Back kitchen prep, dishwashing area has coving between wall/floor juncture, but front server area does not. By 30-day inspection, have this joint coved to ease in cleaning and not give pests a place to hide. Handsink in back prep/dishwash area has a large gap behind that water can get, causing deterioration, mold. Have this opening sealed before 30-day inspection. Would recommend pest control service of at least 1x per month. Has sanitizer, test strips, heat simulating thermometer for dishwasher, gloves, thermometers for cold units and small probe thermometer for temping food. Will use own EHP and will have employees sign off before start. Will be back for 30-day inspectiion and will do risk assessment at that time. If you have any change to menu or equipment, contact HD 1st. Make sure you have ingredient lists for purchased baked goods, even if transferred to clamshells or cake domes. Permit issued as well as VDH QR code sign. Both must be posted publicly, like at POS.
Food Temperatures
Description
Temperature
State of Food
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
400
Noble
Quat
117 °F
Dishwasher
Heat
167.5
No records found
Equipment Temperatures
Description
Temperature
Back hand sink
112 °F
Beer and wine reach-in
33.2 °F
Ice cream chest
0 °F
Side display
32 °F
Chest freezer
0 °F
POS display
31 °F
Frozen foods
-1.1 °F
Back reach-in freezer
-7.7 °F
Freezer treats
-0.5 °F
Front hand sink
104 °F
Dairy, Eggs and Meats reach-in
33.2 °F
Front u/c reach-in
39 °F
Kitchen reach-in
41 °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
NO
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
NO
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
NO
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
NO
8 Hands clean & properly washed.
Compliant
Observations
NO
9 No bare hand contact with RTE foods or approved alternate method properly followed.
