19: 760 Gravy from yesterday reheated to 156 as it was being put on hot bar. Corrective Actions: COS - Manager had employee reheat to over 165F for hot holding. Discussed that commercially processed items could be reheated to 135 initially to hot hold at 135F. If cooled and then reheated the next day, it should be to at least 165F
20: 800 Pork BBQ, Carne, Pot roast all put in walk-in evening of 2/7, and showing temperatures greater than 41F after more than 6 hours of cooling. Items covered tightly in plastic wrap and stacked one on top of other. Corrective Actions: COS - Manager disposed of items that were not cooled to less than 41F in 6 hours. Discussed the need for active cooling in 1st 2 hours using small containers, ice baths, frequent stirring and not using plastic wrap to allow heat to escape. Could stack in racks in walk-in with empty shelves between. Should find the method that works for the foods they cool with their equipment and then proceduralize it. VDH inspector witll look for Spanish language cooling information as language is a barrier.
21: 0820 (A1) Cooked mushrooms and onions on hot bar at omelet station hot holding less than 135F. Corrective Actions: COS - Manager had these discarded. Pans were shallow and doubled. Manager will try a deeper single stacked pan to get closer to the hot water and monitor.
44: 1960 Plastic multi-use glasses observed at new drink station stacked wet. Corrective Actions: Utensils, dishware should be air dried after was, rinse, sanitize and not stacked wet. Discussed with Manager - COS.
47: 0960 (2-5) At omelet station, towels were laid out with spatulas put on them between use. Corrective Actions: Discussed with Manager. Towels are not appropriate contact surfaces for utensils to be used for food. Spatula could be placed on cleaned/sanitized stainless steel surface or cleaned/sanitized plate. Could also have some lint, towel fabric stick to the spatula. COS.
55: 3180 There were several boxes in dry storage that had bags of seasonings but spilled seasonings in the boxes as well. Tjhis included Poultry Seasoning, Fajita Seasoning, and Biscuit Gravy Mix. This is a pest control concern. Corrective Actions: COS. Asked Manager to take care of these spills.
55: 3170 To the left of the mop sink, there is a hole in the wall with exposed piping. It looks like there used to be cover for this area. Also in the mop sink room, the coving between the mop sink and the door has crumbled away leaving an exposed area. These are pest control concerns.
In the meat locker, there is metal on the wall on the left side as entering that is separating as well as metal on the wall in the back that is gone, exposing insulation. This is not longer smooth and easily cleanable. Corrective Actions: Have corrected/repaired in 90 days - By 5/8/24.
Additional Comments
Permit posted and good through 12/31/24. VDH QR code sign posted next to permit. Reviewed Ecolab Pest control service record from 1/18/24, as well as Ecolab sanitation/chemical visit from 1/23/24. Gave Manager "Use Chemiocals Safely" handouts in English and Spanish.
Food Temperatures
Description
Temperature
State of Food
Cooked onions - Hot bar
128 °F
Hot Holding
Raw salsbury steak (Use by 2/8) - Meat locker
36 °F
Cold Holding
Chicken on grill
174 °F
Cooking
Chopped tomatoes (Use by 2/9) - Walk-in
37 °F
Cold Holding
Scrambled eggs - Hot bar
139 °F
Hot Holding
Cooked mushrooms - Hot Bar
98 °F
Hot Holding
Mac & Cheese - Hot Bar
156 °F
Hot Holding
Pork BBQ (made 2/7, use by 2/8) - Walk-in
55 °F
Cooling
Cole Slaw - Cold bar
35 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Hobart dishwasher
Heat
165
186 °F
3-compartment sink
Chemical
704
Lactic acid
Ecolab Sink & Surface
No records found
Equipment Temperatures
Description
Temperature
Drink reach-in
39.4 °F
Walk-in
35 °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.
