10: 2190 (A) Observed the rear handwashing sink to be unable to produce hot water. Corrective Actions: PIC has placed a maintenance order before end of inspection and will be repaired by (6/2/24) with any additional repair information to timothy.vantassel@vdh.virginia.gov
Additional Comments
Discussed labeling and selling procedures for pizza dough to the public. What concerns could be had and how to midgate.
Food Temperatures
Description
Temperature
State of Food
Ranch In 1 Dr
39 °F
Cold Holding
Sausages 40 minutes into cooling
100 °F
Cooling
Pepperoni in left Upper prep
37 °F
Cold Holding
Jalapenos in Right upper Prep
39 °F
Cold Holding
Whole Ham
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three Compartment Sink
Chemical
100
Clorox bleach
Chlorine
100 °F
No records found
Equipment Temperatures
Description
Temperature
Handsink
104 °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.