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5: 255 The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
10: 2190 (B-D) All handwashing sink is not equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
10: 3020 Observed that hand soap was not provided at each handwashing sink.
Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
48: 1650 Water temperature was measured less than 110 F in 3 compartment sink.
Corrective Actions: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
1. All alleged violations and corrective actions were discussed with the Certified Food Protection Manager (CFPM).
2. 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.
| Description | Temperature | State of Food |
| Raw Chicken at walk in cooelr | 29 °F | Cold Holding |
| Buffalo Chicken dip at hot holding station | 167 °F | Hot Holding |
| Raw shrimp at 2 door prep cooler | 38 °F | Cold Holding |
| Raw cabbage at 3 door prep cooler | 40 °F | Cold Holding |
| Boneless chicken on the grill | 180 °F | Cooking |
| Raw chicken at 2 door prep cooler | 39 °F | Cold Holding |
| Canned Cheese at hot holding station | 165 °F | Hot Holding |
| Chili sauce at hot holding station | 167 °F | Hot Holding |
| Cut tomato at 3 door prep cooler | 40 °F | Cold Holding |
| Lettuce at walk in cooler | 30 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishwashing machine | Chemicals | 100 | Chlorine |
| Description | Temperature |
| Walk in Freezer | -10 °F |
| Walk in Cooler | 25 °F |
| 3 door prep cooler | 35 °F |
| 2 door prep cooler | 40 °F |