3: 0070 (15) There was no means to verify that food employees and conditional employees are informed of their responsibility to report 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. Corrective Actions: Provide an easily accessible method of verifying that all food employees are aware of the facilities employee health policy. This can be demonstrated by producing signed copies of Form 1-B or a similar document, providing evidence that the information on form 1-B was provided during a training program with an attendance roster of those present, or any other means that provides documentation that food employees are aware of the employee health policy.
10: 3020 Neither hand washing sink had available hand soap at the time of the inspection. Corrective Actions: Repair or refill hand soap dispensers, or provide an alternative hand soap source at the hand washing sinks.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Sliced cheese
41 °F
Cold Holding
Salsa
42 °F
Cooling
Chicken breast
35 °F
Cold Holding
Sliced tomatoes
42 °F
Cooling
Sliced turkey
43 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Compartment Sink
Chemical
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
RI customer freezer
0 °F
RI Hoshizaki freezer
-5 °F
RI Norlake drink refrigerator
38 °F
RI counter top yogurt and muffin refrigerator
35 °F
RI Norlake 4 door refrigerator
35 °F
Advantage condiment drawers
38 °F
RI customer refrigerator
41 °F
RI freezer
-4 °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
(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.