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1. This food establishment is approved to serve food to the public.
2.The following information was explained and provided to the Certified Food Protection Manager (CFPM).
a. The FDA Food Code Form 1-B Conditional Employee or Food Employee Reporting Agreement was discussed and provided to the Certified Food Protection Manager (CFPM) for the development and implementation of this food establishment employee health policy.
b. The Virginia Department of Health VDH Guidance for Clean-up of Vomiting and Diarrheal Events in Food Establishment.
| Description | Temperature |
| Hot water - Handwashing sink - food prep area | 102 °F |
| Under the counter refrigerator - Pizza refrigerator | 28 °F |
| Hot water - Handwashing sink by cooking line | 106 °F |
| Hot water - Handwashing sink male toilet room | 102 °F |
| Hot water - 3 comp sink | 132 °F |
| Hot water - Handwashing sink by the 3 comp sink | 110 °F |
| Empura 3 doors freezer | -6 °F |
| Hot water - Handwashing sink - Female toilet room | 117 °F |
| Walk in cooler | 38 °F |
| Prep cooler 1 | 41 °F |