Health Report #110676

Establishment Name: Romano's Macaroni Grill #141
Report Date: 08/20/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Handwashing Cleanser, Availabi N/A N/A N/A There was not soap at the bar handsink. Please put up a mounted soap dispenser. I will be back to verify this in 2 weeks.
Critical Potentially Hazardous Food (Ti N/A N/A N/A I found some items on the cook line wells at unsafe temps. Items were stocked in unit this morning. Staff need to work with small batches and be sure foods are 41*f or colder when stocking. Items included italian sausage, cut tomatoes, etc. These items were put into walk in freezer and cooled down to 41*f. Suggest having cooks use thermometers to verify temps are 41*f of below when stocking cold wells. Corrected by cooling down quickly.
Critical Using a Handwashing Sink N/A N/A N/A I found 2 handsinks with food debris in them. Staff must not be using handsinks for any other purposed than handwashing. The handsinks were the pantry hs and the hs by the pass thru window in the kitchen. Managers need to hold staff accountable for this. Corrected by education.
Critical Sanitizing Solutions, Testing N/A N/A N/A No iodine test kit available at the bar. Staff need to be trained on how to test for iodine and always have test kit at the bar. I will be back in 2 weeks to verify you have one.
Critical Sanitizers, Criteria N/A N/A N/A Iodine sanitizer found above 50ppm at bar glasswash sink. Keep at 12. 5-25 ppm. Use test kits to verify. Corrected by adjusting to proper levels.
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A You need to have a consistent date marking system in place in this store. Some are posting one date, some are posting 2 dates, some are posting 8 days when it requires 7 and some things are not date marked at all. I want you to have make date and use by dates. Be sure to date mark desserts. Those were not date marked(cheesecakes, tiramisu, mascapore, lemon cake). I will be back in 2 weeks to verify you have a consistent date marking system in place.
Critical Cooling Methods N/A N/A N/A I found improper cooling of a mushroom stuffing in a deep pan. . . . You need to place in shallow pans to cool safely. Also, hot pans of lasagna are just placed in walk in cooler to cool. You need to place in walk in freezer to cool your deep pans of lasagna. Use the rapid cooling charts to verify cooling prodedures and times of all items requiring cooling. Save charts for my observation when i come back in 2 weeks for a follow up inspection.
Normal Controlling Pests N/A N/A N/A I observed a few drainflies at the bar. You need to work with your pest company and eliminate them from the store. I will be back in 2 weeks to verify for this.