Roanoke Weiner Stand #1, 25 Campbell Ave SE, Roanoke, VA - Restaurant inspection findings and violations

September 08, 2008 (Routine)

Violation: 1320 - There was no temperature measuring device located in the milk cooler.
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.
Comments:
Place a thermometer inside the milk cooler to monitor the temperature of the milk. Milk is a potentially hazardous food and must be held cold at 41 F or below.
Environmental Health Specialist (EHS) suggests placing a thermometer inside the Koch Cooler to determine if the exterior temperature display is accurate. Thermometer on the exterior of the refrigerator was observed displaying a cold holding temperature of 41 F. All packages of hot dogs in the cooler were unopened and the EHS did not open any packages of hot dogs to take a cold holding temperature. Monitor the temperature of the hot dogs in this unit to ensure the food is kept cold at 41 F or below (food temperature, not the ambient air temperature).
EHS observed a handwashing sign at the three compartment sink. EHS advised the manager that employees are to wash hands only at the designated handwashing lavatories. Employees may not wash hands in the three compartment sink. EHS provided the manager with a wash, rinse, sanitize sticker to place over the handwashing sign at the three compartment sink.
EHS discussed employee health policy requirements with the manager. Manager advised the employee health policy will be implemented immediately. EHS provided hand-outs with employee health information to the manager.
EHS discussed cooling and reheating practices with the manager. Manager advised the large pots of chili are cooked and then initially cooled in the walk in freezer before placing in the 2 door True refrigerator. EHS advised the manager the chili must cool from 135 F to 70 F or below within 2 hours. Chili must then cool from 70 F to 41 F or below within an additional 4 hours. Continue to take cooling temperatures to ensure process is adequate.
EHS observed a large amount of chili reheating on the burner in the front service area. The reheating temperature was observed at 74.3 F after 1 hour reheating. EHS advised manager the chili must reach 165 F or above within 2 hours of reheating. Take a food temperatures during reheating to ensure chili is reheated properly. After reheating to 165 F within 2 hours, the chili may then be held hot at 135 F or above.
Manager advised the restaurant will be moving to a new location in the coming months. EHS advised the manager the new location will require a Plan Review application be submitted with construction plans and a Food Permit Application submitted as well. Plan Review must be completed before construction begins at the new location.
Contact the EHS with any additional questions or concerns: 540-857-7807.

October 16, 2007 (Routine)

Violation: 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed foodservice employee handling hot dog buns with bare hands while preparing hot dog.s. Observed foodservice employee handling diced raw onions with bare hands
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
Chlorine test strips need to be re-ordered.
Provided person-in-charge (PIC) with a copy of a written employee health policy. This is provided as an example, as employee health policy is not required to be written. Example is from the 2005 FDA Food Code. Provided PIC with a copy of the proposed new inspection form. Form is from the 2005 FDA Food Code.
Cooling process for large pots of chili is being done in the Walk In Freezer. PIC advised renovations may occur in the future. Advised PIC to contact office in the event of renovations to determine if Plan Review is necessary.
Contact Environmental Health Specialist (EHS) with any questions or concerns. 540-857-7807.

February 27, 2007 (Follow-up)

Violation: 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Cooling violation was corrected. Chili was allowed to cool in the Walk In Freezer during the first stage of the cooling process (140 F to 70 F). Chili was measured at a temperature of 76 F after 2 hours of cooling. Chili will now be moved to the 2 Door Refrigerator to continue the cooling process.

February 27, 2007 (Routine)

Violations:

• 0810 - The methods used for cooling were not adequate. Temperature of chili after 5 hours of cooling was 68.5 F.
  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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Comments:
Cooked potentially hazardous food shall be cooled (such as chili): Within 2 hours from 140 F to 70 F and within 4 hours from 70 F to 41 F or less.
I will conduct a follow-up inspection within 10 days to ensure that cooling process is adequate.

April 14, 2005 (Routine)

Violation: 3080 - Less than 20 foot candles of light was noted in the dishwashing area.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms