5: 255 Observed establishment was unable to provide procedures for employees to follow when responding to vomiting or diarrheal events. Corrective Actions: Provided VDH guidance for clean-up of vomiting and diarrheal events in food establishments
15: 0580 (A) Observed kitchen employee touching trashcan while wearing gloves to prepare ready-to-eat relish; after touching trashcan employee returned to preparing relish without changing their single use gloves. Corrective Actions: Discussed with employee when to change out gloves.
23: 840 Observed multiple large containers of made in store relish in walk-in fridge and 2 door reach-in coolers with a preparation date of 3/28. Corrective Actions: Employee voluntarily discarded the relish. Facility prepared foods must be served within 7 days with the preparation day being day 1.
41: 570 Observed wet in-use wiping clothes at the grill area not being stored in chemical sanitizer solution in between usage. Corrective Actions: Wiping cloths once used need to be stored in chemical sanitizing solution in between cleaning to prevent microbial growth. Allowing a wet or used wipe rag to sit out and then use it again could actually contaminate surface.
42: 510 Observed employee cutting cabbage used for ready-to-eat relish without prewashing. Corrective Actions: At the inspector's request employee prewashed the cabbage in the 3 compartment sink before shredding. Raw vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut.
56: 3140 Observed employee's belongings in walk-in fridge on the top shelf over foods that may be served for the public. Corrective Actions: After discussion, employee placed their belongings on a bottom shelf in the walk-in fridge to prevent possible contamination.
Additional Comments
-Discussed concerns with mixing paddle from hardware store connected to drill being used to prepare relish -Establishments utilized Dodson as their pest control - Verbally reviewed employee health policy. -Left VDH vomit and diarrhea procedure and policy -Left VA cooperative extension servsafe class information
Food Temperatures
Description
Temperature
State of Food
Relish (walk-in cooler)
36 °F
Cold Holding
burger
194 °F
Cooking
sliced tomatoes (2-dr uc cooler)
40 °F
Cold Holding
eggs
175 °F
Cooking
beans (2-dr cooler)
35 °F
Cold Holding
chili beans
194 °F
Hot Holding
ground beef (walk-in cooler)
38.5 °F
Cold Holding
buttermilk
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wipe rag sani-bucket
Chemical
100
Bleach
Chlorine
3-vat sink
chemical
200
Signet SK2
Quaternary
No records found
Equipment Temperatures
Description
Temperature
2-door uc coolers
47 °F
2-dr uc cooler
38 °F
chest freezers (upstairs)
10 °F
big chest freezer
5 °F
Ice cream freezer
11 °F
walk-in cooler
38 °F
2-dr cooler
36 °F
1-dr tall freezer
5 °F
1-dr tall freezer
15 °F
chest freezer
12 °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
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.
