Blue Ridge Catering, Inc., 522 Salem Ave SW, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Blue Ridge Catering, Inc.
Address: 522 Salem Ave SW, Roanoke, Virginia
Phone: (540) 982-7700
Total inspections: 5
Last inspection: Dec 3, 2008

Primary contact: Mark Baldwin
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Blue Ridge Catering, Inc., 522 Salem Ave SW, Roanoke, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.December 03, 2008Routine01Details / Comments
  • 1570 - Repeat Freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3180 - Repeat Floors in the kitchennoted in need of cleaning.
November 01, 2007Routine02Details / Comments
  • 1570 - Underside of freezer lid seperated exposing insulation.
  • 1800 - The nonfood contact surface of the shelves and equipment has accumulations of grime and debris.
  • 2790 - The indoor ceiling material located at food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3180 - Floors in the kitchen noted in need of cleaning.
March 01, 2006Routine04Details / Comments
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat food in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of theequipment and shelves has accumulations of grime and debris.
  • 3180 - Floors in the kitchen noted in need of cleaning.
  • 3330 - Corrected During Inspection Critical Working container of cleaner are not properly labeled.
August 31, 2005Routine22Details / Comments
  • 3020 - Soap was not provided at the hand washing lavatory in the food prep area.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the food prepp area.
  • 0830 - Critical The prepared ready-to-eat food in the refrigeration unit is not properly dated for disposition.
September 23, 2004Routine12Details / Comments

December 03, 2008 (Routine)



Violation: 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
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

November 01, 2007 (Routine)



Violations:
  • 1570 - Repeat Freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the Freezer door, insulation exposed, to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3180 - Repeat Floors in the kitchennoted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 01, 2006 (Routine)



Violations:
  • 1570 - Underside of freezer lid seperated exposing insulation.
    Repair lid.
  • 1800 - The nonfood contact surface of the shelves and equipment has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2790 - The indoor ceiling material located at food prep area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
    Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • 3180 - Floors in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 31, 2005 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1800 - The nonfood contact surface of theequipment and shelves has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Floors in the kitchen noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3330 - Corrected During Inspection Critical Working container of cleaner are not properly labeled.
    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.
Comments:
2

September 23, 2004 (Routine)



Violations:
  • 3020 - Soap was not provided at the hand washing lavatory in the food prep area.
    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.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the food prepp area.
    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
  • 0830 - Critical The prepared ready-to-eat food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

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