Our Lady Of The Valley, 650 Jefferson Street Nw, Roanoke, VA 24016 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: Our Lady of the Valley
Address: 650 Jefferson Street Nw, Roanoke, VA 24016
Type: Adult Care Home Food Service
Phone: 540 345-5111
Total inspections: 6
Last inspection: 12/29/2015
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Inspection findings

Inspection date

Type
Avoid using cart to cold hold food items in walk-in. Continuous removal of cart from walk-in results in improper cold holding temperatures.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cooked turkey (51F)
    Correction: cooked stuffed flounder (50)
12/29/2015Routine
Discussed cooling methods. FAX service report for Victory refrigerator to health department.
  • Cooling Methods (corrected on site)
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk (44F) & yogurt (48F) in Victory refrigerator at serving line cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Have unit serviced for fluctuating temperatures. Do not use for cold storage of PHFs until verified to maintain a temperature <40F. Relocated milk, discarded yogurt.
09/09/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Potatoe salad and yogurt in True Reach-in produce refrigerator cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Potatoe salad discarded, yogurt relocated. Do not overstock unit, if unable to maintain a temperature <41F only use for cold storage of produce.
05/12/2015Routine
Discussed cooling methods
  • Critical: Cooling* (corrected on site)
    Observation: Roast 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. Roast discarded.
01/13/2015Routine
No violation noted during this evaluation.06/05/2014Risk Factor
No violation noted during this evaluation.06/13/2013Risk Factor

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