Inspection findings | Inspection date | Type | |
---|---|---|---|
Frigidaire was 41.6 however unit was temped at 35 F this AM. Other items were corrected. Permit issued. No violation noted during this evaluation. | 01/08/2016 | Follow-up | |
PIC called to report the refrigerator in the large room is going to be checked by a technician because temp was running 42 F. She will recheck after serviced.
|
12/11/2015 | Follow-up | |
West RI 27.3, Other 35.7 first thing this morning. PIC will check after lunch.
|
12/09/2015 | Follow-up | |
Air temperatures in two reach ins were marginal. No food is stored overnight in these units. Milk was removed and units were turned to a colder setting. PIC placed water bottles inside units for easy monitoring. Ensure 41 F is maintained at all times. A new section has been opened and another section has not been finished yet. Submit plans to the Health Department for approval. Do not have any open foods in this unfinished section. Raw frozen burgers were in the freezer. This was going to be prepared on weekends. Raw meats will increase your risk. PIC intends to reconsider using these burgers. Precooked burgers which only need to be heated and served would be an alternative. I will follow up on those two refrigerators. Permit expires 1/31/16
|
12/08/2015 | Routine | |
Datemarking must include the date in which the food was initially cooked. Since your food comes from Feed More you must subtract day or days for their preparation. I observed cooling of leftovers and cooling foods prepared for the weekend. Cooling is a critical step that must be monitored carefully to ensure the food does not exceed time/temperature within this process. Cool hot foods from 135 F to 70 F within 4 hours and then down to 41 F in 4 more hours. You only have a reach in refrigerator and this is difficult to do depending on the food. Delivery of food must improve. Ensure cold foods are placed in refrigerated containers. Use ice or frozen blocks to keep foods cold in these hot summer months.
|
06/12/2015 | Risk Factor | |
Food is received from FeedMore by an employee. Temps are taken and kept on a log. Ensure thermometer and hands are clean prior to this procedure. Permit issued.
|
12/15/2014 | Routine | |
Eggs are the only raw food of animal origin cooked here. Eggs are hard boiled. Food is prepared by Food Bank and delivered cold (<42°F) each day for use the next day. No violation noted during this evaluation. | 06/13/2014 | Risk Factor | |
Annual permit issued. No violation noted during this evaluation. | 12/18/2013 | Routine | |
Dishmachine ok - temperature tape turned black. Quat tabs - get test strips for Quat (QT10).
|
06/17/2013 | Risk Factor | |
Annual permit issued. Food for meals is prepared at Virginia Food Bank, delivered to this facility cold (temperature checked upon arrival) in the afternoon for service the next day.
|
12/18/2012 | Routine |
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Restaurant representatives - add corrected or new information about Circle Center Adult Day Services, 4900 West Marshall Street, Richmond, VA 23230 »