39: 690 Food was being held in nonfood grade containers
Corrective Actions: Food shall be protected from contamination that may result from a factor or source not specified. Please replace the nonfood grade/homestyle containers with NSF/Ansi food grade containers
47: 1150 The clean dish rack was rusted and chipping. Corrective Actions: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Additional Comments
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.
Food Temperatures
Description
Temperature
State of Food
shredded lettuce
41 °F
Cold Holding
2% milk jug
36 °F
Cold 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
Hoshizaki reach in cooler
21 °F
vulcan oven
350 °F
2 burner stove
3 compartment sink
116 °F
hand sink
106 °F
hoshizaki reach in freezer
10 °F
microwave
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.