|The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees to reheat items, like chicken sandwiches, in oven to ensure that they are properly reheated to 135F or above prior to placement in hot holding units
|The purpose of today's visit was to conduct a risk factor assessment. Please continue monitoring food/equipment temperature logs, monitoring sanitizing log, and retraining employees on proper sanitizing procedures as these measures aid in incorporating Active Managerial Control (AMC).|
No violation noted during this evaluation.
|The purpose of today's visit was to conduct a routine assessment. Please be advised to use lockers provided to store employee articles and personal belongings. Suggestions made to put food prepared for the purpose of cold holding on serving line directly in walk-in after preparation. This will better allow items to cool to 41F or below prior to placing on serving line. This will ensure that all items are maintained at 41F or below throughout the duration of lunch service.
|No violation noted during this evaluation.||11/12/2014||Risk Factor|
|No violation noted during this evaluation.||08/18/2014||Other|
|No violation noted during this evaluation.||02/25/2014||Routine|
|No violation noted during this evaluation.||10/09/2013||Risk Factor|
|The purpose of this visit was to conduct a routine inspection.
Hot water: Boiler
Dish machine: N/A
CFM will submit repair invoice or work order for the McCall 1 door cooler that was not maintaining 41F or below. Invoice can be emailed or faxed to the EHS. No Potentially Hazardous Foods(PHF) are to be placed in the unit until it can maintain 41F or below.
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