See Food Service Pre-opening checklist. PCO = Ecolab. Carbonators not installed. Pepsi to come later. Has thermometer for temping foods, gloves, test strips. Gave them VDH EHP & sign off sheets in Eng & Sp. Gave them VDH written v/d cleanup procedure. Still need something from FOG approving system. When you have, send to Lisette.pastora@vdh.virginia.gov 434-477-5921
Food Temperatures
Description
Temperature
State of Food
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
Chemical
400
SK-2
Quat
122 °F
No records found
Equipment Temperatures
Description
Temperature
Chest freezer
-10 °F
Upstairs bath 1 handsink
107 °F
Downstairs bar handsink
115 °F
Bar fridge reach-in
37 °F
Main bar upstairs hand sink
103 °F
refridge
39 °F
Reach-in
32 °F
Downstairs bath 2 handsink
111 °F
Upstairs bath 2 handsink
104 °F
Kitchen handsink
121 °F
Downstairs bath 1 handsink
104 °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
NO
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
NO
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
NO
8 Hands clean & properly washed.
Compliant
Observations
NO
9 No bare hand contact with RTE foods or approved alternate method properly followed.