Roanoke City Jail, 324 Campbell Ave SW, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Roanoke City Jail
Address: 324 Campbell Ave SW, Roanoke, Virginia
Phone: (540) 853-2993
Total inspections: 13
Last inspection: Jun 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0800 - Critical Spanish rice in walk in noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 1570 - Plastic paddle was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 2350 ii - Hot water faucet on hand sink(leaks) in poor repair.
June 10, 2009Routine12Details / Comments
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the dish machine area
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dish machine area
December 08, 2008Routine02Details / Comments
3080 - Repeat Less than 10 foot candles of light was noted in the walk insJune 11, 2008Routine01Details / Comments
3080 - Repeat Less than 10 foot candles of light was noted in the walk in cooler,freezersJanuary 31, 2008Routine01Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk ins.
  • 3170 - Wall and floor junctures in dish machine room are not maintained in good repair
September 10, 2007Routine03Details / Comments
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine baffle.
  • 3080 - Less than 10 foot candles of light was noted in the walk in coolers and freezers.
May 01, 2007Routine11Details / Comments
  • 0810 - Food cooling in walkin refrigerator in cooling pans with food over 6 inches deep. Refer to regulations for proper cooling methods.
  • 1700 - Corrected During Inspection Critical Wash, rinse, sanitize three compartment sink not being set up correctly.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: juice containers.
May 04, 2006Routine21Details / Comments
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
January 10, 2006Routine21Details / Comments
  • 0260 - Corrected During Inspection Critical Dented juice cans stored for use.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 2890 - Cracked light shield. corrected on 6 15-05
  • 3270 - Methods are used to control pests not working. ( treated 6-15 and will be treated as needed until control reached.)
June 13, 2005Routine13Details / Comments
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the plastic containers is not safe.
  • 2790 - The indoor ceiling material located at storeroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
February 09, 2005Routine11Details / Comments
  • 3020 - Hand sink in kitchen has damaged soap dispenser.
  • 2000 - Plastic spoons and cups were observed stored unprotected at the under the coffee machine table..
  • 2810 - Floors damaged: grout missing, broken tiles, and open areas with standing water.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 120 - 130.
  • 1570 - Tray roller broken and setting on milk crates.
August 18, 2004Routine05Details / Comments
1700 - Critical Three compartment sink had no sanitizer in the final rinse. correctedFebruary 05, 2004Routine10Details / Comments
No violation noted during this evaluation. February 21, 2003Routine00-

June 10, 2009 (Routine)



Violations:
  • 0800 - Critical Spanish rice in walk in noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.Discarded rice.
  • 1570 - Plastic paddle was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the paddle 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 paddle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2350 ii - Hot water faucet on hand sink(leaks) in poor repair.
    Repair and maintain all plumbing components ans fixtures.

December 08, 2008 (Routine)



Violations:
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the dish machine 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 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the dish machine 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

June 11, 2008 (Routine)



Violation: 3080 - Repeat Less than 10 foot candles of light was noted in the walk ins
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

January 31, 2008 (Routine)



Violation: 3080 - Repeat Less than 10 foot candles of light was noted in the walk in cooler,freezers
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

September 10, 2007 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk ins.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - Wall and floor junctures in dish machine room are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 01, 2007 (Routine)



Violations:
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine baffle.
    Clean and sanitize these surfaces for food contact.
  • 3080 - Less than 10 foot candles of light was noted in the walk in coolers and freezers.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

May 04, 2006 (Routine)



Violations:
  • 0810 - Food cooling in walkin refrigerator in cooling pans with food over 6 inches deep. Refer to regulations for proper cooling methods.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 1700 - Corrected During Inspection Critical Wash, rinse, sanitize three compartment sink not being set up correctly.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: juice containers.
    Clean and sanitize these surfaces for food contact. store them inverted to air dry.

January 10, 2006 (Routine)



Violations:
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a @SANITIZING AGENT@ chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.

June 13, 2005 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical Dented juice cans stored for use.
    Store all dented cans in area marked not for use until returned or discard.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2890 - Cracked light shield. corrected on 6 15-05
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3270 - Methods are used to control pests not working. ( treated 6-15 and will be treated as needed until control reached.)
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 09, 2005 (Routine)



Violations:
  • 0960 1 - Corrected During Inspection Critical The food contact surface of the plastic containers is not safe.
    Repair or replace the containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 2790 - The indoor ceiling material located at storeroom 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

August 18, 2004 (Routine)



Violations:
  • 3020 - Hand sink in kitchen has damaged soap dispenser.
    Replace.
  • 2000 - Plastic spoons and cups were observed stored unprotected at the under the coffee machine table..
    Store utensils in the original protective package to protect from contamination until used.
  • 2810 - Floors damaged: grout missing, broken tiles, and open areas with standing water.
    Repair or replace within 60 days. Call when completed.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 120 - 130.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1570 - Tray roller broken and setting on milk crates.
    Repair or replace..

February 05, 2004 (Routine)



Violation: 1700 - Critical Three compartment sink had no sanitizer in the final rinse. corrected
Final rinse must always contain 50 to 100 ppm chlorine.

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