55: 12VAC5-421-3220. Drying mops.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies
O: The mops were not arranged in a manner that would allow them to dry Corrective Actions: Corrected on site: person in charge placed mop with handle up and mop head downward.
Additional Comments
The following information was discussed with the person in charge: 1. This is a routine inspection. 2. All alleged violations and corrective actions were discussed with the Person In Charge (PIC). 3. The Virginia Food Regulations June 2021 Update was discussed and provided to the PIC. 4. The Certified Food Protection Manager (CFPM) requirements and accredited programs were discussed and provided to the PIC. 5. The FDA Food Code Form 1-B Conditional Employee or Food Employee Reporting Agreement was discussed and provided to the Person In Charge (PIC) to update and properly train food workers on the Virginia Department of Health employee health policy requirements. 6. The Virginia Department of Health Guidance for Clean-up of Vomiting and Diarrheal Events in Food Establishment was explained and provided to the PIC.
Please ensure that the mops are hung in a manner that allows them to dry properly
Food Temperatures
Description
Temperature
State of Food
chicken breast
148.3 °F
Hot Holding
breaded chicken breast
28 °F
Cold Holding
sausage link
138.5 °F
Hot Holding
slice cheese
37.3 °F
Cold Holding
cooked plantains
32 °F
Cold Holding
milk
40 °F
Cold Holding
mini pancakes
32.2 °F
Cold Holding
breaded chicken breast
150.9 °F
Hot Holding
baby broccoli
37 °F
Cold Holding
chocolate milk
36.5 °F
Cold Holding
chicken patty
195.9 °F
Reheating
cooked cinnamon apples
164.2 °F
Hot Holding
chicken tenders
139.9 °F
Hot Holding
salad mix
40.8 °F
Cold Holding
cheese stick
39.9 °F
Cold Holding
slice cheese
37 °F
Cold Holding
burger
156 °F
Hot Holding
burger
174.4 °F
Hot Holding
spring mix
36.8 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
400
Quaternary Ammonium
137 °F
Hobart Heat Dishwasher
Heat
160
Water
No records found
Equipment Temperatures
Description
Temperature
#4 milk refrigerator
38.1 °F
#1 Traulsen 2 door
180 °F
#2 Traulsen 2 door
35.7 °F
#5 Traulsen 2 door
179 °F
beverage air
36.1 °F
#6 Traulsen 2 door
36.6 °F
#8 Traulsen 2 door
34.7 °F
hand sink
105 °F
#3 Traulsen 2 door
34.3 °F
#7 Traulsen 2 door
37.5 °F
walk in cooler
32 °F
walk in freezer
7 °F
#5 Traulsen 2 door
37 °F
#8 Traulsen 2 door
176 °F
#4 Traulsen 2 door
171.1 °F
#4 Traulsen 2 door
36.6 °F
#1 Traulsen 2 door
36 °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.
