Hollins Manor, 7610 Williamson Rd, Roanoke, VA - Restaurant inspection findings and violations

September 25, 2008 (Routine)

Violations:

• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed lunch meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1770 A - Corrected During Inspection Critical Coolers used for serving drinks in lower kitchen not being cleaned after each use.
  Clean each container after each use. These can be run through the dishwasher.

Comments:
Both dishwashers providing 50 to 100 ppm chlorine at final rinse.

January 23, 2008 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Repeat Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1900 - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.

June 19, 2007 (Routine)

Violations:

• 1510 - Corrected During Inspection No metal stem thermometer supplied at lower kitchen.
  Supply.
• 1700 - Corrected During Inspection Critical Lower kitchen dishwashing machine not providing proper chlorine levels at final rinse.
  Repair to provide 50 to 100 ppm chlorine.
• 1720 - Corrected During Inspection Test strips not supplied at lower kitchen.
  Supply.

October 25, 2006 (Routine)

Violations:

• 0380 - Corrected During Inspection Critical Dented cans stored for use on storage shelves.
  Store cans that are dented on rim or seam in a area labeled "Not for use" until they can be returned or discarded.
• 0570 - Corrected During Inspection Wiping cloths used in kitchen not being stored properly.
  Store cloths in 25 to 100 ppm chlorine solution.
• 1800 - Equipment and shelves not clean to sight and touch.
  Equipment and shelves must be cleaned often enough to prevent accumulation of dirt and debris.
• 2000 - Insulated boxes stored outside on ground and not stored clean.
  Clean boxes after use and store protected from contamination.
• 2810 - Wall at handwashing lavatory is not smooth, cleanable, and solid surface.
  Repair to provide smooth, cleanable, and solid surface.
• 2830 - Wall and floor juncture has exposed opening.
  Provide cove molding to close off opening.

January 29, 2006 (Follow-up)

Violation: 1060 - Repeat Area around hand sink in lower building is bare wood. Bare wood is not nonabsorbent, and/or smooth and cleanable.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
Area around hand sink in lower building has been painted, but surface is still not cleanable. Continue to work on making this area smooth and cleanable.

January 19, 2006 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Several dented cans on shelf in storeroom.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Dented cans removed from shelf during inspection.
• 0610 - Corrected During Inspection Repeat Food stored on the floor in the storeroom.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced meats and cheeses in the refrigeration unit were not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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. Food items dated during inspection.
• 1060 - Area around hand sink in lower building is bare wood. Bare wood is not nonabsorbent, and/or smooth and cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. Both dishmachines (upper and lower building) are not dispensing sanitizer.
  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. To minimize workload you can move to all single service utensils.
• 1770 B - Observed accumulations of soil on the following food contact surfaces: inside of ice machine (deflector plate).
  Clean and sanitize these surfaces for food contact. Clean and sanitize inside of ice machine on a regular basis.
• 1960 - Plastic cups were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 2020 - Corrected During Inspection Silverware was found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store silverware with food or lip-contact surface facing downward to prevent contamination prior to use.

February 24, 2005 (Routine)

Violations:

• 0610 - Repeat Products stored on plastic bread racks less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0620 - Bulk food containers stored on a shelf under sewer lines from food prep sink. The shelf may be used for cleaning and sanitizing supplies.
  Relocate food storage containers to an approved area or shield the sewer lines to intercept potential drips.
• 1570 - Lower shelf on a table was observed in a condition that prevents necessary maintenance and easy cleaning. Aluminum foil was being used to cover the surface.
  Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3080 - Less than 50 foot candles of light was noted in the food preparation and dishwashing areas.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

Comments:
The chemical warewashing machine had a 100 PPM chlorine residual and the manager had test strips to check the strength.

March 23, 2004 (Routine)

Violations:

• 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.
• 2020 - Clean food dispensing and prep utensils were being stored, handled, displayed and dispensed with the food surface facing upward.
  Store clean food dispensing and prep utensils with the food contact surface facing downward to prevent contamination prior to use.
• 2890 - Fluorescent tubes in the ceiling fixture located in the storage room was not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3180 - The wall around the wall exhaust fan and the fan blades have accumulations of dust and grease. Also, the blades on the fan have accumulation of grease and dust.
  All floors, walls, ceilings, and attachments 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.

Comments:
The chemical warewashing machine had a 50 to 100 ppm chlorine residual in the sanitizing solution.
Recommendation - Try to locate and provide more shelves for your reach-in [Beverage-Air] refrigeration and [Hobart] freezer units. Products need to be off the bottom so air can flow more freely around the products.

September 18, 2003 (Routine)

Comments:
No violations at time of inspection.

April 22, 2003 (Routine)

Violations:

• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Both dishwashers (upper and lower building) are out of sanitizer.
  Immediately discontinue the use of the machines until they are operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. When new sanitizer is installed, use test strips to make sure the proper concentration of chlorine is being dispensed and that dishes are being properly sanitized.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen in the lower building.
  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. Violation corrected during inspection.
• 1750 - Manufacturer container was observed reused for the storage of sugar.
  Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.