Inspection findings | Inspection date | Type | |
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Gasket on the hot box doesn't seal completely. This may have been the reason pizza was out of temperature. When cold is transported from the main kitchen, place in the refrigerators quickly.
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03/10/2016 | Routine | |
Spoke to PIC about starting to cook in this kitchen versus using it as a satellite kitchen. Additional refrigeration would be needed, but all other necessary equipment seems to be present and in place. Would only be looking to cook for about 100 students. All meals prepared and served, with no leftovers being saved. No violation noted during this evaluation. | 08/31/2015 | Routine | |
Thermometer significantly out of calibration. Staff were reheating product that did not need reheating because the thermometer used to check food temperatures was reading 26 degrees low. Food was actually above 135 F as required.
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02/12/2015 | Routine | |
Adequate thermometer, quaternary ammonia, and test kit. Hi-temperature dish machine broke today during lunch according to the PIC. Reviewed employee health and signed forms are on file. The hot box is being cut off between lunch and dinner service. The temperature is not holding hot enough prior to food being placed in it. All product must be maintained above 135 F. Sliced cheese should be placed on ice as soon as it is brought into the kitchen to maintain temperatures under 41 F. Dishes are being done by hand until the dish machine is repaired. The spinach was returned to the oven for reheating while the inspector was present.
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10/06/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer (re-mixed upon request), 3-vat setup, hi-temperature dish machine, and test kit. Reviewed employee health. Signed forms kept on file in the facility for all staff.
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06/10/2014 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. The dial on the final rinse of the high temperature dish machine was registering 170 F+. Suggest having the booster heater checked. Heat tape didn't turn as completely as expected. Suggest having the right hot box checked out as well, to ensure the thermostat is providing a true reading. Pizza in the unit was holding low, but had been out recently for cutting. No violation noted during this evaluation. | 03/05/2014 | Routine | |
Meal service had concluded before the inspector arrived. The hot water line on the hand sink by the rear door has a leak, and so staff are turning off the water line to prevent water from ponding on the floor. The sink located to the right of the hand sink, which is also used for hand washing, has a leak at the plumbing connection under the sink. The hot water line on/off valve at the hand sink seems to control the hot water at this extra sink as well. During all meal service periods the hot water line must be left ON to provide hot water for adequate hand washing. Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Reviewed employee health. No violation noted during this evaluation. | 11/07/2013 | Routine | |
Meal service had concluded. Adequate thermometer, 3-vat setup, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health. No violation noted during this evaluation. | 05/23/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Make sure sanitizer is mixed with cool water for accurate testing of the solution. No violation noted during this evaluation. | 02/15/2013 | Routine |
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