ROMEO'S PLACE - Inspection Report
This facility was given moderate hazard rating. More info
Inspection Information
Facility typeFood (Restaurant)
Inspection typeRoutine
Inspection dateOctober 03, 2018
Number of critical violations2
Number of non-critical violations1
Violations: A summary of the violations found during the inspection are listed below.
Code Description
106  Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
One insert of sauce was ~38 - 40 degree C and had been placed on the line more than 2 hours ago; hot water bath was turned off ->discarded during inspection.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
(1) Glasswasher had 2 detergent bottles in place and therefore was not sanitizing. Ensure the bottle at the back is the iodine (iodophor) sanitizing solution. Obtain iodine test strips to monitor daily -> 12.5 ppm iodine required. (2) After tables are wiped down with a detergent solution, sanitize with bleach solution. Label spray bottles for clarification.
110   Food Not Protected - General
(1) Ensure food products are covered. Store open bags of dry goods in a pest proof container. (2) Store ice scoops in food grade containers. Clean ice machine regularly - mildew observed during inspection.
Comments
Freezers <-18 degree C; walk-in cooler and prep coolers <4 degree C. Monitor stand-up cooler at front kitchen area -> ~6 degree C during inspection. Ensure it maintains 4 degree C or less. Ensure line inserts are turned over within 4 hours and when it's not busy, keep the lid on. Discussed proper cooling procedure. Monitor and record cooling of food products daily. Cool from 60 degree C -> 20 degree C within 2 hours; then 20 degree C -> 4 degree C within 4 hours. A bin of rice had been cooling ~1.5 hours on the counter and was 35-40 degree C. Rice was rapidly cooled to 20 degree C under 1/2 hour and placed in cooler. Pay closer attention to the cleaning and sanitizing of the meat slicer. Food debris observed in hard to reach areas. Ensure there is at least 1 food handler with valid FoodSafe Level 1 certification at all times. Those who certified before Oct 2013, their certificates expired. Overall, facilities is well-maintained and sanitation satisfactory.