Cool salads in walk-in, put in reach-in when <41F. Monitor food temperatures in L prep unit & True reach-in, ensure the PHFs maintain 41F or less. No violation noted during this evaluation. | 03/10/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bolgna (46F) and hamburger patty (47F) in Hobart
Correction: bologna (44F) and sliced cheese (44F) in left prep unit cold holding at improper temperatures
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09/10/2015 | Routine | |
Discussed cooling methods. Changes to consumer advisory. No violation noted during this evaluation. | 03/19/2015 | Training | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution in ware wash machine was not at an acceptable concentration.
Correction: Implement manual sanitization in 3 compartment sink until ware wash machine can be serviced.
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01/07/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is drinking from an uncovered container in the food preparation area.
Correction: 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.
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05/30/2014 | Risk Factor | |
No violation noted during this evaluation. | 12/12/2013 | Risk Factor | |
No violation noted during this evaluation. | 12/06/2012 | Risk Factor | |
No violation noted during this evaluation. | 09/12/2011 | Risk Factor Assessment | |
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