13055 W Lynchburg Salem Turnpike Montvale, VA 24122
Status: Permitted
Health Care Food Facility | Risk Factor
January 18, 2024
Score & Grade:
Grade:
Observations & Corrective Actions
20: 800 Observed vegetable beef soup at 47°F in the left reach-in cooler still cooling from yesterday. (Immediate correction needed.) PIC discarded the soup. Corrective Actions: Discard the items. Cool hot foods from 135°F to 70°F within 2 hours, then to 41°F within a total time of 6 hours. Please see 800 for proper cooling methods.
22: 0820 (A2) Observed the right reach-in cooler at 46F. The milk within the unit is 47F. (Immediate correction needed.) (Maintenance is present and working on the unit. PIC moved foods to another cold holding unit.) Corrective Actions: Move the time/temperature control for safety foods to another unit that can maintain an internal temperature of 41F or below. Repair or replace the unit to restore proper function.
33: 810 Observed oatmeal with lid at 77°F in the right reach-in cooler. (Improper method to cool hot food.) (Please correct immediately.) PIC discarded the oatmeal. Corrective Actions: A. Cooling shall be accomplished in accordance with the time and temperature criteria specified under 12VAC5-421-800 by using one or more of the following methods based on the type of food being cooled:
1. Placing the food in shallow pans;
2. Separating the food into smaller or thinner portions;
3. Using rapid cooling equipment;
4. Stirring the food in a container placed in an ice water bath;
5. Using containers that facilitate heat transfer;
6. Adding ice as an ingredient; or
7. Other effective methods.
B. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
1. Arranged in the equipment to provide maximum heat transfer through the container walls; and
2. Loosely covered, or uncovered if protected from overhead contamination as specified under 12VAC5-421-610 A 2, during the cooling period to facilitate heat transfer from the surface of the food.
Additional Comments
Discussed new building project that will move the dishroom and serving line to another room. Requested plans to be submitted to the Health Department for review and approval.
Food Temperatures
Description
Temperature
State of Food
BBQ at 1:00 PM
134 °F
Cooling
Peas in left reach-in cooler
40 °F
Cold Holding
BBQ at 2:00 PM
106 °F
Cooling
Oatmeal in reach-in cooler
77 °F
Cooling
Vegetable beef soup in left reach-in cooler
47 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishmachine
chemical
50
chlorine
124 °F
No records found
Equipment Temperatures
Description
Temperature
Right reach-in cooler
46 °F
Reach-in freezer
10 °F
Back combo cooler
36 °F
Combo cooler
41 °F
Left reach-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.
