Roma's, 313 Church St. Ne, Wise, VA 24293 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Roma's
Address: 313 Church St. Ne, Wise, VA 24293
Type: Full Service Restaurant
Phone: 276 328-3714
Total inspections: 9
Last inspection: 03/14/2016

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Inspection findings	Inspection date	Type
Facility is kept clean. Equipment such as the meat slicer are maintained very well. Good handwashing during inspection. The light bulbs have been noted before as not providing adequate light. Have these replaced before the next inspection. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed cutting lettuce with their bare hands. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Reheating for Hot Holding* (corrected on site) Observation: Meat sauce was placed on the hot holding unit cold. The unit would not have reheated the product within 2 hours. Correction: Reheat the meat sauce on the stove top to 165°F for 15 seconds within 2 hours before placing in hot holding equipment. Equipment - Good Repair and Proper Adjustment Observation: Gaskets are damaged on the doors of the walk-in refrigerator, small white freezer, and the Pepsi refrigerator. Correction: Replace the gaskets. Lighting, Intensity (repeated violation) Observation: Front are was measured at 35 foot candles. The bulbs appeared as if they were not putting enough light out like the bulbs above the meat slicer. Correction: Provide 50 foot candles in food preparation areas.	03/14/2016	Routine
Facility is well maintained. Noted lighting is still not up to 50 foot candles(it is about 35 foot candles). Probably just need brighter bulbs. Discussed cleaning frequency of hard to reach items, tops of ventilation hoods and ceiling vents. Discussed what can be worn on hands when working with food. Good handwasing and prevention of barehand contact with ready to eat foods. Discussed hands as a vehicle of contamination and the importance of frequent handwashing. No violation noted during this evaluation.	09/14/2015	Risk Factor
Discussed warewashing and washing hands between handling dirty dishes and clean dishes. Discussed reheating of meat sauce, good knowledge on the parameter of 165°F within 2 hours. Good handwashing observed. Lighting, Intensity Observation: Less than 50 foot candles of light was noted in the front kitchen area and in one section of the back kitchen area. Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor	03/10/2015	Routine
No violations observed. No violation noted during this evaluation.	08/28/2014	Risk Factor
No other violations observed. Discussed when to wash hands with employees. Remaining previous violations have been corrected. Critical: Hands - When to Wash* (corrected on site) Observation: 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. Correction: 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.	03/07/2014	Risk Factor
Noted the thermometer for the was temperature was not working on the dishwasing machine. Discussed prevention of barehand contact for ready to eat foods and glove use. Discussed reheating and hot holding of foods. Good handwashing observed. Good temperatures observed for cold holding and reheating other than the one batch of meat sauce. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employee observed handling lettuce with barehands while cutting. The letuce was set to be washed after handling. Correction: Rinse and peel the outer layer of lettuce first, while doing this gloves will not be necessary. Then wear sinlge use gloves while cutting the lettuce. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: While placing in walk-in from deliver, hamburger was observed placed above ready to eat foods. Correction: Remember to have raw foods below ready to eat foods. Critical: Reheating for Hot Holding* (corrected on site) Observation: Meat sauce placed in the steam unit cold, is not being reheated properly. Correction: Reheat the sauce on the stove or in the oven before placing in the steam unit.	09/13/2013	Risk Factor
Three compartment sink was set up wrong by reversing rinsing and sanitizing. Mechanical dishwasher is not working and a replacement is on the way. Good handwashing and prevention of barehand contact observed. Rinsing Procedures (corrected on site) Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Glassware were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	05/08/2013	Routine
The unit appears to be working. Monitor the air temperature with the thermometer and if you notice it begins to run high, limit the time that temperature controlled food is allowed to be in the unit. No violation noted during this evaluation.	12/27/2012	Follow-up
Good handwashing observed during inspection. Discussed cleaning and sanitizing. Discussed reheating for hot holding. Facility in good shape. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Tomatoes and butter are hodling at improper temperatures in the salad prep refrigerator. Correction: Move these items to a unit that is capable of holding them at 41°F or lower. Equipment - Good Repair and Proper Adjustment Observation: The salad prep refrigerator is not holding food at the proper temperatures. Correction: Repair the unit so that it holds food at the proper temperature. Until it is fixed do not store food that requires temperature control such as sliced tomatoes or butter in the unit.	12/20/2012	Routine

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