Avante At Roanoke, 324 King George Avenue Sw, Roanoke, VA 24016 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Avante at Roanoke
Address: 324 King George Avenue Sw, Roanoke, VA 24016
Type: Nursing Home Food Service
Phone: 540 345-8139
Total inspections: 5
Last inspection: 10/05/2015
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Inspection findings

Inspection date

Type
Non pastuerized shell eggs can only be used for baking-labeled at time of inspection.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling pureed breakfast food were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Cooled pureed breakfast food items discarded.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
10/05/2015Routine
Hand sink in kitchen needs re-caulked at wall junction (work order has been placed per PIC). Employees observed using good food safety practices.
No violation noted during this evaluation.		04/10/2015Routine
  • Critical: Cooling* (corrected on site)
    Observation: Shrimp Scampi noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard product.
10/16/2014Routine
No violation noted during this evaluation.10/30/2013Routine
No violation noted during this evaluation.09/06/2011Risk Factor Assessment

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