2371 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
February 16, 2024
Score & Grade: 0
Grade:
Observations & Corrective Actions
10: 2190 (A) Observed the handwashing sink in the kitchen and the toilet rooms only reached a temperature of 61-63 degrees F (it should be 100 degrees F). The three-compartment sink also only reached 63 degrees F (it should reach 110 degrees F. The person in charge will have a technician check the water heater. Corrective Actions: Handwashing sink shall be equipped to provide water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.
16: 1890 Observed the hot water sanitizing dish machine only reached 152 degrees F on EHS temperature plate, and 165 degrees F on the machine's gauge. The person in charge said that he will call a technician out. They will use the quaternary ammonium sanitizer until the unit is fixed. Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Hot water sanitizing must reach a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator.
49: 1800 Observed the following non-food contact surfaces of equipment: 1. the gaskets for the walk-in cooler in the loading deck area and reach-in cooler in the concession area; and 2. the interior of equipment, including the not in use equipment. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Additional Comments
Discussed the following with the person in charge:
1. Re-caulk the hand sink near the ware washing area. 2. Move the tongs hanging from the rack against the wall so that they are no longer touching the wall, even when being removed for use. 3. Ensure the china that can't be inverted fgoes through the wash/rinse/sanitize process before use or the top dish is covered with shrink wrap to keep dishes from being contaminated in storage.
Food Temperatures
Description
Temperature
State of Food
cut melon salad
32 °F
Cold Holding
corn dogs
39 °F
Cold Holding
chicken salad
32 °F
Cold Holding
sliced tomato
35 °F
Cold Holding
sliced deli ham
36 °F
Cold Holding
sliced cheese
33 °F
Cold Holding
roast beef
30 °F
Cold Holding
raw chicken
38 °F
Cold Holding
hot dogs
35 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wiping cloth bucket
chemical
400
Diversey J-512
Quaternary Ammonium
61 °F
No records found
Equipment Temperatures
Description
Temperature
rerach-in cooler #3-4
38 °F
reach-in cooler #1-2
35 °F
walk-in freezer
8 °F
reach-in freezer
-2.5 °F
reach-in cooler #5-6
35 °F
walk-in cooler (kitchen)
39 °F
walk-in cooler (loading bay)
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
