| No violation noted during this evaluation. | 11/06/2015 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution dispensed at final rinse was not at an acceptable concentration.
Correction: 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. Must provide 50 to 100 PPM chlorine concentration at final rinse.
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10/29/2015 | Routine | |
| No violation noted during this evaluation. | 04/27/2015 | Follow-up | |
Keep check on dish machine chlorine level at final rinse.
Prep ref unit thermostat turned down. Keep check on food temps and make sure food is at 41 degrees F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives were found stored container.
Correction: Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/21/2015 | Routine | |
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Screen in back door not tight fitting.)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/24/2014 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine provided at final rinse.
Correction: 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.
- Plumbing System Maintained in Good Repair
Observation: Cold water faucet at three compartment not working.
Correction: Repair and maintain all plumbing components ans fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Screen in back door not tight fitting.)
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/21/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in prep cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Stainless steel at dishwasher has mildew.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door does not close completely.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/21/2013 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Dish washing machine final rinse provides no chlorine.
Correction: Dish washing machine must provide 50-100 PPM chlorine at final rinse. Must use three compartment sink until machine repaired.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cleaned bar utensils and plastic cups stored on floor mat under three compartment sink.
Correction: Store utensils and single service items at least 6 inches off floor where they are not exposed to splash, dust or other contaminants.
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12/02/2011 | Routine | |
Restaurant representatives - add corrected or new information about Formosa, 125 Campbell Avenue Se, Roanoke, VA 24011 »