Inspection findings | Inspection date | Type | |
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Observed good holding temperatures. Recommend cleaning the following locations: Floor drain under the 3 compartment sink
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01/29/2016 | Risk Factor | |
Discussed the following with the person in charge (PIC): 1. Observed the employee health policy (FDA Form 1-B) on file. Recommend posting the policy in the kitchen where it is readily viewable by staff. The PIC stated that the policy is reviewed with the staff through the on-line training that is required to be completed upon being hired. The policy is reviewed with staff annually. 2. Recommend installing a soap dispenser on the wall at the handsink located in the back of the kitchen. The tabletop dispenser falls onto the floor frequently since the handsink does not provide sufficient space to store the soap dispenser. 3. The fire extinguishers were inspected in April 2015. Observed good cold holding temperatures of foods.
|
07/21/2015 | Routine | |
WCB - 200 ppm quaternary ammonium
|
08/01/2014 | Routine | |
Quat sanitizer 300 ppm. Employee health policy in file and in compliance. 3 compartment sink 110 degrees. Wipe cloth bucket 200 ppm. Dish machine - Wash 158 degrees, Rinse 181 degrees, Pressure 18 - 20 psi. Hand washing observed. No risk factor violations cited. The following recommendations are made: 1) Clean beneath 3 compartment sink and floor drain. 2) Provide hair restraints for those who prepare foods (recurring issue). No violation noted during this evaluation. | 01/21/2014 | Risk Factor | |
Quat sanitizer ~ 200 ppm. Dishmachine Wash 150 degrees, Rinse 186 degrees, pressure 20 psi. Copy of employee health training obtained and in compliance.
|
07/25/2013 | Routine | |
Quat sanitizer 200 ppm. Dish machine - Wash temperature 152 degrees, Rinse temperature 182 degrees, pressure 27 psi. Temperature tape changed color indicating temperature reached for effective sanitizing of equipment. Employee health info posted, Good hand washing and technique observed. This inspection was conducted for risk factor violations only. The following recommendations have been made: 1) Prohibiting jewelry on food handlers hands and wrists with the exception of a smooth band ring such as a wedding ring. 2) Providing effective hair restraints such as hats for all food handlers to prevent contamination from hair. 3) Ensuring that wet wiping cloths are fully submerged in sanitizer solution to prevent bacterial growth. 4) Servicing rinse pressure on dish machine to provide 20 +/- 5 psi according to specifications on dish machine data plate.
|
01/03/2013 | Risk Factor |
Name | City | Users' Rating |
---|---|---|
Calvary Pentecostal Camp (Kitchens) | Ashland, VA | |
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 |
Name |
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Pizza Hut 4543 |
Hampton Inn,expanded continental breakfast |
Jersey Mike's Sub Shop |
Sleep Inn Hotel & Suites |
Day's Inn - Ashland |
El Azteca |
Anthony's Pizza #2 |
Dairy Queen |
Restaurant representatives - add corrected or new information about Starbucks Coffee # 10847, 704 England Street, Ashland, VA 23005 »