Roma's Italian Restaurant, 325 East Williamsburg Road, Sandston, VA 23150 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Roma's Italian Restaurant
Address: 325 East Williamsburg Road, Sandston, VA 23150
Type: Full Service Restaurant
Phone: 804 328-6699
Total inspections: 13
Last inspection: 09/22/2015
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Inspection findings

Inspection date

Type
Annual permit issued
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed cook sprinkle parsley onto a cooked pasta order with his bare hands.
    Correction: Do not touch any ready to eat food with bare hands.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Observed split refrigeration door gaskets on the pizza low boy unit/kitchen salad prep low boy unit.
    Correction: Replace the gaskets.
09/22/2015Routine
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Observed a male employee wash hands for less than the needed 20 seconds. Observed the male employee wash his hands in the 3 compartment sink.
    Correction: Wash hands for minimum of 20 seconds. Wash hands in the handsink only.
07/14/2015Risk Factor
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed a bag of fresh basil sitting atop of shelled eggs.
    Correction: Refrain from storing shelled eggs above/adjacent to cooked foods/produce.
03/30/2015Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed some of the plastic containers of pasta in the small reach-in unit were above 41 degrees (44/46 degrees)
    Correction: should be 41 degrees or below.
12/17/2014Risk Factor
No violation noted during this evaluation.09/22/2014Follow-up
Recommendation: refrain from stacking containers of spaghetti in the noted reach-in unit. Decrease the amount in unit (restricts the air flow). 61 foot candles of lighting at cook line.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Observed 0 ppm of sanitizer in the kitchen wiping cloth bucket.
    Correction: Supply a sanitizer in the bucket/store wiping cloths in it in between uses (Quat 200-400 ppm/chlorine 50-200 ppm).
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Observed spaghetti in the cook line reach-in registered 46.8 degrees
    Correction: the ambient air temperature in this unit registered 47.3 degrees.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Observed wire shelving/prep table shelving lined with cardboard.
    Correction: Remove the cardboard
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed a split refrigeration door gasket to the cook line reach-in unit.
    Correction: Replace the gasket.
  • Equipment - Cutting Surfaces
    Observation: Observed a wooden cutting board on the prep line that is split.
    Correction: Replace the board (cannot be cleaned effectively).
09/15/2014Routine
No critical violations. Cooked pastas to have dates applied. You may use a chart or a log. We discussed cutting vacuum sealed bags of frozen salmon upon thawing. This is due to an increased risk of Clostridium botulinum. Mozzarella cheese is made on premises. Curds are mixed with hot water, rolled into shape and immersed into ice water. Kitchen looks great!
No violation noted during this evaluation.		05/28/2014Risk Factor
Training on Norovirus. Handout on Norovirus given to manager. Discussed contamination, prevention and clean up. Please discuss with staff.
No violation noted during this evaluation.		02/26/2014Training
Kitchen is very clean. Good job! Note: Consumer advisory must disclose what can be cooked to order. Find out if steaks are whole muscle. If whole muscle no consumer advisory is needed. Permit issued.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Reach in had elevated temperatures. Broccoli soup 45 F, balsamic dressing 44 F.
    Correction: It was found that packages of tortilla shells on top shelf were blocking flow of cold air to lower area. tortillas were relocated and middle shelf dropped to 40.4 F.
  • Single-Service and Single-Use Articles, Use Limitation (corrected on site)
    Observation: Cardboard was reused for food storage.
    Correction: Do not reuse cardboard, it is not cleanable. Fish was placed in a plastic container.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Unlabeled spray bottle.
    Correction: Identify.
10/15/2013Routine
Good temperatures! Kitchen is very clean! No critical violations. Meat sauce prep discussed. Cold cooked meat added to cold tomato sauce. Sauce is cooked only when heated for steam table.Stuffed flounder is frozen and kept frozen until ordered. It is microwaved then cooked immediately.
No violation noted during this evaluation.		07/08/2013Risk Factor
Follow up to check on temperature of low boy. Pasta 34 degrees. Unit is working satisfactory today.
No violation noted during this evaluation.		03/19/2013Follow-up
Note: 810-procedure for cooling noodles and Alfredo sauce to be changed. Noodles were found at 59 degrees in closed/portioned plastic containers. It was all removed and shocked in ice and water. This was made earlier today (approximately 10 am). Next time ensure ice and water is used instead of just tap water and use thermometer to verify 41 degrees before portioning. Alfredo sauce to be placed in smaller containers inside ice bath to get to core of product. Verify procedures with thermometer. Hand out given to PIC regarding cooling. 146 degrees wash/184 degrees rinse.
  • Critical: Reheating for Hot Holding* (corrected on site)
    Observation: Meat sauce placed on steam table to reheat. It was found at 56 degrees.
    Correction: Steam tables do not rapidly reheat food. Meat sauce was placed on stove to reheat to 165 degrees.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Spaghetti noodles found at 50 degrees in low boy. It appears unit is not holding at 41 degrees or below.
    Correction: Pasta was removed and thermostat was adjusted. PIC intends to check later today to see if temperature has decreased, if not he will call service person.
03/11/2013Risk Factor
Kitchen is very clean. Flu season
  • Critical: Hands - When to Wash*
    Observation: Observed worker enter kitchen and place gloves onto hands without proper handwashing.
    Correction: PIC to discuss this with worker. Hands to be washed prior to donning gloves.
12/12/2012Risk Factor

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