16: 1700 (1-5) (6a) (6b). Observed quat sanitizer in sani-bucket at 100 ppm. Should be 200-400 ppm to effectively kill bacteria. Corrective Actions: COS by refilling with fresh solution - 300 ppm. May want to institute plan where sani-buckets are changed out at a certain time.
49: 1770 (C) Observed seam above 3-compartment sink and floor below with build-up of soil. Corrective Actions: As soon as possible, clean these areas and do so at a frequency to prevent build-up. Will look at during next inspection.
55: 3300 Observed construction materials against walls in dry storage and against electrical panel. (Also single service cups in box on floor). Corrective Actions: Remove any items not necessary for food establishment day to day operations and keep areas along walls and floors clear to prevent hiding areas for pests.
Additional Comments
Permit posted and good through 4/30/23. Still need to post sign informing public thry can ask to see most recent inspection. Gave owner VDH QR sign - large and small versions. Has clean up kit and written procedure for v/d events tailored to Farmer's Garden. Employees trained on Employee Health Procedure but no documentation of training. Gave owner VDH EHP and 1-B forms. Would recommend having this all in 1 location - notebook, file. Gave pwner Hepatitis A and Norovirus handouts and discussed.
Food Temperatures
Description
Temperature
State of Food
Sliced tomatoes in reach-in (8/9)
50 °F
Cooling
Salami - Prep line
41 °F
Cold Holding
Chicken in warmer
147 °F
Hot Holding
Sliced tomatoes - Prep line
41 °F
Cold Holding
Sliced tomatoes (Reach-in)
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sani-bucket (Corrected to 300 ppm)
Chemical
100
Quat
No records found
Equipment Temperatures
Description
Temperature
1-door reach-in
36.7 °F
Left 2-door reach-in
36.2 °F
Mid-left 2-door reach-in
34.8 °F
2-door freezer
-0.1 °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.
