Inspection findings | Inspection date | Type | |
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- Move the soap dispenser closer to the hand sink at the bar and stock paper towels. - We spoke about creating a time control plan for prep items in ice across from the grill area. - Provide a dented can area for damaged #10 cans to be returned. Educate staff on which cans need returned. - Monitor the display cooler with the pre-made sandwiches, do not over stack because of the air curtain design of the machine - Have cold holding equipment serviced as needed and monitor food temperatures within to ensure food cold holds in all machines at 41 degrees or less
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02/27/2015 | Routine | |
- Monitor the display cooler at the Bistro and ensure that the unit can maintain food at 41 degrees or less.(May have been in a defrost mode.) - Provide soap and towels at the sink used for hand washing at the bar. Also provide chlorine test strips for the sanitizer used at the bar.
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02/27/2014 | Risk Factor | |
-Be sure to cover over food items in the dry storage area. - Add a permanent towel dispenser at the bar hand washing sink.
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07/01/2013 | Risk Factor | |
-Hand soap dispensers and towel dispensers needed at the deli and bar area. -Thorough cleaning of bar and deli area. -Add a dump sink for the bar area. (within 30 days) Equipment: True Freezer in Deli- 8 degree, True Refrigerator in Deli - 29 degrees, Display refrigerator in deli - 29 degrees. No violation noted during this evaluation. | 02/01/2013 | Pre-Opening | |
The Dish machine is operating properly now. The base/cove molding was installed in the dry storage area. Extra light was added above the slicer to meet the 50 foot candle requirement. -Thoroughly clean the kitchen facility, equipment, and utensils once construction is complete. The Health Department is satisfied for a temporary occupancy permit. No violation noted during this evaluation. | 01/17/2013 | Other | |
-Ensure True Double Glass Door holds proper temperature. (Adjustments made at the time of inspection) -Dish Machine - internal booster was not wired, therefore, the final rinse would not reach proper temperature. -Install the floor base/cove molding in the dry storage area. No violation noted during this evaluation. | 01/10/2013 | Other | |
Construction inspection. No equipment on yet. Setting equipment in place. - Ensure back flow devices are installed as needed to equipment pointed out during the inspection. - Ensure prep sink drains have proper air gaps and meet floor sinks to prevent wet floors. -Signage and soap and towel dispensers needed at all hand sinks. -Check recess lighting in the deli area for shielded or shatter proof bulbs. No violation noted during this evaluation. | 01/03/2013 | Other |
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