Parker's Seafood, 1336 Peters Creek Road Nw, Roanoke, VA 24017 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Parker's Seafood
Address: 1336 Peters Creek Road Nw, Roanoke, VA 24017
Type: Full Service Restaurant
Phone: 540 562-1870
Total inspections: 6
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.12/09/2015Routine
Dish machine has been converted to low temp sanitization.
  • Food - Miscellaneous Sources of Contamination (repeated violation)
    Observation: Packaged food in walk in freezer observed contaminated with frozen condensate.
    Correction: Relocate the food away from dripping condensate until unit can be serviced.
06/25/2015Follow-up
Monitor temperature of prep unit, should be <40F. Call health department when dish machine has been serviced.
  • Food - Miscellaneous Sources of Contamination
    Observation: Packaged food in walk in freezer observed contaminated with frozen condensate.
    Correction: Relocate the food away from dripping condensate until unit can be serviced.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat coleslaw in the walk-in refrigeration unit is not properly labeled and dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
    Observation: The plate temperature in the high temperature ware wash machine was below the minimum allowable level of 160F.
    Correction: Immediately discontinue the use of the machine to sanitize until it is operating in accordance with minimum requirements. Initiate manual sanitize method to properly sanitize equipment and utensils.
06/17/2015Routine
Discussed employee health
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Cajun batter observed stored in restroom near chemicals.
    Correction: Protect food from cross contamination by storing food in appropriate storage areas segregated from chemicals. Cajun batter relocated to kitchen.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level of 50-100ppm.
12/30/2014Routine
No violation noted during this evaluation.02/28/2014Risk Factor
No violation noted during this evaluation.09/04/2013Routine

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