Please contact this office after repairs have been made to the handsink.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/05/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces some metal pans were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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06/02/2015 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food-contact portion of several metal food containers were observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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12/11/2014 | Routine | |
No violation noted during this evaluation. | 04/04/2014 | Routine | |
No violations noted during this inspection. No violation noted during this evaluation. | 09/17/2013 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: knives, spreaders and a metal stem thermometer were not clean to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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03/13/2013 | Risk Factor | |
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