Inspection findings | Inspection date | Type | |
---|---|---|---|
Great job maintaining proper food temperatures. No violation noted during this evaluation. | 03/04/2016 | Risk Factor | |
Permit Issued. No violation noted during this evaluation. | 12/14/2015 | Follow-up | |
|
11/09/2015 | Routine | |
Note: the pizza cooling unit was covered in ice. Product was removed and unit to be defrosted.
|
07/02/2015 | Risk Factor | |
I spoke with the general manager about a complaint concerning a toddler sitting on a table and being changed in the eating area. The manager will be posting signs saying changing tables are available in both rest rooms. No violation noted during this evaluation. | 04/01/2015 | Other | |
|
03/12/2015 | Risk Factor | |
|
11/05/2014 | Routine | |
Cold hold problem with display case has been resolved. (Turning off unit at night for 6 hours to prevent ice on evaporator unit inside case). (Air temperature was 35 degrees at vent) Dishmachine still not functioning properly in final rinse mode. Suspect faulty thermostat on booster heater (initial spike over 195 degrees then rests at 150 degrees). Maintenance tech notified - using 3 compartment sink. No violation noted during this evaluation. | 07/21/2014 | Follow-up | |
Gloves worn. Dishmachine - 140 degrees final rinse.
|
07/17/2014 | Risk Factor | |
Gloves worn. Discussed need for sanitizer to be present for clean up in chicken prep/fry area. Also spoke to procedure for breakfast pizza, egg product hold time. Suggest using smallest container, start fresh each day and discard left over at end of shift. Dishmachine - 180 degrees final rinse. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
|
04/28/2014 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed dishmachine operation and need to check out final rinse cycle. 3 compartment sink - Quat sanitizer - 200+ ppm - test kit (ok). No violation noted during this evaluation. | 02/26/2014 | Risk Factor | |
Gloves worn. Dishmachine 192 degrees final rinse at 20 psi. 3 compartment sink - Quat sanitizer - 200 ppm.
|
11/18/2013 | Routine | |
No risk factor violations observed. Gloves worn. Dishmachine - 181 degrees final rinse at 20 psi. No violation noted during this evaluation. | 07/19/2013 | Risk Factor | |
No risk factor violations observed. Gloves worn. Dishmachine - 182 degrees at 25 psi final rinse. 3 compartment sink - Quat sanitizer - 200+ ppm/test kit (ok). No violation noted during this evaluation. | 04/23/2013 | Risk Factor | |
No risk factor violations. Gloves worn. Discussed three compartment sink sanitizer and disposing of French toast batter instead of reserve for next day. Dishmachine - 185 degrees at 24 psi final rinse. 3 compartment sink - 200 ppm/test kit (ok). No violation noted during this evaluation. | 02/13/2013 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed time written down for pizza holding item and level of items in sanitizer sink. Dishmachine - 183 degrees at 21 psi. No violation noted during this evaluation. | 06/01/2012 | Risk Factor Assessment | |
No risk factor violations observed. Gloves worn. Discussed damaged door gaskets on cooler in chicken room. Hot water side of faucet not operating. Grease pan in cook top not clean. Dishmachine 190 degrees final rinse. 3 compartment sink-Quat sanitizer/strips. No violation noted during this evaluation. | 06/27/2011 | Risk Factor Assessment |
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Restaurant representatives - add corrected or new information about Martin's Food Market #6436, 5700 Brook Road, Richmond, VA 23227 »