ROMANA PIZZA

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee came back from bathroom and washed hands very fast before started to work with foods; educated; employee washed hands; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (116F - Hot Holding);in steam table ; food out of temperature for 1 hour; operator turned heat up in the steam table to reheat to 165 F Corrective Action Taken

Basic - Interior of refrigerator in disrepair/has exposed insulation at cook line Repeat Violation

High Priority - Container of supplements stored next to to go boxes at cook line; stored properly Corrected On-Site

Basic - Clean utensils or equipment stored in dirty rack, at three compartment sink

Basic - Interior of refrigerator in has exposed insulation- doors at reach in cooler at cook line;

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw Philly steak stored over onion rings. Not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At dry storage, bottle of degreaser stored on shelf with bag of sugar. Advised operator of proper chemical storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table. Operator removed. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At cookline, reach in refrigerator door has exposed insulation.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm) operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Ralph Esposito, operating manager no managers certificate.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips- inspector gave some to operator until purchase. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At left side lift top cooler; raw shell eggs stored over ready-to-eat portioned sauces. Operator moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At white combo stacked reach in cooler; pasta prepared onsite and held more than 24 hours no date mark. Operator applied appropriate date mark.

Basic - Bowl or other container with no handle used to dispense food. At cook line semolina flour storage container; bowl used to dispense. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (119°F - Reheating)at 2:25 to 123° F at 2:40 since 1:25; steam table at cook line. Food cooked on Sunday. Operator turned the steam table to high setting to properly reheat the food. Corrective Action Taken

Basic - Interior of refrigerator doors has exposed insulation. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at all reach in coolers have food debris and grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (47°F - Cold Holding)in reach in cooler at cook line. Food not prepared or portioned today. Food out of temperature for less than four hours. Operator moved to reach in freezer to quick chill. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Food stored on floor. Flour bag on the floor by three compartment sink. Operator stored properly. Corrected On-Site

Basic - Interior of refrigerator - at cook line-in disrepair/has exposed insulation.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 200 ppm); Operator fixed chlorine solution to 100 ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and printed out to be filled out by operator. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Operator fixed chlorine solution to 100 ppm. Corrected On-Site