8: 12VAC5-421-160 Observed an employee cut a section of the roast with bare hands above prep cooler then wipe hands on a dry rag before continuing to cook. Corrective Actions: Hands must be washed whenever soiled, or after touching raw meat, changing tasks or working with raw vegtables or before donning gloves.
9: 12VAC5-421-450.B Observed employee cutting roast by holding the roast with bare hands while cutting. Corrective Actions: Any contact with ready to eat foods must be through gloves or a single use prodcut to prevent contamination.
16: 12VAC5-421-1700.1 Observed Dishwasher at 128F with 0ppm Chlorine. Corrective Actions: PIC already had staff grabbing extra chlorine for the dishwasher and was replaced before inspector left facility.
41: 12VAC5-421-570.A.1 Observed a wiping cloth used to wipe off soiled hands stored on a food contact surface after use contaminating the surface. Corrective Actions: Soiled Rag as removed from the line and surface was disinfected and sanitized, the rags shall be stored in a santizing solution to prevent contamination and replaced when water or rag is significantly soiled.
47: 12VAC5-421-1580 Observed deep gashes and marring on the surface of the cutting boards that allow for ideal growth of bateria through cleanings and sanitization. Corrective Actions: Cutting baords will be replaced or resurfaced by PIC/owner by (03/19/25)
Additional Comments
Discussed Employee health policy before the holidays. Discussed cleaning procedures on ice machines and coolers. Discussed holding temps for roast and turned up hot holding.
Food Temperatures
Description
Temperature
State of Food
Lettuce in Walkin Cooler
39 °F
Cold Holding
Roast in Hot Box
129 °F
Hot Holding
Raw Beef Upper Single door Cooler
38 °F
Cold Holding
Beets in lower 2 Dr Cooler
35 °F
Cold Holding
Beef in Lower Prep on line
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
Chemical
0
Low temp Sani
Chlorine
128 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco products use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
V
Observations
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.