Romeus Cuban Rest & Cafeteria

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cook line- observed plates being stored not inverted on expo line. Operator stored plates inverted. Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line- observed employee personal beverage on clean service plate at expo line. Employee removed personal beverage and place plate at dish machine area. Corrective Action Taken

Basic – Exterior door has a gap at the threshold that opens to the outside. Main kitchen- observed gap at bottom of exit door at stove.

Basic – Soiled dry wiping cloth in use. Main kitchen cook line- observed wiping cloths on prep tables throughout entire kitchen.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- observed container of marinara 47 degrees F. Operator stated marinara was cooked and put inside walk in cooler last night. See Stop Sale.

High Priority – Pesticide/insecticide labeled for household use only present in establishment. Pantry room- observed spray bottle of insect killer on bottom shelf. Operator discarded spray bottle of insect killer.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Main kitchen prep table at meat press- observed employee seasoning raw tilapia, wash and dried hands with same gloves. Operator explained to employee to remove gloves, wash hands and put on clean gloves before beginning to prep. Corrective Action Taken

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employee health form. Corrective Action Taken