Observations & Corrective Actions

Additional Comments

See Pre-opening checklist.
Inspected at LHD and permit given.
Has plain Chlorox bleach and test strips.
Gave them handout for manual dishwashing.
Consumer advisory on window.
Gave them written v/d policy and discussed.
Gave them written EHP and sign off sheets and discussed.
Discussed 30 day inspection and risk assessment.
Allowed to do limited storage of s/s, dry goods, chest freezer in separate room in car wash (left side as facing). No food prep allowed, not even opening a can with a can opener as there is no hand sink. Floor must be in good condition, lights working, all areas cleanable and smooth. Must be locked and food protected. No other supplies, snacks, etc. in this room. Supplies for Doc's Kitchen mobile unit only. Dry godds on shelving 6" off floor. Only employees from Doc's Kitchen allowed in this room. Will check @ 30-day inspection. If not followed, will not be able to use for storage.
Hot water undersized based on recovery. Future inspections it must reach temp as required. If not larger capacity unit will be required.
Size of combo for cooling, ie, the pasta, is a concern. Would recommend that you test ability using Cooling Temperature logs I give you. While cooling hot items, combo must maintain as well as foods inside 41F or below. If you can test and document it or make changes as needed, you can prevent the possibility of making people sick. Incorrect cooling can lead to spore formation, which may not be destroyed with normal reheating.
Gave them VDH QR code and discuseed.