1670 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted
Fast Food | Routine
October 4, 2023
Score & Grade:
Grade:
Observations & Corrective Actions
22: 0820 (A2) Observed a container of chicken cold holding at 53 degrees F and one container of shaved steak cold holding at 51 degrees F in the walk in cooler. Through discussion with the person in charge, items had thawed at room temperature on a prep table and placed inside the walk in cooler 1 hour before the inspection. The container of chicken and steak were taken to the walk in freezer to rapid cool. Steak and chicken came down to 41 degrees F for the chicken and 37 degrees F for the shaved steak within 30 minutes. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
35: 790 Through discussion with the person in charge at times the facility will thaw items out at room temperature. EHS discussed approved thawing methods with person in charge and employee on staff. Corrective Actions: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
Additional Comments
Discussed the following with the person in charge: -cleaning methods for meat slicer -employee beverage -caulking of the 3 compartment sink -clean shelving of racks above 3 compartment sink
Food Temperatures
Description
Temperature
State of Food
veggie patty-line
41 °F
Cold Holding
lettuce
41 °F
Cold Holding
teriyaki chicken-line
40 °F
Cold Holding
sliced tomato-line
40 °F
Cold Holding
chicken
32 °F
Cold Holding
chocolate milk
41 °F
Cold Holding
meatball
174 °F
Hot Holding
spinach
41 °F
Cold Holding
sliced tomato
40 °F
Cold Holding
white milk
41 °F
Cold Holding
tuna-line
41 °F
Cold Holding
egg patty-line
41 °F
Cold Holding
shaved steak
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
300
Super San
quaternary ammonium
78 °F
knife sani station
chemical
50
chlorine
81 °F
No records found
Equipment Temperatures
Description
Temperature
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.
