Inspection findings | Inspection date | Type | |
---|---|---|---|
|
03/14/2016 | Routine | |
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
Employees knowledgeable on food safety risk factors. Employees observed washing hands and wearing and changing gloves during inspection. Employee knowledgeable on proper operation of dish wash machine. Foods date marked as required. Ice baths being used to properly cool hot foods. No violation noted during this evaluation. | 07/01/2015 | Risk Factor | |
Food Service Manager (Serv-Safe certified) and employees knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing and changing gloves when necessary during inspection. Foods being cooled using ice baths. All foods date marked as required. Temperatures are monitored on hot and cold foods refrigeration units and dishwasher. Dry storage areas clean. Preparing breakfast, lunch and supper for approximately 100 people per meal. Firm offers catering and on occasion does cook foods on a grill during summer time. Two pantries are located on the floor to provide patients with refrigerated foods when requested Colored cutting boards purchased and used to prevent cross contamination from raw and ready-to-eat foods. No violation noted during this evaluation. | 04/03/2015 | Routine | |
Food Service Manager and employees knowledgeable on food safety risk factors and employee health. Employees observed washing hands during inspection. Employee observed taking temperatures of hot foods and understood proper use and calibration of probe thermometer. All foods date marked as required. Temperatures are monitored and documented on charts for hot and cold food holding units and prepared foods. Dry storage areas clean. Offer a wide variety of foods to patients, staff and guests. Preparing breakfast, lunch and supper for approximately 150 people per meal. Firm offers catering and on occasion does cook foods on a grill for "special holidays". Two pantries are located on the floor to provide patients with refrigerated foods when requested Colored cutting boards purchased and used to prevent cross contamination from raw and ready-to-eat foods. No violation noted during this evaluation. | 08/12/2014 | Routine | |
Manager knowledgeable on food safety risk factors and employee health. Employees observed washing hands and wearing and changing gloves when handling foods. All foods date marked as required. Foods storage areas clean and organized. . Temperature monitoring logs are kept on foods being stored and cooked throughout the day. Temperatures kept on dish wash machine to assure equipment is being sanitized properly. Staff dedicated to assuring foods are handled safely. No violation noted during this evaluation. | 01/31/2014 | Routine | |
No violation noted during this evaluation. | 04/16/2013 | Risk Factor | |
Employee health policy in place and followed. Thank you for your cooperation. No violation noted during this evaluation. | 01/31/2013 | Other | |
Facility is very clean and organized. Discussed employee health policy. Policy in place. Excellent date marking system. Keep up the good work! No violation noted during this evaluation. | 01/03/2013 | Routine |
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Restaurant representatives - add corrected or new information about Stanleytown Health & Rehabilitation Center, 240 Riverside Drive, Bassett, VA 24055 »