The Hotel Roanoke & Conference Center, 110 Shenandoah Ave NE, Roanoke, VA - Restaurant inspection findings and violations

August 04, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their 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.
• 0550 - Dispensing utensils improperly stored between uses.(ice cream scoops)
  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 135F.
• 0820 A 2 - Critical Repeat Crab cake mixture,salsa in bottom of Pine Tavern prep unit cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1320 - The temperature measuring device located in the hot holding units are not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.

April 07, 2009 (Routine)

• 0650 - Repeat The food on display is not protected from contamination.(dessert bar)
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0820 A 2 - Critical Phf's in Pine Tavern prep unit cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.

November 13, 2008 (Routine)

• 0650 - The food on display is not protected from contamination.(dessert bar)
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0820 A 2 - Corrected During Inspection Critical Phf's on ice on line cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) foood 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.
• 0850 - Critical Phf's on ice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.

July 24, 2008 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their 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.
• 0450 - Corrected During Inspection Critical Food employee failed to wash his or her hands.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0820 A 1 - Corrected During Inspection Critical Sliced pork loin hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.(discarded by PIC)
• 0820 A 2 - Corrected During Inspection Critical Raw hamburger patties cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) food items 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.
• 1570 - Walk in freezer door in a condition that prevents necessary maintenance and easy cleaning.
  Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3020 - Soap was not provided at the hand washing lavatory in the waitress station
  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.

November 09, 2007 (Routine)

• 0220 - Corrected During Inspection Critical Repeat 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.(walk in freezer)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Phfs in pine rom reach in and prep unit cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Critical cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0850 - Corrected During Inspection Critical Phf for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1060 - Corrected During Inspection The nonfood contact surface of the cloth napkins 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.
• 3180 - Floor behind equipment in prep area 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.

July 25, 2007 (Routine)

• 0220 - Corrected During Inspection Critical The food prep person was eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0650 - The food on display is not protected from contamination.(dessert bar)
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 0810 - Corrected During Inspection The methods used for cooling were not adequate.
  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.
• 0820 - Corrected During Inspection Critical Roast beef,bleu cheese,salad dressings cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Crab cakes hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under bread drawers/line,hot holding cabinets.
  Maintain nonfood-contact surfaces of equipment clean.
• 3030 - No disposable towels were provided at the hand washing lavatory in the buffet prep 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

March 28, 2007 (Routine)

• 0820 - Corrected During Inspection Critical Fried chicken,seafood cakes hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Hot holding cabinets not sufficient for holding phs at 140 degrees.
• 0820 - Corrected During Inspection Critical Phfs in pine tavern prep unit cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0850 - Critical Phfs on ice/line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the hot holding cabinets is not accurate.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 1570 - Hot holding cabinets latches were observed in a state of disrepair and damaged.
  Repair the latches 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 latches, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 3180 - Floor in the walk in cooler 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.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 27, 2006 (Routine)

• 0470 - Corrected During Inspection Critical Covers missing on dry storage bin at cook line.
  Keep all food covered.
• 1780 - Critical Dish storage racks dirty.
  Keep storage racks clean and santized.
• 1800 - The nonfood contact surface of the 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.
• 2000 - Corrected During Inspection Cooling paddles were observed stored unprotected in the walkin ref. unit.
  Store cooling paddles in a clean container protect from contamination until used.
• 2310 B - The handwash station at the entrance to kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3180 - Floors in the kitchen and storeroom 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.

December 27, 2005 (Follow-up)

December 21, 2005 (Routine)

• 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants ( 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. Dented cans must be stored in separate area labeled "Not For Use" until returned or discarded.
• 0480 - Unlabeled food container.
  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 sliced ham and beef, and potato salad 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.
• 1700 - Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. This is or used to be a hot water machine but hot water not hot enough for sanitizing.
  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.
• 2000 - Glasses were found stored in ice bin ( storage ice not to be consumed) where they are exposed to contamination. ( this is in Pine Room bar)
  Store glasses in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3030 - Repeat No towel dispenser supplies at sink used for handwashing in bar.
  Hand drying devices such as individual disposable paper towel dispenser, 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

December 21, 2005 (Routine)

• 0380 - Corrected During Inspection Critical Dented food cans stored on shelves for use. All dented cans must be stored in area seperated from food to be used and this area must be labeled "not for use"
  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.
• 1100 - The food contact surface of the Lexan container lids are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the Lexan lids to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 2350 - Critical Sink drain leaking in area off main kitchen where ice machines are located.
  Repair within seven days.

