REPAIRED AND IS HOLDING AT 40F. OK TO USE. ENSURE STAFF IS CHECKING UNIT TEMPERATURE ON A DAILY BASIS TO ENSURE THAT IT IS WORKING PROPERLY.SIDE STATION SINK CLOG HAS BEEN CLEARED AND IT IS PROPERLY DRAINING.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 10/12/15 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.FLOOR SINKS IN DISHWASHING AREA HAVE BEEN CLEARED AND DRAINING PROPERLY.USE BY DATES CORRECTED ON 10/12/15
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10/16/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
KAIRAK REFRIGERATION UNIT ON COOK-LINE CONDENSOR FROZEN AND INSIDE TEMP AT 54F. MUST HAVE UNIT DE-FROSTED AND ENSURE THAT IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW. MUST REPAIR WITH-IN 48 HOURS. BY 10/14/15.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND OUT DATED MILK (10/10/15) IN REACH-IN. ENUSRE THAT USE BY DATES ARE CHECKED ON A DAILY BASIS TO ENSURE THAT USE BY DATES ARE CURRENT. VOLUNTARILY DISCARDED ON SITE.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND OUT-DATED MILK (10/10/15) IN THE WALK-IN. ENUSRE THAT ALL USE BY DATES ARE CHECKED ON A DAILY BASIS TO ENSURE THAT USE BY DATES ARE CURRENT. PRODUCT VOLUNTARILY DISCARDED.
- [1] Installed; maintained
SIDE STATION DUMP SINK IS CLOGGED. MUST CLEAR CLOG AND ENSURE THAT SINK WILL PROPERLY DRAIN.
- [1] Installed; maintained
TWO FLOOR SINKS IN THE DISHWASHING AREA ARE CLOGGED. MUST HAVE DRAINS CLEARED TO ALLOW FOR EASILY AND PROPER DRAINAGE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FOOD PROPERLY STORED.HANDWASHING SIGNAGE AT ALL HANDSINKS - LEFT HANDWASHING SIGNAGE WITH CHEF.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT HAVING ANY EMPLOYEES ILL WITH VOMITING OR DIARRHEA WORK FOR 48 HOURS AFTER SYMPTOMS STOP.REMIND STAFF TO CLEAN OUT ANY DEBRIS IN FLOOR SINKS NIGHTLY. THIS WILL ALLOW FLOOR SINKS TO PROPERLY DRAIN.DISCUSSED NEW FOOD REGULATIONS.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS - FACILITY HAS A POLICY IN PLACE BUT DISCUSSED MORE DETAILS OF ITEMS SUCH AS CONDIMENTS AND GARNISHES.ADDITIONAL CFPM IS:TERESA MORRISSEY NRFSP#20934343 EXP. 1/14/19FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD NO BARE HAND CONTACT WHILE CUTTING CONDIMENTS.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.3-COMP SINK GOOD.DISCUSSED NEW FOOD REGULATIONS.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS - THIS INCLUDES CONDIMENTS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.PROPER HANDWASHING SIGNAGE AVAILABLE.ALL PRODUCT PROPERLY STORED.GOOD REFRIGERATION UNIT TEMPERATURES.ALL FOOD AT GOOD TEMPS - ALL WITHIN REGULATIONS.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 200PPM QUAT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT HAVING ANY EMPLOYEE ILL WITH VOMITING AND/OR DIARRHEA TO WORK FOR 48 HOURS AFTER SYMPTOMS HAVE STOPPED.FACILITY DOES NOT DO ANY SPECIAL PROCESSES ON SITE.DISCUSSED COOLING PROCEDURES AND FACILITY USES ICE WATER BATHS TO FACILITATE COOLING. - NONE OBSERVERED.TEMP LOGS ARE KEPT AND REVIEWED - NO PROBLEMS NOTED.DISCUSSED NEW FOOD REGULATIONS.DISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS - MUST USE A BARRIER SUCH AS GLOVES; TONGS; TISSUE PAPER OR UTENSILS WITH ANY READY TO EAT FOODS.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST IN THE LAST YEAR.
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10/12/2015 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Routine Reinspection 2nd:All violations from 10/15/2014; corrected.
- General Comments that relate to this Inspection
Routine Reinspection 2nd:All violations from 10/15/2014; corrected.
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10/22/2014 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed water pooling in beer walk-in refrigeration unit; repair unit to eliminate water collection.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged floors on front line; observed broken tiles and water collection. Facility shall clean floors behind grill area; observed build-up.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.repeat violation from last inspection; in addition; last annual inspection.
