Roman Cafe, 797 Payne Avenue, North Tonawanda, NY 14120 - Restaurant/Catering Operation inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	09/02/2015	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	06/01/2015	Inspection	15B--Fan grates have dust build-up in walk-in cooler. Grease accumulation on hood covers above deep fryers.
No violation noted during this evaluation.	10/09/2014	Re-Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	09/24/2014	Inspection
Non food contact surfaces of equipment not clean Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	05/13/2014	Inspection
Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	05/29/2013	Inspection	5 A - APPROX 1/2 QUART LOOSE CHICKEN ON TOP TRAY OF FLIP TOP COOLER NEXT TO HAND WASH SINK, INSPECTORS DIGITAL THERMOMETER SHOWS 53F, RETURNED TO FRIG, CORRECTED - APPROX 1 GAL OF GREEK CHICKEN MIX ON ICE AT 53F ACROSS FROM GRIL, RETURNED TO FRIG, CORRECTED 8 A - VARIOUS ITEMS NOT COVERED IN FLIP TOP COOLERS AND UPRIGHT HOBART FREEZER 15 A - CORNERS, REAR EXIT HALL NEXT TO HOT WATER TANK WITH EXCESS DEBRIS
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	11/29/2012	Re-Inspection	8A - Food products found stored on floor in walk-in cooler - repeat. 10B - Bare wood found in outdoor dry storage shed - repeat.
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Miscellaneous, Economic Violation, Choking Poster, Training. Non food contact surfaces of equipment not clean Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	11/15/2012	Inspection	8A - Food products found stored on floor in walk-in cooler - repeat. 10A - Cutting boards have discoloration and deep grooves - repeat. 10B - Bare wood found in walk-in cooler and in outdoor dry storage shed - repeat. 11D - Grease buildup on fryers and adjacent wall - repeat. 15A - Excessive dust and debris on kitchen celing, fans and shelving between walk-in cooler door and door leading outside - repeat. 16 - No CPR kit signage in dining area. Choking poster not posted where patrons can see it in dining area.
Improper thawing procedures used Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Non food contact surfaces of equipment not clean	10/31/2012	Inspection	8A - Food products found stored on floor in walk-in cooler. 8F - Raw chicken found thawing in 2-bay sink without running water. 10A - Cutting boards have discoloration and deep grooves. 10B - Bare wood found in walk-in cooler and outdoor dry storage shed. Surfaces not smooth and easily cleanable. 11D - Debris buildup on gaskets of 2 door coolers. Grease buildup on fryers and adjacent wall. 15A - Excessive dust and debris on kitchen ceiling, fans and walk-in cooler fan covers.
No violation noted during this evaluation.	05/04/2012	Re-Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Single service items reused, improperly stored, dispensed, not used when required Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	05/02/2012	Inspection	2C Raw steak stored above plastic buckets of food products in sub cooler. Corrected, cook moved the steak to the bottom shelf 5A Roast beef slices were 62 dF in top of small McCray cooler. Pasta in bottom of unit was 52dF. All temps taken with inspector's digital thermometer. Products were in cooler > 2 hrs. Roast beef & pasta (cooked) were voluntarily discarded 5E Ambient air temp of McCray cooler was 48dF. Temp taken with inspector's calibrated probe thermometers. 8A Uncovered rolls in Hobart freezer 8A Uncovered salads in cooler in waitress station 8D Styrofoam take out containers stored face up 8E No thermometer present in McCray cooler 10B Samsung microwave oven has a rusted interior
No violation noted during this evaluation.	10/14/2011	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Hair is improperly restrained Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	09/29/2011	Inspection	15B Lights not shielded in back dry storage or outside storage shed-Repeat violation 15A Floor in walkin cooler in disrepair-Repeat violation 9C Food prep workers not wearing hair restraints 11D Outsides of coolers, equipment, paper towel and soap dispensers have grime accumulation 15A Floor in storage shed, dry storage, walkin cooler, under/around equipment dirty 11D Shelving in walkin cooler has grime accumulation, bottoms of coolers have debris buildup 12C Faucets at 3 bay sink, sink by microwave leaking 11C Bowl and hook for miixer have debris accumulation 15B Ceiling and fan covers in walkin cooler have debris accumulation
Improper thawing procedures used Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Single service items reused, improperly stored, dispensed, not used when required Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/03/2011	Inspection	5C - at 1:05pm this inspector found about about 2 doz wings in prep sink and temped at 53F, spoke with cook who stated they had been in sink about one (1) hour, allowed cook to place in cooler, corrected 8F - about 8 boxes frozen fish found improperly thawing at room temp, cook moved to cooler, corrected 8D - pizza boxes found on floor inside kitchen and in outside storage shed, boxes moved, corrected 15B - lights not shielded in back dry storage room and outside shed 15A - linoleum floor in cooler in disrepair - have until inspection in Oct/Nov 2011 inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Single service items reused, improperly stored, dispensed, not used when required Non food contact surfaces of equipment not clean	10/28/2010	Inspection	8D Styrofoam containers stored face up, top one contains debris 10B Shelf above 3-bay sink is dirty 11D Dust and debris present on paper towel/ soap dispensers 11D Outside surfaces of refrigerators & freezers are dirty
