48: 1530 Observed the test strips on site expired in october. Corrective Actions: Aquire new chlorine test strips that are up to date within 10 days (11/27/23)
Additional Comments
Discussed VD Clean Up procedures. Discussed employee health policy with staff on site. Discussed cell phone policy. Staff will forward the food protection manager information to timothy.vantassel@vdh.virginia.gov
Food Temperatures
Description
Temperature
State of Food
Pickles
42 °F
Cold Holding
Grits
164 °F
Hot Holding
Scrambled eggs
145 °F
Cooking
Sausage
32 °F
Cold Holding
Sausage and Gravy
162 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher
Heat
185 °F
No records found
Equipment Temperatures
Description
Temperature
2 Dr Fridge on line
30.5 °F
Walkin Freezer
0 °F
Prep Unit on end of line
36 °F
Open Prep Unit
38 °F
Walkin Cooler
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.