Facility:
ROAM KITCHEN & BAR
Go back to search page
Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 3/24/2025
Total Score:90
Critical Violations
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| A hand drying device was noted not provided at the hand washing lavatory in the catering room. Paper towels were replaced to correct the violation. |
Non-Critical Violations
| 1 points: IN-USE UTENSILS |
| In - use utensil (scoops in bar area) noted being stored with the handle laying in the ice. |
| 1 points: IN-USE UTENSILS |
| Stirring spoons and drink mixing utensils noted stored in stagnant water in bar area. These utensils should be stored on a clean dry and sanitizable surface or in a dipper well with continuously running water. |
Inspection Date: 12/4/2024
Total Score:88
Critical Violations
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| The temperature of the rinse cycle of the heat sanitizing dish machine noted not adequate to achieve final sanitization. Noted at 151.7?F. Must be a minumum of 160?F measured at the surface of the dishes. Reinspection will occur on or befor 12-12-24 unless the inspector is contacted directly and informed of correction delay. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| A hand drying device was noted not provided at the hand washing lavatory in the bar and in the back catering room. Paper towels were replaced upon notification of violation. |
Non-Critical Violations
| 2 points: FOOD CONTACT SURFACES - DESIGN |
| Surface of cutting boards noted with permanent staining and deep grooves noted in need of repair or replacement. |
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the spices. Also a pan was noted being used as scoop in the flour/starch. All scoops must be constructed with a handle and if stored in the food product be stored with the handle pointed out of the food. |