2: 55 Establishment does not have a Certified Food Protection Manager. Corrective Actions: At least one person with management responsibility must be a certified food protection manager. (90 Days to Correct.)
Additional Comments
Facility cooks eggs for breakfast sandwichs to order. All other meats are fully cooked and heated per order.
Observed temperature log book. All temperatures are good except hotdogs. Hotdogs for the last 2 days are hot holding below 135F. The hotdog/tornado machine is in disrepair. A new machine is on order. If the machine cannot hold food hot, discontinue use of the machine. Ensure items that are reheated for hot holding are reheated according to package instructions or 165F. Ensure the hot holding temperature is above 135F. If unable to hot hold, either heat to order or use time as a public health control. See 12VAC5-421-850 for instructions.
Post the permit where the public can see it.
Send EHS an email of corrections.
Food Temperatures
Description
Temperature
State of Food
Cheese in left 2 door cooler
40 °F
Cold Holding
Chili
161 °F
Hot Holding
Roast beef in small prep unit
39 °F
Cold Holding
Sliced tomato in sandwich prep unit
38 °F
Cold Holding
Tornado
140 °F
Hot Holding
Ham in right 2 doorcooler
34 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 basin sink
chemical
150
Quat.
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
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.