- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
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12/29/2015 | Routine | |
New floors, cabinets and sinks are great improvements. New regulations will require food managers to have food safety manager certification. No violation noted during this evaluation. | 12/30/2014 | Routine | |
Home canned foods are not allowed.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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11/12/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: FOOD in front cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/13/2011 | Risk Factor Assessment | |
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