43: 550 Ice machine in drink area has scoop stored on top - surface is dusty which could possibly lead to contamination of ice. Corrective Actions: Store ice scoop in clean holder or on clean surfaces.
49: 1800 Back corner of mop room between tanks and shelving has a build-up of grease, soil on floor which could provide an attractant for pests. Corrective Actions: Clean this area as soon as possible and at a frequency to prevent build-up.
Additional Comments
Permit posted and good through 12/31/22. VDH QR code sign posted informing Customers they can ask to see most recent inspection report. Gave Manager VDH posters on Hepatitis A in Eng and Span. Excellent job on date marking. Discussed ice cream machine. Maintained cold, emptied 2x per week, and cleaned when empty.
Food Temperatures
Description
Temperature
State of Food
Macaroni salad - Cold buffet
40 °F
Cold Holding
Turkey - Walk-in
41 °F
Cold Holding
Taco meat - Hot buffet
147 °F
Hot Holding
Beef Roast - Walk-in
38 °F
Cold Holding
Meat loaf - Meat locker
41 °F
Cold Holding
Honeydew melon - Cold buffet
37 °F
Cold Holding
Scrambled eggs (1.5 hours) - Walk-in
55 °F
Cooling
Chicken and rice - Hot buffet
165 °F
Hot Holding
Raw turkey - Meat locker
40.5 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani bucket - Cold buffet side
Chemical
1875
Ecolab Sink and Surface
Lactic acid
3-compartment sink
Chemical
1875
Ecolab Sink and Surface
Lactic acid
No records found
Equipment Temperatures
Description
Temperature
Pizza prep
40 °F
Dessert reach-in
42 °F
Walk-in
35 °F
Meat locker
30 °F
Grill reach-in
37 °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.
