3: 0070 (15) The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility
Facility provided with Employee Health Policy that was reviewed and signed by all available employees. Corrective Actions: Facility must provide training documentation relating to the Employee Health Policy.
38: 3270 (1) (2) (4) Observed rodent-like feces under shelving in dry storage area of food facility. Facility does have a pest control program. Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food;
2. Routinely inspecting the premises for evidence of pests;
4. Eliminating harborage conditions.
43: 550 Observed thermometer stored in sanitizer solution on prep table. Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
In the food with their handles above the top of the food and the container;
In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under 12VAC5-421-1780 and 12VAC5-421-1890;
In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or
In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under 12VAC5-421-1780 D 7
44: 2000 (A) (B) (D) Observed boxes of food stored on floor in walk-in freezer. Corrective Actions: Cleaned equipment/utensils, laundered linens, and single-use equipment shall be stored in a clean, dry location, where they are not exposed to splash or other contamination, and are 6 inches off the floor.
55: 3170 Observed wall damage in refrigerator storage area of food facility. Corrective Actions: Physical facilities shall be maintained in good repair.
Additional Comments
Report has been discussed with the Person in Charge. A copy of the report has been provided.
Food Temperatures
Description
Temperature
State of Food
Cheese
41 °F
Cold Holding
Chicken nuggets
199 °F
Reheating
Milk
39 °F
Cold Holding
Lettuce
38 °F
Cold Holding
Yogurt
39 °F
Cold Holding
Sweet potato fries
143 °F
Hot Holding
Ham
41 °F
Cold Holding
Chickpeas
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
704
Sink & Surface Cleaner
Lactic Acid
75 °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
(0 points)
OUT
3 Management awareness, policy present.
COS
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.
