ROANOKE

Violations (16)

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  MUST GROUT FLOOR IN 1ST FL. DISH WASHING AREA.

• 9

  NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

  OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS SUCH AS MALE FOOD HANDLER HAD GRILLED A LOAF OF BREAD (TOAST)AND REMOVED FROM GRILL WITH BARE HANDS.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A BARRIER (GLOVES,UTENSILS,DELI PAPER,ETC) TO HANDLE READY TO EAT FOODS. APPX. 2LBS.$5.(PRIORITY 7-38-010)(CITATIONISSUED)(COS)

• 10

  ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  OBSERVED NO HAND WASHING SIGN AT HAND SINK IN BAR AREA MUST PROVIDE AND MAINTAIN.

• 10

  ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  MUST REPAIR OR REPLACE SENSOR AT HAND SINK IN 2ND FL. PREP AREA TO HAVE WATER TO STAY ON LONGER FOR HAND WASHING.

• 16

  FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED AND SANITIZING AT 0.0.PPM'S AT BAR AREA.OBSERVED SANITIZING CONTAINER EMPTY AND A NEW ONE IS BEING INSTALLED AT THIS TIME.MUST MAINTAIN AT ALL TIMES.(PRIORITY 7-38-025)(CITATION ISSUED)(COS)

• 21

  PROPER HOT HOLDING TEMPERATURES

  OBSERVED IMPROPER TEMPERATURE OF 7LBS. COOKED LAMB AT 129.7F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 7LBS. $100.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

• 22

  PROPER COLD HOLDING TEMPERATURES

  OBSERVED IMPROPER TEMPERATURE OF 1LBS. CREAM SAUCE AT 50.0F,1LBS. MARINARA SAUCE-51.4F IN SMALL STAINLESS STEELE PAN INSIDE OF A PERFORATED PAN ON COUNTER TOP OF PIZZA COOLER AND 2.5LBS. RAW MARINATED CHICKEN AT 48.9F INSIDE OF 4- DRAWER PREP COOLER. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.4.5LBS $160.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION )

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORGINAL PACKAGE (SQUEEZE BOTTLES,PANS,ETC)

• 40

  PERSONAL CLEANLINESS

  OBSERVED MALE FOOD HANDLER WITH A LONG BEARD MUST PROVIDE A BEARD GUARD TO PREVENT HAIR FROM GETTING INTO FOOD.

• 41

  WIPING CLOTHS: PROPERLY USED & STORED

  OBSERVED SEVEARL WIPING CLOTHS STORED ON TOPSIDES OF CUTTING BOARDS MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

• 43

  IN-USE UTENSILS: PROPERLY STORED

  OBSERVED KNIVES STORED IN BETWEEN EQUIPMENT IN BAR AREA INSTRUCTED TO STORE IN A PROPER MANNER.

• 44

  UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  OBSERVED PRE-SET TABLE WEAR (GLASSES AND SILVERWARE)UPRIGHT AND NOT COVERED.MUST STORE IN A PROPER MANNER TO PREVENT CONTAMINATION.

• 46

  GLOVES USED PROPERLY

  OBSERVED BARE HAND CONTACT BY FOOD HANDLER.(COS)

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  MUST ELIMINATE CRATE USED FOR FOOD STORAGE IN WALK IN COOLER.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  MUST REPAIR OR REPLACE WORN CUTTING BOARD TO BE IN GOOD REPAIR.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,WHEEL BASES,ALL STORAGE SHELVES, PREP TABLES,GRILLTABLE,HOT HOLDING UNIT SHELVING UNITS,WALK IN COOLER -SHELVING UNITS,INTERIOR PANEL OF ICE MACHINE.