23: 830 Several items in walk-in (cooked pasta, lasagna) not date labeled. Corrective Actions: COS. All cooked foods, prepared foods, kept overnight should be date labeled and used or discarded in 7 days. Saw several places where you have date "stickers". Please use them.
28: 3330 Bleach water in spray bottle in drink area not labeled. Corrective Actions: COS. All cleaners not in original containers and moved to "working" containers should be labeled so everyone is aware it is "bleach" and not "water".
Additional Comments
Permit posted and good through 1/31/23. As of 7/1/21, all Food Establishments must publicly post notification to customers that they can ask to see most recent inspection. Gave owner copy of VDH QR code sign to post. Risk is currently a "1". Facility does cook raw animal foods and does some cooling of sauces. No buffet. Will risk as a "2". Should expect a routine inspection 2 times per year. Menu does have a Consumer Advisory as they do cook hamburgers to order. Did have an Employee Health Policy posted. Do not since painting. Gave owner copy of VDH-EHP with copies of Form 1-B for employee signatures. Would recommend covering with all employees, have them sign and put in a file or binder. Have a clean-up kit for vomiting/diarrhea. Kit has a written procedure. Also gave them VDH wriotten procedure. Gave them Norovirus and Hepatitis A flyers and discussed recent outbreaks. Dodson provides pest control services and comes monthly. Well dones - All thermometers in reach-ins in same location, easy to find, warmest area of refrigerator. Hood is very clean. Stacking of foods in refrigeration - For example, raw chicken at bottom of reach-in, walk-in.
Food Temperatures
Description
Temperature
State of Food
Sausage - Top - Right pizza prep
41 °F
Cold Holding
Feta - Top - Left grill prep
41 °F
Cold Holding
Chopped lettuce - Cut this am
46 °F
Cooling
Meat sauce
150 °F
Hot Holding
Cooked fettucine - Walk-in
40 °F
Cold Holding
Pizza
187.5 °F
Reheating
Raw chicken - Bottom - Left grill prep
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Autochlor
Chemical
100
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Right pizza prep
35 °F
Left grill prep
38 °F
Walk-in - Thermometer broken, replaced immediately; foods good
68 °F
Middle reach-in
40 °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.
