1123 Celebration Avenue, Suite 101-102 Moneta, VA 24121
Status: Permitted
Full Service Restaurant | Risk Factor
May 15, 2024
Score & Grade: 0
Grade:
Observations & Corrective Actions
6: 220 Observed an employee eating at the salad prep unit. Observed employee cups stored in various locations in the kitchen. Most cups have lids. One cup is an open container. (PIC informed employees.) Corrective Actions: Designate a location for employees to eat/take a break away from food and clean equipment and utensils. Designate a location for employee cups to be stored away from food, clean utensils, and clean equipment. Ensure employee cups have lids. (30 Days to Correct)
10: 3030 The back handsink next to the oven is missing papertowels. (PIC put papertowels near sink.) Corrective Actions: Keep papertowels near the handsink so employees can dry their hands.
22: 0820 (A2) Observed wedge tomatoes in salad prep unit cold holding at 52F. (PIC moved food to another cold holding unit.) Corrective Actions: Move food to a cold holding unit that can maintain 41F or below. (Immediate Correction Needed)
37: 480 Observed working squeeze and spray bottles not labeled with the common name. (PIC instructed employees in proper labeling.) Corrective Actions: Label working food containers with the common name of the contents. (30 Days to Correct.)
46: 0580 (B) (C) (D) Observed glove use for all tasks including dish washing. (PIC informed employees of correct glove use.) Corrective Actions: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (Immediate Correction Needed)
47: 1570 Observed the salad prep unit operating at 48F. Corrective Actions: Adjust, repair, or replace unit to restore proper cold holding temperatures. (41F or below.) (30 Days to Correct)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Wedge tomato in salad prep unit
52 °F
Cold Holding
Sliced tomato in grill prep unit
41 °F
Cold Holding
Tomato sauce
150 °F
Hot Holding
Pizza sauce in pizza prep unit
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 basin sink
Quat
200
88 °F
No records found
Equipment Temperatures
Description
Temperature
Prep unit (salad)
48 °F
Wine cooler
39 °F
Walk-in freezer
2 °F
Prep unit (grill)
41 °F
Walk-in cooler
40 °F
Tap cooler
39 °F
Reach-in freezer
14 °F
Prep unit (pizza)
40 °F
Grill drawer 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
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
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COSViolation
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.
