NOTE: Overall the coffee shop area appeared neat and organized. Good job with having foods, such as chicken salad or egg salad, date marked in the walk-in cooler to tell when they should be sold or discarded by. Good job storing the ice scoop in a manner it is protected from contamination. . Verbally reviewed employee health policy, handling orders with allergens, and hand washing procedures during today’s inspection.
Discussed the regulation changes including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (VDH / VDACS Guidance for clean-up June 2021 guidance in binder with notes about custodian staff handling clean up) and you already should have a clean up kit (custodian staff have) ; also starting summer 2021 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 cash register) – you can post this near your food permit which also must be visible to the public / your customers .
Food Temperatures
Description
Temperature
State of Food
Macaroni salad
38 °F
Cold Holding
Milk
37 °F
Cold Holding
Ice cream beverage mix
39 °F
Cold Holding
Egg salad (WICooler)
39 °F
Cold Holding
Feta crumbles (WICooler)
37 °F
Cold Holding
Chicken salad (WICooler)
40.5 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-vat sink at coffee shoppe
Chemical
400
Oasis 146 Multi Quat
Dish machine
heat/high temp- not in use work order
3-vat sink in kitchen
No records found
Equipment Temperatures
Description
Temperature
walk-in cooler
34 °F
2-dr tall sliding door cooler
37 °F
2-dr tall Coke cooler
38 °F
2-dr uc cooler
36 °F
walk-in freezer
9 °F
1-dr uc cooler
35 °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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.