37: 900 Unlabeled food containers/bulk bins holding unidentified powders/grains. Corrective Actions: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; (5) The name of the food source for each major food allergen contained in the food unless the food source is already part of theand (6) Nutrition labeling as specified in the CFR; and (6) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin.
41: 570 Wiping cloths improperly stored between use. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
54: 2720 Dumpster or outside refuse container was open or uncovered. Corrective Actions: Cover all waste containers when not in continuous use. The doors of the dumpster must remain closed when not in use. This will keep wild-life out.
Additional Comments
1. All alleged violations and corrective actions were discussed with the Certified Food Protection Manager (CFPM).
2. The Virginia Food Regulations June 2021 Update was discussed and provided to the CFPM.
Food Temperatures
Description
Temperature
State of Food
Mac-n-Cheese
168 °F
Hot Holding
Fish fillet (breaded)
168 °F
Reheating
Chicken Teriyaki
145 °F
Hot Holding
Rice (white)
202 °F
Hot Holding
Nugget (Veggie)
168 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
Continental Warmer (HH unit)
147 °F
Brown walk-in-refrigerator
4 °F
Brown walk-in-freezer
-3 °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.
