3: 0080 (B) (E) The Person In Charge (PIC) was not able to provide documentation that all food employees or conditional employees were trained and informed of their responsibilities to report symptoms or diagnosis of, or exposure to, diseases transmissible through food. Corrective Actions: Provide training and the proper documentation to ensure that all food employees and conditional employees understand their responsibilities to report any information about their health and activities as they relate to diseases that are transmissible through food
5: 255 The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
Additional Comments
1. All alleged violations and corrective actions were discussed with the Certified Food Protection Manager (CFPM). 2. The FDA Food Code Form 1-B Conditional Employee or Food Employee Reporting Agreement was discussed and provided to the CFPM to develop and implement the employee's health policy. 3. In addition, the Virginia Department of Health Guidance for Clean-up of Vomiting and Diarrheal Events in Food Establishment was explained and provided to the CFPM.
Food Temperatures
Description
Temperature
State of Food
Cut tomato at 2 door prep cooler
40 °F
Cold Holding
Meat ball beef at walk in cooler
36 °F
Cold Holding
Lettuce at 2 door prep cooler
40 °F
Cold Holding
Milk at 2 door upright cooler
38 °F
Cold Holding
Cut tomato at walk in cooler
37 °F
Cold Holding
Cheese at 2 door upright cooler
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
CMA dishwashing Machine
Chemicals
100
Chlorine
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Walk In Freezer
10 °F
2 door prep cooler front counter area ( drink and beer)
37 °F
Walk in Cooler
39 °F
2 door upright cooler
33 °F
2 door upright freezer
-3 °F
2 door prep cooler
37 °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
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.
