49: 1800 REPEAT A black mildew-like /mold-like build up was observed on the sink wall junction around the the three-compartment sink and the mop sink. Corrective Actions: Clean this area. Ensure non-food contact surfaces are maintained clean to sight and touch. (PIC cleaned the area during inspection.)
55: 3220 Observed mop sitting in the mop sink without the ability to air dry. Corrective Actions: Invert the mop so the head has the ability to air dry. (PIC inverted the mop during inspection.)
Additional Comments
Good glove use observed. Please post the original permit and not a copy in a place where the public can see it. Post notice to customer that the most recent inspection report is available upon request. (See 12VAC5-421-3750 for more details.)
Food Temperatures
Description
Temperature
State of Food
Cheese in walk-in cooler
40 °F
Cold Holding
Lettuce in walk-in cooler
41 °F
Cold Holding
Sliced tomato in left prep unit
40 °F
Cold Holding
Meatballs
141 °F
Hot Holding
Chicken in right prep unit
41 °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
Walk-in freezer
18 °F
Front undercounter cooler
38 °F
Walk-in cooler
41 °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.
