Inspection findings | Inspection date | Type | |
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Previous hazards corrected. No hazards noted today. Observed very good personal hygiene and proper, frequent hand washing. Good food temperature monitoring and record keeping observed as well. All staff appear healthy with no visible signs of sickness. Facility well maintained, good job! No violation noted during this evaluation. | 12/09/2015 | Risk Factor | |
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08/13/2015 | Routine | |
No hazards noted today. Observed good personal hygiene. Staff well trained, observed good cooling procedure and food temperature monitoring as well as proper in-place cleaning and sanitizing of equipment. No violation noted during this evaluation. | 04/20/2015 | Risk Factor | |
Discussed complaint. Good employee health policy in place. Complaint was not confirmed. No violation noted during this evaluation. | 01/05/2015 | Complaint | |
Cooling pasta in the walk-in was tightly wrapped. Discussed proper cooling and the need to leave cooling products uncovered until cooled. Opened the plastic cover up to allow better air flow while cooling. Hot holding unit was turned down for lunch. This is because of concern of the handles burning employees hands. The unit was turned back up. Planed temperature check at 2:00 PM. This may have caught the lower temperatures. Also at that time most items have been emptied, there was less than half of the meatloaf left. Any food left over should be discarded at 2:00 PM.
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12/17/2014 | Risk Factor | |
Lots of food prep work had been done before the inspection. Generally when working with food from the refrigerator it will warm up while it is out at room temperature. When returning it to refrigeration, good cooling procedures must be followed. This includes having it in small portions in shallow pans, loosely or not covered, and placed on the metal rack to allow good airflow. Great date marking on food items. Good handwashing and prevention of barehand contact. Remember we must wash our hands every four hours or any time they may have been contaminated including touching our clothes, hair, or skin. When using the mechanical dishwasher, assure it is meeting the minimum requirements before accepting any pots as being properly sanitized. The wash temperature must be 150°F or higher and the rinse temperature must be above 180°F and no higher than 194°F. When checking hot holding temperatures, meat loaf should always be checked as it tends to loose heat before other food items.
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08/15/2014 | Routine | |
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03/25/2014 | Routine | |
No hazards noted today. Observed very good personal hygiene with excellent hand washing procedure and frequency. Cooks taking food temperatures during preparation. All employees appear healthy. Sanitizing solutions at proper concentration levels, well done. No violation noted during this evaluation. | 12/06/2013 | Risk Factor | |
No hazards noted today, previous hazards corrected. Staff well trained No violation noted during this evaluation. | 07/24/2013 | Risk Factor | |
Facility in good condition. Observed very good hand washing with no bare hand contact w/ ready-to-eat foods. Excellent labeling & date marking. Staff temping hot foods during preparation, good job. Very good personal hygiene observed as well with all staff members. All staff seem healthy and well, no coughing, sneezing, etc. observed.
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03/27/2013 | Routine |
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Restaurant representatives - add corrected or new information about Food City # 891, 603 Wood Avenue, Big Stone Gap, VA 24219 »