12VAC5-421-3750 - Responsbilities of the permit holder. Corrected on Site. Observed no previous inspection report or QR code posted to notify customers that a copy of the most recent establishment inspection report is available upon request. Provided the VDH QR code. Owner placed QR code at the service window. - Discussed rinsing the outside of vegetables with water before peeling, slicing, cutting, etc. at 3 compartment sink to remove any possible contaminants on the outside. - Discussed that pest control within facility must be conducted through a licensed pest control. - Recommend that pork butts should be sliced/shredded and placed in fridge/freezer to help with cooling from 135ºF to 70ºF within 2 hours and 70ºF to 41ºF within the remaining 4 hours. - Discussed with owner that time/temperature control for safety food reheated for hot holding must reach an internal temperature of 165ºF within 2 hours before placing in steamwell to hot hold at 135ºF or above. - Discussed with owner about the 9 allergens. - Discussed sanitizing fresh water tank and hoses.
Food Temperatures
Description
Temperature
State of Food
cooked macaroni noodles (prep unit cooler)
41 °F
Cold Holding
coleslaw (prep unit cooler)
50 °F
Cooling
BBQ (steamwell)
158 °F
Hot Holding
BBQ (combo fridge)
99 °F
Cooling
beans (steamwell)
146 °F
Hot Holding
beef chili (combo fridge)
33 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
prep unit cooler
33 °F
combo fridge
33 °F
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.