Roma's Ristorante, , Tappahannock, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Roma's Ristorante
Address: , Tappahannock, Virginia
Total inspections: 20
Last inspection: Aug 5, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration is below 50 ppm.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: the food preparation counter tops. The chlorine wiping cloth sanitizing solution is below 50 ppm.
  • 3170 - Repeat The lights in the dry storage area are not maintained in good repair
August 05, 2009Routine22Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.
  • 2310 B - Corrected During Inspection The handwash station in the food preparation area is being used for purposes other than washing hands (trays on top of basin).
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the pizza preparation area.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the pizza preparation area.
  • 3170 - The lights in the food preparation area and in the dry storage area are not maintained in good repair
March 26, 2009Routine06Details / Comments
No violation noted during this evaluation. October 24, 2008Critical Procedures00Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored sliced onions and prepared macaroni salad.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chicken salad and pasta salads in the refrigeration unit are not properly dated for disposition.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration is below 50 ppm.
June 25, 2008Critical Procedures--Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw ground beef stored over onion and green pepper in the deli unit and raw shell eggs stored over lettuce in the walk in cooler.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. The chlorine concentration of the wiping cloth sanitizer is below 50 ppm.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - Repeat There was no temperature measuring device located in the reach in deli unit (pizza prep).
  • 1570 - The deli unit on the cook line is leaking water in the bottom interior, observed in a state of disrepair and damaged.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: the food preparation surfaces.
  • 2890 - Light bulbs in the food preparation and dry storage areas are not shielded, coated, or otherwise shatter-resistant.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the food preparation area.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the food preparation area.
  • 3170 - The lights in the food preparation area are not maintained in good repair
January 08, 2008Routine37Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink on food preparation table.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands while preparing subs/sandwiches.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Observed handles of sugar dispensing utensils in the product.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed boxes of potatoes stored on the floor of the walk in freezer.
  • 1320 - Repeat There was no temperature measuring device located in the (pizza line) deli unit..
  • 1570 - Repeat The glass door of the Coldin reach in freezer unit was observed in a state of disrepair and damaged.
  • 1570 - The door gasket of the Coca-Cola unit storing PHF's is damaged.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep counters..
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the food preparation area.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food preparation area.
  • 3380 - Corrected During Inspection Critical The chlorine wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed concentration is below 50 ppm.
July 31, 2007Routine47Details / Comments
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee preparing subs with bare hands.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw ground beef stored over mushrooms in the reach in refrigeration unit.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed bread and bin of bread crumbs stored on the floor of the walk in cooler.
  • 0790 - Improper methods used to thaw roast beef, turkey and veal. Observed these meats thawing at room temperature
  • 1570 - Repeat The glass is broken on the glass door of the refrigerator which is in a state of disrepair and damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the gaskets of the deli refrigeration unit on the cook line.
  • 3380 - Corrected During Inspection Critical The chlorine wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. There was not any sanitizer set up for wiping cloths.
March 15, 2007Routine34Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands while preparing sandwiches.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat stored over cheese and prepared pasta sauce.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several food items in the freezer.
  • 0550 - Dispensing utensils improperly stored between uses. Observed plastic cups without handles being used for scoops in the cheese and bulk spices..
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed pans in storage on floor , Ice cream stored on floor of walk in freezer.
  • 1320 - There was no temperature measuring device located in the deli units refrigerator and freezer.
  • 1570 - The glass of the glass-front refrigerator is broken which is in a state of disrepair and damaged.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade.
  • 2810 - Floor or floor covering in kitchen preparation area is not smooth and easily cleanable.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen preparation area.
  • 3340 - Critical Containers of spray insecticide and paint over rolls in dry storage are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3380 - Critical The wiping cloth solution sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed chlorine solution above 200 ppm.
December 14, 2006Routine49Details / Comments
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents - rear door propped open.
  • 3180 - floor in food prep area noted in need of cleaning.
March 15, 2006Routine03Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food ( unwrapped crab legs) in freezer.
  • 2890 - Repeat Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the front of food prep area
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front of food prep area
December 02, 2005Routine13Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - tubs of sauce.
  • 1320 - Repeat There was no temperature measuring device located in the reach ins.
  • 2890 - Light bulbs in food prep area not shielded, coated, or otherwise shatter-resistent.
  • 3020 - Soap was not provided at the new hand washing lavatory in the food prep area
September 07, 2005Routine04Details / Comments
  • 0220 - Critical cigarette buts on floor in food prep area and handsink indicate smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0550 - Repeat Dispensing utensils improperly stored between uses - ice scoop in ice, handle touching.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in freezer .
  • 1320 - Repeat There was no temperature measuring device located in the reach in refrigerators.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3020 - Soap was not provided at the hand washing lavatory in the mens room
June 21, 2005Routine15Details / Comments
  • 0470 - Critical uncovered tub of sauce, uncovered package of veal.
  • 0550 - In-use utensils improperly stored between use - ice scoop in icebin with handle down.
  • 0610 - Repeat tub of sauce stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the reach in refrigerators.
  • 2720 - Dumpster or outside refuse container was open or uncoveredand overfilled
  • 3170 - repair damaged ceiling
April 07, 2005Routine15Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in several reach in refrigerators.
  • 1900 - Critical Repeat no sanitizing solution was found nor wiping cloth bucket storing wiping cloths used on food contact surfaces..
January 26, 2005Routine13Details / Comments
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the front service area.
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1320 - Repeat Several of the refrigeration units do not have a thermometer
  • 1800 - Interior of refrigerators need to be cleaned.
  • 2720 - Repeat Outside refuse container was uncovered.
July 09, 2004Routine15Details / Comments
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1320 - There was no temperature measuring device located in the reach in 3 door refrigerator unit.
  • 2720 - Outside refuse container was uncovered.
  • 3020 - Repeat Soap was not provided at handsinks.
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at handsinks in food prep area.
March 24, 2004Routine16Details / Comments
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the food prep area.
  • 3180 - Floors noted in need of cleaning.
  • 1800 - Repeat The nonfood contact surface of the equipment had accumulations of grime and debris.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 2810 - Ceiling in food prep area is not smooth and easily cleanable.
  • 2810 - Several areas of the floor covering in is not smooth and easily cleanable in the food prep area.
  • 2810 - Wall or wall covering under three compartment sink in prep area is not smooth and easily cleanable.
  • 2830 - Floor wall juncture under 3 compartment sinks and dishmachine is not coved and closed to no larger than 1/32 inch space.
January 06, 2004Routine17Details / Comments
  • 3340 - Critical Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen.
  • 2600 - The outdoor refuse container is stored on absorbent material.
  • 1800 - The nonfood contact surface of the equipment had accumulations of grime and debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
  • 0470 - The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
September 11, 2003Routine15Details / Comments
  • 3340 1 - Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator-sandwhich unit.
June 18, 2003Routine23Details / Comments
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in several of the refrigeration units.
  • 1080 - Containers being used to store food products in are not durable and do not provide a food grade surface for food contact.
  • 2720 - Repeat Outside refuse container was uncovered.
  • 2830 - Floor and wall juncture in in several areas throughout food prep area are not sealed.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
  • 2790 - The indoor wall material located at @LOCATION@ does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbentThe indoor ceiling material located at @LOCATION@ does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2810 - Floor or floor covering in room where mixer and flour are stored is not smooth and easily cleanable.
January 23, 2003Routine27Details / Comments

