100 Fifteenth St. NW Norton, Virginia 24273
Status: Permitted
Hospital Food Service | Routine
April 23, 2024
47: 1570 The gaskets in the Delfield are worn
Corrective Actions: these need to be replaced.
55: 3300 Victory warmer and prep table is not functioning and has not been in use.
Corrective Actions: These items need to be repaired or removed.
Food Temperatures
| Description |
Temperature |
State of Food |
| Meatloaf on hotbar |
192 °F |
Hot Holding |
| Milk Beverageair |
32 °F |
Cold Holding |
| Pico on cold bar front |
33 °F |
Cold Holding |
| Ensure in Dasani Cooler |
36 °F |
Cold Holding |
| mashed potato Hot bar |
154 °F |
Hot Holding |
| Salsa on cold bar front |
32 °F |
Cold Holding |
| juice in Victory |
36 °F |
Cold Holding |
| Ham on salad bar |
41 °F |
Cold Holding |
| lettuce in Frank walkin |
32 °F |
Cold Holding |
| Fries in Delfield small |
-2 °F |
Cold Holding |
| Chili Hot Bar on front |
179 °F |
Hot Holding |
| beand in Delfield |
156 °F |
Hot Holding |
| milk open cooler |
34 °F |
Cold Holding |
| Sliced potatoes in Kolpak |
-5 °F |
Cold Holding |
| chickn strips in Kolpak |
-3 °F |
Cold Holding |
| pudding in Victory |
37 °F |
Cold Holding |
| Cheese on hot bar on front |
152 °F |
Hot Holding |
| Milk in Frank walkin |
34 °F |
Cold Holding |
| salad mix on bar |
41 °F |
Cold Holding |
| Pie Open cooler |
26 °F |
Cold Holding |
| Beef in Delfield warmer |
146 °F |
Hot Holding |
| Guacamole on cold bar |
41 °F |
Cold Holding |
No records found
Warewashing Temperatures
| Machine Name |
Sanitization Method |
Thermo Label |
PPM |
Sanitizer Name |
Sanitizer Type |
Temperature |
| Hobart |
Heat |
|
|
|
|
180 °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.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
IN
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
IN
22 Proper cold holding temperatures.
Compliant
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
IN
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
Safe Food and Water
IN
30 Pasteurized eggs used where required.
Compliant
Observations
IN
31 Water & ice from approved source.
Compliant
Observations
Utensils, Equipment, and Vending
(0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
Physical Facilities
(0 points)
OUT
55 Physical facilities intalled, maintained & clean.
Violation
