22: 0820 (A2) Observed that glass front reach-in and prep were greater than 41F, along with foods inside. Corrective Actions: COS. TCS foods moved to 2 large reach-ins. Keep TCS foods out of these units until they are holding foods less than or equal to 41F. In 10 days (by 9/5/22), send me photo of both holding less than or equal to 41F.
36: 1320 (A-D) Observed no thermometer in prep. Corrective Actions: In 10 days (by 9/5/22) send photo of thermometer holding less than or equal to 41F.
Additional Comments
Permit posted and good through 11/30/22. VDH QR code sign posted at point of sale alerting customers they can ask to see most recent inspection. No current employees other than owners. Do have an EHP and know to train anyone on EHP before they start work. Has Chlorox bleach and test strips for Cl. Discussed coming up with a system to date mark even though there are only 2 owners who know when foods were made. Discussed having a dry erase board put on refrigerators - Foods listed with dates made.
Food Temperatures
Description
Temperature
State of Food
Falafel - Prep
55 °F
Cold Holding
Hummus - Black reach-in
40 °F
Cold Holding
Rice in cooker
136 °F
Hot Holding
Dal soup
187 °F
Reheating
Paneer - Glass front reach-in
55 °F
Cold Holding
Tabouli - Prep
55 °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
White reach-in
38 °F
Black reach-in
32 °F
Glass front reach-in
50 °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.
