Roanoke Country Club, 3360 Country Club Dr NW, Roanoke, VA - Restaurant inspection findings and violations

May 13, 2009 (Routine)

Violation: 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
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

May 21, 2008 (Routine)

Violation: 0820 A 2 - Corrected During Inspection Critical Refrigeration unit cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

May 24, 2007 (Routine)

Comments:
No violations at time of inspection. Discussed new inspection plan.

April 06, 2006 (Routine)

Violations:

• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0830 - Critical The prepared ready-to-eat (RTE) meat salads 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bottom and door handles of all reach in prep units.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Hand sink faucet leaking.
  Repair plumbing.
• 3030 - No disposable towels were provided at the hand washing lavatory in the hand sink
  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 21, 2004 (Routine)

Violations:

• 0450 - Critical Utensils without handles used for dispensing ice at drink machine, and dispensing sugar from another container.
  All dispensing utensils and ice scoops must have a handle.
• 0480 - Unlabeled food containers. Sugar in food prep area unlabeled.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1320 - There was no temperature measuring device located in the pepsi display case and Bev Air prep unit in the kitchen. Thermometer needed in the double door reach in refrigerator in the kitchen. The digital display is not working correctly.
  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.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3130 - Paper towel dispenser was not accessible to employees during all hours of operation. Dipsenser is blocked by hanging deep fryer baskets.
  Relocate the paper towel dispenser where it will not interfere with drying dishes, or move the dishes to another location where it will not interfere with operation of the towel dispenser.
• 2890 - Light bulb in the dry storage room not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3270 - Critical Premises are not being routinely inspected for evidence of pests. Rodent droppings on the shelves in the dry storage area.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Clean shelves immediately. This will also facilitate monitoring rodent activity.

December 02, 2003 (Routine)

Violations:

• 0470 - Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). corrected during inspection
  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.
• 2000 - Slicer located under disposable towel rack and clean food containers stored on floor. corrected
  Store all food equipment and containers where they are not exposed to splash, dust, or contamination.
• 3340 - Critical Containers of honing oil and synthetic lubricant are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. corrected
  Containers of honing oil and synthetic lubricant must be located in an area that is not above food, equipment, utensils, linens or single service items.

June 06, 2003 (Follow-up)

Comments:
Reinspection from 2-23-03 inspection.
3270 Insect control: insects seen - must do what is necessary to control.

570 Wiping cloths: some cloths and containers without sanitizer.
830 Food date marking: continue to mark as needed.
1770 Kitchen equipment: continue to clean to prevent food and grease accumulation.
3180 Floors: continue to clean to to prevent food and grease accumulation.

May 23, 2003 (Routine)

Violations:

• 2000 - Clean utensils stored near handsink in splash area and ice paddle stored on walk-in freezer floor. ( corrected )
  Store all clean utensils in clean dry place and where they are not exposed to possible contamination.
• 3270 - Critical Roach seen in kitchen and in dishwashing room.
  Discussed having exterminator treat both floors of the building at the same time and to do whatever is necessary to control the insects.
• 0570 - Wiping cloths on food contact surfaces contained no sanitizer and wiping cloth containers had no sanitizer.
  Wiping cloths must be clean and stored in a clean solution with the proper sanitizer concentration.
• 0830 - Critical The prepared ready-to-eat 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.
• 1770 - Kitchen equipment and storage shelves have soil accumulation.
  Clean as often as often as necessary to prevent accumulation of soil and grease..
• 3180 - Floors in kitchen and dishwashing room have soil and food accumulation.
  Clean as often as necessary to prevent accumulation.

January 14, 2003 (Routine)

Violations:

• 1680 - 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. (corrected during inspection).
  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.
• 2210 - Back flow preventer needed on hose connection at mop sink .
  Provide. Corrected.
• 1800 - The nonfood contact surface of the shelves and equipment 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 - Floor in dishwashing area dirty.
  Clean often enough to keep clean.