No violation noted during this evaluation. | 11/23/2015 | Routine | |
- Temperature Measuring Devices - Ambient Air and Water
Observation: There are several units missing ambient (air/water) temperature measuring devices.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use to allow employees to monitor temperaturers of units. Place in the warmest area of unit.
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05/27/2015 | Routine | |
Please resurface/replace prep unit cutting boards. Discussed employee health, cooling methods.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Breading near grill and cornbread.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing station near dishroom did not have cold water.
Correction: Repair handwashing station to encourage proper handwashing.
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12/03/2014 | Routine | |
No violation noted during this evaluation. | 12/03/2013 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the prep areas was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of prep areas at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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12/04/2012 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the prep table and shelves was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of prep tables and shelves at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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11/03/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Blue 5, 312 2nd Street Sw, Roanoke, VA 24011 »