Inspection findings | Inspection date | Type | |
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No violations observed. Good operation. No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
No risk factor violations observed. Facility well managed, very clean. No violation noted during this evaluation. | 08/31/2015 | Risk Factor | |
No violations observed. Hot holding temperatures on the display case (fried chicken, soup beans, macaroni and cheese, pork bbq, meat loaf) were all above 140. The items in this unit are all on time control (4 hours). Blast chiller is not working, but manager said a work order has been placed to repair the unit. No violation noted during this evaluation. | 05/06/2015 | Routine | |
No other violations observed. Facility has a good cleaning schedule set up. The foods in the display hot case are placed in the unit at 11 AM, and either replaced as needed, and everything is replaced at 3 PM. No items left in the unit over four hours. Quaternary ammonium compound sanitizer in 3 compartment sink was 300 parts per million (ok).
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01/14/2015 | Routine | |
Food handling procedures very good. Good personal hygiene observed and proper glove use observed. Watch the open self-service cold case. Don't overload it with food items and make sure the items are 41Deg.F or less before being placed in the unit.
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08/27/2014 | Routine | |
Observed very good hand washing and general personal hygiene. Proper use of gloves observed as with no bare hand contact with ready-to-eat foods. Very good date marking observed also. Very knowledgeable staff, lots of temperatures being taken during food preparation/cooking,good job.
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04/02/2014 | Risk Factor | |
Hobart unit turned up, now holding above 140. No other violations observed. I did see one can of banana pudding with a significant dent in the side of the can. Be sure to not use foods from severely dented cans or cans that have damage to the rims or side seam.
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11/13/2013 | Risk Factor | |
No other violations observed. The lower part of the make table refrigerator had been emptied before I arrived. The only potentially hazardous foods in the unit were the tomatoes and the corned beef. Both products discarded. Both the blast chiller and make table refrigerator scheduled to be repaired.
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07/17/2013 | Routine | |
Looked at dates on food that was stored hot and cold. Discussed time limits on the food and how they count the days. Their date marking procedures meets or exceeds the regulations on all items. It was noted that the hot foods are dated for service the day they are prepared. They will also put a time on them. At this time they will remove them from the hot case and cool them to be stored in the walk-in refrigerator, where they will store them until they need to use them to pull the chicken for recipe's such as chicken salad. They use the original pull date to determine the discard date for the chicken. This meets our regulation for date marking, but may cause confusion since they are putting a new date on the food item, but it falls within the 7 day limit in the regulation. No violation noted during this evaluation. | 06/24/2013 | Complaint | |
No other violations observed. Observed good handwashing and glove use practices. Date marking of prepared, refrigerated foods is very good. Hair restraints being worn by all workers.
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03/26/2013 | Routine | |
Arrived in time for the 5:00 PM temperature checks. Discussed when the food was set in the warmer, temperature required, and what would be the corrective actions. Two items that were placed in at 3:00 PM measured below the hot holding temperature. Their options were to use time, it would have to be discarded at 7:00 PM or to reheat. They generally choose to reheat when finding items below temperature. Also observed the cook take the temperature of the chicken legs and she decided to continue cooking based on that temperature. Food City uses a thermocouple that is connected thru wifi to a database that collects the temperatures. This is an excellent food safety management system. No violation noted during this evaluation. | 12/17/2012 | Risk Factor |
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