3: 0070 (15) Questioned owner about the employee health policy. Was unable to determine training of the policy. Corrective Actions: Establish a verifiable way of indicating the training of employees and self of symptoms of illness and reportable illnesses transmitted by food. (EHS gave establishment a copy of the VDH Employee Health Policy and Form B to help with training.) 10 Days to Correct.
5: 255 The establishment does not have a written procedure to clean up vomit and diarrhea. Corrective Actions: Post or have available written instructions on how to clean up vomit and diarrhea. (EHS sent by email a handout on how to clean up vomit and diarrhea.) 10 Days to Correct.
11: 270 Observed cooked pasta in the cooler. Establishment has a pizza oven and a microwave. Questioned how the pasta is cooked.
Learned the pasta is cooked at home and brought to the restaurant for service. Corrective Actions: Discard the pasta or take home for service there. Private home prepared foods are not permitted to be served in a VDH permitted facility unless the private home kitchen is inspected by the Department of Agrigulture. To keep pasta on the menu, either establish a way to cook the pasta in the VDH permitted facility or purchase pre-cooked pasta from your food service provider.
23: 830 Observed items that are held for greater than 24 hours without a discard date. Corrective Actions: Mark items made in house or opened from a commercial processing facility with a discard date of 7 days from opening or making. (You may mark the item with the day made/opened or the day to discard.) 10 Days to Correct.
24: 0850 (A) (C3) Observed commercial garlic butter mixture sitting at room temperature with a label on the container that states to "keep refrigerated". Corrective Actions: Discard the product. If you wish to keep a TCS (time control for safety) food at room temperature, first create a written procedure for the item(s) you wish to keep at room temperature and then time stamp the item(s) with the time to discard - either 4 hours without temperature measuring or 6 hours if the product remains below 70F as measured with a food probe thermometer. (See 12 VAC5-421-850 for more details. Ask EHS for help if necessary.
51: 2250 Establishment does not have a mop sink. Corrective Actions: Install a mop sink.
Additional Comments
Correct all violations by next routine inspection.
Food Temperatures
Description
Temperature
State of Food
Pizza sauce in prep unit
42 °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
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
(0 points)
OUT
3 Management awareness, policy present.
Violation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
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.