36: 1180 Observed that employee's food thermometer registered at 77 degrees Fahrenheit while inspector's food thermometer registered at 32 degrees Fahrenheit in ice bath. Corrective Actions: Within 10 days, calibrate or replace food thermometer. Discussed with person in charge about making an ice bath to measure if the thermometer is accurately calibrated. Make an ice bath and submerge the thermometer stem or probe into the ice water and wait 30 seconds or until the reading stays steady. Adjust the thermometer so it reads and maintains at 32 degrees Fahrenheit.
45: 2000 (A) (C) Observed two boxes of to-go cups stored directly on the floor under microwave and coffee machine. Corrective Actions: Store single-service items at least 6 inches off the ground to prevent possible contamination.
Additional Comments
- Observed chlorine test strips - Provided VDH Guidance for Clean-up of Vomit and Diarrheal Event in Food Establishment - Person in charge started using pre-cooked hamburger and pre-cooked chicken.
Food Temperatures
Description
Temperature
State of Food
nacho cheese (crockpot) - reheating to hot hold; put on @ ~11:30pm; temped at 12:20 PM
128 °F
Reheating
sliced tomatoes (prep unit)
41 °F
Cold Holding
chili (combo fridge)
36 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
combo fridge
34 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
NA
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.
