ROMINA'S RISTORANTE ITALIANO

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a severe bring in a dirty plate and then grabbed a plate of food and took it outside.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge in the hand washing sink at the bar. The manager removed it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler fan guard and gasket soiled. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed anchovies (52F - Cold Holding) at the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed anchovies (52F - Cold Holding) at the cook line.

Basic - Equipment in poor repair.

Basic - Ice bucket stored on floor between uses. Observed by the ice machine. The manager put them on a shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the bar. The bartender inverted it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in storage/ preparation room. The manager put one up during the inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic cup in the sink next to the triple sink. The cook removed it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen by the cook line.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed the bartender drink from a class over clean dishes at the bar.

Basic - Food stored on floor. Observed a pan of chicken on the walk-in freezer floor and a bag of onions on the walk-in cooler floor. The cook put the items on a shelf. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. The cook replaced it during the inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in fan guard and gasket soiled. Observed the hand washing sink upstairs in the dry storage area soiled.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put them behind the bar. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 7 tuna filets with an internal temperature of 41°F. still in the vacuum at the preparation reach in cooler across from the kitchen entrance. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 7 tuna filets with an internal temperature of 41°F. still in the vacuum at the preparation reach in cooler across from the kitchen entrance. Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler at the bar gasket is torn.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bat. The manager put up a new sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled throughout the kitchen.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes and then touched the clean dishes.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a tuna filet still in the package with a temperature of 42°F. The chef discarded the filet.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella sticks(60F - Cold Holding); at the cook line.As per the cook the mozzarella sticks were put on line approximately one hour ago. The cook split the amount in half and put in another pan to cool down. Corrective Action Taken

Intermediate - Clam tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan with water and tongs in the sink at the bar. The server removed it. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a tuna filet still in the package with a temperature of 42°F. The chef discarded the filet. Corrected On-Site

Basic - Equipment in poor repair. Observed the preparation reach in cooler gasket torn at the front counter. Observed the reach in cooler door handles

Basic - Ice bucket/shovel stored on floor between uses. Observed at the bar. The manager moved the bucket to a shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. The cook removed the tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle in the flour. The chef removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 90°F. The cook turned up the heat on the cook top. Corrective Action Taken

Basic - No container installed for catching grease from hood drip tray. Observed at the cook line.

Intermediate - - From initial inspection : Intermediate - Clams tags not marked with last date served. Repeat Violation Warning - From follow-up inspection 2024-10-21: Intermediate - Clams tags not marked with last date served. Repeat Violation Warning Time Extended

High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Admin Complaint Priority: High Priority

Intermediate - Observed: Clam tags not marked with last date served. Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Priority: Intermediate

Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartare and beef carpaccio on the menu not identified as raw. Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed by the triple sink and throughout the kitchen. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink. Observed next to the triple sink. Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed in a container of flour. Priority: Basic

Basic - Observed: Ice bucket stored on floor between uses. Observed at the bar. The bartender moved it. Corrected On-Site Priority: Basic

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at a water temperature of 115°F. The chef turned up the heat. Corrective Action Taken Priority: Basic

Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. Priority: Basic

Observed: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 5 large tanks in the private dining room. Priority: Reporting

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-05-04: Clam/mussel/oyster tags not marked with last date served. Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection 2023-05-04: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Time Extended

Basic - Ceiling vents missing in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees, at bar.

Basic - Nonfood-contact surface soiled. Observed walk in cooler door around gaskets soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.