2: 55 Jordan, who had CFPM, no longer with company. 2 chefs scheduled for ServSafe exams, and one has ServSafe that expired in 2018. Corrective Actions: Send copy of CFPM certificate to HD in 90 days (By 1/19/24).
5: 255 Has kit and procedure but was not on truck at event. Corrective Actions: COS - Gave written V/D procedure to owner. Will f/u next day as well.
48: 1530 Observed that there was no test kit for Chlorine sanitizer. Corrective Actions: By 10/20/23 - Kit will be shown to inspector at follow-up inspection.
Additional Comments
Inspected at Amherst County Fair. Mobile unit permitted through 9/30/24. No test strips on site. In the future, have all food in food grade bags, separate from ice. Always have hand sink open for use - nothing stored in it.
Food Temperatures
Description
Temperature
State of Food
Steak for cheesesteak
210 °F
Cooking
Chicken
225 °F
Cooking
Raw chicken on ice
37 °F
Cold Holding
BBQ sauce - Reach-in
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compt sink (Adjusted to 75 ppm)
Chemical
200
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Reach-in
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
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
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.
