ROANOKE

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS SUCH AS MALE FOOD HANDLER HAD GRILLED A LOAF OF BREAD (TOAST)AND REMOVED FROM GRILL WITH BARE HANDS.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A BARRIER (GLOVES,UTENSILS,DELI PAPER,ETC) TO HANDLE READY TO EAT FOODS. APPX. 2LBS.$5.(PRIORITY 7-38-010)(CITATIONISSUED)(COS)

Code 9

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN AT HAND SINK IN BAR AREA MUST PROVIDE AND MAINTAIN.

Code 10

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST REPAIR OR REPLACE SENSOR AT HAND SINK IN 2ND FL. PREP AREA TO HAVE WATER TO STAY ON LONGER FOR HAND WASHING.

Code 10

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED AND SANITIZING AT 0.0.PPM'S AT BAR AREA.OBSERVED SANITIZING CONTAINER EMPTY AND A NEW ONE IS BEING INSTALLED AT THIS TIME.MUST MAINTAIN AT ALL TIMES.(PRIORITY 7-38-025)(CITATION ISSUED)(COS)

Code 16

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF 7LBS. COOKED LAMB AT 129.7F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 7LBS. $100.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Code 21

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF 1LBS. CREAM SAUCE AT 50.0F,1LBS. MARINARA SAUCE-51.4F IN SMALL STAINLESS STEELE PAN INSIDE OF A PERFORATED PAN ON COUNTER TOP OF PIZZA COOLER AND 2.5LBS. RAW MARINATED CHICKEN AT 48.9F INSIDE OF 4- DRAWER PREP COOLER. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.4.5LBS $160.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION )

Code 22

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORGINAL PACKAGE (SQUEEZE BOTTLES,PANS,ETC)

Code 37

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES STORED IN BETWEEN EQUIPMENT IN BAR AREA INSTRUCTED TO STORE IN A PROPER MANNER.

Code 43

GLOVES USED PROPERLY - Comments: OBSERVED BARE HAND CONTACT BY FOOD HANDLER.(COS)

Code 46

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,WHEEL BASES,ALL STORAGE SHELVES, PREP TABLES,GRILLTABLE,HOT HOLDING UNIT SHELVING UNITS,WALK IN COOLER -SHELVING UNITS,INTERIOR PANEL OF ICE MACHINE.

Code 49

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST GROUT FLOOR IN 1ST FL. DISH WASHING AREA.

Code 55

PERSONAL CLEANLINESS - Comments: OBSERVED MALE FOOD HANDLER WITH A LONG BEARD MUST PROVIDE A BEARD GUARD TO PREVENT HAIR FROM GETTING INTO FOOD.

Code 40

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PRE-SET TABLE WEAR (GLASSES AND SILVERWARE)UPRIGHT AND NOT COVERED.MUST STORE IN A PROPER MANNER TO PREVENT CONTAMINATION.

Code 44

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATE USED FOR FOOD STORAGE IN WALK IN COOLER.

Code 47

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN CUTTING BOARD TO BE IN GOOD REPAIR.

Code 47

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SEVEARL WIPING CLOTHS STORED ON TOPSIDES OF CUTTING BOARDS MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

Code 41