10: 3045 Employees use same restrooms as public. No signs in restrooms reminding employees to wash hands. Corrective Actions: In 90 days (By 3/8/24), have signs in restrooms reminding employees to wash hands.
55: 2830 Some coving is missing in the area alomng the window between the counter and Vulcan. Debris beginning to gather in this wall/floor junction. Corrective Actions: Please have coving replaced where it is missing above in 90 days (By 3/8/24).
Additional Comments
Permit posted and good through 1/31/24. VDH QR code sign posted informing public they can ask to see most recent inspection report. EHP posted in kitchen. There are corrugated cardboard sheets under large pots in kitchen. These are not considered smooth and easily cleanable plus the "flutes" can provide a place for pests to hide. Please stop their use for this purpose. Has test strips, working thermometer to temp foods (tested versus inspector's during inspection). Gave PIC cellphobne flyer.
Food Temperatures
Description
Temperature
State of Food
Sausage off grill
179 °F
Cooking
Slaw (12/8) - Walk-in
37 °F
Cold Holding
Sliced bologna (12/8) - Walk-in
35 °F
Cold Holding
Chicken in fryer - 1st check - In process
142 °F
Cooking
Chili in warmer well
158 °F
Hot Holding
Chicken - Chicken display
187 °F
Hot Holding
Sliced tomatoes - 2-door white combo - this am
47 °F
Cooling
Bologna - Bottom - Sandwich prep
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
200
Members Mark
Quat
No records found
Equipment Temperatures
Description
Temperature
1-door stainless freezer
-4.2 °F
Sandwich cooler - Front
36 °F
Walk-in
36 °F
2-door white combo - refrigerator
35 °F
Sandwich prep
34 °F
Chicken display
145 °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.