Bayou Snow Balls, 32 Market Square Se, Roanoke, VA 24011 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 06/01/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses.Ice cream dipper well.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the prep area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
05/13/2014 | Routine | |
Dipper well to be installed within the week.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.(ice cream scoop)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Need to install a dipper well.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
|
05/13/2013 | Routine | |
Issue permit.
No violation noted during this evaluation. | 11/22/2011 | Routine | |
Issue permit.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing area
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
11/22/2011 | Pre-Opening | |
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