5: 255 The estabklishment did not have a presentable vomit/diaahrea spill response plan available. Corrective Actions: The VDH guidance document for this type of incident was provided to the manager on site. It is recommended that the staff understand thier responsibility when cleaning these spills and a copy of the SOP shall be posted with the spill kit at all times for reference.
16: 1770 (A) The facility had multiple food contact surfaces soiled when put away on the drying racks. These pans had grease and food residue on them and were tightly stacked, Corrective Actions: When cleaning any dishware or utensil it is important to make sure that all food residue is removed and thuroughly cleaned then sanitized before air drying and then stacking. The food contact surfaces were cleaned properly as recommended.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Cole Slaw
41 °F
Cold Holding
Tilapia
40 °F
Cold Holding
Mac and Cheese
160 °F
Hot Holding
Fried Fish
188 °F
Cooking
Green Beans
155 °F
Hot Holding
Stuffed crab
37 °F
Cold Holding
Hush Puppy Batter
42 °F
Cold Holding
Corn
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Compartment Sink
Chemical
300
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
Prep unit
41 °F
Counter Cooler
40 °F
Walk-in Freezer
19 °F
Walk-in Cooler
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
OUT
5 Procedures for responding to vomiting and diarrheal events
COSViolation
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.