3: 0080 (A) (C) VDH Employee Health and Hygiene Handbook provided to owners. Corrective Actions: Ensure all employees are informed of the employee health policy.
5: 255 VDH Clean-up Guidance documents provided to owners. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
36: 1510 No food thermometer on-site. Corrective Actions: Provide a temperature measuring device with a suitable small-diameter probe that is designed to accurately measure the temperature in thin foods such as meat patties and fish filets.
55: 3170 Water was observed dripping down from the hood system filter & needs to be looked at by a professional. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
56: 2890 Shield on light missing in dry storage room. Corrective Actions: Place a shield or plastic coated light bulb to prevent breakage.
56: 3080 ~1-20 foot candles of light found with a light meter at the bar warewashing sink. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Additional Comments
Self-closure needed n door to the smoking side before you request an inspection for it's use. Inspector discussed par cooking requirements before conducting par cooking on-site. Permit issued to operate.
Food Temperatures
Description
Temperature
State of Food
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Kitchen 3 Basin Sink
Chemical
NA
Steramine
QT-10
114 °F
Bar Sink
Chemical
NA
Steramine
QT-10
114 °F
No records found
Equipment Temperatures
Description
Temperature
Prep Unit (Kitchen)
38 °F
Freezer (Office)
2 °F
Upright Freezer (Dry Storage)
46 °F
2 Door Reach-in Refrigerator (Kitchen)
39 °F
Bar Cooler
39 °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
(0 points)
OUT
3 Management awareness, policy present.
COS
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
COS
Observations
Good Hygenic Practices
NO
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
NO
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
NO
8 Hands clean & properly washed.
Compliant
Observations
NO
9 No bare hand contact with RTE foods or approved alternate method properly followed.