- General Comments that relate to this Inspection
Routine Reinspection:The above violation has not been abated**** Washoe County Health District will charge a reinspection fee****The above violation must be corrected in (7) days by 10/22/2014*** This will be the third inspection***
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 10/08/2014; abated.... (bar health permit)
- General Comments that relate to this Inspection
Routine Reinspection:The above items have not been abated. Washoe County Health District will charge a reinspection.(Reinspection in (7) days***** This will be the third inspection on this Health Permit this year****
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10/15/2014 | Routine Reinspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed water pooling in beer walk-in refrigeration unit; repair unit to eliminate water collection.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize bar refrigeration units; observed some build-up.
- [1] Wiping clothes: clean; use restricted
Observed wiping cloth solution for wiping cloths at <200ppm quatinary ammonia (maintain solution at 200-400ppm quatinary ammonia for effective sanitization).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged floors on front line; observed broken tiles and water collection.Facility shall clean floors behind grill area; observed build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor sink under three-compartment sink draining slow; facility shall contact a licensed plumber for immediate repair. (bar floor sink)
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.(repeat violation from last year) Inspector will do a reinspection in (7) days.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; tomato soup at 161F; marinara sauce at 163F; alfredo at 158F;Cold-holding checked good; beef at 38F; sausage at 37F; shrimp at 41F; marinara cold at 37F.Handsinks checked stocked and functional; observed glove use and handwashing.All refrigeration and freezer temperatures checked within regulation; salad station unit checked at 36F.Dishwasher and sanitizer dispensing levels checked in main kitchen health permit.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed gun and cup checked clean.Ice properly dispensed.Refrigeration checked at <40FThree-compartment sink properly set-up with quatinary ammonia in third compartment.Handsink stocked and functional.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All hot-holding and cold-holding temperatures recorded on (restaurant health permit).... Most food preparation and hot/cold-holding on restaurant front line.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Walk-in ambient temperature checked at approximately 34F; all products properly stored and labeled. All vacuum packaging/ROP conducted at restaurant manufacturing facility before arrival to restaurant.Handsinks stocked and functional; observed handwashing.
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10/8/2014 | Routine Inspection 1st | 94 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [3] CFPM or person in charge present; certificates posted as required
Facility shall have one Certified Food Protection Manager registered with Washoe County Health District within 60 days; list of approved instructors provided to Manager.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace cutting board at make-up refrigeration unit; white cutting board is no longer smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean out glass refrigeration unit; observed debris.
- [1] Installed; maintained
Facility shall repair leak under three-compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged floors throughout food preparation area; observed damaged areas and grout areas collecting water.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; sausage holding at 159F; chicken and pasta cooking at 189F; tomato soup at 163F; four cheese sauce at 145F.Cold-holding checked good; cheese at 38F; tomatoes at 36F; mushrooms at 36F; shrimp at 43F; sausage at 44F. (some items just prepared)Handsink stocked with sanitary towels and soap; however; sink basin and faucet need to be cleaned.Observed glove use during food preparation*****All refrigeration units checked within regulation at <40F; products properly stored.***other equipment checked on Support Kitchen Health Permit***If facility has changed corporations or LLC; new Health Permits will be required. 1) Support Kitchen Health Permit; 2) Restaurant Health Permit; 3) Bar Health Permit
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink checked stocked and functional.Speed gun and cup holder checked clean.Three-compartment sink properly set-up; quatinary ammonia checked at 200ppm.NOTE: floor drains are ready for cleaning.NRS 446 (Health Warning) posted by restroom.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All hot-holding/colding temperatures noted on (restaurant health permit inspection.)Walk-in refrigeration ambient temperature checked at <40F; food products properly stored.Sanitizer at three-compartment sink checked at approximately 200ppm quatinary ammonia; sanitizer bucket checked at approximately 200ppm quatinary ammonia. Restaurant also equiped with dishwasher; unit sanitizing at 50-100ppm chlorine.Handsink checked stocked and functional; however; handsink basin and paper towel dispenser need cleaning.
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10/15/2013 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Required correction made. Cooler holding product between 38 f and 41 f. Continue to monitor to ensure cooler maintains proper temperatures. Thank you.
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9/5/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Top of center make-up cooler not holding product at adequate temperatures (product temped between 50 f and 64 f). Repair to ensure product maintains 40 f or below. Refer repairman called and product voluntarily discarded. (Bottom of cooler maintaining product at 38 f.)
