The Little Grill Collective, 621 North Main Street, Harrisonburg, VA 22802 - Full Service Restaurant inspection findings and violations
Business Info
Restaurant: The Little Grill Collective
Address: 621 North Main Street, Harrisonburg, VA 22802
Type: Full Service Restaurant
Phone: 540 434-2023
Total inspections: 5
Last inspection: 10/29/2015
Address: 621 North Main Street, Harrisonburg, VA 22802
Type: Full Service Restaurant
Phone: 540 434-2023
Total inspections: 5
Last inspection: 10/29/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violation noted during this evaluation. | 10/29/2015 | Risk Factor | |
Discussed Food safety, employee health, and cooling techniques and procedures with staff. Good date marking and use of gloves with RTE foods observed. Provided PIC with employee health information sheet.
|
07/08/2014 | Routine | |
| Owners knowledgeable on food safety risk factors and employee health and are Serv-Safe certified. Employees observed washing hands and wearing and changing gloves during inspection. Cooling foods using ice baths and cooling wands and foods were well within temperature guidelines. All foods are coded with date prepared (date marking). Raw and ready-to-eat foods are stored separately in the refrigeration units to prevent cross contamination. All Most foods are made in house No violation noted during this evaluation. | 11/19/2013 | Routine | |
Owners knowledgeable on food safety risk factors and employee health. Employees observed washing hands several times during the inspection and could explain and understand importance of hand washing. Cooling foods using ice baths and cooling wands. All Most foods are made in house and coded with date prepared (date marking). Discussed cooling of foods made at room temperature and need to cool in less than 4 hours (owner will set-up procedure for cooling these foods and assuring foods are held at 41F or below).
|
06/12/2013 | Routine | |
Manager and person cooking foods are knowledgeable on food safety risk factors and employee heath. Employees observed wearing gloves when handling ready-to-eat foods. Foods being cooled using ice baths and cooling wands. Raw and ready-to eat foods were separated in all of the preparation and food storage units. All foods were date marked with the dates they were made.
|
12/05/2012 | Routine |
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