Inspection findings | Inspection date | Type | |
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11/03/2015 | Routine | |
* PIC and owner will be taking the next upcoming certified food safety manager class. * Leaving another written employee health policy for PIC to discuss with employees and have signed. Original removed from facility. * Staff is very knowledgeable about cook- to temperatures/stacking in coolers and cold/hot holding temperatures for TCS food items. Staff properly uses thermometers to keep check on food temps. * Change gloves when going from one task to another and be sure to wash hands in-between glove changes. * Have dishmachine temperatures and outside gauge checked on unit.
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04/14/2015 | Routine | |
First operational inspection. Well run facility with very knowledgeable manager who is responsive and alert to food safety concerns. Kitchen is a tight fit, but organized and functional. Good temperature control, and proper separation of raw and ready-to eat foods. Inspector reminds staff that cloth towels cannot be a "belt towel" or "front pocket towel". Such towels become contaminated and will continue to introduce contamination to previously cleaned hands and surfaces. Use paper towels or sani-bucket wipe-down cloths.
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10/01/2014 | Risk Factor | |
Facility approved to open. Permit issued. No violation noted during this evaluation. | 07/31/2014 | Pre-Opening | |
Still remaining: Needs CO in hand Stock food turn on prep table No violation noted during this evaluation. | 07/30/2014 | Pre-Opening | |
3rd inspection of restaurant under development. Operator requested inspection for guidance on equipment installation. Now installed and in place: charbroiler, stove/oven, fryer, prep table at grill, reach-in freezer, reach-in cooler, commercial dishwasher, 3CS air break, smoothie sink (STAINLESS STEEL) which drains to air break. Plans to install/correct: b/f device on smoothie sink, b/c blender rinsing device sits below the flood rim of sink. install more dish racks/shelving put legs under dishwasher to elevate off of floor finish ceiling tiles (more on order, but all food prep areas have cleanable tile now) get chlorine test kit repair sewage clean-out port build barrier between 3CS and mopsink, and b/w mopsink and warewasher get cook thermometers. Lighting is adequate at this point but may change with installation of remaining equipment, stocking of shelves, etc. At inspection, food prep area was 64Fc, dry storage at 15Fc, and 3CS at 53Fc. Operator is hoping to get opened up next week, perhaps Wednesday the 30th. He will call when ready. No violation noted during this evaluation. | 07/24/2014 | Pre-Opening | |
2nd inspection of restaurant under development. Walk-in cooler and freezer have been removed. Owner has purchased reach-in units (cooler 49 cubic ft, freezer 28 cubic ft) to be installed instead, which will provide more usable refrigerated storage and allow more space for other storage and activities in the kitchen. 3CS is present, but spray wand needs replacing as it will hang below the flood rim. Mopsink is present with bell-breaker, but there are no barriers between it and the dish areas (3CS and warewasher area) on either side. Ceiling tile is still on order (smooth, cleanable ceiling for kitchen areas). Exhaust hood has been initially cleaned and new sheet steel ordered to fit as a backsplash below the baffles. Equipment on order: chargrill w/ 25"x30' table prep table fryer 24"griddle 2-burner stove with over (gas) 48" sandwich prep Clark Gas and Oil (landlords) to install new handsink in warewashing room, as only employee HS is at other end of kitchen, requiring staff to slide sideways between the cook and the sandwich prep table. Looking to install soda machine, cappucino machine, smoothies area, and possible new sink for flushing blenders at the smoothie station. Strongly suggest stainless steel sink for this but operator is requesting utility sink. This sink also must have an air gap, and can feed into one of many floor drains in the area. Ice machine is very clean with all new tubes and gaskets. Interior mechanisms have been stripped, scrubbed, sanitized and first batch of ice is being dumped. Ice machine drains to air gap at floor drain. Plans to install a maple counter and cash register, plus a second order/cashier station at the drive through window (this is for call-in, take-out orders only). Sewage cleanout cover is damaged, with an open hole. This clean-out port is in the warewashing area floor and is currently venting sewage gases into the room. This must be corrected ASAP. Mr. Scott Lord is working with Steve, the building inspector in Hillsville to ensure proper install and connection of gas lines, fire suppression system, exhaust hood, and sewage cover. No violation noted during this evaluation. | 07/10/2014 | Pre-Opening | |
Initial contact by EHS with operators wishing to start a small restaurant in the old restaurant facility (used to be a Tony's Pizza) in the Exxon building near the intersection of Main St and Stuart Drive. Some equipment remains---walk in cooler and walk-in freezer, small 3CS, HS, very low-height hood, mop sink. Would need to: * add HS in warewashing area * service and clean hood and verify function of fire suppression system *clean indoor grease trap (odor evident) *drainage for walk-in cooler? *install ice machine (clean, sanitize, dump) *verify approved operation with town water, sewer, and building inspector *replace acoustic ceiling tile in food prep areas with approved material. Operators wanted this initial inspection to determine if the site would be suitable for operating now. EHS verifies it could function under modern requirements. Tentative menu will cover breakfast/ lunch / dinner, operating 6 or 7 days a week and to close no later than 10pm. Exxon station will provide the restrooms for the restaurant, and the gas station closes at 10pm. EHS instructed operator that employees will have to be out of the restaurant at the time that the Exxon closes (must have access to restrooms at all times, even during post-closing cleanup), so tentative closing times will be 9pm. No violation noted during this evaluation. | 05/30/2014 | Other |
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