2: 55 The certified food protection manager's certificate has expired. (90 Days to Correct) Corrective Actions: At least one person with management responsibility must be a certified food protection manager with a current certificate. (Send email to EHS with a copy of the new certificate once received.)
23: 830 There is no date marking system for ready to eat commercially processed food opened in house. (10 Days to Correct.) Corrective Actions: Refrigerated ready-to-eat time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F (5°C) or less for a maximum of seven days. The day the original container is opened in the food establishment shall be counted as day 1; The day or date marked by the food establishment shall not exceed a manufacturer's "use by" date if the manufacturer determined the "use by" date based on food safety. For more information please see 12VAC5-421-830.
Additional Comments
Discussed washing of utensils at room temperature every 4 hours, this includes the ice cream scoops because they are not able to be submerged in the running water well. Discussed going over the Employee Health Policy at least twice a year. Observed good glove use.
Food Temperatures
Description
Temperature
State of Food
Cheese in hot well
160 °F
Hot Holding
Hotdogs in 2 door cooler
33 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Small reach-in cooler
40 °F
2 door cooler
39 °F
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.