Romeys Place

Year by year

Inspections

1. Jun 10, 2026 Routine · 2 priority, 1 priority foundation, 5 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands when entering the food prep area to begin working with food and equipment. Reminded employee to wash immediately

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Bacon not fully cooked is noted held at room temp >41°F. Bacon is required to be fully cooked to crisp if it is intended to be held at room temp. Staff discarded this product

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in prep cooler measuring ambient air is not accurate

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     There is a wet towel noted under the cutting board on the prep table. Replace this with an approved material

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Corrected on site

     WAREWASHING - RINSING PROCEDURES

     Warewash sinks in kitchen are set up improperly, not allowing for rinse after washing and before sanitziaing. Recommend labeling these sink compartments

     Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.

     Code 4-603.16

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Single service containers and cups noted stored on floor in basement

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the basement is not self closing or closed at time of inspection

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     TOILET FACILITIES - CLOSING TOILET ROOM DOORS

     Toilet room doors are not kept closed.

     Correction: Keep toilet room doors closed except during cleaning and maintenance operations.

     Code 6-501.19

2. Mar 19, 2025 Routine · 5 priority, 6 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands upon entering kitchen after being outside and before touching clean equipment and stirring foods on the stove.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Discussed when to wash hands during inspection and employee washed hands.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In basement walk-in cooler, raw beef and raw bacon are stored above cans/bottles of beer.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Meats were moved to a different location.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sour cream in a large bottle in the top portion of prep cooler is up to 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Sour cream was moved to the lower unit.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Bottles of various cleaners are stored on equipment touching toaster.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Cleaners were moved.

     Code 7-201.11 (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

     First aid supplies are stored right next to gloves and disposable bowls.

     Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment. Gloves and bowls were moved to a different location.

     Code 7-208.11 (B)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Many food items such as baked potatoes, mashed potatoes, coleslaw, soups, cut tomatoes and roast beef are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Items were date marked during the inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for items (burgers) that may be ordered or served undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked by a pail and kitchen utensils.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Items were removed from handwashing sink.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the kitchen.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Soap provided during inspection.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in the kitchen.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Papertowels were provided during the inspection.

     Code 6-301.12

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Different sauces, dressings, and spices are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Containers were labeled during inspection.

     Code 3-302.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Portion cups are being used as scoops for cooked mushroom and onions.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Spoons were provided during the inspection.

     Code 3-304.12

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Boxes of plastic cups are stored on basement floor.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

3. Oct 9, 2023 Routine · 1 priority, 4 priority foundation
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw beef is above sauces/condiments in the prep cooler, raw shell eggs are above coleslaw in the upright refrigerator, and raw prime rib is above packages of beer in the walk-in cooelr..

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. During the inspection, all raw meats were moved to be below and away from all ready-to-eat foods and drinks.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - DATE MARKING METHODS

     Roast beef in prep cooler has a date of 9-19, but it had been in the freezer.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life. Change date marking and adjust accordingly for frozen foods that are being refrigerated. Date was fixed during inspection.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     A complete consumer advisory on menu is missing.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition. Mark those items that can be ordered undercooked with a symbol, and use the same symbol with the statement that consuming raw or undercooked meats could increase the risk of a foodborne illness.

     Code 3-603.11 (A)

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in prep cooler is registering at 60°F.

     Correction: Calibrate or replace thermometer. Thermometer was replaced during inspection.

     Code 4-203.12

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in kitchen is blocked by oven mitts and a pitcher.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Items were moved during the inspection to have handsink accessible.

     Code 5-205.11 (A) and (C)