5: 255 Observed that the facility does not have a clean-up kit in facility with the VDH clean-up kit for vomit and diarrheal events in a food establishment Corrective Actions: Assemble clean-up kit.
8: 160 Observed employee with gloved hands rinse off plate that previously had raw beef on it and went to handwashing sink and rinsed gloves. Corrective Actions: Gloves are meant for single-use. Once soiled, gloves must be removed and hands must be washed prior to putting on a new pair of gloves. Discussed with owner about training employees to remove gloves and wash hand at times of contamination.
10: 2310 The handwashing sink in the warewashing area was observed to be blocked by a trashcan as well as a broom and a dustban. Also, the handsink in the warewashing area was observed to have a wet rag and glass jar sitting inside the sink as well as both nozzles broken. Furthermore, the handwashing sink in the drink station was observed to be blocked by a trashcan. Corrective Actions: Both trashcans and the broom and dustpan were relocated. The wet rag and glass jar were removed from the sink. Handwashing sinks need to be accessible at all times for employees use. Do not block handwashing sinks moving forward. Repair nozzles on handwashing sink.
16: 1780 (E) Oberved accumulation of a black substance (possibly mildew) located in the soda machine where the soda nozzles are attached. Corrective Actions: Clean. Clean soda nozzles as well as the space where the soda nozzles are attached at a frequency necessary to prevent the accumulation of soil or mold.
39: 610 Observed a chicken and beef with frozen condensate on the package in the two door fridge in prep area. Food are directly located under fan. Corrective Actions: Store items in a clean, dry location where packaging is not exposed to splash or other contamination.
47: 0960 (2-5) Observed the cutting board on the left prep unit (used to store raw meat) and the right prep unit (used to store ready-to-eat food items) to be deeply scratched and discolored. Corrective Actions: Resurface or replace both cutting boards.
47: 1570 Observed bowl of water located under ECOLAB dishmachine. Observed puddle of stagnant water in warewashing area and parts of the kitchen. Observed that the dishmachine is the possible source for the leakage. Corrective Actions: Have dishmachine repaired to prevent leaking. Owner called ECOLAB maintenance and put in work order.
Additional Comments
Discussed discarding mop water in service sink only.
Food Temperatures
Description
Temperature
State of Food
sliced tomatoes (right prep unit cooler)
40 °F
Cold Holding
chicken (grill)
181 °F
Cooking
Lentil soup (1 door fridge)
36 °F
Cold Holding
rice (stove)
211 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dishwasher (ECOLAB)
chemical
100
chlorine
No records found
Equipment Temperatures
Description
Temperature
2 door fridge
38 °F
left prep unit cooler (raw meat)
34 °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
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
