23: 840 Oberved 2 bags of lettuce, 1 dated 6/1/22, 1 dated 6/6/22 disposal date in sandwich prep. Dispose of commercially pakaged items by date on pack. Corrective Actions: COS, by putting with items to remove.
23: 830 Observed neither ham not turkey in walk-in with dates. Owner says cooked yesterday, cooled overnight. Items to be kept more than 24 hours should have date placed on outside, used or discarded in 7 days. Corrective Actions: COS, by date marking ham and turkey.
45: 2000 (A) (C) Observed toothpicks (unwrapped) and small condiment containers/lids stored in soiled plastic containers, presenting potential for contamination. Corrective Actions: COS, by putting these items in clean containers.
Additional Comments
Permit posted and good through 10/31/22. VDH QR code sign posted. Gave owner Norovirus flyer and discussed.
Food Temperatures
Description
Temperature
State of Food
Sliced ham - Top - Sandwich prep (Just sliced)
44 °F
Cooling
Sliced tomatoes - Top - Sandwich prep
38 °F
Cold Holding
Turkey - Walk-in
40 °F
Cold Holding
Ham - Walk-in
40 °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
Walk-in
40 °F
Sandwich prep
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.