- [4] Number; convenient; accessible; designed; installed
Observed handsink blocked by trays. Keep handsink clear and accessible to encourage handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All other coolers maintaining 40 f or below.-salami 41 f-garlic & oil mix 40 f (discussed reasons why potentially hazardous)-sausage 41 f-chicken 35 f- 38 f-pasta 38 fHot holding temps good-pasta sauce at 165 fSanitizer buckets 200 ppm quat and changed every two hours.Good food storageFacility clean and well kept*Tighten handle on cook line handsink and repair leak on handsink by pizza prep area**Found operator to be very knowledgeable on food safety including employee health policies; employee handwashing; proper cooking/holding temperatures; cooling; reheating; etc.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at 30 f and 38 fBarware bused back to kitchen. (Dishwasher sanitizing at 100 ppm chlorine).Bar overall clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-pasta 41 f-meatballs 38 fDiscussed cooling/reheating procedures - goodBeverage walk-in cooler at 40 fDishwasher sanitizing at 100 ppm chlorine (test strips on site)*Observed broken floor tiles by dishwasher. Work order submitted and bids being obtained.**Found operator to be very knowledgeable on food safety including employee health policies; employee handwashing; proper cooking/holding temperatures; cooling; reheating; etc.
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8/31/2012 | Routine Inspection 1st | 92 |
- [1] Thermometers provided and conspicuous
Observed thermometers missing in multiple refrigerators. Provide thermometers to help ensure coolers maintain 40 f or below.
- [1] Installed; maintained
Observed floor sink draining slowly. Floor sink must drain freely. Plumber arrived on site during inspection.
- General Comments that relate to this Inspection
Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cold holding temps good-salami 35 f-sausage 40 f-cheese 39 f-shrimp 38 f-salmon 40 f-beans 35 fHot holding temps good-lasagna 163 f-soups 155 f - 165 fLine checks done 2 - 3 times dailySanitizer buckets at 200 ppm quatFacility clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 30 fThree comp. sink set up properly. Sanitizer at 200 ppm quat.Ice scoop properly storedFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 41 f-chicken 35 f-risotto 41 f-shrimp 40 fDiscussed/observed cooling procedures - goodObserved good food storage - raw foods stored seperately from ready to eat foodsSanitizer bucket at 200 ppm quatDishmachine sanitizing at 100 ppm chlorinePCO comes monthlyFacility clean and well kept
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10/12/2011 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at two handsinks. Keep handsinks stocked with paper towels at all times for proper handwashing. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at handsink. Keep hand sinks stocked with paper towels at all times to ensure proper hand washing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of handwashing and employee hygiene.Discussed sick leave policies and 48 hour exclusion for employees ill with GI symptoms.All refers holding at or below requirement of 40 f-pepperoni 41 f-cheese 37 f-steak 44 f (after lunch rush)-chicken 42 f-salmon 38 f-shrimp 38 fSoup hot holding at 155 + FDiscussed importance of monitoring both cold holding and hot holding tempsDiscussed cooling procedures. Good.Sanitizer buckets at 200 ppm quat. Buckets changed every two hours.Facility clean and well kept.*Recaulk handsink in pizza prep area.
- General Comments that relate to this Inspection
Notes:Discussed importance of handwashing.Discussed sick policies and 48 hour exclusion for employees ill with GI symptoms.Bar overall clean and well keptReach in cooler at 35 fBar-ware bused back to kitchen (kitchen dishwasher sanitizing at 50 ppm chlorine).
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashing.Discussed sick policies and 48 hour exclusion requirement for employees ill with GI symptoms.Walk-in cooler at 38 f-chicken 36 f-meatballs 33 fWalk-in freezer at 0 fObserved good food storage - ie raw food stored below RTE foodsDishwasher sanitizing at 50 ppm chlorine. Test strips on site.Facility clean and well kept.*Recaulk back prep table to wall.
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10/7/2010 | Routine Inspection 1st | 96 |
- [1] Installed; maintained
Filler hose at pasta cook station hangs below rim of sink. Replace to prevent a backflow situation.
