3: 0070 (15) No verifiable employee health policy was available during time of inspection. Corrective Actions: EHS provided FDA form 1-B. Please implement this form, or something similar, into employee health training so that employees are informed, in a verifiable manner, their responsibility to report symptoms and diseases to the person in charge that relate to illness transmitted through food.
5: 255 No written clean-up procedures for vomiting or diarrheal incidents were available during the time of inspection. Corrective Actions: A facility shall have written clean-up procedures for vomiting and diarrheal incidents. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS provided PIC with VDH procedures.
10: 3020 Observed no hand soap to be available at the handwashing sink next to the three compartment sink. Corrective Actions: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee provided soap for the handwashing sink.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Chicken (WIC)
37 °F
Cold Holding
Steak (prep line)
42 °F
Cold Holding
Sliced tomato (WIC)
42 °F
Cold Holding
Steak (WIC)
41 °F
Cold Holding
Shredded cheese (prep line)
41 °F
Cold Holding
Shredded lettuce (prep line)
41 °F
Cold Holding
Deli ham (prep line)
43 °F
Cold Holding
Meatballs (hotwell)
150 °F
Hot Holding
Chicken (prep line)
42 °F
Cold Holding
Sliced cheese (WIC)
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three compartment sink
Chemical
150
Super san
Quaternary ammonium
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NA
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
Repeat
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Repeat
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
