16: 1770 (A) New dish washer observed to be washing pans in 3-compt sink, rinsing, and then setting aside to air dry with no sanitizing step. Corrective Actions: COS. Discussed with Manager who discussed correct process with dish washer.
28: 3340 In bar, observed Pledge stored next to mixers on bottom shelf. In dry storage, observed spray cleaners and dish soap next to mixers on bottom shelf. Corrective Actions: COS. Poisonous/toxic materials should be stored so they cannot contaminate food or be mistaken for food items by spacing or partitioning.
41: 570 Observed numerous wiping cloths stored wet on back prep table and then used . Corrective Actions: When not in use, wiping cloths should be stored in sanitizer solution to prevent bacterial growth,
Additional Comments
Permit posted and good through 10/31/22 - Expires end of this month. VDH QR Code sign notifiying customers they can look at most recent inspection posted. Discussed how Risk Control Plan for hand washing and glove use is going. Still working on training. More tongs available on food lines but changing habits on using gloved hands is taking time. Gave Manager Hepatitis A signs in English and Spanish. Newest employee - Dish washer - less than 1 month. Has Form 1-B from beginning of October. Having these in Spanish has been helpful per Manager.
Food Temperatures
Description
Temperature
State of Food
Chopped tomatoes - Walk-in
45 °F
Cooling
Chicken Faquita mix on stove
167 °F
Cooking
Chicken on grill
169 °F
Cooking
Spanish rice - Hot bar
147 °F
Hot Holding
Faquita mix - Walk-in
35 °F
Cold Holding
Pico de Gallo - Top - Right prep (Made this am)
43 °F
Cooling
Refried beans - Walk-in
42 °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 freezer
-5 °F
Walk-in
38 °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.