August 05, 2009 (Routine)



Violations:
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration is below 50 ppm.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: the food preparation counter tops. The chlorine wiping cloth sanitizing solution is below 50 ppm.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3170 - Repeat The lights in the dry storage area are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
EHS discussed observations and corrective actions with the person in charge.

March 26, 2009 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2310 B - Corrected During Inspection The handwash station in the food preparation area is being used for purposes other than washing hands (trays on top of basin).
    The handwash facility identified above is to be used for washing hands only
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the pizza preparation area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the pizza preparation area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - The lights in the food preparation area and in the dry storage area are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 24, 2008 (Critical Procedures)

Comments:
NOTE: No critical violations noted at time of inspection.

June 25, 2008 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored sliced onions and prepared macaroni salad.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) chicken salad and pasta salads in the refrigeration unit are not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed concentration is below 50 ppm.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
Comments:
NOTE: 1) Manager has discontinued use of dishmachine until a new bulk container of chlorine sanitizer is in place to maintain the required sanitizing concentration. 2) EHS discussed observations and corrective actions with the person in charge.

January 08, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw ground beef stored over onion and green pepper in the deli unit and raw shell eggs stored over lettuce in the walk in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. The chlorine concentration of the wiping cloth sanitizer is below 50 ppm.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - Repeat There was no temperature measuring device located in the reach in deli unit (pizza prep).
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - The deli unit on the cook line is leaking water in the bottom interior, observed in a state of disrepair and damaged.
    Repair the deli unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the deli unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: the food preparation surfaces.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2890 - Light bulbs in the food preparation and dry storage areas are not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the food preparation area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the food preparation area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3170 - The lights in the food preparation area are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
NOTE: EHS discussed all observations and corrective actions with the person in charge.

July 31, 2007 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drink on food preparation table.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands while preparing subs/sandwiches.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Observed handles of sugar dispensing utensils in the product.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed boxes of potatoes stored on the floor of the walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the (pizza line) deli unit..
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The glass door of the Coldin reach in freezer unit was observed in a state of disrepair and damaged.
    Repair the glass door of the freezer unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the glass door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - The door gasket of the Coca-Cola unit storing PHF's is damaged.
    Repair or replace the Coca-Cola unit door gasket in accordance with the manufacturer's specifications.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep counters..
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the food preparation area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food preparation area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3380 - Corrected During Inspection Critical The chlorine wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed concentration is below 50 ppm.
    Utilize only sanitizing agent concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
NOTES: 1) Ensure that all prepared foods are date labeled. 2) Ensure that gloves are available to employees to prevent bare hand contact to RTE foods. 3) EHS discussed deficiencies and the corrective actions required with the PIC.

