5: 255 Could not find a written procedure for cleaning up after v/d incident. Corrective Actions: COS. Gave Manager copy pf VDH v/d clean-up procedure. If you do have a corporate policy and find that, that would be fine if it covers all the steps for clean-up. I recommend this be posted in a plastic sleeve near the mop sink so staff can find it if they need it.
23: 830 Open boxes of tomatoes with use by dates of 6/23 and 6/24 were in the walk-in. Open container of tomatoes in 2-door reach in had use by date of 6/26, 6:00 am. Corrective Actions: COS. Containers, boxes of tomatoes that were past use by dates were thrown out. Tomatoes on line (probably also past date as they were from last night and only open boxes were past use by date) were also thrown out. Please make sure you monitor the use by dates on packaged foods and use or destroy by those dates.
55: 3180 Mop sink is showing build up of soil on walls, drain, border, bottom and needs to be cleaned. Am also seeing fruit flies throughout restaurant, and these may be related. Corrective Actions: Please scrub the mop sink and drain as soon as possible and at a frequency to prevent soil build-up.
56: 3080 Light is not working in the back of dry storage, making it difficult to clean effectively or to check for possible pests. Corrective Actions: As soon as possible (But no longer than 90 days), have the light in the back of dry storage working.
Additional Comments
Could not find the Health Permit posted anywhere, not the sign informing the public they can ask to see the most recent inspection. Gave the Manager a copy of the VDH QR code sign for the lobby and the drive-thru. It is a responsibility of the Permit holder to post both of these publicly (12VAC5-421-3750). If you need a copy of your Health Permit to post, please call the Bedford Health Department at 540-586-7952 and ask them to send you another copy. Corporate Employee Health Policy posted in back of kitchen.
Food Temperatures
Description
Temperature
State of Food
Taco meat - line
165 °F
Hot Holding
Fish out of fryer
192 °F
Cooking
Shrimp out of fryer
184 °F
Cooking
Cooked eggs - line
158 °F
Hot Holding
Fully cooked white chicken meat strips - Walk-in
40 °F
Cold Holding
Chopped tomatoes - line
34 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
400
Quat
No records found
Equipment Temperatures
Description
Temperature
1-door freezer
-6 °F
2-door heated cabinet - chips
165 °F
2-door heated cabinet - back
166 °F
2-door reach-in
34 °F
2-door grill freezer
-0.5 °F
Walk-in freezer
0 °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.
