8: 160 8 OUT 160 CORRECTED Twice an employee at the omelet station was observed cracking raw in-shell eggs then touching utensils, reaching into toppings (such as ready-to-eat shredded cheese) to add into an omelet or touching a pan handle ; therefore food and many surfaces were contaminated. Corrective Actions: Correction: Hands should be washed with soap & warm water for at least 15 seconds, rinsed with clean water, and dried with a single-use paper towels prior to putting on gloves to engage in food preparation or whenever you crack and eggs and then want to touch another surface. As the gloves become a food contact surface, you don't want utensil handles, the shredded cheese, the pan handles, etc. to become contaminated as eggs can contain Salmonella. This was discussed with the manager and cooks will be reminded to the need to wash hands after cracking raw in-shell eggs PRIOR to putting on gloves to prepare food at the grill or PRIOR to handling cooler doors. This cook is not normally working at the omelet station and normally there are two people working this station. Also discussed ensuing the same utensil is not used to stir up raw in-shell eggs and then serve the cooked omelet to the students. Cooks will be re-trained on how to safely cook and handle in-shell eggs. All toppings and food that got contaminated with raw eggs will be discarded at the end of the brunch shift within two (2) hours. Also, the cooler handle/door as well as utensil and pan handles will be washed, rinsed, & sanitized.
22: 0820 (A2) #22 OUT 820 ** CORRECTED ** SIngle-serve small containers of cream cheese was found to be 50 °F in a cold well near the bread /drink station areas. This cold well was at first found to be 60 F and was later found to be 50 F as it was not tuned on far enough in advance of use. Corrective Actions: Correction: Cold holding is 41 °F and setting coolers to ~ 37 °F can help compensate for opening, cooling, etc. Turning on cold wells in advance is needed -- this will be changed. **Corrected during inspection by food, cream cheese, that had been temperature abused will be thrown away in the next two (2) hours **
48: 1520 48 OUT 1520 Staff could not find thermolabels or a thermometer that can run through the high temp dish machine and hold the maximum temperature. Corrective Actions: Correction: Discussed the need to have a thermolabels and/or an irreversible maximum registering temperature indictor for the high temperature dish machine. Management will obtain items by Friday for this unit in the football stadium and use them throughout the month to ensure the high temperature dish machine is working properly to sanitize dishware.
49: 1770 (C) 49 OUT 1770 C A black mold-like growth was observed covering a large part of the top and on the bottom of the sprayer at the dish machine. When wipe with a paper towel, some of the growth came off. Corrective Actions: Correction: Put cleaning the sprayer at the dish machine on your cleaning schedule throughout the week as needed. Clean this per manufacturer's instruction as this has a large accumulation on it. As it does not appear to have been cleaned regularly throughout the years, the spray nozzle might need a replacement. ** Facility will address getting this cleaned or replaced in the next seven (7) days. **
55: 3180 55 OUT 3180 REPEAT There is a black mold-like growth and a brown/pink mildew-like growth on wall behind and around the dish machine. Also, this problem is also noted at the caulking around the dish machine area.
Corrective Actions: Correction: Clean wall around dish machine and clean the floor wall junction as well as the dish machine caulking junction in next five (5) days. The caulking might need to be removed and redone to address this issue. This mold/mildew-like growth was not as bad as at the previous routine inspection but still noticeable.
Additional Comments
A follow up will occur on/about 6/17.
Good job with employee hair restraints. Good job with staff having and using designated areas for their personal beverages (with a lid & straw OR a coffee cup style lid). Good job with storing chemical below or separate from food, clean/sanitized dishware, and single-use items like to-go cups to prevent accidental chemical contamination. Observed good cooling practices today cooling on speed racks in the walk-in cooler.
Cooks need to be re-trained on making omelets to ensuring raw eggs are not contaminating the toppings, the spatula handles, the pans handles, etc. Also work to ensure when a utensil has touched a raw or partially cooked animal products (such as in-shell eggs cracked to order) that the same utensil is not then used on the ready-to-eat fully cooked foods as this is cross-contamination.
Discussed for there to be a written vomiting and diarrheal clean up procedures (VDH / VDACS Guidance for clean-up June 2021 guidance left previously & written procedures posted at entrance to kitchen) and you already should have a clean up kit (present near entrance to kitchen); also you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster present near entrance) - you can post this near your food permit which also must be visible to the public / your customers (permit expiring 8/2024 present near entrance).
Food Temperatures
Description
Temperature
State of Food
cream cheese (single serve) in cold well
50 °F
Cold Holding
diced ham
38 °F
Cold Holding
cut honeydew melon
39 °F
Cold Holding
yogurt
38 °F
Cold Holding
grilled chicken
38 °F
Cold Holding
pork loin
166 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
chemical
704
Ecolab Sink & Surface Cleaner Sanitizer
Lactic Acid
wipe rag bucket
chemical
704
Ecolab Sink & Surface Cleaner Sanitizer
Lactic Acid
Hobart CL
high temp
162
heat
177 °F
No records found
Equipment Temperatures
Description
Temperature
cold well about 20 minutes later
50 °F
1-dr uc cooler
42 °F
1-dr tall bottled water cooler
41 °F
kitchen hot case
162 °F
1-dr prep cooler
39 °F
2-dr uc freezer
9 °F
omelet drawer cooler
38 °F
drawer cooler
42 °F
2-dr short silver cooler
37 °F
1-dr counter top milk cooler
41 °F
2-dr uc cooler (open a lot)
46 °F
tall 2-dr freezer kitchen
2 °F
cold well at first
61 °F
tall hot case
168 °F
tall 2-dr cooler kitchen
33 °F
kitchen hot case
149 °F
No records found
Observations
Demonstration of Knowledge
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 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.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
