Health Report #110683

Establishment Name: Romano's Macaroni Grill #141
Report Date: 09/15/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Conditions of Use Poisonous/toxic material(s) N/A Not used according to manufacturer's label instructions Observed a spray can of residential use raid ant and roach spray at the bar. Corrected by discarding. Any insecticides used in this establishment must be approved for restaurant use and used per label directions
Critical Ready-to-Eat, Potentially Haza Ready to eat, potentially hazardous food(s) N/A Beyond consume by date, Improperly date marked Walk in cooler: observed four portions of the mozzarella fonduta that were expired. Corrected by discarding. Pizza station: observed two more portions of mozzarella fonduta that had two labels on their plastic wrap. The top label had a discard date of 9-18. The label below indicated a discard date of 9-8. Staff may not re-label rte, phfs with new discard dates. Corrected by discarding
Critical Safe, Unadulterated, and Hones Food N/A Not safe Bar: five bottles of liquor fitted with pouring spouts (four whisky and one rum) were observed with small flies in them. Corrected by discarding
Critical Sanitizing Solutions, Testing Sanitizer test kit chlorine, Sanitizer test kit quaternary ammonia N/A Not provided 1) no chlorine test kit was provide at the main dish washing machine. Provide. 2) no quat test kit was provided at the three compartment sink. Corrected by obtaining a vial of quat test papers from the office and placing them in the provided holder
Critical Controlling Pests Pest(s) flies N/A Present in facility Observed numerous small flies (likely fruit/vinegar flies) in multiple areas of the establishment. Maintain the facility cleaner and drier (especially the cook line floor and the many floor drains and floor sinks throughout the facility) to eliminate their breeding areas
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment N/A Soiled The following items were observed to be unclean: the iced tea dispenser spout, the electric food slicer, two of the soda spout bases, can opener, three pair of tongs, three cheese graters. Corrected by cleaning these items. Ensure your staff are verifying these items are thoroughly clean after washing and sanitizing.
Normal Light Bulbs, Protective Shield Light shielding N/A Not provided Three to four of the front kitchen refrigerators (reach-in portion) had standard bulbs in them. Provide shatter-proof light bulbs for these units
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) N/A Not easily cleanable Bar: observed some sticky shelf liner material in three locations (one of which has some cardboard under it). Discard this material and provide a multi-use commercial bar matting for this purpose. Ensure staff wait until glassware is fully dry prior to storing them inverted on the matting to prevent mold growth
Normal Repairing Physical facilities Floor(s) N/A In poor repair The cook line area: most of the grout is missing between the floor tile and a few tiles are cracked. Repair as needed to eliminate the depressions
Normal Food Storage Food item(s) in storage N/A Exposed to dust, splash, or other contaminates 1) bar: observed liquor bottles with open pour spouts on them. Since flies are able to gain entry to the liquor, provide pour spout caps (to be left installed unless liquor is being poured) to provide a physical barrier against entry. 2) central dining room islands: observed open topped pitchers of water & iced tea. Provide a cover for these pitchers (plastic wrap, etc. )
Normal Good Repair and Proper Adjustm Equipment N/A In poor repair The sautee station refrigerator was not performing properly. Staff were utilizing ice and time control for these foods as a temporary measure. Per the general manager, town center, inc. Will be here tomorrow morning to repair this unit.
Normal Cleaning, Frequency and Restri Physical facilities/structures N/A Soiled The following areas are in need of cleaning now and at least 2-3 times per week: the cook line floor (aisle way and under equipment--especially under the multi-burner sautee station); floor drains & floor sinks in the front and back kitchen, and at the bar (including the drains for the drain boards). Maintain these areas free of debris build-up that allow small flies to breed in your establishment