Inspection findings | Inspection date | Type | |
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Notes: 1. Staff need to be utilizing a chlorine test kit for the proper mixing of the bleach sanitizer water and the proper functioning of the low temperature dish machine. No sanitizer detected in the final rinse of the dish machine. 2. The sanitizer bucket was remixed as the inspector arrived. It measured at 200 ppm+ and was remixed by the inspector. Service call has been placed. PIC is to hopefully call the inspector this afternoon to recheck the unit. Unit rechecked by inspector on 1/28/16 and is working well.
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01/27/2016 | Routine | |
Pasteurized eggs are not purchased, however eggs are cooked either scrambled or hard boiled. Do not let the sanitizer bucket get completely empty before changing the bucket, leaving so sanitizer in the line. Discussed storage order with the kitchen manager. Handout regarding proper storage was provided to the operator. Recommended posting this information on the walk-in door. Have a separate area designated for dented cans. No violation noted during this evaluation. | 09/30/2015 | Routine | |
Dishmachine is now delivering 50-100 ppm of chlorine in the final rinse. Was repaired late Friday. The thermostat in the 2-door clear RIC has been lowered, and a new thermometer purchased and placed near the door of the unit. PIC says it is reading 34 F in the morning. Milk had just been served for lunch and the fridge was recently stocked with other products. Milked measured today at 46 F. When measured, the sanitizer bucket on the line had no detectable levels of chlorine. Make sure the sanitizer is being changed out frequently enough to maintain a concentration of 50-100 ppm.
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06/25/2015 | Follow-up | |
The dish machine can be used for washing until repaired, but a manual sanitizing dip must be put in place. All food contact utensils/dishes must be submerged in 50-100 ppm for at least 10 seconds, and then be allowed to air dry. Suggest lowering the thermostat in the 2-door clear RIC. Air temperature near the door is above 41 F and product temperatures of milk were elevated. The unit has been recently opened/closed a lot with the service of dinner. Inspector will return to check the dish machine and 2-door RIC.
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06/19/2015 | Routine | |
All violations from 2/13/15 inspection have been corrected. Regular food preparation/service resumed in the kitchen as of 2/25/15. A new floor has been installed, grouted, and sealed. Painting has also been done and the kitchen looks to be in very good shape. Reviewed cooking and cooling of roasts since a roast had recently been taken out of the oven. Ice water bath observed with roast cut in half. The chlorine dish machine was tested and is running properly since it was unavailable for testing on 2/13/15. A new data plate is present listing the specifications of the unit as a chlorine dish machine instead of hi-temperature. Reviewed the need to mix soapy and sanitizer water separately. Water had just been changed out and no bleach was detectable in the one wiping cloth bucket that was mixed up. That solution was soapy water, and apparently the bleach from the morning had been neutralized. Always add fresh chlorine to fresh sanitizer water! Further changes/upgrades to be done in 2015 (no exact timeline given) : 1. food prep sink to be removed and having plumbing connections redone (recommend installing an air gap/indirect waste connection at both connections), as well as backsplash behind food prep sink.being removed and changed over to FRP No violation noted during this evaluation. | 03/03/2015 | Follow-up | |
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02/13/2015 | Routine | |
Adequate thermometer, hi-temp/chlorine dish machine, and test kit. Employee health policy is clearly posted, and staff are aware of the signs/symptoms that they must report to the PIC. Breakfast service had concluded when the inspector arrived. No product was left on the steam table, and leftover eggs being discarded. Sausage had already been set out to begin cooling. Notes: 1. Reviewed the proper thawing of fish. As of January 2015, once fish is removed from the freezer, the bag the fish comes in must be cut open to introduce oxygen, or the fish can be completely removed from the bag. Introducing oxygen disrupts the growth of clostridium botulinum and listeria. 2. Have the repairs to the grease trap/3-vat sink completed within the next 10 days. Per staff the facility's largest dish can fit through the dish machine, but the 3-vat sink needs to be available for use at all times. 3. Repairing the temperature gauge on the dish machine is necessary for staff to be able to monitor hot water temperatures coming into the machine. Repair within 30 days.
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09/26/2014 | Routine | |
Adequate thermometer, chlorine sanitizer bucket, hi-temperature dish machine, and test kit. Chlorine added to dish machine in the past month because the unit was not always reaching adequate temperatures in the final rinse. Adequate temperature noted today. Reviewed employee health. Looked over the corporate policy in the facility's handbook (page 10). The language in the handbook does not address jaundice or list the communicable diseases that are reportable. Provided a copy of FDA form 1-B and ask all food handling staff to read and sign. Facility does have a poster up in the kitchen that lists the Big Five and all of the signs and symptoms of concern. No violation noted during this evaluation. | 05/12/2014 | Routine | |
Adequate thermometer, hi-temperature dish machine, chlorine sanitizer water, and test kit. Reviewed employee health. Suggest cutting large pieces of cooked meat into smaller chunks to aid in more rapid cooling. Ice water bath is being utilized, and smaller/thinner portions will speed things up. Hang hose in mop sink when not in use. Install additional hooks for mops to air dry. In the coming months, there are plans to install steam tables and reach-in-coolers on all 3 floors. All cooking will still be done in the kitchen, but meal service will be on each floor versus delivery on carts. No violation noted during this evaluation. | 01/08/2014 | Routine | |
Adequate thermometer, chlorine sanitizer, hi-temp dish machine, and test kit. Reviewed employee health. Meal service had already concluded when the inspector arrived. No leftovers are saved at the end of each meal period. Serving times: 7:35 am, 11:30 am, and 4:35 pm. No violation noted during this evaluation. | 07/01/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, chlorine sanitizer water, and test kit. Reviewed employee health. No violations observed. No violation noted during this evaluation. | 03/22/2013 | Routine | |
Meal service had already concluded when the inspector arrived. Leftover eggs and sausage are normally discarded at the end of the breakfast period and had already been pulled from the steam table when temperatures were checked. Adequate thermometer, hi-temp dish machine, chlorine sanitizer water, and test kit. Reviewed employee health. No violation noted during this evaluation. | 12/14/2012 | Routine |
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Restaurant representatives - add corrected or new information about Ginter Hall-South, 11300 Mall Drive Court, Bon Air, VA 23235 »