No violation noted during this evaluation. | 04/21/2015 | Routine | |
No violation noted during this evaluation. | 12/23/2014 | Routine | |
No violation noted during this evaluation. | 07/31/2014 | Risk Factor | |
There was no Phf's in dessert display case. No violation noted during this evaluation. | 03/10/2014 | Routine | |
No violation noted during this evaluation. | 11/01/2013 | Routine | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.(covered)
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Do not cover while cooling.
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06/24/2013 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area and waitress station.
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
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01/16/2013 | Risk Factor | |
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination.(salad forks)
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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02/21/2012 | Routine | |
Discussed proper storage of shell egg trays in walk in cooler and cooling methods. No violation noted during this evaluation. | 09/27/2011 | Risk Factor Assessment | |
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