- Thawing (corrected on site)
Observation: Improper methods used to thaw whole ham.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
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03/17/2016 | Routine | |
Monitor temperature of Traulsen, verify unit maintains <41F. No violation noted during this evaluation. | 11/23/2015 | Routine | |
No violation noted during this evaluation. | 07/22/2015 | Routine | |
No violation noted during this evaluation. | 11/20/2014 | Follow-up | |
Very clean and well maintained facility. Observed food handlers using good food safety practices. Thank you.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Butter and salad dressing in walk in observed cold holding at >41F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Service unit propmptly or relocate PHFs to a unit capable of maintaining food temperatures of 41F or below.
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11/18/2014 | Routine | |
No violation noted during this evaluation. | 03/24/2014 | Risk Factor | |
No violation noted during this evaluation. | 02/19/2013 | Risk Factor | |
No violation noted during this evaluation. | 12/13/2012 | Risk Factor | |
Inspection done during training. No violation noted during this evaluation. | 01/12/2012 | Training | |
No violation noted during this evaluation. | 11/09/2011 | Risk Factor Assessment | |
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