NOTE: Overall the coffee shop area appeared neat and organized. Good job with having foods, such as chicken salad, pasta salad, egg salad, etc. date marked to tell when they should be sold or discarded by. During today's inspection the following was verbally reviewed: employee health policy, handling orders with food allergens, air drying of dishware, and hand washing procedures/policy.
Information about upcoming ServSafe class with VCE & Campbell County Adult Education is being emailed.
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 in binder with notes about custodian staff handling clean up) and you already should have a clean up kit (custodian staff have this) ; 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 cash register) - you can post this near your food permit which also must be visible to the public / your customers (currently at the three-compartment sink dump sink area only partially visible) .
Food Temperatures
Description
Temperature
State of Food
hot dog
135 °F
Hot Holding
egg salad
38 °F
Cold Holding
pasta salad
36 °F
Cold Holding
milk
39 °F
Cold Holding
half & half
37.5 °F
Cold Holding
chicken & dumpling soup
168 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
small kiosk three-compartment sink
chemical
200
quat
No records found
Equipment Temperatures
Description
Temperature
tall 2-dr cooler
35 °F
1-dr uc cooler
32 °F
tall 2-dr drink cooler
39 °F
2-dr uc cooler
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.