Inspection findings | Inspection date | Type | |
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Facility is clean and orderly. Staff is knowledgeable of proper food handling procedures.Hand sink in use and stocked with warm water, soap, and paper towels. Gloves provided for handling RTE foods. Good equipment and holding temps observed. Discussed storage of raw animal proteins in refrigeration units, proper cooling times and procedures, proper use of storage containers for food items, and the employee health code with the PIC. No violation noted during this evaluation. | 03/29/2016 | Routine | |
Hand sink in use and stocked with warm water, soap, and paper towels. Gloves provided for handling RTE foods. A 0-220 thermometer is provided and in use. Facility is clean and orderly and staff is knowledgeable of proper food handling procedures. No violation noted during this evaluation. | 10/09/2015 | Risk Factor | |
Hand washing sink stocked with warm water, soap, and paper towels. Gloves available and in use when handling ready to eat foods. Discussed with PIC proper cooling procedures, cook temps, reheating procedures, having QT test strips for the 3 compartment sink, obtaining a 0-220 food thermometer, and have the condensation leak in the 3 door ref. repaired.
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03/20/2015 | Routine | |
Overall the kitchen is clean and orderly, hand sinks well stocked with soap and paper towels, staff knowledgeable of proper food safety practices. Discussed keeping and track of the temperature of the three door ref. in the back and possibly turning down the thermostat, the small prep ref. needs to be defrosted, resurfacing the prep table cutting board, and using masking tape to write date makings on the alum. pans. No violation noted during this evaluation. | 09/11/2014 | Routine | |
Kitchen appears clean. Handsink stocked. Gloves observed in use. Ready to eat foods appear properly date-marked. Good food/equipment temperatures observed. Employee health policy available. Discussed the following: need to clean grease filters above deep fryers No violation noted during this evaluation. | 03/06/2014 | Routine | |
Kitchen appears clean. Handsink stocked with soap/towels. Employee health policy available. Gloves available for handling ready to eat foods. Most all ready to eat foods are properly date marked for disposition (make sure that all staff are following the same procedure for date-marking). Good hot food temperatures observed. Discussed following with manager: insure that all cold foods in 3-door refrigerator are at 41F or below (service call to be made today to insure that refrigerator is functioning properly)
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07/17/2013 | Risk Factor |
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Name |
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Craigsville Elementary School |
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BG's 2 |
Camp Olmsted |
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Camp Ross |
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