Inspection findings | Inspection date | Type | |
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Facility uses Time Control for all cold held or hot held items served from 10 - 2pm. Written plan as well as time plan observed. Employee Health information observed along with signed training agreement. Occasionally cooling may be done. Discussed parameters and methods for this. Monitor items put in display units for service. Temperature logs observed for cooking and holding. No violation noted during this evaluation. | 10/19/2015 | Routine | |
Reviewed HAACP logs for Production to include cooking, cooling, and reheating and Receiving logs. All observed within proper temprature. Discussed Employee Health. EH notice observed along with Training Agreement. No pests observed. Good use of handwashing and glove use. Facility uses a combination of Temperature for control and Time as control. Most items are discarded at end of service everyday but on Fridays all items are discarded at end of service. (3 hours) Time as Control written piece observed with 4 hour window of time used. (10-2pm) Advised to monitor Display box #2 as temperatures were fluctuating. Temp logs observed within range. No violation noted during this evaluation. | 05/29/2015 | Risk Factor | |
Reviewed Employee Health. Notice observed and signed Reporting Agreement. Time as Control used on all lunch items. Reviewed Production logs for food and Temperature logs for equipment. All temperatures in proper range. Good handwashing and glove use observed. Pizza Hut and Chick Fil A delivered once during the week perspectively. No violation noted during this evaluation. | 12/01/2014 | Routine | |
3-compartment sink - 200 ppm quaternary ammonium Facility uses time as a public health control for all hot TCS foods. Foods are discarded at the end of lunch service. Discussed: 1. WIF has ice accumulation on the ceiling and on the floor. This item should be corrected during the summer. No food is currently being stored where ice is dripping. 2. Obtain a new ice scoop because current one is broken. In general, facility is clean and well maintained. Thank you for correcting identified hazards. Observed good handwashing and glove usage during inspection. Thank you! Have a great summer! Abbreviations: CH - Cold Holding
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05/19/2014 | Risk Factor | |
Dish machine ~ Wash 160 degrees/Rinse 199 degrees/Pressure 20 Psi, Quat Sanitizer ~ 200 ppm. Richmond Restaurant, Keni Foods, and USDA Foods are the approved food sources. PIC was very knowledgeable of Employee Health and there is an Employee Health Policy iin place for the school. Observed good handwashing practices during inspection by all Employees.
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11/13/2013 | Routine | |
Quat 200 ppm. 3 compartment wash basin 114 degrees. Dish machine: Wash 160 degrees, Rinse 189 degrees, pressure 20 psi. Gloves used, good use of date marking. No violations risk factor violations cited. No violation noted during this evaluation. | 04/30/2013 | Risk Factor |
Name | City | Users' Rating |
---|---|---|
Burger King #1602 (01-1464) | Virginia Beach, VA | |
Hardee's #2341 | Roanoke, VA | |
McDonald's #3984 (01-0368) | Virginia Beach, VA | |
Pupuseria Gaviota | Harrisonburg, VA | |
McDonald's #11683 | Midlothian, VA | |
Jim's Country Store | Front Royal, VA | |
Hardee's | Galax, VA | |
McDonald's | Max Meadows, VA | |
Popeyes # 5738 | Chesapeake, VA | |
Mister Softee of Hampton Roads | Norfolk, VA |
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