Roma Italian Restaurant - Inspection Report
Address:211 NW Barry Rd Kansas City MO 64155
Establishment Type:Restaurant/Deli
Phone No.:(816) 895-3878

Inspection details
Inspection Date20 April, 2016
Inspection TypeRoutine
Critical Violations10
Non-critical Violations11

Violation Details
Regulation Code
Reference
Violation & Comments
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed open beverage stored above salt, sugar, and flour containers in the kitchen. Person in charge discarded beverage. Observed open beverage stored with clean coffee cups at the server station. Person in charge discarded beverage.
6-202.15
Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed back door propped open with a box upon arrival. Person in charge closed the back door.
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICALComply by : Apr 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed live spiders in the broken coving tile to the right of the mop sink.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tomatoes and cheese at the salad make table holding above 41F. Person in charge removed to walk-in cooler to bring to proper temperature since the tomatoes and cheese were recently prepped. See temp log.
8-304.11
At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.
CRITICALComply by : Apr 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 1/4 employees with valid food handler cards.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICALComply by : Apr 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed scallops, lasagna, and other food items in the chef make table and pizza make table reach-in coolers without date markings that person in charge stated were made the prior day.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed whole pork stored on top of seafood in walk-in freezer. Person in charge rearranged foods and separated. Observed shelled eggs stored above parmesan cheese in the walk-in cooler. Person in charge rearranged foods. Observed seafood stored below ground beef in the walk-in cooler. Person in charge rearranged.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Jul 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed rear handsink (near walk-in freezer) being used as a dump sink with food debris in the basin.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Comply by : Jul 19, 2016
RECOMMENDED RESOLUTION: (A) Food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. (B) A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment using meat thermometer to take temperatures; no thermometer available to measure cold or thin foods.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at a frequency specified under 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous; or (F) In a container of water if the water is maintained at a temperature of at least 57C (135F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
OBSERVATIONS & CORRECTIVE ACTIONS: Observed tongs hanging off of the stove handles without protection. Tongs were removed from stove handles. Observed ice scoop stored on top of ice machine without protection. Ice scoop was taken to warewashing to be cleaned. Observed scoops stored inside salt and flour containers with handles touching food product. Scoops were removed. Observed tongs stored inside container of lettuce at salad make table. Tongs were removed. Observed cups without handles stored inside parmesan cheese container in walk-in cooler. Person in charge discarded cups. Observed cup stored inside ice basin at server station. Person in charge removed cup. Inspector discussed proper utensil storage with person in charge.
5-205.15
Plumbing system not maintained in good repair *
CRITICALComply by : Apr 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed steady leak from wash basin of three-compartment sink. Person in charge tightened the sink fittings and leak stopped. Observed dripping leak from sanitizing basin of three-compartment sink.
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed server remove cheese from salad make table and use bare hands to gather cheese into container. Inspector notified server and person in charge and cheese was discarded.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Jul 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dust buildup on fan guards of condenser in the walk-in freezer.
3-305.11
Food is not stored as required by the Food Code
Corrected On Site
RECOMMENDED RESOLUTION: (A) Except as specified in (B) and (C) of this section, food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed ground beef not stored 6" off of the floor of the walk-in freezer. Person in charge moved to shelf.
3-307.11
Food not protected from contamination by another source
Corrected On Site
RECOMMENDED RESOLUTION: .
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several uncovered foods in the chef and pizza make table reach-in coolers. Person in charge added covers.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Jul 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pizza stone cracked in pizza oven. Observed ice buildup on the shelves in the walk-in freezer. Observed torn gaskets on the doors of the chef make table reach-in cooler. Observed scratched cutting boards in the salad make table area. Observed tan shelf in walk-in freezer to be cracked.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICALComply by : Apr 23, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed shelf of clean dishes near chef make table and pizza oven to have dried food debris on them. Person in charge stated the dishes aren't being used.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no sanitizer buckets made at the establishment. Person in charge set up quat sanitizer buckets in the cook line and salad line to proper concentration of 200-400ppm.
6-201.13
Floor to wall junctures not covered; Water-flushed floors not provided with drains & graded to drain
Comply by : Jul 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed broken tile coving to the right of the mop sink.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Jul 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed light burnt out in hood vent. Person in charge stated light went out the day prior. Observed storage room without light bulb.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Jul 19, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment did not have test strips for quat sanitizer.