6: 220 6 OUT 220 CORRECTED Three employee beverages (with a lid and a straw or coffee up stye lid) were observed sitting around the kitchen above or beside food, or on a wire shelf above to-go boxes and food utensils so if these beverages spilled, the liquid would go into food on packages of food or food contact surfaces, Corrective Actions: Correction Have designated area away from food prep, clean equipment, & single service items where employees can store their drinks. Also, employee beverages must have lid & straw OR be a coffee cup style lid and be handled in a manner to prevent contamination. No screw top bottles.
38: 3270 (1) (2) (4) 3270 REPEAT Harborage conditions exist in the large office / child area as there is so much clutter, personal items, kids items, old containers, etc. in several areas of the restaurant that the floor cannot be swept not can the areas be monitored throughout the week for pests,
Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Work each week to get rid of items not necessary to the food business and decrease as well as organize the personal items so you can actually monitor your food facility for pests. If you work on this each week you should be able to have things cleaned and decluttered by July.
56: 3140 56 OUT 3140 REPEAT Personal items & kids toys were commingled with restaurant items in parts of the kitchen. This is mostly observed in the office / room with the non-used facility sink, making the area hard to be swept, kept clean, and monitored for pests. The clutter and piles and stacks of random clutter, personal items and children items need to be organized and there is just too much stuff in stacks and covering so many surfaces in this room in general.
Corrective Actions: Correction: Work to remove items unnecessary to the food business from the facility each week. Please do not have so many surfaces covered with stacks if items all over this area. Please have this addressed by the end of July. Also, have separation of personal items and restaurant foods, restaurant dishware, restaurant to-go containers, etc. Designate an area(s) of the facility to be for employees and/or owners personal items. The owner will work to go thru items and take items unnecessary to the food establishment away. There should not be this much personal, child, or other clutter just stacked in piles in your food establishment.
Additional Comments
NOTE: Please work to keep limiting children toys kept at the restaurant and children / personal items separate from restaurant food and supplies. Also, keep employee beverages and food / food contact surfaces separated too please.
Discussed employee health policy, date marking of facility prepared or cooled foods, using food grade packaging and food grade plastic containers; hand washing, storage of employee beverages and food (store below and away from restaurant food in the walk-in cooler), cooling of foods, & reheating of foods during today's inspection. Please work on ensuring all facility prepared or facility cooled foods that are kept overnight are all date marked to tell when they should be used to discarded by - this includes food such as your sauces, broths or cooked vegetables /meats. Good job with employee hair restraints.
Discussed for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (supplies & written in a bag on the shelf across from the ice machine) ; also you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (left QR code posted on wall near entrance) - you can post this near your food permit which also must be visible to the public / your customers (VDH permit is posted near register ).
Food Temperatures
Description
Temperature
State of Food
green curry
40 °F
Cold Holding
half & half
40.5 °F
Cold Holding
diced tomatoes (top of prep cooler)
40 °F
Cold Holding
tofu (top prep cooler)
37 °F
Cold Holding
chicken in stir fry
177 °F
Cooking
orange juice
39 °F
Cold Holding
green curry
171 °F
Hot Holding
white rice
168 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
CMA -44 dish machine
high temp
164.6
heat
184 °F
three-compartment sink
chemical
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
fridge * / freezer combo
33 °F
1-dr freezer (near dish machine)
walk-in freezer
9 °F
prep cooler
38 °F
walk-in cooler
39 °F
Coca-Cola tall fridge
32 °F
fridge / freezer* combo
9 °F
bar cooler
32 °F
tall white freezer
13 °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
(0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COSViolation
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.
