Restaurant: Carilion Roanoke Memorial Hospital
Address: 1906 Belleview Avenue Se, Roanoke, VA 24014
Type: Hospital Food Service
Phone: 540 981-7423
Total inspections: 5
Last inspection: 12/03/2015
Temperature Measuring Devices (corrected on site) Observation: The temperature measuring device located 1 door glass cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
12/03/2015
Routine
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Clean TABLEWARE were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
12/09/2014
Routine
Utensils - In-Use - Between-Use Storage Observation: In-use utensils improperly stored between use.
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.
Cloths - Wiping Cloths - Use Limitation Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
11/08/2013
Routine
No violation noted during this evaluation.
12/04/2012
Risk Factor
Facility replacing floor in sections. This phase will require that dirty carts be covered as they go through the work area. Dirty carts and clean carts will come into dish room at same time however each side will be kept apart. Carts will not be brought through plating area of prep area. Managers and supervisors will monitor and act as traffic police to prevent cross contamination. No violation noted during this evaluation.
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