1: 0060 (1) (2) (3a, d-p) Person in charge not aware of proper sanitizer testing process, and proper reheating process. Corrective Actions: Person in charge need to meet requirements for demonstration of knowledg of food establishment.
2: 55 No certified food manager working at facility. Corrective Actions: Establishment needs a certifed food manager at establishment
3: 0080 (B) (E) No employee health policy. Corrective Actions: Establishment needs employee health policy. Virginia Department of Health provided a Employee Health Policy during inspection.
5: 255 No vomit and diarrheal event clean up procedure. Corrective Actions: Provide necessary items and process for clean up of diarrheal an vomit events.
10: 3030 No towels available at hand washing sink. Corrective Actions: Hand drying towels needed at all hand washing sinks.
16: 1700 (6c) (6d). Mechanical dishwasher not properly sanitizing during dishwashing process Corrective Actions: Maintain dishwasher to dispense sanitizer properly.
21: 0820 (A1) Hot dogs hot holding at 118*F Corrective Actions: Reheat hot dogs to a minimum of 165*F then hot hold at or above 135*F
28: 3340 Drink dispenser being sanitized and stored over ice storage container. Corrective Actions: Do not store or sanitize near food, drinks, and ice.
39: 610 Onions stored in area that can lead to them being contaminated. Corrective Actions: Properly store food.
40: 190 Employees fingernails are dirty and need proper cleaning Corrective Actions: Employees need o maintaion proper cleanliness of fingernails.
40: 240 Employees did not have proper hair restraints. Corrective Actions: Employees need hair restraints.
44: 1960 Trays being stacked wet. Corrective Actions: Trays need to be air dried before storing and stacking
45: 2000 (A) (C) Single service items stored in manner that can lead to contamination Corrective Actions: Properly store single service items.
48: 1530 Sanitizer test strips are not available. Corrective Actions: Provide proper test strips for sanitizer.
51: 2260 Improper plumbing connection at mop sink. Corrective Actions: Connections at mop sink need proper backflow device(s).
Additional Comments
See inspection report.
Food Temperatures
Description
Temperature
State of Food
ice cream mix
30 °F
Cold Holding
raw ground beef
36 °F
Cold Holding
chili
157 °F
Hot Holding
sliced tomatoes
38 °F
Cold Holding
veggie burger
36 °F
Cold Holding
sliced tomato, bacon
40 °F
Cold Holding
sliced cheese
39 °F
Cold Holding
raw ground beef
33 °F
Cold Holding
chicken
36 °F
Cold Holding
breaded chicken
39 °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
walk in
38 °F
low boy
36 °F
prep table
38 °F
No records found
Observations
Demonstration of Knowledge
(0 points)
OUT
1 Person in charge present, demonstrates knowledge, and performs duties.
Violation
Observations
OUT
2 Certified Food Protection Manager
Violation
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
Violation
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.
