3: 0070 (15) Establishment does not have a verifiable Employee Health Policy. Corrective Actions: Train employees to report to the person in charge symptoms of illness and exposure to someone with a foodborne illness. As the PIC restrict or exclude as necessary. (EHS gave establishment a copy of the VDH Employee Health Policy and Form B to help with training.) (10 Days to Correct.)
5: 255 Establishment does not have written instructions for how to clean up vomit and diarrhea. Corrective Actions: Post written instructions on how to clean up vomit and diarrhea. (EHS gave establishment a handout on how to clean up vomit and diarrhea.) (10 Days to Correct.)
44: 2020 (A)(B) Observed plates and bowls on racks in the kitchen that were visibly dirty. Corrective Actions: Wash, rinse, and sanitize the dishes, then store in a manner that prevents contamination.
55: 3300 Observed a few pieces of equipment that are broken and unused. Corrective Actions: Remove unused equipment or re-purpose. These areas can become a harborage environment for rodents, insects. (90 Days to Correct.)
55: 2790 Observed the ceiling tiles removed to the left of the hood system. The flooring in the walk-in cooler is rusted and no longer smooth and cleanable. Corrective Actions: Replace the tiles to restore a smooth and easily cleanable surface. Replace or resurface the floor to restore a smooth and cleanable surface. (90 Days to Correct.)
55: 3180 General cleaning is needed inside the drawer table next to the stove, wall behind the line equipment, under dish washing equipment, wall behind the 3 basin and dishmachine, rust buildup collecting in the corners of the walk-in cooler, inside the hot holding box, Corrective Actions: Clean these area to sight and touch. Clean at a frequency to keep it clean. (90 Days to Correct.)
Additional Comments
Discussed certified food protection manager certification, employee health policy, vomit and diarrhea cleanup, menu, cooking techniques, delivery schedule, and operating hours. For items needing correction within 10 days, please send an email showing correction. For items needing correction in 90 days, EHS will verify at the next routine inspection. PIC states the prep unit and the dishmachine will be serviced hopefully tomorrow. (Please send a copy of the service report.)
Food Temperatures
Description
Temperature
State of Food
Potstickers in prep unit
41 °F
Cold Holding
Chicken
165 °F
Cooking
Pork chop in walk-in cooler
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
High temperature dishmachine - wash
High temperature
140 °F
High temperature dishmachine - rinse
High temperature
189 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in cooler
35 °F
Bar counter cooler
40 °F
Prep unit
52 °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.
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.
