Health Report #110684

Establishment Name: Romano's Macaroni Grill #141
Report Date: 02/26/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment, Food-Contact Surfac N/A N/A N/A I observed staff putting cleaned ware on a dirty cart to dry. Staff need to be sure that surfaces used to dry clean ware is cleaned and sanitized. Also, one of the soda nozzles at the bar had black slime on the diffuser. This must be cleaned and sanitized daily to prevent the growth of this slime. Corrected both while i was present.
Critical Person in Charge N/A N/A N/A Managers are not ensuring staff are in compliance with the food code at this store. You are responsible for having systems in place to assure all facets of the food code are met. I want you to develop a written action plan on how you are going to achieve this on a permanent basis in your store. Have a copy for me when i return in 3 weeks for a follow up inspection.
Critical Preventing Contamination from N/A N/A N/A I observed a line chef sprinkle cheese on a dish with his bare hands, which is prohibited. Use a gloved hand or a dispensing utensil to prevent any bare hand contact with ready to eat foods. Managers need to be holding staff accountable here. Corrected by educating and enforcing.
Critical Ready-to-Eat, Potentially Haza N/A N/A N/A Repeat violation 2 times in a row. Complete the risk control plan and fax into me within 10 days. Once again, you are not in compliance with date marking. I found potentially hazardous desserts marked in excess of 7 days. Many other foods were not date marked at all and staff were observed date marking after i arrived. Managers need to assure that all staff are in compliance with date marking. I will be back in 3 weeks to verify date marking is in compliance.
Critical Using a Handwashing Sink N/A N/A N/A The bar handsink was blocked by having a plastic beverage container in the basin. Managers need to assure staff are keeping handsinks accessible. Corrected by removing container from basin.
Critical Cooling Methods N/A N/A N/A Repeat violation 2 times in a row. Complete a risk control plan and fax into me within 10 days. Once again, i observed several foods that were not cooled properly. I found leftover soups in their well pans just thrown in the walk in cooler on top of bags of soups. Hot soups need to be in shallow pans and cooled rapidly. I also found soups and sauces being cooled in the sink without enough ice and in too large of containers. Many were still in the pan they were cooked in. Staff need to break down hot items into shallow hotel pans and cool rapidly uncovered in the walk in cooler or freezer. They also need to be using the cooling charts you have on a permanent basis. I will be back in 3 weeks to verify your cooling methods are being documented and working. The soups from the day before were discarded. The product in ice baths was put into shallow pans and put into freezer. I also observed that staff had stacked multiple pans of lasagna on top of each other, which will not allow for rapid cooling. It also was causing the aluminum foil to stick to the top of the lasagna. All lasagna was discarded.
Critical Potentially Hazardous Food (Ti N/A N/A N/A Repeat violation 2 times in a row. Complete the risk control plan and fax to me within 10 days. I found some cooked pasta in a bowl at the soup serve area at 56*f. Must be held at 41*f or less at all times. The ice had melted. I do not want you to put this on ice. You need to keep the pasta in a pan on the cold table and serve from there. Corrected by discarding and using the cold table. Also, the bowls you use to dress your salads were stack one on another with salad in them and at unsafe temps. You need to change out the mixing bowls after each salad from now on. Corrected by doing such. I also found meatballs in a sauce at 114*f on the main cook line. Must be held at 135*f or hotter at all times. Staff need to use thermomter to verify cook temps to assure at safe temps. Corrected by further heating to 165*f.
Normal Cleaning of Plumbing Fixtures N/A N/A N/A The handsink in the employee restroom was very dirty and plugged off. You need to keep handsinks cleaned and maintained, so hands can be adequately cleaned. Corrected.
Normal Drainboards N/A N/A N/A You do not have adequate racks to air dry your kitchenware. You need to obtain more racks so ware can be air dried without having to stack pans together.
Normal Equipment, Utensils, Linens, a N/A N/A N/A The foodservice gloves at the bar were stored within the splashzone of the handsink. Store gloves in a protected area.
Normal Food Storage N/A N/A N/A I observed foods in coolers not covered or wrapped. Staff need to be sure they are covering foods.
Normal Cleaning, Frequency and Restri N/A N/A N/A Your store is not being kept clean. Your facility needs to be cleaned on a daily basis, thoroughly. The front line floors are dirty underneath all the equipment. The back area needs a to be thoroughly cleaned and organized. The top of the dishmachine has debris all over it. I want you to thoroughly clean and organize this store and i will be back in 3 weeks to verify this has been done.
Normal Good Repair and Proper Adjustm N/A N/A N/A The pantry prep cooler is iced up inside the box. This unit needs to be defrosting on its own. The ice is keeping the door from shutting with large container of lettuce in it. Have this unit serviced asap! also, the "grill prep cooler" is not working and this unit needs to be fixed or replaced within 3 weeks. I will be back in 3 weeks to verify this unit is working or replaced!!!!