Inspection findings | Inspection date | Type | |
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No violation noted during this evaluation. | 03/24/2016 | Routine | |
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06/26/2015 | Routine | |
Clean establishment and well managed facility kitchen Proper hand washing procedures observed Good separation of foods in refrigeration units Food gloves with regular change of food gloves observed Temperature log with daily entries noted Probe thermometer noted Good date marking practices observed Staff does an excellent job No violation noted during this evaluation. | 05/22/2014 | Routine | |
Well managed facility with clean food contact surfaces observed Good date marking practices Good separation of foods in refrigeration units Excellent refrigeration temperatures Proper hand washing procedures with frequent change of food gloves pH sanitizer Chlorine 50-100ppm Food safety knowledgeable Probe thermometer noted Good job No violation noted during this evaluation. | 11/21/2013 | Routine | |
Discussed observations and inspection report with the person in charge. At time of inspection violations were corrected. Overall facility kitchen appeared clean and in compliance Use of food gloves with frequent changing observed Refrigeration units with cold holding foods within required limits Hair restraints and pH sanitizer (QAK QR 200ppm) noted Clean food contact surfaces The majority of foods delivered prepackaged and precooked and made to order NOTE: Please monitor the temperatures of the sandwich and pizza make unit and the back walk-in to ensure that a temperature of 40F or below is constantly maintained otherwise lower thermostat of have a technician look at the unit Clean, wash and sanitize all food contact surfaces no less than one every 4 hour to prevent a biofilm of pathogens from accumulating Wear clean aprons during food prep as needed
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05/22/2013 | Routine | |
No violations noted at time of inspection. Facility, kitchen with food contact surfaces appeared clean and in compliance. Refrigeration unit, cold and hot holding foods within required limits Use of food gloves with frequent changing, good date marking practices, hair restraints and pH sanitizer test kit (QAK QR 200ppm) observed. Food temp holding/prep temps and proper cooling chart observed. Food utensils observed prewrapped. Good job NOTE: Remember to wear hair restraints at all times duing food preparation No violation noted during this evaluation. | 01/16/2013 | Risk Factor | |
No violations noted nor was ther any food prep at time of inspection. Facility kitchen continues to appear clean, organized and well managed. Food contact surfaces clean Refrigeration units, cold and hot holding foods within limits. Use of food gloves, good date marking practices, hair restraints observed No violation noted during this evaluation. | 01/24/2012 | Risk Factor Assessment | |
No violations noted at time of inspection. Facility continues to appears clean and in compliance with VDH food code regulations 1. Cold and hot holding foods within required range (cold hold <41F/hot hold >135F) 2. Refrigeration temperatures within required limits (<41F) 3. Food contact surfaces appeared clean 4. Observed use of food gloves, good date marking, time as public health control, hair restraints and sanitizer test kit 5. Hand sink clean and easily accessible 6. Regular professional pest control Good job No violation noted during this evaluation. | 07/21/2011 | Routine |
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