1700 Willow Lawn Dr #115 Henrico, VA 23230
Status: Permitted
Fast Food | Routine
August 9, 2022
10: 2310 Using handsink to fill pitcher of water for rice.
Remember when dating foods, only add 6 because day of prep is day one.
Food Temperatures
Description Temperature State of Food
hummus in WI
39 °F
Cold Holding
kebab
144 °F
Hot Holding
tabouleh in reach in
38 °F
Cold Holding
shrimp drawer
42 °F
Cold Holding
kibbeh in reach in
60 °F
Cooling
chicken in RI
41 °F
Cold Holding
eggplant salad
39 °F
Cold Holding
falafel in RI
63 °F
Cooling
rice
152 °F
Hot Holding
lamb patties
83 °F
Cooling
lettuce in Ri
60 °F
Cold Holding
lamb in drawer
44 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
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.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
COS
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control
(0 points)
OUT
33 Proper cooling methods used, adequate equipment for temperature control.
COS
Observations
Prevention of Food Contamination
(0 points)
OUT
41 Wiping cloths: properly used & stored.
COS
Observations
Physical Facilities
(0 points)
OUT
51 Plumbing installed, proper backflow devices.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
