Inspection findings | Inspection date | Type | |
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Overall very good sanitation. Noted good handwashing, good glove use (with 1-2 instances of touching sinks with gloves on - discussed glove changing - handwashing - with corrections made ) and good food temperatures with overall good storage with one issue corrected during inspection and leftover labels needed. Excellent employee health knowledge. Suggested beginning temperature chart and noting temperatures both unit and food temperatures to proactively check different phases of food preparation.
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01/14/2016 | Routine | |
Overall excellent. Good handwashing, glove use, food temperatures and overall good food storage, labeling needed and done - good employee health knowledge and sanitizer in place - at too strong a concentration - but correct to 200 ppm Cl and training done. Food thermometer present and calibrated at 31.0 F, with good technique used to check food temperatures.
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10/01/2015 | Routine | |
Great job of keeping food contact surfaces clean and sanitized.
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06/16/2015 | Routine | |
Overall excellent. Clean well organized facility with sanitizing solution at 100 and 200 ppm in place and used. Good food temperatures, and glove use. Inspection done at the end of serving lunch. No handwashing observed, but no violations seen. Mixed employee health knowledge with good knowledge of symptoms, and diseases not known. Flyer discussed and left. Ensure employee health policy is reviewed with all staff.
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03/05/2015 | Routine | |
Overall excellent, good handwashing, good glove use / utensil use no bare hand contact, clean well organized facility with sanitizer in place at 100 ppm Cl and used, good food storage, labeling and temperatures, good managerial control, taking and recording food temperatures and knowledge, good dented can sorting and storage and good employee health policy knowledge. Suggest obtaining and using a good foot pedal type trash can to allow for covered trash and prevent hand contamination when discarding trash/garbage. No violation noted during this evaluation. | 11/20/2014 | Risk Factor | |
Overall excellent sanitation. Inspection after lunch finished. New manager in place, reviewed employee health, good knowledge and practices in place. Leftover labels in place for some items, not for others, discussed, leftovers including opened commercial items - all items labeled during inspection. Good food temperatures and overall good storage to prevent cross contamination seen. Noted some staff drinks etc.(all commercial items, no home cooked foods) in top of refrigerator (over containers of milk). Discussed, if staff food/drinks are brought to facility store on tray labeled staff foods at bottom of unit separate and below all facility foods - done during inspection. Dry stores both canned storeroom and paper products with improved storage. Clean food contact surfaces with sanitizer in place at 100 ppm Chlorine.
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07/22/2014 | Routine | |
Overall excellent sanitation. Noted good handwashing, good glove and utensil use for no bare hand contact, good food temperatures, labeling and storage, sanitizer in place at 200 ppm Cl and used, clean sanitized food contact surfaces. Discussed employee health policy, good knowledge, new flyer given. When cleaning and sanitizing food contact surfaces, also clean and sanitize equipment handles to prevent contamination of hands/gloves during food service. Facility plans to have new ice machine installed, ensure health department and building officials are consulted.
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03/19/2014 | Routine | |
Overall excellent sanitation. Good cleaning and sanitizing with 200 ppm Cl. Good food temperatures, good cooling technique, rice cooled then placed in bags for storage, good storage and labeling. One package of cheese with expired leftover date. Cheese discarded, refresher training done that leftovers are good for 7 days. Good employee health policy knowledge, good handwashing. No direct food handling seen. No violation noted during this evaluation. | 10/17/2013 | Risk Factor | |
Overall excellent sanitation noted. No handwashing seen, but no violations noted, good cleanliness, sanitizer in place in pot sink at 50 ppm Cl and wiping bucket just emptied before EHS arrival, to make fresh, food contact surfaces clean, good food storage to prevent cross contamination, good labeling, good food temperatures, good cook taking food temps, checked reheating food twice and cooked longer to get reheating food to temperature.
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05/10/2013 | Routine | |
Overall excellent sanitation. Good handwashing, good food temperatures, good storage, good overall labeling (some commercially prepared food - cheese, did not have date label after opened, good no bare hand contact, good cleaning and sanitizing food contact surfaces with 100 ppm Cl. Good employee health in practice with sick staff calling in and not coming to kitchen. **Two door reach in refrigerator used as cooks box extremely crowded. Additional refrigeration needed for amount of food in cold storage. Suggest 1 of 3 things to improve cold storage: 1) obtain additional refrigeration for cooks cold storage, 2) Change menu to reduce the amount of food requiring cold storage, 3) Arrange for more frequent food deliveries and less food to store on hand. Additional practices like not keeping any leftovers can reduce the amount of food in cold storage. No violation noted during this evaluation. | 01/15/2013 | Risk Factor |
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Restaurant representatives - add corrected or new information about Martin Luther King, Jr. Center, 683 Oak Street, Franklin, VA 23851 »