2: 55 The certified food protection manager no longer works for the establishment. Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program. (90 Days to Correct.)
3: 0070 (15) The establishment does not have a verifiable Employee Health Policy. Corrective Actions: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions.
5: 255 The establishment does not have written instructions on how to clean up vomit and diarrhea. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
22: 0820 (B) Observed shell eggs sitting at room temperature. When asked, learned the eggs have been at room temperature since this morning. Corrective Actions: Discard the eggs that are sitting at room temperature. Discontinue the practice of holding shell eggs at room temperature. Keep eggs at 45F or below. (You may use time as a public health control. Please see 12VAC5-421-850 for instructions.) (Correct immediately.)
22: 0820 (A2) Observed time/temperature control for safety foods in the display cooler cold holding above 41F. Corrective Actions: Move the time/temperature control for safety foods to another unit that can maintain 41F or below. (Correct immediately.)
47: 1570 Observed the vegetable (pepsi) cooler door seals are broken. Corrective Actions: Replace the door seals. (90 days to correct.)
47: 1570 Observed the display cooler cold holding time/temperature control for safety food above 41F. Observed ice build up on the unit. Observed a gap between the doors that allows air to escape. Corrective Actions: Defrost the unit. Repair the door to eliminate the gap allowing air to escape. (90 days to correct.)
Additional Comments
Discussed consumer advisory. If you allow anyone to choose the temperature of their burger, then a consumer advisory is needed on the menu or where the customer places their order (online, at the counter, at the table, etc.)
Food Temperatures
Description
Temperature
State of Food
Lentil salad in the vegetable (pepsi) cooler
40 °F
Cold Holding
Tuna salad in the vegetable (pepsi) cooler
53 °F
Cooling
Lentil salad in the display cooler
44 °F
Cold Holding
Milk in the display cooler
44 °F
Cold Holding
Pimento cheese in small prep unit
38 °F
Cold Holding
Jello in the display cooler
45 °F
Cold Holding
Macaroni salad in the salad prep unit
40 °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
OUT
2 Certified Food Protection Manager
Violation
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
COSViolation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
COSViolation
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.
