Inspection findings | Inspection date | Type | |
---|---|---|---|
|
03/31/2016 | Routine | |
Discussed maintaining cleanliness of 3-bay sink, discussed prohibited areas for storage of foods and single-use items.
|
06/02/2015 | Routine | |
No food prep at time of inspection At time of inspection facility kitchen appeared clean Food gloves, hair restraints and pH sanitizer test kit QAK QR 200-400ppm noted Good ate marking practices Good separation of foods in refrigeration unit No violation noted during this evaluation. | 07/28/2014 | Routine | |
No food prep at time of inspection Facility kitchen appeared clean and well managed Food gloves, hair restraints and pH sanitizer test kit noted Good separation of foods in refrigeration units Good date marking practices observed No violation noted during this evaluation. | 04/14/2014 | Routine | |
Facility kitchen appeared clean with clean food contact surfaces observed Use of food gloves, hair restraints and pH sanitizer test kit (QAK QR 400ppm) observed Good separation of foods in refrigeration units Good date marking practices Foods delivered prepackaged, cooked and made to order Refrigeration units with cold holding foods well within required limits No violation noted during this evaluation. | 07/22/2013 | Routine | |
Discussed observations and inspection report with the person in charge. Overall facility dining area and kitchen appeared clean, well maintained and in compliance Use of food gloves with frequent changing of gloves observed Refrigeration unit and cold holding foods well within required temperatures. Ph sanitizer test kiy (QAK QR 200ppm) and hair restraints observed Foods delivered prepacked, precooked and made to order Good date marking noted Clean food contact surfaces observed Good job No violation noted during this evaluation. | 05/13/2013 | Routine | |
Discussed observations with person in charge. In general facility appeared clean and in overall compliance with VDH food code regulations. There was no food prep at time of inspection 1. Refrigeration units within require limits (<41) 2. Cold holding foods within required range (<41F) 3. Food contact surfaces clean 4. Food gloves, hair restraints, good date marking practice and pH sanitizer test kit noted 5. Hand sink clean and easily accessible 6. Regular professional pest control Good job
|
07/27/2011 | Routine |
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Checker's |
Restaurant representatives - add corrected or new information about Front Royal Golf Club, 902 Country Club Rd., Front Royal, VA 22630 »