5: 255 Observed the cafereria does not have a posted written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: A VDH guidance for clean-up of vomiting and diarrheal events in food establishments were given to person in charge
16: 1680 Observed the thermolable temperature indicator strip not changing colors to indicate that the dishes were being rinsed properly. Corrective Actions: Fix dishmachine so that the rinse is properly washing at 160F and rinsing at 180F within 10 days (5/13/2023). Wash, rinse, and sanitize food-conatct surfaces in 3-compartment sink until dishmachine has been fixed
Additional Comments
Observed logbook for BSTC Alternative Education. Food is pulled from hot or cold holding equipment and taken to school and delivered to students upon arrival (estimated 20 minutes).
Food Temperatures
Description
Temperature
State of Food
mac n cheese
165 °F
Hot Holding
salsa
38 °F
Cold Holding
strawberries
41 °F
Cold Holding
baked beans
196 °F
Hot Holding
sliced turkey
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dishmachine
Heat
156
3 compartment sink
chemical
300
Shurguard Plus
single quat
No records found
Equipment Temperatures
Description
Temperature
ice cream box right
3 °F
2 door pass-thru hotbox
167 °F
Milk box left
41 °F
ice cream box left
-4.5 °F
drink cooler right
37.5 °F
walk-in freezer
5 °F
walk-in cooler
40 °F
Milk box right
38 °F
4 door pass-thru cooler
35 °F
drink cooler right
39 °F
2 door reach-in
38 °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
COS
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.
