3: 0080 (A) (C) The facility does not have a presentable employee health policy detailing employee's responsibilities in reporting foodborne illnesses, proper hygiene practices and restriction vs exclusion measures for sick employees. Corrective Actions: Provided the facility with a copy of the VDH Employee Health Policy that may be used to meet all requirements of this regulation. Instructed the manager that they may adopt this policy or create their own that covers all the same principals. Instructed the mansager that they must have each employee sign a form stating that they undertsand thier responsibilities and have been trained on these items.
5: 255 The facility does not have a readily available vomit and diarrheal spill response kit available with standard operating procedures during the time of the inspection. Corrective Actions: The facility must purchase a commerical spill response kit or build their own capable of neutralizing any pathogenic threats that may exisit in vomit or diaarhea in the food facility. The kit must include step by step standard operating instructions detailing response measures and propering sanitiization. Provided facility with response instructions via email.
15: 470 The facility was storing ready to eat vegetable and chicken next to raw beef or raw chicken in the walk-in cooler. Corrective Actions: The facility msut separate all cooked or ready to eat food items from raw meat products. Separation must include a measure to protect against cross-contamination due to allergens and final cooking temperature. Raw products must be stored on same shelf with like species and the highest final cooking temperature msut be stored at the lowest point in the cooler.
55: 3180 The facility had a moderate build up of food debris, grease and oil around the floor freezer, grill and other equipment throughout the kitchen area. Corrective Actions: The facility must routinely pull out all equipment from the walls to effective remove any build up of food debrism, grease and other residues that may create a potential for environmental contamaintion or harborage conditions for pests.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Shrimp
41 °F
Cold Holding
Hibachi Chicken
170 °F
Cooking
Yum Yum Sauce
40 °F
Cold Holding
Chicken
40 °F
Cold Holding
Wonton
42 °F
Cold Holding
Rice
140 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-Compartment Sink
Chemical
25
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Chest Freezer
0 °F
Walk-in Cooler
40 °F
Reach in Cooler
39 °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
(0 points)
OUT
3 Management awareness, policy present.
RepeatViolation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
RepeatViolation
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.
