Inspection findings | Inspection date | Type | |
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Notes: Reach-in cooler was adjusted to lower temperature during inspection.
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01/11/2016 | Routine | |
Notes: 1. Ice is now being kept on the butter packets. 2. Provided ServSafe and Youth Activities food safety class flyers. 3. Talking with all facilities that use the dumpster. No VA BBQ trash noted on ground, but the area is most definitely not being properly maintained. Whenever staff take out trash make sure they get it in the receptacle and close the doors of the unit. No violation noted during this evaluation. | 08/20/2015 | Routine | |
Explained to the PIC the need to refrigerate/cold hold packets of butter. Clean and well organized kitchen. Brunswick stew is still being made. Seasonally, it is to be made October to April. No violation noted during this evaluation. | 03/16/2015 | Routine | |
Quizzed employees on employee health and what signs/symptoms they need to report to the person-in-charge. They were aware of the basic signs/symptoms and had signed FDA form 1-B upon being hired. Sanitizing with steramine tablets. Two metal stem thermometers found slightly out of calibration (one 2°F off and a second 4°F off). Adjust with necessary tools. Please reconnect the self-closure device on the rear door to the facility. Brunswick stew is being made seasonally. This item is cooked, cooled, and reheated, meaning the facility should be moved to being inspected every 3 months instead of every 4 months. Make sure wiping cloths are stored in sanitizer water when not in use to help prevent microbial growth.
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11/10/2014 | Risk Factor | |
Adequate thermometer, 3-vat setup, quaternary ammonia (steramine tablets) and test kit. Reviewed employee health and quizzed employees on signs and symptoms. Notes: 1. If slaw or potato salad are to be held over 24 hours add those items to the list of things to be date marked. 2. Chicken is now being purchased raw and cooked in house. Considering purchasing and cooking own raw pork ribs. Reviewed proper cooling methods. In two hours the product must cool from 135 F to 70 F, and then you get an additional 4 hours to cool from 70 F to 41 F or less. 3. Label sugar bin. 4. Review hair restraint policy. Front of the house staff that assist with food handling would also need to be included. No violation noted during this evaluation. | 06/04/2014 | Routine | |
Recommended to operator that any time an individual enters the kitchen, hands are washed. Ensure to date mark all ready-to-eat foods within 24 hours. Rest-rooms should have a self closing device. Rest-rooms doors must be kept closed.
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10/29/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. No violation noted during this evaluation. | 05/13/2013 | Routine | |
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. No violation noted during this evaluation. | 02/07/2013 | Routine |
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Restaurant representatives - add corrected or new information about Virginia Barbeque, 11552 Busy St., North Chesterfield, VA 23236 »