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2: 55 Observed this facility to not have a Certified Food Protection Manager. At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge and information by passing a test that is part of an accredited program as specified in 12VAC5-421-65.
Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge and information by passing a test that is part of an accredited program as specified in 12VAC5-421-65. Current CFPM expired 10/23/2023.
20: 800 Observed chili with an internal temperature of 52F. Chili was prepared yesterday and stored in a large container with the lid on. All other items in walk in refrigerator were at proper temperature. Ensure when cooling time/temperature control for safety foods, the foods are cooled from 135F to 70F within 2 hours and the cooling process from 135F to 41F or below does not exceed 6 hours.
Corrective Actions: Ensure when cooling time/temperature control for safety foods, the foods are cooled from 135F to 70F within 2 hours and the cooling process from 135F to 41F or below does not exceed 6 hours. PIC voluntarily discarded. EHS discussed potential ways to cool with chef.
22: 0820 (A2) Observed food items in 2 door true fridge cold holding at improper temperatures . Observed shredded cheese (49F), cooked beef (51F), sliced cheese (49F), and au jus (48F) cold holding at improper temperatures. Cold hold time/temperature control for safety foods at 41F or below.
Corrective Actions: Cold hold time/temperature control for safety foods at 41F or below. PIC voluntarily discarded. EHS will follow-up.
23: 830 Observed prepared pork and wings not properly dated for disposition. Per Person in Charge (PIC), food items were prepared over the weekend. Ensure if keeping food items over 24 hours, the food is properly dated for disposition.
Corrective Actions: Ensure if keeping food items over 24 hours, the food is properly dated for disposition. Food may be kept for a maximum of 7 days with day 1 counting as the date the food was prepared. PIC dated.
Food establishment permit posted expires 12/31/2023. Renew permit prior to permit expiration.
| Description | Temperature | State of Food |
| coleslaw | 41 °F | Cold Holding |
| cut tomato | 41 °F | Cold Holding |
| chili | 52 °F | Cold Holding |
| Au jus | 48 °F | Cold Holding |
| cooked beef | 51 °F | Cold Holding |
| cooked pork | 39 °F | Cold Holding |
| shredded cheese | 49 °F | Cold Holding |
| sliced cheese | 49 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| bar 3 compartment sink | chemical | 200 | Quaternary Ammonium |