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	05/03/2010	Inspection	5C At time of inspection bin of spaghetti found out by hot hold unit at 53 dF. According to owner spaghetti was left out after lunch (less than 2 hrs), bin was placed back in cooler CORRECTED 5A Small container of pasta for soup on ice at waitress station -53 dF, ice was not surrounding container, additional ice added CORRECTED 8A Bucket of bread for croutons/bread crumbs uncovered-covered CORRECTED 12C Faucet at veg. sink and womens restroom leaking 15B Excessive grease buildup on hoods by fryers 15B Lightshield missing from fixture in back storage room
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Single service items reused, improperly stored, dispensed, not used when required	11/17/2009	Inspection	8d- pizza boxes are stored on floor- corrected 5c- at time of inspection, there was a container of mashed potatoes on counter at room temperature. It temped at 52dF. Cook had it out for an order. Out less than 2 hrs per cook allowed to put back in cooler and corrected 15a- floor is dirty in kitchen - especially under equipment 11d- food debris on fryers
No violation noted during this evaluation.	05/28/2009	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Hair is improperly restrained Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred In use food dispensing utensils improperly stored Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	05/14/2009	Inspection	5A Sliced turkey in upper portion of sub cooler is 53 dF using inspector's digital thermometer at 1:35 PM. Corrected, worker said turkey was taken out 1 hour ago during rush, lid to unit was closed. 8A Foods in plastic tubs & pails stored on floor of walk-in cooler. Plastic pour bottles of various liquids / oils....not labeled for content 9C Food prep workers not wearing hair restraints 8B Ice scoops in ice bin in waitress area are stored in ice cubes with handles touching the cubes 10B Wire shelves in sliding glass door cooler for beer & mugs in waitress area are rusty 11C Slicer contains food remnants of multiple products 15A Ceiling above sub prep counter contains dust 15B Condenser fan grate in walk-in cooler contains debris 14B Side door leading to parking lot has a gap at the bottom. Leaves are blowing into the kitchen
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	10/31/2008	Inspection	5A At time on inspection container of potato salad found at 55 dF in bin of ice by fryers. More ice had recently been added to bin-level had gone down. Potato salad out less than 2 hours, moved to cooler -CORRECTED 8A Case of lemons stored on floor of walkin cooler 11A Dishmachine was not sanitizing-sanitizer level in jug was too low. Sanitizer was changed out, dishmachine OK-CORRECTED 12C cold water faucet at 3 bay sink leaks
No violation noted during this evaluation.	05/28/2008	Re-Inspection
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above. Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	05/14/2008	Inspection	7f- at time of inspection, inspector found in the hot hold unit spaghetti sauce that temped at 124dF, gravy, 130dF, and taco meat100dF. all were leftovers. in speaking with the cook he did not temp the foods prior to placing in the hot hold unit. in unit 1 hr all were reheated to 165dF and corrected. Advised about thermometer use 7a- at time of inspection, inspector saw cook take chicken strips off grill and put on foil. This inspector temped the chicken and found it to be 155dF. Cook put chicken back on grill and continued cooking to 165dF and corrected 15- floor is dirty throughout kitchen especially under equipment corrected 8a- rolls are stored in garbage can with a trash bag as a liner new container on order
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	11/28/2007	Inspection	2C A ground beef patty was being cooked at the time of inspection. When cook was asked if he had a thermometer available to take a temp, he said ""no I don't"". We used the inspector's thermometer to measure 158 dF and later located a food testing thermometer in another area. 8E Sandwich prep coolers missing thermometers 11A Superior cooler contains pooled/standing water on bottom 12E Found rolls of paper towels on countertops (not in dispensers)
No violation noted during this evaluation.	06/22/2007	Re-Inspection
Non food contact surfaces of equipment not clean Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/22/2007	Inspection	12c- faucet at 3 bay leaks corrected 15b- light shields are missing in dry storage and shed corrected 11c- potato peeler is not being cleaned after use corrected 15a- floors in dry storage and outside shed are not smooth and easily cleanable corrected 15a- floor in kitchen is dirty corrected 11d- fryers have heavy grease buildup corrected
No violation noted during this evaluation.	05/05/2006	Inspection	15b- light shields missing in dry storage and outside shed 15a- floors in dry storage and outside shed are not easily cleanable 10a- some cutting boards are not easily cleanable

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Roman Cafe, 797 Payne Avenue, North Tonawanda, NY 14120 - Restaurant/Catering Operation inspection findings and violations

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