- General Comments that relate to this Inspection
No violations noted.Handsinks and restrooms properly stockedDiscussed importance of handwashing and employee hygieneDicussed sick policies and 48 hour exclusion requirementAll refers holding at 40 f or below. Verify that all refers are stocked with visible/working thermometers on a routine basis.Cheese at 40 f; sausage at 38 f; pepperoni at 38 f; beef steak at 38 f; chicken at 40 f; pork chop at 37 f; rice 38-40 f - pasta and sausage temped at 44-45 f. Continue to monitor temps; keep product covered during slow times; stage small amounts of product during slow times; etc. Overall temps within required range.Hot holding temps goodLasagna 140 f; canelloni 148 fQuat sanitizer bucket at 200 ppmFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restrooms properly stockedQuat sanitizer at 200 ppmBar clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks/restrooms properly stockedWalk-in cooler at 35 fWalk-in freezer at 0 fDiscussed/observed cooling procedures - goodNo modified atmospheric packing occuring on premisesQuat sanitizer bucket at 200 ppm Dishmachine santitizing at100 ppm chlorineFacility clean and well-kept
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10/8/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Fix/repair switch for beer walk-in cooler. This is a repeat request. Vendor was called on site to perform repairs.
- General Comments that relate to this Inspection
Notes:All items corrected at time of reinpsection except:1) Replace broken gasket at reach reefer across from grill. Gaskets will be replaced by 12/12/08. Gaskets are at facility. This is a repeat request.
- General Comments that relate to this Inspection
Notes:The following items need to be corrected:1) Fix light in reach in reefer under margarita machine and in wine cooler. This is a repeat request.2) Recaulk fixed equipment to back wall in bar area next to dump sink housing blender. This is a repeat request.3) Regrout sink area in men's bathroom. This is a repeat request. Facility has had 30 days to comply from initial opening inspection. The following items must be corrected 12/12/08. A reinspection fee will be assesed.
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12/8/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All reach in units properly cold holding between 30-42 F. Hot holding recorded between 148-166 F. Dipper well functional. Items to fix w/in 30 days:1) Replace missing vent/cover on ice cream freezer. Clean gaskets at ice cream freezer lid.2) Replace missing handle on make-up unit lids that are used in the PM for covering makeup table. Clean lids of all food debris buildup.3) Secure electrical panel cover to wall in beverage station.4) Repaint both ceiling access lid covers at cook line. 5) Mud/patch holes in drywall at corner entranceway in beverage station.6) Clean floor sink at beverage station.7) Fill all holes in FRP board in beveraage station.8) Replace lightbulb to a shielded light at salad reach in reefer at cook line.9) Replace nonworking light bulb in dessert reefer at cook line.10) Provide lighting at both sautee reach in reefer/makeup table and at makeup table/reefer across from grill line. 11) Replace broken gasket at reachin grill reefer.12) Recaulk around handsinks.13) Reseal/resurface icecream freezer of chipped paint.14) Clean all door surfaces to reach in units both inside and out and clean handles. 15) Fix/repair unidentified leak or pooling of water at front of pizza oven.OK to issue permit; OK to operate.
- General Comments that relate to this Inspection
Notes:All cold holding units with thermometers and cold holding between 30 - 40 F. Handsink properly stocked. Consumer advisory posted. Bar is clean and organized.All items need to be corrected w/in 30 days:1) Fix light in reach in reefer under margarita machine.2) Fix repair light in wine cooler.3) Recaulk fixed equipment to back wall in bar area including handsink and dump sink.4) Secure or fill junction at metal corner next to speed gun on south side of bar. 5) Regrout sink area in men's bathroom.OK to operate; OK to issue permit.
- General Comments that relate to this Inspection
Notes: Walk-in reefer @ 37 F; walk in freezer @ 2 F (all food in freezer frozen).All handsinks properly stocked. Dumpster area enclosure clean and organized. Lighting adequate. Items to correct w/in 30 days:1) Dry storage area: Clean floors of all food debris buildup. Pay attention to perimeter and corners. 2) Install coving on north wall of dry storage room.3) Replace missing ceiling tile in dry storage area.4) Repaint vent covers on ceiling adjacent to ice machine.5) Clean perimeter of room around ice machine of all debris.6) Fill all holes in FRP board in back kitchen.7) Recaulk around 3 compartment sink. Remove old mold looking caulk prior to recaulking.8) Replace missing tile next to 3 compartment sink and small corner next to swinging door in back kitchen.9) Clean ceilings in walk-in reefer of all mold-like substance.10) Replace all missing tiles in back kitchen and regrout all missing areas.11) Repaint any areas where exposed wood or surfaces appear. Observed door framing next to swinging door needs touch up. 12) Clean FRP wall of any food debris buildup.13) Repair metal side of handsink next to dishwasher.14) Repair scullying tube so tube does not hang below flood rim level of sink next to pasta steamer.15) Replace missing ceiling tile next to pasta steamer.16) Fix vent cover over beer walk-in cooler.17) Fix/repair switch for beer walk-in cooler.OK to operate; OK to issure permit.
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11/10/2008 | Opening Inspection | 100 |
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