Country Cookin', 4521 Melrose Avenue Nw, Roanoke, VA 24017 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Country Cookin'
Address: 4521 Melrose Avenue Nw, Roanoke, VA 24017
Type: Full Service Restaurant
Phone: 540 986-0440
Total inspections: 6
Last inspection: 03/17/2016
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Inspection findings

Inspection date

Type
  • Critical: Cooling* (corrected on site)
    Observation: Baked potatoes inside a bucket in reach-in 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. Place baked potatoes on baking sheet, single layer, in walk-in to cool. Potatoes discarded.
03/17/2016Routine
Dish machine sanitizer at acceptable level. Sliced tomatoes & cheese on top of prep unit @ grill under Time Control for Safety. Do not overfill cold holding items on line, stir salad dressings frequently.
No violation noted during this evaluation.		09/17/2015Follow-up
Remind employees hand sinks are for handwashing-do not place items in sink.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Sliced tomatoes, chopped eggs, blue cheese dressing on right self serve line cold holding at improper temperatures (44F). Sliced tomatoe on top of grill prep unit cold holding at improper temperatures (54F).
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust/service units, verify capable of maintaining foods at a termperature < 41F or initiate Time Control for Safety. Sliced tomatoe on top of grill prep discarded, keep PHFs on ice until unit serviced.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: No detectable chlorine sanitizer for dish machine.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use, minimum 50-100ppm for chlorine sanitizer. Sanitize all food contact equipment/utensils in 3 compartment sink until dish machine is serviced and verified to provide a chlorine sanitizer concentration 0f 50-100ppm.
09/14/2015Routine
Hand sink in dish/prep area has been repaired.
No violation noted during this evaluation.		12/01/2014Follow-up
  • Critical: Cooling* (corrected on site)
    Observation: Sausage gravy, cheese shredded potatoes, and chipped beef and gravy 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. Chipped beef & gravy discarded (87F, > 2 hours cooling)
  • Critical: Handwashing Lavatory*
    Observation: There is no working handwash lavatory at prep/dish room area, preventing routine handwashing by food workers. Hand sink was turned off due to leaky faucet.
    Correction: Repair handwash lavatory at prep/dish room area to allow convenient use by food workers. CORRECT WITHIN 10 DAYS
11/19/2014Routine
Walk in temperature higher then 41, have that unit checked and repaired if necessary to hold below 41.
No violation noted during this evaluation.		11/18/2013Risk Factor

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