Discussed cooling methods. Do not overfill wells on top of prep unit.
Critical: Reheating for Hot Holding* (corrected on site) Observation: The collard greens
Correction: macaroni & cheese
12/28/2015
Routine
Prep only small amounts of chicken at a time to prevent product from getting out of temperature. Discussed cooling & reheating.
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Rice & beans
Correction: mac& cheese
Sewage - Other Liquid Wastes and Rainwater Observation: Frozen condensate was dripping onto packaged food products in the walk-in freezer.
Correction: Relocate food packages, repair compressor in walk-in to prevent excessive condensate.
Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of cleaning products are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
07/06/2015
Routine
Discussed cooling & reheating.
Food - Miscellaneous Sources of Contamination Observation: Coffee mug used as an ice scoop.
Correction: Replace coffee mug with an appropriate ice scoop. Store ice scoop handle up in ice bin or in a container can be washed, rinsed & sanitized.
01/13/2015
Routine
No violation noted during this evaluation.
11/14/2014
Complaint
Replace light bulbs in rear storage room, to provide adequate lighting. Keep rear door closed at all times to prevent insects from entering facility. No violation noted during this evaluation.
06/24/2014
Risk Factor
prep unit at higher temperature than 41, adjust temperature of this unit so that it maintains below 41 degrees No violation noted during this evaluation.
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