Inspection findings | Inspection date | Type | |
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Sanitation with good handwashing, no bare hand contact, however, major refrigeration out of order. Facility with Walk in Refrigerator, 3 milk boxes, and 2 Reach through reach in refrigerators. WIR out of order with different repairs done for at least a week - coils cleaned, and last repair with line for Freon crimped in hard to see location. 3 milk boxes, 1 used on line with milk and some lettuce, one in kitchen with cheese, and other unit with fresh produce. During inspection repairman stated walk in good to use again and cheese moved to unit. During inspection WIR temperature climbed from 37 to 42 then up to 50 F within 20 minutes. Cheese temperatures taken at 43 between packages. Reach through units with one unit out of order and under repair. Food service supervisor called when walk in refrigerator again with temperature issues - suggest renting or another option to have reliable refrigeration for cold holding. If data tracking has not been done, suggest asking for data tracking thermometer that will record unit temperature 24 hours a day. Milk boxes not designed for normal cold holding and good for produce, but would not store cheese in units. Cheese in milk box checked with infrared to keep unit open minimal time, from 45-50, but just loaded. When moved, cheese in top of unit 44, and only bottom good at 41-42 F between packages. Facility clean, well organized and staff with good knowledge. Discussed with general manager and assistant manager, ensure if major refrigeration goes down that EHS if notified. Foods mostly stored in Walk in freezer with some items stored in working reach through unit extra milk, cut tomatoes etc. Suggest locking unit when not in use to avoid doors popping open. All food temperatures taken with EHS thermocouple calibrated at 32.0 F. Ambient air temperature taken with thermocouple in unit - matching reading on outside of unit. Follow up daily via phone and in person until sufficient working refrigeration available for cold holding. FSS and Operations Officer from school board at school during inspection. Discussed WIR, repairman asked to come back to facility to recheck.
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01/11/2016 | Routine | |
Facility called to get updated status for the following
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10/16/2015 | Follow-up | |
Overall very good to excellent sanitation seen. Inspection at the end of the meal period with most food being cleared from the meal. Observed good handwashing and no bare hand contact - overall good food temperatures with one set of reach through units not hot or cold holding food properly. Employee health reviewed. Noted shelving in the walk in refrigerator in poor condition. All sinks with leaking either from faucets or drain lines or both. Main dry storeroom with some items store, non food items, however, any items on the floor make cleaning and good pest control much harder - suggest finding alternate storage or removing items. Fire drill conducted during middle of inspection.
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09/18/2015 | Routine | |
Overall excellent. Good glove use and handwashing. Sanitizer tested at 100 ppm Cl. Overall good food temperatures, good storage and labeling. Discussed employee health with overall good knowledge for some staff. Review entire policy with all staff. Flyer given. Discussed eight major allergens, flyers already present. Discussed upcoming requirement to post a notice that inspection reports can be viewed on Virginia Department of Health website. *Salad bar items prepared for lunch. On the salad bar diced tomatoes and prepared lettuce are present. Tomatoes cold hold at 46 on the salad bar - safe as items are prepared fresh each day with less than 4 hours from the prep time until the last meal period is over. Ensure items are discarded at the end of lunch each day. Suggest discarding other prepared items - however - that is not required. Cups of shredded cheese with chicken also prepared for salads with less than 4 hours from prep time until the end of lunch - due to storage on line - items not cold holding at 41 F or below and tested at 46 and 50 F. Ensure cups are discarded at the end of the meal unless an alternate storage method can be used. *Reach through reach in refrigerator was 59 F and down to 49 at the end of the meal period. Per manager unit frequently opened and closed. Keep closed for an hour then check temperature. Food in unit tested at 49 when reading 49. No time and temperature controlled foods present in unit.
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02/06/2015 | Routine | |
Overall excellent sanitation with good handwashing, glove use, food temperatures, storage and labeling. Good cleanliness with sanitizer in place at 50 ppm Cl and changed to stronger solution during inspection. Noted, new process in place to clean dining tables with bucket of soapy bleach water - that was also being used in the kitchen. Practice discussed and discontinued during inspection. Ensure the separate cleaning and sanitizing solutions/containers/ and clothes are used for public areas and for food preparation areas. Noted some dish liquid - obvious - in unlabeled containers. Discussed, always label containers when chemicals or foods are taken from the original container. Never place chemicals in food containers. Discussed employee health, good knowledge. Contact EHS about pest control issues.
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09/18/2014 | Routine | |
Overall excellent sanitation. Noted excellent handwashing and glove use, clean, sanitized food contact surfaces, sanitizer in place at 200 ppm Cl and used, good food temperatures, labeling and storage, good employee health knowledge, new flyer given. Pending issues, 1st compartment of 3 vat sink not holding water as needed, faucet leaking at pre-wash sink in dish room.
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03/19/2014 | Routine | |
Overall excellent. Good handwashing, glove use, food temperatures, storage and labeling. Clean well organized facility with sanitizer in place at 200 ppm Cl and used. Noted, chicken salad made for lunch menu prepared at 1015-1030 and last meal served 1:30, so food safe due to time. Discussed with manager, for chicken salad, suggest making day before and storing in WIR until time to use for meal so food will cool and cold hod at 41 F or below improving quality and removing time as the primary public health control.
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10/02/2013 | Routine | |
Overall excellent sanitation. Observed good handwashing, glove use, cleaning, sanitizing with 50 and 200 ppm Cl, good food temperatures, storage and labeling. Serving line with 6 small and 1 large sneeze shields missing. Please install as soon as possible to prevent food contamination by patrons. Discussed, review employee health policy due to seasonal illness, not to come to work with V/D/fever or just after. Noted some mouse droppings in dry stores corner. Contact CPO for action. Facility with salad bar that will be used in February, with cold holding capability, but using time for safety, with no leftovers kept. No violation noted during this evaluation. | 01/17/2013 | Risk Factor |
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Name |
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The Wigwam |
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Restaurant representatives - add corrected or new information about Southampton High School, 23350 Southampton Pkwy., Courtland, VA 23837 »