5: 255 Regulations as of 7/1/21 require food establishments to have a witten procedure to deal with vomiting/diarrheal events. Owner not aware of this new regulation. Corrective Actions: VDH written procedure given to owner. Would recommend putting in plastic sleeve outside "mop" closet so everyone knows where it is and having a "go kit" of needed materials in a bucket.
22: 0820 (A2) Observed temperature of back 2-door reach-in and TCS foods inside over 41F Corrective Actions: COS by moving TCS foods to 2 other cold holding units that temped fine. Have repaired to hold less than or equal to 41F before using for TCS foods.
47: 1060 Observed that large chest freezer in back was repaired with duct and electrical tape along lid. Also needing defrost due to large build-up of ice. Corrective Actions: Defrost as soon as possible and do at frequency to prevent ice build-up. In 90 days (by 5/15/23), have lid repaired so not taped together (this surface not currently cleanable, durable). Will be checked at next inspection.
51: 2250 Food establishment has no mop sink, but currently flushes mop water down toilet. 12VAC5-421-2250 requires each establishment to have a service sink and does not allow disposal of mop waterr down toilets or urinals. Corrective Actions: In 90 days (by 5/15/23), have a mop/service sink installed. Will be checked at next inspection.
Additional Comments
Permit posted and good through 8/31/23. No sign posted telling customers they can ask to see most recent inspection, which has been a new food regulation since 7/1/21 (12VAC5-421-3750). Gave owner VDH QR code sign they can post. Gave owner info about CFPM classes and discussed. Gave owner Hep A poster and discussed. Looked at water results from 12/14/22 - Willoughby & Associates - In spec.
Food Temperatures
Description
Temperature
State of Food
Sliced tomatoes - Top - Grill prep
40 °F
Cold Holding
Burger off grill
190 °F
Cooking
Sliced deli ham - 2-door reach-in - Back
45 °F
Cold Holding
Sour Cream - 2-door reach-in back
45 °F
Cold Holding
Grilled onions - off grill
160 °F
Cooking
Chili - (2/12) - 2-door reach-in front
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
2-door reach-in - Back
43 °F
2-door reach-in - Front
38 °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
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.
