5: 255 Observed no VD Clean Up Kit on premises. Corrective Actions: A Kit will be obtained within 10 days (12/21/23). Photo evidence will be forwarded to the Email timothy.vantassel@vdh.virginia.gov
15: 470 Observed Frozen food in the main kitchen's chest freezer that was store in a standard plastic bag. Corrective Actions: Food must be stored in sanitary food grade bags when stored. 12VAC5-421-470: Food shall be protected form cross contamination by storing food in packages, covered containers, or wrappings.
Additional Comments
Discussed cell phone policy. Discussed storage procedures of frozen and unfrozen meats in regards to other preperation products.
Food Temperatures
Description
Temperature
State of Food
Corn In prep unit
30 °F
Cold Holding
Hibachi Chicken
191 °F
Cooking
Rice
166 °F
Cooking
Hibachi Veg
162 °F
Hot Holding
White Fin Tuna
41 °F
Cold Holding
Broccoli in prep unit
33 °F
Cold Holding
Zuccini
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
Chemical
50
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Prep Unit
36 °F
2 Dr Sushi side
36 °F
2 Dr Pepsi
32 °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.
