20: 800 800 OUT REPEAT CORRECTED Chicken wings cooked about three (3) hours ago were found to be between 54 F - 57 F cold holding in the top of the prep cooler. These chicken wings had no cooled down yet ;the top of this prep cooler is not designed to cool as it is open a lot during food prep. A very similar situation was observed at your inspection last month. Per staff the wings are cooled /partially cooled on sheet pans put on a speed rack in the walk-in cooler after cooking.
Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Cooling is an active process and you must have equipment or a process capable of quickly cooling foods. Use a probe thermometer & monitor the temperature of cooling foods. Corrected by management pulling the wings out of the prep cooler and putting the wings in a pan in the freezer as suggested by the inspector. Previously it was discussed that going forward chicken will not be put into the top of this prep cooler when still warm and prior to cooling. Please ensure the chicken wings temperatures are being monitored and that they have reached 41 F prior to putting into the top of a prep cooler.
33: 810 810 REPEAT CORRECTED Again today, cooked chicken wings had been placed in the top of the make-line prep cooler to cool -- the tops of this prep cooler is often open for preparing food orders and is not designed to rapidly cool foods.
Corrective Actions: CORRECTION: Ensure foods are protected from contamination while cooling, but do not cool fully covered as the heat can stay trapped in the food preventing the food from quickly cooling. Use a calibrated probe thermometer to monitor cooling foods and use equipment or methods capable of rapid cooling. Staff need to actually use a metal stem probe thermometer to monitor the temperature of cooling foods. Staff need to be trained on cooling methods. After chicken wings were placed in the tall 1-dr freezer at the request of the inspector --they cooled to 40-46 F during the follow up inspection.
Discussed the important of properly cooling foods today and how if foods never cool before being put into the top of the prep cooler you could be temperature abusing foods which could lead to food borne illness. You cannot just put food in a cooler and forget about them to cool them -- you must monitor the temperatures. If you do not have the coolers, freezers, etc. to properly cool your foods, you need to change your operating procedures or get the equipment to cool properly.
Discussed the need to post your VDH food permit as well as the signage about the copy of your inspection being available upon request OR simply posting a copy of your most recent inspection report. If you cannot find you VDH food permit, please call the office to obtain another one -- 434 477 5921.
This is per 12VAC5-421-3750. Responsibilities of the permit holder. In order to retain a permit issued by the department, the permit holder shall:
1. Post the permit in a location in the food establishment that is conspicuous to consumers
11. Notify customers that a copy of the most recent establishment inspection report is available upon request
| Description | Temperature | State of Food |
| milk (walk-in cooler) | 38 °F | Cold Holding |
| shredded cheese (walk-in cooler) | 38 °F | Cold Holding |
| slaw (top of prep cooler) | 42 °F | Cold Holding |
| chicken wings (top of prep cooler) | 57 °F | Cold Holding |
| chicken wings (walk-in cooler) | 51 °F | Cooling |
| chicken wings after placing in tall 1-dr freezer | 44 °F | Cooling |
| chicken wings (top of prep cooler | 55 °F | Cooling |
| Description | Temperature |
| walk-in cooler | 39 °F |
