8: 160 Observed cook dip bread for french toast into egg wash and then wipe hands on a towel rather than washing hands.
Corrective Actions: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc.
22: 0820 (A2) Observed premade pancake batter sitting at room temperature without a discard time. (Immediate Correction Needed)
Corrective Actions: Cold hold time/temperature control for safety foods at 41F or below. (Time control may be used after a written policy has been approved by the Health Department see 12VAC5-421-850 for more details. Once time control has begun, the product may not return to temperature control - It must be discarded.)
44: 2000 (A) (B) (D) Coffee mugs are stored on trays that appear to need cleaning. (Correct by May 31, 2024.)
Corrective Actions: Store clean equipment and utensils in a clean location. Clean this area at a frequency necessary to keep it clean.
51: 2250 Observed the mop sink being used for storage. (Correct by May 31, 2024)
Corrective Actions: Keep the mop sink accessible filling the mop bucket and for disposal of mop water and similar liquid waste. (Mop water and similar liquid waste may not be disposed of in the 3 basin sink, a toilet or urinal, or on the ground.)
55: 3180 Observed cleaning needed at the handsink - the basin and the wall, under kitchen equipment, the walls of the kitchen, the fryer has some grease build-up. (Correct by May 31, 2024)
Corrective Actions: Clean at a frequency to keep these ares clean.
55: 2790 The following areas are not smooth and cleanable:
- raw wood wooden pallet under the ice machin
- raw wood shelf above the 3 basin sink
- cardboard attached to the kitchen tables
- cardboard used as a shelf liner a kitchen table
- cardboard used as a shelf liner in the walk-in cooler
- shelf liner of a kitchen table is peeling
- flooring infront of the back door of the dining room
- flooring of the walk-in cooler
(Correct by May 31, 2024)
Corrective Actions: Surfaces of floors, walls, and ceilings need to be smooth, durable, and cleanable.
- seal raw wood
- discontinue the use of cardboard
- remove shelf liner on the kitchen table
- repair the dining floor at the back door
- repair the walk-in cooler floor
Wipe thermometer with a sanitizing cloth stored at appropriate concentration, or wash/rinse/sanitize between use.
Ensure to reheat to 165F for 15 seconds before placing into hot holding equipment (steam table).
| Description | Temperature | State of Food |
| Sausage | 169 °F | Hot Holding |
| Sliced tomato in prep unit | 41 °F | Cold Holding |
| Chicken in reach-in cooler | 36 °F | Cold Holding |
| Green beans | 167 °F | Reheating |
| Sausage gravy in walk-in cooler | 42 °F | Cold Holding |
| Meat loaf in walk-in cooler | 42 °F | Cold Holding |
| Beans | 196 °F | Reheating |
| Mac & cheese in walk-in cooler | 42 °F | Cold Holding |
| Description | Temperature |
| Reach-in cooler | 33 °F |
| Chest freezer | 12 °F |
| Reach-in freezer | 6 °F |
| Right reach-in freezer | 6 °F |
| Reach-in freezer | 2 °F |
| Walk-in cooler | 37 °F |
| Left reach-in freezer | 6 °F |
| Prep unit | 40 °F |
| Counter reach-in cooler | 40 °F |
