Luigi's Restaurant, 3301 Brambleton Avenue, Roanoke, VA 24018 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Luigi's Restaurant
Address: 3301 Brambleton Avenue, Roanoke, VA 24018
Type: Full Service Restaurant
Phone: 540 989-6277
Total inspections: 10
Last inspection: 04/21/2015
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Inspection findings

Inspection date

Type
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the hand sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
04/21/2015Routine
No violation noted during this evaluation.12/23/2014Routine
No violation noted during this evaluation.08/14/2014Routine
No violation noted during this evaluation.04/17/2014Risk Factor
No violation noted during this evaluation.12/20/2013Routine
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wooden shelves in stockroom.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
08/22/2013Routine
Two door reach freezer was not working properly at time of visit. Food items were transfered to other freezer units.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.Plating salads.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.(discarded)
  • Hand Drying Provision (corrected on site)
    Observation: No continuous towel system that supplies the user with a clean towel has been provided.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
04/04/2013Routine
  • Critical: Cooling* (corrected on site)
    Observation: Pasta 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.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
12/05/2012Routine
No violation noted during this evaluation.02/17/2012Risk Factor Assessment
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of window cleaner are not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of window cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
09/14/2011Risk Factor Assessment

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