Inspection findings | Inspection date | Type | |
---|---|---|---|
Facility serves children ages 11-17
|
01/12/2016 | Routine | |
All violations observed corrected. No ants observed. No violation noted during this evaluation. | 09/30/2015 | Follow-up | |
Richmond Restaurant is the supplier. Chicken and ground beef are received raw. Some items cooled for carry over. Discussed cooling and handout posted. Prepared foods are given 3 days
|
09/25/2015 | Routine | |
Richmond Restaurant and RC Fine Foods are the food suppliers. Discussed cooling and reheating. Liquid pasteurized and pasteurized shell eggs used. Pasteurized fruit juices served. Observed good date marking. PIC discarded 5 individual milk cartons dated 5/26/15. Orkin is the LPCO. Fire suppression system serviced 4/ 2015. Discussed having the floors re-grouted prior to permit renewal in March 2016. Facility observed clean and organized No violation noted during this evaluation. | 05/27/2015 | Risk Factor | |
Observed all violations corrected. Observed proper pressure for the hot water sanitizing rinse of the dish machine. Observed covered trash cans in restrooms. PIC stated facility is acquiring quotes on re-grouting the kitchen floor and is planning to move forward with the project. No violation noted during this evaluation. | 01/26/2015 | Follow-up | |
Facility is a behavioral health care facility serving youth ages 11-17. 70-100 residents are served 3 times daily along with snacks. Food suppliers are Richmond Restaurant and RC Fine Foods. Most proteins are received raw, frozen and thawed prior to cooking. Breakfast proteins and hamburger patties are received precooked. Liquid pasteurized eggs used. Some leftovers maybe cooled for carry over
|
01/15/2015 | Routine | |
no critical violations. good use of date marking, glove use and handwashing. Temperature log observed for cooling items. Reveiwed menu. Minimal raw fresh items received. Discussed cooking temperatures of raw items and temps and methods for cook, cool and reheat items. employee health reviewed. Training completed with HR. No violation noted during this evaluation. | 01/27/2014 | Routine | |
Discussed cooking temps. Temperature logs reviewed. Recommend adding cooking temperature. Employee Health info observed. Training completed through HR. OEHS booklet given. Good use of date marking, handwashing and glove use. 5 out 6 employees ServSafe certified. works on two shifts: 6 - 2:30p.m and 11am - 7:30p.m.
|
01/30/2013 | Routine |
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