LA ROMANITA RESTAURANT AND LOUNGE
7755 W 4 AVE
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/20/2025
High Priority
2
Intermediate
2
Basic
8
Total
12
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna, raw mahi fish in ROP bag not removed, observed fish still frozen.instructed operator to removed fish immediately. Operator started to removed fish during the inspection. **Corrective Action Taken** **Repeat Violation**
- 38-11-4:Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed at front cook line area.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over prep tables at back of the kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in in freezer located at preparation area.
- 10-08-5:Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on the preparation table at prep area.
- 08B-12-5:Basic - Stored food not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tail, shrimp thawing at room temperature at preparation area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line in the reach in cooler raw chicken stored over raw pork. Operator rearranged it on site. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bucket with raw eggs at room temperature stored on the preparation table at prep area, as per operator outside less than 4 hours. Operator transferred eggs back in the cooler to rapidly cool. Observed at front counter in the prep cooler flan (45F - Cold Holding); chicken nuggets (46F - Cold Holding), as per operator placed in unit less than 4 hours ago. Instructed operator to add ice or transfer food to another unit to rapidly cool. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand wash sink at cook line.
Food safety inspection conducted on 3/20/2025 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed cook prepping with no hair restraint. - From follow-up inspection 2024-11-05: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line. - From follow-up inspection 2024-11-05: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 130). - From follow-up inspection 2024-11-05:
Food safety inspection conducted on 11/5/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 7/8/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop flour, rice.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish in ROP not removed from packaged. Manager immediately removed it from packaged. **Corrected On-Site**
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing food at cook line.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook prepping with no hair restraint.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanged on oven handle at cook line. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven at cook line.
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked lamb, cooked beans in ROP not labeled, as per owner and cook stated that food was vacuumed packaged that same day, he also stated that they only maintain it for 48 hours or less.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked beans, cooked lamb thawing in standing water at cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 130).
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located at prep station observed raw chicken stored over cooked potatoes, employee moved raw chicken to the bottom.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under a small preparation table at cook line observed boiled eggs (60F - Cold Holding), as per employee kept outside for less than 1 hour. Employee placed eggs back in the cooler to rapidly cool. In the reach in cooler located in front of the grill at cook line observed: coked pasta (60 F - Cold Holding); cooked chicken (57F - Cold Holding), cook stated food was placed in the unit less than 4 hour, food was also overflowing, employee removed excess food. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chlorine sanitizer bottle stored under the preparation table near clean utensils at cook line, employee removed it on site. **Corrected On-Site**
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook was unable to answer cold holding temperature, coach employee on basic food code questions. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer stored under the preparation table not labeled. Employee labeled it on site. **Corrected On-Site**
Food safety inspection conducted on 7/8/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).