ROMANOS MACARONI GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline prep cooler:cut tomatoes (46-48F - Cold Holding); less than 4hrs per operator. Operator immediately removed to other cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell on cookline. Less than 4hrs per operator Alfredo (109F - Hot Holding); Alfredo (171F - Reheating); Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has incorrect test strips for quat sanitizer

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Salmon. Operator immediately cut open Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment Floor behind small pizza prep cooler

Basic - Nonfood-contact surface soiled with grease, food -debris, dirt, slime or dust. -gaskets of small pizza prep cooler -Top of oven on cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of pizza prep cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (137F - Hot Holding); calamari (46F - Cold Holding); shrimp (49F - Cold Holding); tomatoes (45F - Cold Holding); cooked noodles (52F - Cold Holding) less than 4 hours advised the operator to refrigerate products immediately.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles.reach in cooler in the kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White substance on the outside of the reach in freezer .

Basic - Old labels stuck to food containers after cleaning. On the clean dish rack

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Clean utensils stored between equipment and wall. Knifes places between the wall and 3 comp sink Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment on the dry storage rack

Basic - Floor soiled/has accumulation of debris. Behind the front counter , near the equipment.

Basic - Interior of ice machine/bin slightly soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in freezer