Inspection findings | Inspection date | Type | |
---|---|---|---|
No food being prepared at time of inspection. All food holding temperatures good. Facility very clean. Thank you. No violation noted during this evaluation. | 03/25/2016 | Routine | |
There were no previous open hazards to follow-up on. No foods were being cooked at the time of this inspection. Facility is clean No violation noted during this evaluation. | 09/17/2015 | Risk Factor | |
There were no previous open hazards to follow-up on. No cooking was observed during this inspection. Three-compartment sink was not set up. Ready-to-eat foods were labeled and dated. Kitchen was clean and organized. No hazards observed during this inspection. Thank you. No violation noted during this evaluation. | 03/09/2015 | Routine | |
No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
No foods prared during inspection. Facility very clean. Thank you. No violation noted during this evaluation. | 07/10/2014 | Risk Factor | |
Good food handling observed during inspection. All food temperatures good facility very clean.. Thank you.
|
03/06/2014 | Routine | |
There were no previous open hazards to follow-up on. This inspection focused on personal cleanliness and food temperatures. Red cabbage was cooking on the stove No violation noted during this evaluation. | 11/07/2013 | Risk Factor | |
There were no previous open hazards to follow-up on. This inspection focused on hand washing and food temperatures. No cooking was done during this inspection as there weren't any customers in the establishment. Two customers did come in just as EHS was leaving. No hazards observed during this inspection. Thank you. No violation noted during this evaluation. | 08/15/2013 | Risk Factor | |
There were no previous open hazards to follow-up on. This inspection focused on employee health, cold holding temperatures and date marking. Red cabbage was the only food cooking at the time of this inspection. Hair restraints were worn. Facility clean. No hazards observed during this inspection. Thank you. No violation noted during this evaluation. | 05/16/2013 | Risk Factor | |
Hazard 0240 from the May 4, 2012 inspection has been corrected. Good use of gloves and hair restraints observed. Minimal cooking was being done during this inspection. Facility is only open for dinner when advance reservations have been made. Patrons who had made reservations for dinner during the time of this inspection did not show up or call to cancel their reservations. No open hazards for this facility. No violation noted during this evaluation. | 02/08/2013 | Routine |
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