Inspection findings | Inspection date | Type | |
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The purpose of today's visit is to conduct a risk factor inspection. No violation noted during this evaluation. | 12/28/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection. No violation noted during this evaluation. | 06/30/2015 | Routine | |
2 Mechanical dish washing Machines: both passed Thermolabel test. Sanitizer for 3-vat and towel buckets Quat > 200 ppm. Internal grease trap in kitchen. No violation noted during this evaluation. | 11/12/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachines in warewashing area #1 and #2 turned thermolabel black. Quaternary ammonium sanitizer concentration in 3 vat sink No violation noted during this evaluation. | 06/26/2014 | Risk Factor | |
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12/26/2013 | Routine | |
Today's inspection was to conduct a risk factor assessment. Additional Equipment Temperatures: Traulsen 2DR refrigerator 37F Walk-in refrigerator (Production) 38F Refrigerator #7 - 34F Refrigerator #8 - 37F 1DR Flat top- C Store 41F Display Case - C Store 40F Additional Food Temperatures: American cheese in 2/2 refrigerator - COLD HOLDING - 41F Cooked egg (out of shell) COLD HOLDING in Traulsen 2DR refrigerator at 39F Pasta salad, tilapia, COLD HOLDING in Walk-in refrigerator (Production) 37F 38F Shrimp Gumbo Soup - HOT HOLDING - 167F Turkey (~2 hours) COOOLING in Refrigerator #7 - 46F Roast Beef COLD HOLDING in Refrigerator #7 - 39F Beef Barley - HOT HOLDING - 170F Pineapple (reference temperatures) COLD HOLDING in Refrigerator #8 - 40F Cantaloupe COLD HOLDING in Refrigerator #8 - 42F Milk, in 1DR Flat top- C Store 37F Milk in Display Case - C Store 39F Thank you for your time today. If you have any questions please feel free to call (703) 246-2444. No violation noted during this evaluation. | 05/23/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Please email to my attention, within 30 days, the picture id CFM card. Additional refrigerator temperatures: Deli case: 40F 2 door deli case:41F True grill 2 door deli case:40F Juice/milk display case: 35F, no PHF Grill Traulsen refrigerator: 34F, no PHF True 2 glass sliding door refrigerator - coffee area:40F Sliding glass door refrigerator - coffee area: 41F, no PHF Fruit display - coffee area: 40F, no PHF Non-nsf prep refrigerator: 39F Handwashing:112F, 104F 3-vat: 130F Prep sink:129F Additional food temperatures: Buffalo chicken (cooling 2 1/2hr) - Traulsen Sliced turkey, sliced ham, sliced tomatoes - 3 door deli case: 37F, 37F, 41F Cooked chicken, roast beef & swiss sandwich - 41F, 41F Chicken salad - 2 door deli case: 41F Tuna salad, egg salad - True grill 2 door: 41F, 41F Tilapia, italian wedding soup, roasted potatoes, vegetables - hot holding: 136F, 140F, 146F Peach yoghurt - True 2 glass sliding door coffee: 40F Half and half -no NSF prep refrigerator: 36F Half and half - customer service: 39F FOR MORE INFORMATION: Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). Hot water heater: 2 PVI 1250P 600A T P Dishmachine: Stero SC-1-6-7-4, heat It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
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12/27/2012 | Routine |
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