March 15, 2007 (Routine)



Violations:
  • 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee preparing subs with bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw ground beef stored over mushrooms in the reach in refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Observed bread and bin of bread crumbs stored on the floor of the walk in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Improper methods used to thaw roast beef, turkey and veal. Observed these meats thawing at room temperature
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1570 - Repeat The glass is broken on the glass door of the refrigerator which is in a state of disrepair and damaged.
    Repair the refrigerator door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the gaskets of the deli refrigeration unit on the cook line.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3380 - Corrected During Inspection Critical The chlorine wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. There was not any sanitizer set up for wiping cloths.
    Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

December 14, 2006 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands while preparing sandwiches.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat stored over cheese and prepared pasta sauce.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: several food items in the freezer.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Dispensing utensils improperly stored between uses. Observed plastic cups without handles being used for scoops in the cheese and bulk spices..
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Observed pans in storage on floor , Ice cream stored on floor of walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no temperature measuring device located in the deli units refrigerator and freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - The glass of the glass-front refrigerator is broken which is in a state of disrepair and damaged.
    Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 2810 - Floor or floor covering in kitchen preparation area is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen preparation area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3340 - Critical Containers of spray insecticide and paint over rolls in dry storage are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Critical The wiping cloth solution sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Observed chlorine solution above 200 ppm.
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 15, 2006 (Routine)



Violations:
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents - rear door propped open.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - floor in food prep area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Improvement noted

December 02, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food ( unwrapped crab legs) in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 2890 - Repeat Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3020 - Corrected During Inspection Repeat Soap was not provided at the hand washing lavatory in the front of food prep area
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front of food prep area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

September 07, 2005 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor - tubs of sauce.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the reach ins.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2890 - Light bulbs in food prep area not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3020 - Soap was not provided at the new hand washing lavatory in the food prep area
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

June 21, 2005 (Routine)



Violations:
  • 0220 - Critical cigarette buts on floor in food prep area and handsink indicate smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0550 - Repeat Dispensing utensils improperly stored between uses - ice scoop in ice, handle touching.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in freezer .
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the reach in refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3020 - Soap was not provided at the hand washing lavatory in the mens room
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

April 07, 2005 (Routine)



Violations:
  • 0470 - Critical uncovered tub of sauce, uncovered package of veal.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - In-use utensils improperly stored between use - ice scoop in icebin with handle down.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Repeat tub of sauce stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the reach in refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2720 - Dumpster or outside refuse container was open or uncoveredand overfilled
    Cover all waste containers when not in continuous use.
  • 3170 - repair damaged ceiling
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 26, 2005 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in several reach in refrigerators.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1900 - Critical Repeat no sanitizing solution was found nor wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Provide @SANITIZING AGENTS@ at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.

July 09, 2004 (Routine)



Violations:
  • 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the front service area.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
    Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat Several of the refrigeration units do not have a thermometer
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1800 - Interior of refrigerators need to be cleaned.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2720 - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.

March 24, 2004 (Routine)



Violations:
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
    Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - There was no temperature measuring device located in the reach in 3 door refrigerator unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 3020 - Repeat Soap was not provided at handsinks.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Repeat No continuous towel system that supplies the user with a clean towel has been provided at handsinks in food prep area.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

January 06, 2004 (Routine)



Violations:
  • 1900 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
    Provide chlorine at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the food prep area.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3180 - Floors noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1800 - Repeat The nonfood contact surface of the equipment had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2810 - Ceiling in food prep area is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
  • 2810 - Several areas of the floor covering in is not smooth and easily cleanable in the food prep area.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2810 - Wall or wall covering under three compartment sink in prep area is not smooth and easily cleanable.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • 2830 - Floor wall juncture under 3 compartment sinks and dishmachine is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.

September 11, 2003 (Routine)



Violations:
  • 3340 - Critical Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 2600 - The outdoor refuse container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 1800 - The nonfood contact surface of the equipment had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: interior of ice machine
    Clean and sanitize these surfaces for food contact.
  • 0470 - The raw animal food on display is stored in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

June 18, 2003 (Routine)



Violations:
  • 3340 1 - Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
    Provide sanitizer at proper concentration of sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3020 - Repeat Soap was not provided at the hand washing lavatory.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 1320 - Repeat There was no temperature measuring device located in the refrigerator-sandwhich unit.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

January 23, 2003 (Routine)



Violations:
  • 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in several of the refrigeration units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1080 - Containers being used to store food products in are not durable and do not provide a food grade surface for food contact.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 2720 - Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 2830 - Floor and wall juncture in in several areas throughout food prep area are not sealed.
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280)
    Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
  • 2790 - The indoor wall material located at @LOCATION@ does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbentThe indoor ceiling material located at @LOCATION@ does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    -Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2810 - Floor or floor covering in room where mixer and flour are stored is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
Comments:
Permit Issued

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