22: 0820 (A2) #22 OUT 820 Items such as cheese, sliced tomatoes ( 46 F.), and cole slaw (45 F.) were found holding at improper temperatures in the condiment cooler -- that cooler was found to be 56 °F and was opened a lot.
Corrective Actions: Correction: Cold holding is 41 °F and setting coolers to ~ 37 °F can help compensate for opening, cooling, etc. **Corrected during inspection as this mobile unit is only open for a few hours for lunch today so all TCS foods found to be above 41 F. will be used or discarded within 2 more hours. You might want to consider using TPHC (time as a public health control) which requires markings and a written plan for items held in the condiment cooler.
Additional Comments
NOTE: Inspected this mobile unit at Centra School of Nursing in Lynchburg. Gave new yellow mobile unit inspection sticker during today's inspection.
During today's inspection verbally reviewed the following : employee /food handler health policy, hand washing policy, allergens, cooling procedures, reheating procedures, date marking, hot holding, and cold holding.
Discussed posting recent inspection OR posting sign that inspection is available (left a QR coder poster copy). Facility has extra utensils to try to avoid dishwashing during events. Today's menu included: hamburger / cheeseburgers, hot dogs, fries, chicken breast, barbeque, tuna salad, pita pockets, & many toppings and condiments to go along with these.
Discussed the regulation changes / changes coming including : starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (again today left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (please put this back on your truck vs keeping at commissary) ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (left QR code poster again today ) you can post this near your food permit which also must be visible to the public / your customers (posted near service window).
Food Temperatures
Description
Temperature
State of Food
slaw in top condiment cooler
45 °F
Cold Holding
hamburger
197 °F
Cooking
chicken breast
177 °F
Hot Holding
slaw inside 2-dr cooler
37 °F
Cold Holding
sliced tomatoes in condiment cooler
46 °F
Cold Holding
hot dog
203 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
reach-in freezer ( at commissary)
condiment cooler
56 °F
2-dr cooler
35 °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
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.
