Copyright © 2019 My Health Department. All rights reserved.
28: Observed liquid hand sanitizer stored on top of the ice machine in such a way that they could contaminate ice. Also store on the partition above vegetables being prepared in the prep sink.
Corrective Actions: Store containers of liquid hand sanitizer in an area that is not above food, equipment, utensils, linens or single service items.
33: 1450 The Walk in Cooler was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Corrective Actions: Provide additional walk in refrigeration units necessary to maintain food items at the required temperature, limit the menu options, or receive more frequent deliveries to decrease storage needs.
47: 1570 The nonfood contact surface (shelving) of the reach in cooler was observed with corrosion and not smooth for cleaning purposes.
Corrective Actions: Repair or replace the shelving in the reach in cooler to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
47: 1570 The ambient air temperature measuring device on the warming cabinet used for hot holding is not maintained in good repair and/ or not accurate within the intended range of use.
Corrective Actions: Repair the ambient thermometer display on the warming cabinets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
49: 1800 The nonfood-contact surface of the fan in the prep area is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
51: Observed a "Y" adapter on the faucet at the mop sink that allows 2 hoses to be attached. The mop sink faucet vacuum breaker is not designed for the continuous pressure created by the "Y" adapters.
Corrective Actions: Discontinue use of the "Y" adapter on the faucet or provide double check valves in between the "Y" adapter and the attached hoses to protect the potable water supply from potential contamination.
51: 2200 Observed no air gap between the ice machine condensate drain and floor drain.
Corrective Actions: At the ice machine condensate drain, provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Temporarily corrected.
55: Observed the ceiling in mop sink area is not in good repair.
Corrective Actions: Replace broken ceiling tiles.
56: 3080 Less than 10 foot candles of light was noted in the mop sink area. Using a light meter, measured 2.7 & 3.7 fc of light at 30 inches from floor.
Corrective Actions: Replace lighting and/or fixture to provide 20 fc of lighting intensity in the mop sink area.
1. All alleged violations and corrections were discussed with the Certified Food Protection
Manager (CFPM)
2. The following documents were discussed and provided to the CFPM:
*FDA Food Code Form 1-B Conditional Employee or Food Employee Reporting Agreement for the development and implementation of an employee health policy.
*Virginia Department of Health Guidance for Clean-up of Vomiting and Diarrheal Events in
Food Establishment.
3. This is a Standardization Inspection
| Description | Temperature | State of Food |
| Cheese shredded @ walk in cooler | 41 °F | Cold Holding |
| Milk 1% @ milk Cooler #1 | 41 °F | Cold Holding |
| Milk 1% @ milk cooler #2 | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Hobart | Heat | Temprite | 160 °F |
| Description | Temperature |
| Milk cooler #1 (doors left open) | 42 °F |
| Walk in Freezer | 2 °F |
| Lockwood warming cabinet | 144 °F |
| Water @ hand sink - dish machine | 117 °F |
| Kratos warming cabinet | 160 °F |
| Walk in Cooler | 36 °F |
| Hobart reach in cooler @ prep | 37 °F |
| Water @ hand sink - prep area | 100 °F |
| Milk cooler #2 | 38 °F |
| True reach in cooler @ line | 31 °F |
| Water @ 3 Vat sink | 122 °F |