Roy Rogers Restaurant, 130 Riverton Commons Plz., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Roy Rogers Restaurant
Address: 130 Riverton Commons Plz., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 301 695-5051
Total inspections: 10
Last inspection: 03/08/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	03/08/2016	Routine
This inspection visit was made to assure that the open display cooler was working properly, and the unit was found to be in good working order. The PIC informed that the unit was serviced shortly after the 7/9/15 inspection. Sanitizing Solutions, Testing Devices (repeated violation) Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.	08/12/2015	Follow-up
Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw shell eggs were observed stored above ready-to-eat foods in the walk-in refrigerator. Correction: Food items were rearranged in the walk-in refrigerator so that the raw shell eggs are now stored below ready-to-eat foods. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Carton milk in the open display refrigeration unit was observed at 48°F. Correction: The milk was transferred to the walk-in refrigerator. Cooling, Heating, and Holding Capacities Observation: The cooling capacity of the open display refrigeration unit is not sufficient to maintain the required cold hold temperatures of the foods stored in the unit. Correction: The potentially hazardous food items in this unit (carton milk) was transferred to another refrigeration unit. This unit must be repaired in order that it can maintain the cold hold requirements or it must be replaced. 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 sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Mops - Drying Mops (corrected on site) Observation: Mops are not stored in a position to allow air drying. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. The mops were repositioned in order to allow air drying.	07/09/2015	Routine
Discussed observations and inspection report with the person in charge Overall at time of inspection facility kitchen appeared clean Proper hand washing procedures and use of food gloves observed Good separation of foods in refrigeration units pH sanitizer QAK QR 200-400ppm Probe thermometers noted Good date marking practices observed NOTE: Remember to let hot water at hand sink reach a minimum temp of 100F before hand washing Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave oven. Correction: Maintain nonfood-contact surfaces of equipment clean. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen/dish area 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	07/09/2014	Routine
Ato Shaam 225F Clean establishment with clean food contact surfaces observed Proper hand washing and use of food gloves noted Good date marking practices Good separation of foods in coolers pH sanitizer QAK QR 200ppm Good docunmentation with daily entries noted Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:top inside of microwave oven. Correction: Maintain nonfood-contact surfaces of equipment clean.	01/13/2014	Routine
Overall facility dining area, kitchen and food contact surfaces appeared clean Good separation on foods in refrigeration units Use of food gloves, proper hand washing procedures with frequent change of gloves observed Hair restraints, pH sanitizer test kit noted Good date marking Refrigeration units with cold holding foods within required limits Temp logs with daily entry noted Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener. Correction: Maintain nonfood-contact surfaces of equipment clean.	07/30/2013	Routine
Follow up inspection to 5/13/13 complaint was made. At the time of the inspection Valley Proteins Inc had pumped the grease trap tank as was observed by the EHS and the appropriate paper work verifying that the work was done provided to the EHS by the manager. Also the Director of Facilities and Construction and Carlson Plumbing were present to inspect the grease trap tank to rectify and mitigate the complaint issue. concerning effluent on the ground. Correcting the situation required extensive amount of time No violation noted during this evaluation.	05/14/2013	Other
Site visit made to Roy Roger's regarding improper disposal of sewage in an approved fashion. The Environmental Health Specialist (EHS) observed sewage flowing out of the grease trap at time of the inspection and flowing into the parking lot and drive through window. Critical: Sewage - Conveying Sewage* Observation: Sewage is not being properly disposed of in an approved sewage disposal system. Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.	05/13/2013	Other
Discussed observations and inspection report with the person in charge. Provided educational materials, employee health and snitation maual, and ood employee reporting agreement for signature Overall the facility dining area, kitchen and storage area appeared clean and in compliance Use of food gloves with frequent hand washing, good date marking, hair restraints and pH sanitizer test kit (QAK QR 400ppm) observed Refrigeration units and cold holding foods well within required limits Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven. Correction: Clean and sanitize these surfaces for food contact. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service styrofoam items observed unprotected from contamination. Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Handwashing Signage/Handwashing Facilities (corrected on site) Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.	02/14/2013	Routine
Discussed observations and inspectiom report with the person-in charge (PIC). Oveall the facility kitchen appeared clean, well managed and in compliance. PIC was able to answer food safety questions satisfactorly. Food conatct surfaces clean. Use of food gloves, hair restraints, date marking and pH sanitizer test kit (QAC200ppm) observed. Frequent and proper hand washing noted. Refrigeration unut, cold and hot holding foods within required limits. Temperature - Food Temperature Measuring Devices - Provided (corrected on site) Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.- 1 door reach-in refrigerators Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.	02/13/2012	Routine

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