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16: 1900 Per Discussion with the person in charge the equipment and utensils used for time/temperature control for safety (TCS) foods get washed, rinsed with water, the rinsed with sanitizer. Items do not get a contact time of at least 30 seconds every 4 hours. (Corrected)
Observed the dispensing machine for the chemical sanitizer solution not dispensing any solution. The sanitizer solution measured 0 PPM. PIC dispensed the solution manually and contacted a technician to evaluate the dispensing unit. (Corrected)
Corrective Actions: Ensure that the contact time of at least 30 seconds for chemical sanitizing solutions.
Sanitizer solution shall be monitored regularly to it ensure it is in accordance with minimum requirements of the Virginia Food Regulations.
22: 0820 (A2) Observed the following TCS foods cold holding at improper temperatures in the pizza prep unit: 1) a container often re-cooked pasta (43-45'F), 2) a container of pre-cooked chicken (42-45'F), 3) a container of mozzarella cheese (43-46'F). Items were placed in the unit for over four hours- Items were discarded. PIC lowered the thermostat and discarded the items. PIC will monitor the temperature, if the issue is not resolved, they will place items on ice until a technician evaluates the unit. (Corrected).
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful.
28: 3340 Observed a container of dish soap stored near clean dishes above the 3 compartment sink. PIC relocated the bottle. (Corrected).
Corrective Actions: Ensure that toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
38: 2930 The exterior door which is located in the kitchen is not tight-fitting. This may allow the entry of insects or rodents.
Corrective Actions: An exterior door for a food establishment that is utilized by food employees and for food deliveries shall be protected against the entry of insects and rodents by Filling or closing holes and other gaps along floors, walls and ceilings; closed, tight-fitting windows; and solid self-closing, tight-fitting doors.
55: 3180 Observed the caulking on the 3 compartment sink and the ceiling vents in need of cleaning.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Pizza Sauce- product assessment- able to hold at room temperature for 8 hours (67'F after 4 hours- labeled).
| Description | Temperature | State of Food |
| Mozzarella cheese- prep unit | 41 °F | Cold Holding |
| Italian Sausage | 40 °F | Cold Holding |
| American cheese- (WIC 1) | 40 °F | Cold Holding |
| Commercially cooked chicken (WIC 2) | 39 °F | Cold Holding |
| Commercially cooked noodles - walk in cooler (WIC 1) | 39 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | Chemical | 300 | Super San (200-400) | Quaternary Ammonium | 72 °F |
| Description | Temperature |
| WIC 1 | 39 °F |
| WIC 2 | 38 °F |
| Prep unit | 41 °F |