3: 0070 (15) Firm was not able to produce a verifiable employee health reporting agreement/policy. Corrective Actions: The person in charge shall ensure that food employees and conditional food employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food as specified under 12VAC5-421-80.
23: 830 Two prepared ready to eat sauces observed held at refrigerated storage in the walk in cooler not date marked for disposition. According to the person in charge the sauces are made every 4 days. Corrective Actions: Refrigerated, ready-to-eat, time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked to reflect a maximum holding time of 7 days.
36: 1510 Firm only has an oven thermometer available not a thermometer that reads cold holding temperatures. Corrective Actions: Provided a metal stem food thermometer that is able to not only read hot food temperatures but also cold food temperatures.
Additional Comments
EHS to follow up via email on the remaining two violations.
Food Temperatures
Description
Temperature
State of Food
sauce 1
38 °F
Cold Holding
chicken dish
155 °F
Hot Holding
sauce 2
39 °F
Cold Holding
chicken
41 °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
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.
Violation
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.
