Inspection findings | Inspection date | Type | |
---|---|---|---|
No Violations At Time Of Inspection. No violation noted during this evaluation. | 03/07/2016 | Routine | |
No violations observed! Person in charge knowledgeable about food safety and answered questions correctly regarding cook temperatures, cold holding, hot holding, and employee health. Proper date marking of ready to eat foods. Very clean and organized kitchen. Three compartment sink setup sanitizing properly. Weekly and Monthly Food Safety audits conducted in addition to daily temperature logs are also being kept on all units including dish machine (add PSI readings). Excellent hot holding, cold holding, and cooking temperatures. Employees were observed wearing and changing gloves and washing their hands when necessary. Also, almost the entire staff is ServSafe certified. Establishment is already has in place HACCP policies and excellent standard best practices! Keep up the extremely great work! No violation noted during this evaluation. | 09/02/2015 | Risk Factor | |
No violations observed during site visit. Very nice, clean, and orderly facility observed during inspection. Management very knowledgeable on food safety risk factors and employee health. Many staff members have taken Serv-Safe course. Employees were observed washing hands and wearing and changing gloves several times throughout inspection. Hand washing sinks provided throughout facility with warm water, soap, and disposable towels. Reviewed food safety information with PIC: cooking and cooling requirements No violation noted during this evaluation. | 05/14/2014 | Routine | |
General Manager very knowledgeable on food safety risk factors and employee health. Employees knowledgeable on food safety and have taken Serv-Safe course. Employees were observed washing hands and wearing and changing gloves several times throughout inspection and when changing from food to food. Monthly food safety training are conducted for dining staff. In process of rebuilding satellite pantries and should be completed within 2 years. Management staff should be commended for their diligence in assuring foods are prepared and handled with food safety as a top priority. No violation noted during this evaluation. | 08/01/2013 | Routine | |
Management, Supervisors, Cooks and Jordan have all been Serv-Safe Trained. Management has knowledge on food safety risk factors and employee health. Employees observed washing hands and wearing and changing gloves as necessary. This firm should be commended for their excellent food training program. Food safety is a top priority, is evident by the inspection and by their understanding the importance of food safety. No violation noted during this evaluation. | 01/15/2013 | Routine |
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