Inspection findings | Inspection date | Type | |
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This facility was found to be very clean, well organized, and very well managed. Great job, thank you. No violation noted during this evaluation. | 09/24/2015 | Routine | |
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03/11/2015 | Routine | |
At time of inspection facility kitchen appeared clean Proper hand washing with frequent and proper use of food gloves observed pH sanitizer QAK QR 200-400ppm Temp logs with daily entries observed Good date marking practices noted
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07/08/2014 | Routine | |
Clean facility with clean food contact surfaces observed Proper hand washing procedures observed with proper use of food gloves noted Good separation of foods in coolers Good date marking practices Temp log with daily entries observed No violation noted during this evaluation. | 01/02/2014 | Routine | |
No violations noted at time of inspection Clean food contact surfaces noted Refrigeration units with cold holding foods within required limits Proper date marking and good documentation maintained with daily entries noted. Use of food gl gloves with frequent changing of gloves obserbed Sanitizer test within required limits (QAK QR 400ppm) NOTE: PLEASE MONITOR PREP UNIT CLOSELY TO ENSURE THAT A TEMPERATURE OF 40f OF BELOW IS CONSTANTLY MAINTAINED, OTHERWISE LOWER THERMOSTAT OF UNIT OR HAVE A REFRIGERATION TECH LOOK AT UNIT. ALSO COVER FOOD WITH LIDS TO PREVENT EXCESSIVE COLD LOSS DURING NON BUSY TIMES No violation noted during this evaluation. | 06/24/2013 | Routine | |
No violations noted at time of inspection. Facility kitchen with clean food contact surfaces appeared clean. Refrigeration units and cold holding foods within required limits. Use of food gloves with frequent changing, hair restraints, good date marking practices and pH sanitizer test kit (QAK QR 200ppm) onserved. Temp log with daily entry noted. Good food separation in walk-in observed. No violation noted during this evaluation. | 01/09/2013 | Routine | |
No violations noted nor was there any food prep at time of inspection. .Facility kitchen appeared clean and in compliance. Food contact surfaces clean. Refrigeration units, hot and cold holding foods well with in required limits. Use of food gloves, good date marking practices, hair restraints and pH sanitiozer w(quad 100-200ppm) observed. NOTE: Please monitor make table and salad display case temps to ensure that a temperature of 41F or below is constatntly maintained. No violation noted during this evaluation. | 01/18/2012 | Risk Factor Assessment |
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