The Patrick Henry - Ballroom Kitchen, 611 Jefferson Street Sw, Roanoke, VA 24011 - Caterer inspection findings and violations

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Business Info

Restaurant: The Patrick Henry - Ballroom Kitchen
Address: 611 Jefferson Street Sw, Roanoke, VA 24011
Type: Caterer
Phone: 540 525-9062
Total inspections: 5
Last inspection: 10/14/2015
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Inspection findings

Inspection date

Type
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
    Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the kitchen
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
    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
10/14/2015Routine
No violation noted during this evaluation.10/09/2014Routine
Paper towels are provided by the caterer using facility. Make sure sanitizer pump is primed after changing container to eliminate air bubbles in the line.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses.(ice machine scoop on top of machine)
    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.
04/03/2014Routine
Make sure paper towels and soap are provided before next scheduled catering event.
No violation noted during this evaluation.		09/24/2013Routine
No violation noted during this evaluation.02/25/2013Routine

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