22: 0820 (A2) 22 OUT 820 REPEAT & CORRECTED A speed rack with several trays of items ( fruits, vegetables, yogurt) used to stock the cold well wells salad bar / fruit bar area was accidentally left sitting out for a few hours. The pasta salad was 57-58°F, cut honeydew was 57 °F, and chobani yogurt was 60 °F thus items were cold holding above 41 F. Corrective Actions: Correction: Cold holding is 41 °F and below. **Corrected during inspection by all the temperature abused items on this speed rack being thrown away. **
55: 3180 55 OUT 3180 REPEAT There is a black mold-like growth and a brown mildew-like growth on wall behind and around the dish machine. Additionally there is trash and a build up on the floor wall junction (under shelving) near where the shelving holding clean dishware is just around the corner from the dishroom as well as near the flat top across from the fryers. Corrective Actions: Correction: Clean wall around dish machine, clean floor across from fryers, and clean the floor wall junction as well as remove trash in next five (5) days.
Additional Comments
NOTE: A new dining room expansion appeared to be almost done with construction to the left and right of the currently permitted kitchen / dining area. A plan review has not been submitted for this dining room expansion - please reach out in regards to the manner this room will be used in such as if food, beverages, dishware, etc. will be stored or served from this area. Also, if an updated CO from the building official comes out, please ensure that is passed along so the seating on your food permit can be updated.
Good job with employee hair restraints. Overall the kitchen appeared organized. Verbally reviewed allergens, employee health policy, and hand washing procedures during today's inspection.
Discussed the regulation changes including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (VDH / VDACS Guidance for clean-up June 2021 guidance left previously) and you already should have a clean up kit ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster present near entrance) - you can post this near your food permit which also must be visible to the public / your customers .
Food Temperatures
Description
Temperature
State of Food
cooked chicken breast WIC
40 °F
Cold Holding
barbbeque pulled chicken
153 °F
Hot Holding
pasta salad
58 °F
Cold Holding
diced ham
37 °F
Cold Holding
sliced pepper jack cheese
40 °F
Cold Holding
shredded cheese WIC
37 °F
Cold Holding
cut honeydew
57 °F
Cold Holding
chobani yogurt
60 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
dish machine high temp - rinse
high temp
160
heat
heat
182 °F
3-vat sink
chemical
Ecolab Sink & Surface Sanitizer
Lactic Acid
No records found
Equipment Temperatures
Description
Temperature
hot case / warmer
151 °F
tall 2-dr cooler
33 °F
hot case / warmer
158 °F
2-dr uc freezer
10 °F
1-dr uc cooler
37 °F
omelet / pasta station grill drawers
37 °F
1-dr prep cooler
38 °F
walk-in cooler
38 °F
milk dispenser
45 °F
2-dr uc cooler
41.5 °F
tall 2-dr freezer
10 °F
grill drawer
36 °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.
