Restaurant: Skate Center
Address: 4121 Brandon Avenue Sw, Roanoke, VA 24018
Type: Fast Food Restaurant
Phone: 540 989-2000
Total inspections: 3
Last inspection: 07/29/2015
Utensils - In-Use - Between-Use Storage (repeated violation) Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
Temperature Measuring Devices (repeated violation) Observation: There was no temperature measuring device located in the reach n cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
03/17/2015
Routine
Utensils - In-Use - Between-Use Storage Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
Temperature Measuring Devices (repeated violation) Observation: The temperature measuring device located reach in cooler is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
Refuse - Maintaining Refuse Areas and Enclosures Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
Physical Facilities in Good Repair Observation: Floor in prep area is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working containers of trigger bottles 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.
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