5: 255 Observed that the food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: Provided and discussed VDH Guidance of Clean-up of Vomiting and Diarrheal (V & D) Events in a Food Establishment. Assemble V & D clean-up kit.
15: 470 Observed raw shrimp and beef on a shelf above bottles of margarine in walk-in cooler. Observed raw steak stored over shrimp, noodles, and broccoli in single door fridge. Corrective Actions: Management restacked food items on shelf according to cooking temperatures. Inspector left educational handout depicting correct storage of items to avoid cross contamination.
16: 1780 (E) Observed a black and orange substance on the white plate inside ice machine. Corrective Actions: Drain ice and wash, rinse, and sanitize ice machine. Clean ice machine at a frequency necessary to reduce the accumulation of soil or mold moving forward.
22: 0820 (A2) Observed two bowls of pre-cooked chicken cold holding improperly in 2 door fridge. One bowl of chicken was temped at 49 degrees Fahrenheit (F) and another bowl at 52 degrees Fahrenheit (F). Corrective Actions: Management moved both bowls of pre-cooked chicken in walk-in fridge. Do not store Time/Temperature Control for Safety Foods in 2 door fridge until fridge is able to cold hold food at 41F or below.
35: 790 Observed a pan of beef sitting on the left drainboard of 3 compartment sink. Person in charge stated that the beef was thawing. Corrective Actions: Person in charge moved beef in the walk-in fridge. Leaving food items at room temperature to thaw is an unapproved thawing method. Approved thawing methods include under refrigeration, part of the cooking process, or under running water at 70F or less.
54: 2700 Observed outside receptacle lid to be open; exposing cardboard boxes. Corrective Actions: Person in charge closed the receptacle's lid. Keep lid closed to prevent rodents from entering receptacle.
Additional Comments
Discussed one bulb not illuminated in fume hood. Discussed replacing cutting boards.
Food Temperatures
Description
Temperature
State of Food
rice - rice cooker #2
188 °F
Hot Holding
chicken - steamwell
165 °F
Hot Holding
noodles - 1 door fridge
40 °F
Cold Holding
cooked vegetables - steamwell
159 °F
Hot Holding
rice - rice cooker #3
156 °F
Hot Holding
rice - rice cooker #1
140 °F
Hot Holding
chicken - flat top grill
200 °F
Cooking
shrimp - flat top grill
149 °F
Cooking
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 cooler
36 °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
Violation
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.
