5: 255 Observed food establishment did not have a posted written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: A VDH guidance for clean-up of vomiting and diarrheal events in food establishments were given to person in charge.
10: 3020 Observed no handwashing cleanser located at either the front and rear handwashing sink. Corrective Actions: Manager corrected on site and placed liquid hand soap at both the front and rear handwashing sinks.
10: 3030 Observed no hand drying provisision located at either the front and rear handwashing sink. Corrective Actions: Manager corrected on site and placed disposable paper towels at both the front and rear handwashing sink.
Additional Comments
Observed that rear handwashing sink was turned off. Discussed with manager and manager stated that the faucet has been leaking and has to be turned on with the knob located on the pipe. Manager placed a work order to fix handwashing sink to prevent leaking.
Food Temperatures
Description
Temperature
State of Food
pineapple
37 °F
Cold Holding
sausage
38 °F
Cold Holding
yeast
48 °F
Cooling
Mozzarella
36 °F
Cold Holding
cooked chicken
36 °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
1 door reach-in cooler #4
36 °F
1 door reach-in cooler #3
41 °F
1 door reach in cooler #1
33 °F
Pizza oven
635 °F
2 door reach-in cooler #2
39.4 °F
Pizza prep cooler #2
37 °F
Pizza prep cooler #3
33 °F
prep unit (w/ cutting board)
32 °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
OUT
5 Procedures for responding to vomiting and diarrheal events
COS
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.
