Northwest Recreation Club, 1529 Williamson Rd NE, Roanoke, VA - Restaurant inspection findings and violations

May 19, 2009 (Routine)

Violation: 1060 - The nonfood contact surface of the cardboard in the bottom of the freezer is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
Good job with dating foods in refrigerator.

May 19, 2008 (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. 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.
• 2000 - Repeat Cartons of single serivce items were found stored on the floor
  Store cartons of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

August 31, 2007 (Routine)

Violations:

• 0820 - Critical Repeat FOOD in small prep unit cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - Repeat The nonfood contact surface of the aluminum foil lining the shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 2000 - A carton of single service items were found stored on the floor
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Supply a shelf next to the freezer for storage.

January 19, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Repeat FOOD in refrigerator cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Temperature turned down during inspection.
• 1060 - The nonfood contact surface of the foil that is lining shelves is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice machine
  Clean and sanitize these surfaces for food contact.
• 2350 ii - The faucet at the three compartment sink is leaking.
  Repair plumbing.
• 3170 - Ceiling tile in kitchen is missing.
  Replace missing ceiling tile.

May 26, 2006 (Routine)

Violations:

• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 - Critical Reach in refrigerator cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat 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.
• 1570 - The door gasket of the prep refrigerator is (missing, damaged).
  Repair or replace the prep refrigerator door gasket in accordance with the manufacturer's specifications.
• 1800 - The nonfood contact surface of the refrigeration and freezer 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.

February 10, 2005 (Routine)

Violations:

• 0790 - Repeat Improper methods used to thaw pork chops and chicken.
  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
• 0830 - Critical Repeat 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.
• 2830 - Floor and wall juncture in kitchen and the end and back walls not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.

July 02, 2004 (Routine)

Violations:

• 0830 - Critical The prepared ready-to-eat (RTE) leftover 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.
• 0790 - Improper methods used to thaw MEAT, POULTRY/POULTRY PROD.
  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
• 0820 - Critical Breading cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. When using breading - discard after use or keep refrigerated.
• 3340 1 - Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of @HAZARDOUS PRODUCT@/ cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. Do not store chemicals above food or cooking utensils.
• 2000 - Single service items were found stored on the floor
  Store single service items and food in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3180 - Repeat Floor in the kitchen under and behind equipment 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.
• 2810 - Wall or wall covering under sink and along back wall is not smooth and easily cleanable.
  Repair or replace wall or wall covering to make it smooth and easily cleanable.

December 10, 2003 (Routine)

Violations:

• 1800 - The nonfood contact surface of the counter had 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 under equipment and in hard to reach areas 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.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen, corrected at time of inspection.
  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

March 20, 2003 (Routine)

Violations:

• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: inside Reach in
  Clean and sanitize these surfaces for food contact.
• 3030 - Paper towels were not being provided at the hand washing lavatory.
  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