Go Roma Italian Kitchen

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REPAIR THE INTERIOR DOOR OF THE SALAD PREP COOLER WITH EXPOSED INSULATION.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

THE VENTILATION FAN IN THE WOMEN'S RESTROOM IS NOT WORKING. MUST REPAIR OR REPLACE THE FAN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONTAINERS NOT LABELE, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR SURFACES OF ICE MAKER NOT CLEAN, A PINK FILM NOTED ON INTERIOR PANELS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REFRIGERATION THERMOMETER KEPT IN COLDEST PART OF COOLER, INSTRUCTED TO MOVE TO WARMEST PART AND EASY TO MONIROT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. INTERIOR COOLER DOOR PANEL OF SMALL COOLER (TO THE RIGHT OF THE HANDSINK) AT COOK'S LINE HAS OPENINGS, WHERE DOOR INSULATION IS SHOWING-MUST SEAL/FIX. All food and non-food contact equipment ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

POOR FLOOR GROUTING AT COOK'S LINE MUST BE FIXED, TO ELIMINATE PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE KEPT CLEAN & FREE OF DUST OR GREASE, INCLUDING CONDENSERS OF COOLERS. DUSTY BATHROOM VENTS MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

SCOOPS WITH HANDLES MUST BE PROVIDED INSIDE BULK FOOD CONTAINERS (NOT BOWLS). Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

SEE INITIAL REPORT FROM 3-17-2010

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SEE INITIAL REPORT FROM 3-17-2010

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

SEE INITIAL REPORT FROM 3-17-2010

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

SEE INITIAL REPORT FROM 3-17-2010

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

SEE INITIAL REPORT FROM 3-17-2010

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

SEE INITIAL INSPECTION ON 3-17-2010

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SEE INITIAL REPORT ON 3-17-2010

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

SEE INITIAL INSPECTION ON 3-17-2010

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

SEE INITIAL INSPECTION ON 3-17-2010

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

SEE INITIAL INSPECTION ON 3-17-2010

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 52-56 DEGREES F. MUST REPAIR OR ADJUST COOLE...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND APPROXIMATELY 29 LBS OF POTENTIALLY HAZARDOUS FOOD ITEMS IN A PREP COOLER AND WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-52.0 DEGREES F. FOUND TURKEY,HAM AND V...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE ITEMS ON SITE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DISCARD ANY CRACKED OR BROKEN MULTI USE ITEMS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT AND OTHER HEAVY EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE ALL CRACKED LIGHT SHEILDS OVER PREP AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. STORE ALL ITEMS IN LIQUOR STORAGE ROOM 6 INCHES O...