Brandon Oaks Retirement Community, 3804 Brandon Ave SW, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Brandon Oaks Retirement Community
Address: 3804 Brandon Ave SW, Roanoke, Virginia
Phone: (540) 776-2600
Total inspections: 9
Last inspection: Nov 5, 2008

Restaurant representatives - add corrected or new information about Brandon Oaks Retirement Community, 3804 Brandon Ave SW, Roanoke, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1800 - The nonfood contact surface of the juice dispensers has accumulations of grime and debris.
  • 2020 A (Utensils) - Cleaned and sanitized tray rack and pot and pan rack is not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
November 05, 2008Routine02Details / Comments
- January 16, 2008Routine00Details / Comments
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read @TEMPERATURE@.
  • 1800 - The nonfood contact surface of the dessert shelves has accumulations of grime and debris.
  • 1820 - Food debris on equiptment was not observed removed by scrapping prior to manual warewashing.
August 02, 2007Routine12Details / Comments
  • 1150 - The nonfood contact surface of the pots,pans is not designed or constructed to be easily cleanable.
  • 1570 - Dish machine unit was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 3180 - Ceiling tiles in the prep area noted in need of cleaning.
August 10, 2006Routine03Details / Comments
  • 0790 - Improper methods used to thaw beef roast in sink with sink stoppered.
  • 1150 - The nonfood contact surface of the milk crates are not designed or constructed to be easily cleanable.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the ice cream freezer.
  • 1800 - The nonfood contact surface of the ice machine has accumulations of grime and debris.
June 08, 2005Routine04Details / Comments
No violation noted during this evaluation. September 14, 2004Routine00Details / Comments
0610 - Repeat Cartons of food stored on the floor of the walk in freezer. Or Food stored less than 6" above the floor.November 25, 2003Routine01Details / Comments
  • 3170 - Floor in kitchen needs repaqir to be smooth and cleanable.
  • 2260 - Critical No backflow prevention devise on the mop sink faucet. Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 0960 1 - Critical The food contact surface of the ice cream lids need to be replaced.
  • 0380 - Critical Dented cans on shelf.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
July 31, 2003Routine32Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit is not properly dated for disposition.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
April 09, 2003Routine11Details / Comments

November 05, 2008 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the juice dispensers 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.
  • 2020 A (Utensils) - Cleaned and sanitized tray rack and pot and pan rack is not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.

January 16, 2008 (Routine)



Violation: -

Comments:
New assisted living prep area meets the requirements for the Department of Health. Temporary Country store will use the handsink located in the examination room area. The worker making sandwiches in the Country Store wears gloves and does not handle any other duties. A separate employee handles the money and other duties. Once the new construction is completed , the new Country Store will have a handsink. The old main dish machine unit is going to be replaced in the next month.
This facility will need to supply applications and plans and fees for the new swimming pool and the new bistro.

August 02, 2007 (Routine)



Violations:
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read @TEMPERATURE@.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1800 - The nonfood contact surface of the dessert 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.
  • 1820 - Food debris on equiptment was not observed removed by scrapping prior to manual warewashing.
    Manual scrapping or mechanical prewashing of equipment is required to facilitate the cleaning action of the detergent.

August 10, 2006 (Routine)



Violations:
  • 1150 - The nonfood contact surface of the pots,pans is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Dish machine unit was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the dish machine unit 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 dish machine unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3180 - Ceiling tiles in the prep area 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.

June 08, 2005 (Routine)



Violations:
  • 0790 - Improper methods used to thaw beef roast in sink with sink stoppered.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 1150 - The nonfood contact surface of the milk crates are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the ice cream freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1800 - The nonfood contact surface of the ice machine 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.

September 14, 2004 (Routine)

Comments:
No violations at this time

November 25, 2003 (Routine)



Violation: 0610 - Repeat Cartons of food stored on the floor of the walk in freezer. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.

July 31, 2003 (Routine)



Violations:
  • 3170 - Floor in kitchen needs repaqir to be smooth and cleanable.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 2260 - Critical No backflow prevention devise on the mop sink faucet. Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 0960 1 - Critical The food contact surface of the ice cream lids need to be replaced.
    Repair or replace the ice cream lids to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 0380 - Critical Dented cans on shelf.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
Comments:
Grates in floor in dish area and in front of ice cream freezer are recessed enough to cause a safety problem. Consider raising these to prevent injury.

April 09, 2003 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) 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.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.

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