May 09, 2005 (Routine)

• 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.
• 1450 - Corrected During Inspection Cold holding unit at grill cook line is not keeping cold food at 45 degrees or below. Ref unit not working and ice being used. . Ham 69; cheese 67; tomatoes 67; fish 53. (food discarded)
  Repair unit to maintain food at 45 degrees or less. Can use ice to keep below 41 degrees: if food cannot be kept at proper temperature you can use time as a public health control. See Reg section 12 VAC 5-421-850.

February 08, 2005 (Routine)

• 0470 - Corrected During Inspection Critical Pan of food stacked on top of food that had become uncovered.
  Cover all food during storage.
• 0820 - Critical Ref. unit compressor not working and ice being used as cooling method. Food not being kept below 41 degrees F. (corrected during inspection by using time and temp as a control)
  All PHF must be kept at 41 degrees if ice is being used as a cooling method. When 41 degrees cannot be kept a time and temp log must be kept and food must be discarded after 4 hours. See food reg. section 0850. Repair ref unit to provide proper temps.
• 1700 - Corrected During Inspection Critical Quat. ammonium sanitizing solution used was not at an acceptable concentration at the bar dishwashing machine.
  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.
• 3030 - Bar hand washing sink not supplied with disposable towels and dispenser.
  Provide dispenser and disposable towels as well as soap.

November 09, 2004 (Routine)

• 1960 - Plates were being 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.
• 2310 - Critical The handwashing facility located at the food service area is blocked, preventing access by employees for easy handwashing. (corrected during inspection) CDI
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
• 1570 - Ref. unit door not closing properly and this lets cold air escape.
  Repair door.
• 1190 - The ambient air temperature measuring device (degrees C) located in the hot holding unit is broken.
  Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• 2000 - Knives were found stored in sanitizing solution. CDI
  Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.

November 17, 2003 (Routine)

• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. To Correct:
  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.
• 0830 - Critical The prepared ready-to-eat (RTE) several different foods in different refrigeration units 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.
• 0470 - Critical Unwrapped or uncovered food in the walk in refrigerator in the main cooking area.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Wiping cloths improperly stored between use. No sanitizer indicated in the wiping cloth solution. Corrected during inspection.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth solution should be 100ppm chlorine.
• 1570 - The door gasket of the ice machine is damaged.
  Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
• 2000 - Clean silverware were observed stored uncovered. Clean dishes not stored inverted.
  Store equipment and utensils covered or inverted to prevent contamination while in storage. Clean dishes should be stored inverted to protect from contamination.
• 3220 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 0480 - Unlabeled food containers in the bakery area.
  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.
• 3490 - Jacket and hat stored in such a way that they could contaminate food and dishes in the bakery area
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

June 06, 2003 (Routine)

• 2230 - Critical 1 handsink in bakery area also being used for cleaning.
  Install a second sink to accomodate general cleaning and holding soiled utensils. Handsink is for handwashing only.
• 0260 - Critical dented cans and 1 swollen can on shelf in dry storage.
  Any can that is damaged on the top, bottom, or side seam must be discarded, likewise any cans that are swollen, leaking, rusted or springy must be discarded. Establish a separate area for storing dmaged/swollen cans if they are to be returned for credit. Corrected during inspection.
• 3270 - Critical Presence of sewer flies in storage area and in buffett area. Buffet under construction, not being used for foodservice operations.
  The executive chef is continuing to work on this problem. The pest control company advised him to dump bleach down the drain. This is not the most effective means as it requires that flies be present when the bleach is poured, and it has the added effect of destrying the natural slime layer in the sewer lines. I will work on finding a solution with you. Note: Contacted Chef Raper to tell of him a product designed for the sewer fly problem. He will contact his pest control company.

January 21, 2003 (Routine)

• 3170 - Floor in cooler #11 is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0820 - Critical serving line cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.