16: Observed staff wiping food surfaces with only a sanititized rag. This surface was actively being used as a food contact surface for hot dog buns and cooked, ready-to-eat hot dogs. Corrective Actions: When sanitatizing food contact surfaces proper procedures are to wipe surface with soapy water then sanitizer. This allows the sanitizing solution to proper disinfect the surface. Please follow manufacturer's instructions on use of sanitizer.
21: 0820 (A1) Observed hamburgers on the flatop being held at 110 degrees. F. in a metal pan with a lid. Corrective Actions: Hot holding is 135 °F or above. As these hamburgers were below 135 F and the warmers on the stove has to be checked to maintain this temperature. These hamburgers will be served or discarded within two (2) hours. Management will regularly check the temperature of hot holding TCS foods on the grill.
25: 930 Consumer Advisory #25 OUT 930 There must be both a disclosure & a reminder statement on the menus for the consumer advisory in regards to animal products that are served raw, undercooked, or partially cooked such as eggs. Corrective Actions: Describe food served under cooked, such as eggs* (cooked to order), and have an asterisk to refer customers to the disclosure statement (consuming raw or undercooked _____ (insert foods offered uncooked at your food facility such as eggs, meat, seafood) may increase your risk of foodborne illness) OR have an asterisk (*) and refer customers to the disclosure statement/footnote that states that the "items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, or eggs may increase your risk of foodborne illness" Explained and Left the Food Regulation 12VAC5-421-930
41: 570 Observed wiping cloths being used to clean knifes. Futhermore, please store wet or used wipe rags in a sanitizer solution as these were observed just sitting on the counter near the grill in between uses. Corrective Actions: Sanitized cloths are not suitable for cleaning of cooking kitchen ware. If allergies or swapping kitchenware is required then move the old equipment to the three compartment sink and grab new kitchen ware. Discussed usage and storage of wipe rags with management.
49: 1770 (C) 49 OUT 1770 The gaskets at the two front 2-door undercounter coolers have a black mold-like / mildew-like growth on them. Corrective Actions: Correction: Please ensure the gaskets to cold holding units are regularly cleaned as the condensate on these from opening and closing throughout the day and being touched when staff have food particles on their hands can cause them to become dirty and in need of cleaning throughout the week.
Additional Comments
Noted improvements on date marking TCS (time/temperature control) for safety foods in the cold holding units. Good job with storage of personal items in the bottom shelf of the walk-in cooler.
Discussed the regulation changes including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (present on wall outside manager's office); also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster is posted on wall near the bar counter between the entrance / exit doors) - you can post this near your food permit which also must be visible to the public / your customers ( posted on wall near bar counter between the entrance / exit doors).
Verbally discussed the following during today's 10/11 inspection: employee / food handler health policy, hand washing policy & procedures, cooling procedures, monitoring cooking and cooling food temperatures, proper single-use glove usage, and cell phone use policy. The inspector's thermometer was checked in a cup of ice water during today's inspection and was found to be 32 F.
Left and reviewed the handout on consumer advisory and 930 VA Food Regulations. Also, left and reviewed time as a public health control (VA Food Regulation 850) handout.
Food Temperatures
Description
Temperature
State of Food
Scrambled eggs
185 °F
Cooking
Chili Beans
191 °F
Hot Holding
Hamburger
110 °F
Hot Holding
Hotdog
166 °F
Hot Holding
Relish (in walk-in cooler)
39 °F
Cold Holding
Cooked Sausage
188 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
back three-compartment sink
chemical
200
Signet SK2
Quat
No records found
Equipment Temperatures
Description
Temperature
2-dr tall cooler
40 °F
Gold Belly Freezer
9 °F
tall 1-dr freezer
7 °F
walk-in cooler
39 °F
1-dr tall cooler
8 °F
2-dr uc cooler
40 °F
Chest Cooler
39 °F
Upstair chest Freezer
8 °F
2-dr uc cooler
33 °F
Big Chest Freezer
14 °F
Upstairs chest Freezer 2
10 °F
Ice Cream Freezer
12 °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.
