Frankie Rowland's Steakhouse, 104 Jefferson Street Sw, Roanoke, VA 24011 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Frankie Rowland's Steakhouse
Address: 104 Jefferson Street Sw, Roanoke, VA 24011
Type: Full Service Restaurant
Phone: 540 527-2333
Total inspections: 7
Last inspection: 03/04/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Crab (54F),Rack of lamb (54F), Crabcake (46F), Chicken (51F), Fish (47,53F), cream Sauce (51F), buttermilk (52F), heavy cream (58F) in bottom of large prep unit @ grill cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. All discarded. DO NOT USE UNIT FOR COLD STORAGE.
03/04/2016Follow-up
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor of walk-in, floor in need of cleaning.
    Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters, clean floor.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Heavy cream (45F) and crab meat (49F) cold holding at improper temperatures in bottom of large prep at grill. Frozen condensate observed in unit.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Cream & crab meat discarded. No cold storage of PHFs in bottom of unit, only keep PHFs on top of unit during service, until unit has been serviced or replaced and verified to maintain <41F.
02/23/2016Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Spagetti noodles,creamed corn,backup crab inside large prep unit and rice, shrimp on top of large prep unit cold holding at improper temperatures
    Correction: Discard/relocate the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Service unit and FAX service report to health department.
08/25/2015Routine
Discussed employee health.
No violation noted during this evaluation.		02/09/2015Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
07/21/2014Risk Factor
No violation noted during this evaluation.12/27/2013Risk Factor
  • Handwashing Cleanser - Availability (corrected on site)
    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.
09/07/2011Risk Factor Assessment

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