8: 160 Observed employee in dish washing area handle dirty dishes to run through dish machine and then immediately handle stacks of clean dishes to put up. Corrective Actions: Inspector discussed proper hand washing with employee. Wash hands before handling clean dishes or utensils after handling dirty dishes.
15: 470 in the 2 door cooler next to the flat top grill. Ground beef burgers were stored over packaged whole cut steaks. Corrective Actions: Organize shelves according to cooking temperatures. Higher cooking temperature food items need to be below lower cooking temperature food items.
21: 0820 (A1) Observed a metal container of fried chicken hot holding at a temperature of 117F and 125F in hot box next to salad prep area Corrective Actions: Hot hold food items at 135F or higher. Manager voluntarily discarded fried chicken. Manager increased the temperature of hot box.
28: 3320 Observed 3 spray bottles with no label. One bottle had a yellow substance, another with a blue substance, and another one with a clear substance. Corrective Actions: Manager properly labeled all three working containers with identification of each of the substances.
35: 790 Observed reduced oxygen packaged (ROP) salmon thawing in meat walk-in cooler without a slit in bag, which can create possible conditions for botulism to grow Corrective Actions: Discussed with owner the risk involved with ROP food items. Manager corrected by creating a slit in the ROP of salmon thawing.
37: 480 Observed two containers of plastic bags of a white powdery substance with no label in dry storage. Corrective Actions: Manager labeled the two containers with the identification of the substance which was sugar. Any unrecognizable food items taken out of originial packaging shall be labeled.
44: 1960 Observed multiple plastic and metal food containers stacked while wet. Corrective Actions: Air dry all food equipment before stacking to minimize conditions for possible bacteria growth
Additional Comments
-Discussed with manager on avoiding splashless and scented bleach -Discussed with manager about cooling logs -Provided VDH V&D procedure policy
Food Temperatures
Description
Temperature
State of Food
spinach dip (prep unit-grill area)
41 °F
Cold Holding
mac n cheese (hot box- top portion)
145 °F
Hot Holding
potato wedges
200 °F
Cooking
fried chicken
117 °F
Hot Holding
fried chicken
125 °F
Hot Holding
mac n cheese (grill area)
177 °F
Hot Holding
tomatoes (2 door cooler next to salad prep)
38 °F
Cold Holding
fried chicken
204 °F
Cooking
sliced tomatoes (prep unit- grill area)
43 °F
Cold Holding
gravy
165 °F
Hot Holding
sour cream (prep unit- next to fryer)
41 °F
Cold Holding
ribs
47 °F
Cooling
sour cream (salad prep #1)
42 °F
Cold Holding
eggs (salad prep unit #2)
39 °F
Cold Holding
rice (grill area)
165 °F
Hot Holding
baked beans (walk- in cooler)
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwasher- inspector's dish temp plate
heat
165.9 °F
Dishwasher - wash temperature
heat
160 °F
Dishwasher - Rinse Temperature
heat
186 °F
No records found
Equipment Temperatures
Description
Temperature
hot box (top of combo)
165 °F
hot box (bottom of combo)
145 °F
salad prep unit #1
35 °F
Salad prep unit #2
40 °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
(0 points)
OUT
8 Hands clean & properly washed.
RepeatViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
