NOTE: Discussed ensuring in-use bottles of syrups and sauces are not stored right at the three-compartment sink due to the risk of chemical contamination. This location is a small kiosk inside of Kroger and seems to have outgrown current small space - discussed the need for more counterspace for coffee air pots, syrups / sauces, etc. on the beverage make line. Good job with date marking and keeping things neat and organized in the small kiosk and the small storage area off of the deli. Discussed the regulation changes including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit ; 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 (previously left QR code poster, but it is NOT posted ) - you can post this near your food permit which also must be visible to the public / your customers ( food permit is NOT posted) .
Food Temperatures
Description
Temperature
State of Food
hardboiled eggs (open air display)
41.5 °F
Cold Holding
ham & swiss
41 °F
Cold Holding
half & half
37 °F
Cold Holding
sous vide egg bites
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-vat sink
chemical
400
Kay Quat II
Quat
No records found
Equipment Temperatures
Description
Temperature
open air display cooler
39 °F
2-door uc cooler
34 °F
1-door uc cooler
41 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NA
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.
