21: 0820 (A1) Observed Grilled Chicken In hot holding trays holding at 120F. Corrective Actions: PIC discarded Chicken strips, and will review policies on monitoring.
45: 2000 (A) (C) Observed Single service equipment, (chopsticks), and food supplies store beneath a trash receptical in the self service station. The box supplies were stained and soiled. Corrective Actions: The single service supplies need to be protected from splash, soilage or leaks to prevent contamination.
48: 1200 Observed pressure gauge on the Ecolab dishwasher out of order. Corrective Actions: PIC had maintenance order placed and will forward an image of funtional gauge on the machine by (08/14/24)
51: 2210 Observed hoses coming out of a Y Valve post vaccum breaker on the mop sink. Corrective Actions: PIC removed hose hooked up to the spray head, leaving such systems (both hoses attached) can damage and ruin the vacuum breaker previous in the system by allowing back pressure. New procedures shall be added for prevention.
Additional Comments
Email to forward information is timothy.vantassel@vdh.virginia.gov
Food Temperatures
Description
Temperature
State of Food
Spagetti Noodles
40 °F
Cold Holding
Meatballs
39 °F
Cold Holding
Diced Tomatoes
39 °F
Cold Holding
Grilled Chicken In Hot Holding
120 °F
Hot Holding
Egg noodles in walkin cooler
54 °F
Cooling
Shrimp in 1 Dr Standing
40 °F
Cold Holding
Tofu on Racks
42 °F
Cooling
Garlic Cream
39 °F
Cold Holding
Red Sauce in Steam Well
186 °F
Hot Holding
Zuccini cooling on racks
38 °F
Cooling
Dumplings in prep Station
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab Dishwasher
heat
Heat
186 °F
Three Compartment Sink
Chemical
200
Ecolab Sanitizer
Mulit Quat
74 °F
No records found
Equipment Temperatures
Description
Temperature
Handsink
110 °F
Lower prep on hood side
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
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.
