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8: 160 An employee donned gloves before washing hands to engage with food prep
Corrective Actions: Food employees shall clean their hands and exposed portions of their arms as specified under 12VAC5-421-140 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and 8. Before donning gloves to initiate a task that involves working with foods. Corrected by having the person in charge wash their hands before placing gloves on.
16: 1890 The 3 compartment sink chemical sanitizer machine was not properly set to automatically dispense the proper concentration.
Corrective Actions: Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Please have the automatic sanitizer machine maintenance so that proper sanitizing takes place. Use the dishwasher in the mean time.
16: 1770 (A) The counter mixer had food encrusted on it.
Corrective Actions: Corrective Actions: A. Equipment food-contact surfaces and utensils shall be clean to sight and touch. B. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. C. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The person in charge took the pieces to the dishwasher to get it cleaned.
26: 0950 (1) (2) (3) (5) There were unpasteurized eggs that were used for eggs cooked to order for residence.
Corrective Actions: 3. The following foods shall not be served or offered for sale in a ready-to-eat form: b. A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs, and meringue. Use pasteurized eggs for cooked to order in a high susceptible population.
40: 2-402.11 The person in charge was observed working with food without a proper hair restraint on
Corrective Actions: Except as provided under subsection B of this section, food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
43: 550 There were scoops handles touching food in containers.
Corrective Actions: Corrective Actions: 2. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon The person in charge removed the scoops
44: 2000 (A) (B) (D) The slicer and two counter stand mixers was observed to be clean but not covered
Corrective Actions: Corrective Actions: B. Clean equipment and utensils shall be stored as specified under subsection A of this section and shall be stored: In a self-draining position that allows air drying; and Covered or inverted.
D. Items that are kept in closed packages may be stored less than 6 inches (15 cm) above the floor on dollies, pallets, racks, and skids that are designed as provided under 12VAC5-421-1420.
56: 3140 An employee of the facility walked through the kitchen grab food and placed in mouth continued to walk through the kitchen
Corrective Actions: A. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
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.
| Description | Temperature | State of Food |
| mac and cheese | 39 °F | Cold Holding |
| deli turkey sandwich | 40 °F | Cold Holding |
| cucumber salad with halved tomatoes | 41 °F | Cold Holding |
| scrambled eggs | 206 °F | Cooking |
| shredded chicken | 38 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| CMA single rack stationary dishwasher | heat | 160 °F |
| Description | Temperature |
| 4 well steam table | 202 °F |
| hand sink piedmont dining area | 103 °F |
| walk in freezer | 0 °F |
| piedmont whirpool reach in freezer | 8 °F |
| sandwich prep atosa | 33 °F |
| walk in cooler | 41 °F |
| hand sink kitchen | 100 °F |
| piedmont whirpool reach in cooler | 28 °F |
| bathroom hand sink | 101 °F |
| atosa 1 door reach in cooler wine only | 39 °F |
| piedmont hand sink | 103 °F |
| 3 compartment sink | 117 °F |
| xpert series oven | 150 °F |
| blue ridge hand sink | 93 °F |
| blue ridge whirpool reach in freezer | 10 °F |
| blue ridge whirpool reach in cooler | 40 °F |