1123 Celebration Avenue, Suite 101-102 Moneta, VA 24121
Status: Permitted
Full Service Restaurant | Routine
October 12, 2023
Score & Grade:
Grade:
Observations & Corrective Actions
16: 1700 (1-5) (6a) (6b). The dishmachine is not dispensing a correct amount of sanitizer into the machine. (Immediate Correction Needed.) Corrective Actions: Begin manual sanitizing of the dishes and utensils. Have technician service the machine to restore proper function.
48: 1370 The dishmachine does not appear to have a visual or audible alarm to indicate when detergent and sanitizer is not dispensed into the machine. (10 Days to Correct) Corrective Actions: Talk with the dishmachine representative. If there is a visual or audible alarm, please have them show you where it is. If the machine does not have this, please have them install a visual or auduble alarm.
51: 2350 (ii) The hot water knob of the handsink next to the dishmachine is broken. (90 Days to Correct) Corrective Actions: Repair or replace to restore proper function.
Additional Comments
Discussed employee health policy, vomit and diarrhea clean up, and cooling of foods, sanitizing. Kitchen is well organized and clean. Please send a video by email to EHS showing correction of violations.
Food Temperatures
Description
Temperature
State of Food
Tomato sauce in steamwell.
141 °F
Hot Holding
Lasagna in walk-in cooler
37 °F
Cold Holding
Pizza sauce in pizza prep unit
35 °F
Cold Holding
Tomato sauce in walk-in cooler
37 °F
Cold Holding
Diced tomato in drawer cooler
41 °F
Cold Holding
Sliced tomato in sandwich prep unit
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Low temp dishmachine
0
chlorine
120 °F
No records found
Equipment Temperatures
Description
Temperature
Walk-in cooler
39 °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.
