Remove cardboard from shelves including inside freezer walk in. Cool marinara quickly with same guideline requirements as other TCS foods unless laboratory tests are done to identify it as not being a TCS food. Label dry good containers. Dishmachine was tested at 25 ppm of chlorine. Your data plate requires 50 ppm. Have it serviced so that it supplies 50 ppm of chlorine. Set up one sink at bar as a handsink. Provide soap and towels. You have a sign posted already.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken, ground beef and seafood in a pan above lettuce.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. PIC relocated,
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) fresh mozzarella cheese(made in house) and commercial ricotta in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Date upon preparing or opening.
|
08/17/2015 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw eggs stored above lettuce in walk in.
Correction: Protect ready to eat foods (lettuce) from possible contamination by raw foods.
- Food Storage - Clean and Dry Location
Observation: Containers of cheese placed onto floor. Open container of sea salt.
Correction: Keep off floor even during prep. Cover salt.
- Thawing (corrected on site)
Observation: Shrimp, calamari, crab and veal thawing on counter.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Foods were returned to refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) desserts, sausage, crab cakes, cooked ground beef in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the storeroom shelf is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal wood for cleanability.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quat sanitizer.
Correction: Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solution and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Door latch to walk in refrigerator is broken
Correction: Repair.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Pizza boxes found stored on floor and aluminum pans were uncovered.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Store pizza boxes off floor.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee's restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the restroom.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair
Observation: Wall in storeroom is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. PIC stated this is expected to be done this week.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Pipes to dishmachine are dirty.
Correction: Clean.
|
03/25/2015 | Routine | |
Post permit in public view. Post a NO SMOKING sign in a conspicuous location. No metal stemmed thermometer available. Provide as soon as possible. Meat sauce found in a large deep pan at 64 F. It appears this was removed too soon from ice bath. An ice bath was made and pot was returned. Stir while in ice bath. Cool from 135 F to 70 f in 2 hours and then down to 41 F in 4 more hours.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw ground meat and seafood stored above sauce. Raw chicken and eggs stored above cheese.
Correction: Corrected.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1. Feta at 44 F in salad make table. 2. Cooked portabellas on counter at 76 F since 11 AM.
Correction: 1. Maintain at 41 F or below. PIC agreed to relocate to colder part of unit. 2. Portabellas have exceeded 2 hours for cooling process and 4 hours for hot/cold holding for time control. Recommend discard. PIC to choose time or temperature control. Discarded.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory does not have disclosure.
Correction: You must identify which foods consumer may order undercooked.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: Handwashing signs not posted at bar or kitchen.
Correction: Corrected.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Unidentified spray bottle.
Correction: Label. Corrected.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaner (409) stored with food.
Correction: Corrected.
|
12/22/2014 | Risk Factor | |
Good employee handwash and glove use practices! Facility is clean and well kept.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at one kitchen and the bar handsink.
Correction: Provide papaer towels at each handsink.
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at bar handsink.
Correction: Provide handwash sign at handsink.
|
07/31/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham on plate on top of drop in pans in prep cooler is 45°F.
Correction: Keep TCS foods in refrigerated part of the cooler so they stay 41°F or less. PIC moved ham to lower part of cooler.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line wire shelves in reach in cooler and plastic storage shelves.
Correction: Surfaces to be non absorbent and easily cleanable.
|
04/21/2014 | Routine | |
Great inspection - Keep up the good work!
No violation noted during this evaluation. | 01/22/2014 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Meat sauce made yesterday is 60°F in walk-in cooler.
Correction: PIC agreed to discard sauce and will monitor cooling temperatures more closely.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dish machine final rinse <10ppm Chlorine - none detected. Alarm isn't working.
Correction: Service tech was called. PIC will use 3 part sink until machine is repaired.
|
09/26/2013 | Risk Factor | |
Inspection focused on cooling practices. Meat sauce made 7/6 is 42 degrees. Tomato sauce made 7/8 is 42 degrees (small) and 43 degrees (larger container). PIC says products are cooling using ice wands then placed on racks in walk-in. Temperatures are monitored. Unit temperature is 42 degrees. PIC will decrease temperature in walk-in refrigeration unit and check temperatures, need 41 degrees or less. Other observations: clean, well maintained facility. Good employee practices.
No violation noted during this evaluation. | 07/09/2013 | Follow-up | |
#18-cooling process has been revised. Sauce pot is placed in rack and 2 cooling wands are used. Sauce is stirred frequently with cooling wand - when 1 wand melts the other one is used to finish the cooling process. Check temperatures of sauce is demonstrated today. Also corrected 37 and 45. Permit issued.
No violation noted during this evaluation. | 04/09/2013 | Follow-up | |
Will recheck cooling practices after 4/1 - keep records until then.
- Food Storage - Clean and Dry Location
Observation: Food containers stored on floor of walk-in refrigerator.
Correction: Store food containers on shelves 6" above floor.
- Critical: Cooling* (repeated violation)
Observation: Tomato sauce made yesterday is 65 degrees in walk-in refrigerator.
Correction: PIC discarded improperly cooled food. Cool from 135 degrees to 41 degrees in 6 hours or less and from 135 to 70 degrees within 2 hours. Recommend checking temperature every 30-40 minutes after sauce is removed from heat so you know when it's getting down to 135-140 degrees. This is when you want to put the cooling/ice wand into the product. You may also need to put the container in an ice bath to drop temperature fast enough. Keep checking temperature, if its >70 degrees at 2 hours you have to reheat to 165 degrees and start over or discard product. If 70 degrees or less at 2 hours, continue cooling to 41 degrees. If not 41 degrees or less 6 hours after cooling starts at 135-140 degrees you must discard product. You can reduce pan size to help cool faster.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line shelves.
Correction: Remove cardboard if you need solid surface. Use durable cleanable material like a hard plastic or sheet pan.
|
03/19/2013 | Routine | |
Good handwash practices observed. Dishmachine 50 ppm chlorine. Excellent facility sanitation and organization.
- Critical: Package Integrity* (corrected on site)
Observation: Six severely dented cans of pizza sauce on can rack.
Correction: Cans were moved and identified as product to be returned to supplier.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Meat sauce cooked yesterday is 77 degrees in large (8-10 gallon) pot on floor of walk-in refrigerator.
Correction: PIC agreed to discard sauce. TCS foods such as meat sauces must cool from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in 1st 2 hours. Use smaller containers and combination of ice wand and ice bath. Stir frequently and check temperature at 2 hours or before, if not going to reach 70 degrees in 2 hours, reheat to >165 degrees and start cooling process over - use your thermometers!
|
12/13/2012 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Alfredo sauce prepared last night was found at 52.2 degrees in walk-in refrigerator (>6 hours to cool to 41 degrees).
Correction: Corrected by discarding. Cool hot TCS food from 135 to 41 degrees in 6 hours or less and from 135 to 70 degrees in 2 hours or less. Use thermometer to check.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Plate of ham on top of pans in prep refrigeration unit found at 56.4 degrees. Employee states that ham was on top of the pans overnight.
Correction: PIC discarded ham. Keep TCS foods 41 degrees or less. Food on top of the refrigerated space will not stay 41 degrees or less - keep food in pans that drop down into refrigerated space.
|
06/01/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Roma's Italian Restaurant, 8330 Staples Mill Road, Richmond, VA 23228 »