2: 55 Doc's Kitchen was told at 10/19/23 that they were to "send copy of new employees safety certificate by 1/19/24." This still has not happened, and when I asked for it, I was given an expired certificate for Janet Lambert Moore (16147104, Exp 3/6/23) and a certificate that she had attended the January VCE Servsafe class.
Corrective Actions: Ms. Moore still needs to take and pass the ServSafe Managers' exam in order to qualify as a CFPM for Doc's Kitchen. Gave her the March VCE Servsafe class flyer showing an exam date of 3/25/24. Told her she needed to contact Debbie Elliott to see if she could sit for the exam that day. Another employee also interested in taking ServSafe, so i gave her copy of VCE ServSafe flyer too. By 3/31/24, email me a copy of a Certified Food Protection Manager certificate for an active employee of Doc's Kitchen who has supervisory/managerial duties.
10: 2190 (B-D) Mobile unit had no hot water at event. Owner states that after inspector left, they were able to determine that it was not correctly turned on. When I was there 3/12/24, there was hot water greater than 115F to start, but water became lukewarm as it continued to run. On Plan Review letter dated 9/7/23, I cautioned that hot water heater on mobile unit was undersized based on recovery rate and that if we found this to be an issue on any future inspection, the establishment would be required to replace it with a larger model.
Corrective Actions: Before the next festival or event that you attend, but no later than 90 days (6/12/24), replace your hot water heater with a larger model. Please send me the model you are proposing to install so I can calculate whether it will be sufficient.
45: 2000 (A) (C) In separate room, where mobile unit is allowed to do limited storage of single service items and cold holding, single service items were stored on the floor. All food, single service items must be stored 6" off the floor to protect from splash, contamination, etc.
Corrective Actions: As soon as possible, but no later than 90 days (6/12/24), have enough shelving to store single service items 6" off the floor. No food, equipment, utensils, dishware or single service items can be stored on the floor of storage areas, the floor of the mobile unit, or the ground during a temporary event.
55: 2810 When I looked in the truck, the previous vinyl tile was removed, exposing the plywood layer. Owner stated that the floor needed to be replaced and this is scheduled. Floor is no longer smooth and easily cleanable.
Corrective Actions: As soon as possible, but no longer than 90 days (6/12/24), cover the floor in the mobile unit with a material that it smooth and easily cleanable, ensuring that the floor/wall junction is coved.
Follow-up inspection done in response to inspection done at Men's Ignite Temp event 3/8/24. Mobile unit was just setting up for day at normal location on Wards Rd.
Discussed that it is critical that during normal operations and festivals that the hand sink be available when any prep or cooking is going on. This means nothing stored in the hand sink, being stocked with hand soap and paper towels, being accessible with no boxes stored in the floor in front of it, and hot running water. Discussed that at large festivals with more food being prepared, he may want to set up a temporary hand sink in his tent area. Told him to contact the health inspector for the event or me in advance and we could send him guidelines for this.
Discussed that hair restraints ( caps, visors, hair nets) were required as well as beard nets for those with facial hair for those involved with prep, coking, dishwashing.
Owner states that he does not use a tent or flat top grill at his normal location on Wards Rd, and I have not seen this either. Discussed that at festivals, events, he could use these as long as he is operating with food safety guidelines, outdoor cooking guidelines, food is covered, items are not on ground, and handwashing is available for those doing prep and cooking. Told him that a flat top grill without a cover would need to be under a tent, and that he should discuss with the Fire Marshall the type of fire retardant tent and height that might be allowed. Told him to discuss plans for festival/event with me or the inspector for that event in advance.
Discussed that he always needs a Person in Charge, whether when set up on Wards Rd or at a festival, who knows the Food Regulations and ensures that all employees are trained on the Employee Health Policy (EHP) and food safety. Discussed the need for everyone working for him at a festival to have training on the EHP, just like normal employees at the Wards Rd location would have. Owner states that he had signed EHP forms for everyone helping last weekend.
Discussed that food in coolers should be protected by food grade containers or ziploc-style bags and not placed in garbage or even grocery store totes bags. Please separate food so chicken is in one cooler, beef in a separate cooler, vegetables in a separate cooler and so forth.
Discussed the wastewater issue noted on the 3/8/24 inspection with the owner. Mobile unit does have a wastewater tank, which I verified. What had happened was the outside plug for the wastewater was removed to drain the tank into the containers they take to Lynchburg Wastewater Treatment before the event. The plug was not put back in, causing the wastewater to go on the ground. Suggested that they need a check-list before they leave for big festivals and events to ensure that they have everything they need for that event.
Discussed that they had extra purchased bottle water for last weekend's festivals as their freshwater tank is probably not large enough for larger events.
Gave owner 3-page sanitizing water system hand out and discussed quantities of plain bleach to use.
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-compartment sink | 121 °F |
| Description | Temperature |
| Hand wash sink | 116 °F |
