1. This is a routine inspection. 2. All alleged violations and corrective actions were discussed with the Certified Food Protection Manager (CFPM). 3. The Virginia Food Regulations June 2021 Update was discussed and provided to the CFPM.
Food Temperatures
Description
Temperature
State of Food
Corn Dog (Prep station 1)
250 °F
Reheating
Spaghetti w/Tomato Sauce (Prep station 2)
148 °F
Hot Holding
Cheese (Yellow Ched. - Walk-in-Refrigerator)
35 °F
Cold Holding
Quesadilla (mixed cheese - Prep station 1)
250 °F
Reheating
Quesadilla (mixed cheese - Prep station 2)
148 °F
Hot Holding
Spaghetti w/Tomato Sauce (Prep station 1)
148 °F
Hot Holding
Sour Cream (Walk-in-Refrigerator)
36 °F
Cold Holding
Corn Dog (Prep station 2)
146 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
HOBART
Heat
yes/passed/see physical report
190 °F
3 VAT sink
Sanitizer
200
QAC
sfs17
No records found
Equipment Temperatures
Description
Temperature
Walk-in-Freezer
-5 °F
Prep station 2
170 °F
Walk-in-Refrigerator
35 °F
Prep station 1
170 °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.
