6340 Patriot Hwy Spotsylvania Courthouse, VA 22551
Status: Permitted
Fast Food | Routine
January 31, 2024
Score & Grade:
Grade:
Observations & Corrective Actions
8: 160 Observed employee handling their cell phone, then handle to go containers. Instructed employee to wash their hands after handling cell phone. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
8: 170 Observed employee washing their hands at the 3 compartment sink. Instructed employee to wash their hands in the hand sink only. Corrective Actions: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, utensil washing, or disposing of mop water.
49: 1800 Observed the following non-food contact surfaces in need of cleaning: 1- the interior of the deep fryer cabinets, 2- the exterior of the bulk storage cans, 3- the exterior of the display cooler by the deep fryers, 4- the exterior of the deep fryers. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
55: 3180 The following physical facilities were observed soiled: 1-the walls throughout the kitchen, 2-the area behind the deep fryers. Corrective Actions: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
56: 3080 Observed only 16 foot candles of light at the wok station. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Additional Comments
Abbreviations: WIC - walk in cooler; RIC - reach in cooler; WIF - walk in freezer; RIF - reach in freezer; HH - hot holding; CH - cold holding; ST - surface temperature; IT - internal temperature; ppm - parts per million; PHF - potentially hazardous foods; TCS - temperature controlled for safety; UCRIC - under counter reach in cooler
Food Temperatures
Description
Temperature
State of Food
Cooked Pork-IT-Prep Unit
39 °F
Cold Holding
Pork Dumplings-IT-WIC
40 °F
Cold Holding
Chicken Wings-IT-Cooking
207 °F
Cooking
Cooked Chicken Strips-IT-WIC
38 °F
Cold Holding
Cooked Shrimp-IT-WIC
36 °F
Cold Holding
White Rice-IT-Rice Cooker
153 °F
Hot Holding
Egg Drop Soup-IT-HH
153 °F
Hot Holding
Pork Egg Rolls-IT-WIC
37 °F
Cold Holding
Yellow Rice-IT-Rice Cooker
155 °F
Hot Holding
Cooked Shrimp-IT-Prep Unit
39 °F
Cold Holding
Egg Rolls-IT-Front Display Unit
37 °F
Cold Holding
Cooked Chicken-IT-Prep Unit
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
50
bleach
chlorine
90 °F
No records found
Equipment Temperatures
Description
Temperature
Chest Freezer
-22 °F
Walk in Freezer
-2 °F
Walk in Cooler
38 °F
Prep Unit
36 °F
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
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
