5: 255 Out 12VACS-421-255 This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: PIC will establish procedures for VD Clean up kit, in addition to aquiring mentioned kit.
36: 1510 Out 12VAC5-421-1510
Observed no thermometers in refridgeration units or available for temperature regulation on line. Corrective Actions: Food measuring device shall be provided and available for use within 10 days of inspection. (11/23/23)
48: 1530 Out 12VAC5-421-1530 Observed no test strips available on site. Corrective Actions: Management will aquire test strips ( Ecolab Sink and Santizer Test Strips) within 10 days from the inspection. (11/23/23)
Additional Comments
Discussed cell Phone policy, with employees. Discussed Employee Health Policy with staff present on site. Discussed cooking temperature to be used as a standard for all burgers once thermometer has been aquired. Discussed allergen policy regarding alpha gal and other allergens. Inquired about updated cleaning routine for Out of Service milkshake machine. PIC will forward information to the Inspector regarding the food protection manager, within ten days (11/23/23), in addition to the evidence of the aquistion of the test strips, and thermometers for line and refridgeration units.
Food Temperatures
Description
Temperature
State of Food
Hamburger (Griddle)
178 °F
Cooking
Onions (Side Prep Unit)
40 °F
Cold Holding
French Fry (walkin)
45 °F
Cooling
Diced Tomatoes (2 Dr Prep)
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
Heat
182 °F
No records found
Equipment Temperatures
Description
Temperature
2 Door Prep Lower
37 °F
Walkin Cooler
36 °F
Walk In Freezer
0 °F
Under Hot Griddle
38 °F
Side Small Prep Unit
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NO
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.