Inspection findings | Inspection date | Type | |
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No violation noted during this evaluation. | 03/10/2016 | Routine | |
This facility was found to be very clean, with food temperatures and refrigeration units within code requirements. A very well managed facility.
|
03/04/2015 | Routine | |
No foods were in cook process during inspection visit. Food temperatures were observed to be within range of regulatory requirement. This establishment was found to be very clean, and appears to be well managed. No violation noted during this evaluation. | 09/22/2014 | Risk Factor | |
No violation noted during this evaluation. | 09/22/2014 | Risk Factor | |
All food temperatures were found within proper safe food range. This restaurant was found to be very clean and tidy, and very well managed. The sushi display refrigeration unit found at 44°F may be up due to unit being open for prep just previous to inspection. Discussed keep a close watch on the temperature of the sushi display unit to assure it is maintaining sufficiently cool temperatures for food products in unit. No violation noted during this evaluation. | 06/19/2014 | Risk Factor | |
Discussed having the following two fish added to the parasite destruction certification letter: Red Snapper (Tai), and Yellowtail (Hamachi) Discussed requirement that chlorine test strips be kept on premises so that kitchen staff can check for proper operation of sanitizer in warewash machine. Discussed having the name, Escolar, added to menu instead of "White Tuna". No customers in restaurant and no food preparation in process at time of visit. No violation noted during this evaluation. | 02/03/2014 | Risk Factor | |
Discussed Employee Health Policy. Sample policy (FDA Form 1-B) will be provided to the facility. Discussed Escolar labeling. Discussed updating the parasite destruction letter from sushi fish supplier. Discussed updating the written Time as a Public Health Control Policy to include all items in which TPHC are being used. Discussed datemarking of prepared ready-to-eat items that are kept more than 24 hours (sauces). Discussed keeping items uncovered during the cooling process. Discussed walk-in unit temperature. Monitor the unit to ensure items are kept at 41°F or less. Discussed storage of the rice scoop.
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09/19/2013 | Risk Factor | |
No violations noted nor was there any food preparation at time of inspection. Facility kitchen continues to appear clean and in compliance with VDH food code regulations 1. cold and hot holding foods well within required range (cold hold<41F/hot hold>135F) 2. refrigeration units within required limits (<41F) 3. food and utensils contact surfaces appeared clean 4. use of food gloves, date marking and hair restraints observed No violation noted during this evaluation. | 03/15/2011 | Routine |
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Restaurant representatives - add corrected or new information about Mikado Japanese Restaurant, 50 Riverton Commons Plaza C-70, Front Royal, VA 22630 »