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
15: 470 Raw egg observed stored above ready to eat food ( chips box) Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
47: 1570 Handwashing sink faucet observed in state of disrepair Corrective Actions: Repair/replace the faucet for handwashing sink
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
Raw beef at walk in cooler #2
40 °F
Cold Holding
Cubage at 2 door prep cooler across grill
40 °F
Cold Holding
Raw chicken at 2 door prep cooler across grill
40 °F
Cold Holding
Bean at 2 door prep cooler across grill
39 °F
Cold Holding
Raw Shrimp at 2 door prep cooler #2
39 °F
Cold Holding
Steak on the grill
188 °F
Cooking
Steak at 2 door prep cooler across grill
40 °F
Cold Holding
Pre cooked bean at walk in cooler #2
40 °F
Cold Holding
Tomato salad at 2 door prep cooler #2
39 °F
Cold Holding
Mushpotato at walk in cooler #2
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dishwashing machine
Chemicals
100
Chlorine
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Walk in Cooler #2
36 °F
Display upright cooler
38 °F
Walk in Freezer
-10 °F
Walk in Cooler #1 ( drink cooler)
34 °F
2 door prep cooler across grill
37 °F
2 door prep cooler #2
38 °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.
COSViolation
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.
