NOTE: Overall the facility appeared neat and organized. Good job with employee washing hands at hand sink prior to putting on gloves to prepare ready-to-eat foods. Great job storing chemicals below and/or separate from food, food preparation, & food contact surfaces to help prevent accidental chemical contamination. During today's inspection, verbally reviewed the employee health policy, hand washing policy, cooling & reheating procedures, and handling customer's orders with allergens.
Discussed the regulation changes from 2021 for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (Ecolab kit with instructions for use present in the office) ; 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 near register) - you can post this near your food permit which also must be visible to the public / your customers (permit posted on counter near register).
Food Temperatures
Description
Temperature
State of Food
ground beef
175 °F
Hot Holding
guacamole
33 °F
Cold Holding
rice
141 °F
Hot Holding
diced tomatoes
39 °F
Cold Holding
shredded lettuce ( W-in cooler)
34.5 °F
Cold Holding
shredded cheese ( W-in-Cooler)
33 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-vat sink
chemical
300
Kay Quat II
Quat
No records found
Equipment Temperatures
Description
Temperature
walk-in freezer
-3 °F
walk-in cooler
38 °F
hot holding cases
160 °F
in-line uc cooler
40 °F
hot holding cases
171 °F
tall freezer ( Delfield)
-2 °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.
