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8: 160 Observed gloved food employee remove gloves and apply new gloves without washing hands. EHS informed food employee of when to wash hands. Food employee became argumentative while washing hands. (Corrected)
Corrective Actions: Food employees shall clean their hands and exposed portions of their arms as specified under 12VAC5-421-140 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: 1. After touching bare human body parts or hair other than clean hands and clean, exposed portions of arms; 2. After using the toilet room; 3. After caring for or handling service animals or aquatic animals as allowed under 12VAC5-421-250 B; 4. Except as specified in 12VAC5-421-220 B, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; 5. After handling soiled equipment or utensils; 6. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; 7. When switching between working with raw foods and working with ready-to-eat foods; 8. Before donning gloves to initiate a task that involves working with foods; and
9. After engaging in other activities that contaminate the hands.
8: 140 Observed food employee wash their hands in less than 10 seconds and under running water. EHS attempted to demonstrate proper handwashing, but food employee became argumentative. The food employee rewashed hands before returning to work (per person in charge). (Corrected)
Corrective Actions: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
10: 3020 No hand soap at the bar handwashing sink. During the inspection, the person in charge (PIC) provided hand soap. (Corrected)
Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
43: 550 The following were observed: 1. Two ice cream scoops sitting in water (80F). During the inspection, the PIC turned water on at dipping well. 2. The food contact surface of the tortilla chip scoop on top of the tortilla chip dispensing unit. During the inspection, the scoop was placed at the dishwashing area. 3. The scoop for the rice and mashed potatoes on the hot holding unit were being stored on the top of the lid. During the inspection, the food employee placed the scoop in the food. (Corrected)
Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. Except as specified under subdivision 2 of this section, in the food with their handles above the top of the food and the container; 2. 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; 3. 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; 4. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. 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 6. In a container of water if the water is maintained at a temperature of at least 135°F .
47: 1570 The following are in need of repair: 1. Observed a gap between hood filters above the fryers and. Convotherm oven. 2. Adjust the temperature of the cold holding drawers under the flat top grill and the prep unit next to the flat top grill.
Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements specified.
49: 1800 The non-food contact surfaces of the following equipment are in need of cleaning: 1. The wheels on the fryers. 2. The salad dispensing lid. 3. The conveyor oven. 4. The cart holding the margarita machine in the bar area.
Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
55: 3180 The floors under all equipment and the ceiling above the prep line, server area, and dishwashing area are in need of cleaning.
Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
55: 3170 The following are in need of repair: 1. The floor tile coving behind the 3 compartment sink is broken. 2. The ceiling tile missing over the convotherm oven. 3. Floor tiles in front of fryers and dishwashing area need regrouting.
Corrective Actions: The physical facilities shall be maintained in good repair.
The following were discussed with the PIC:
1. Use of time or temperature for TCS foods.
2. Walk-in cooler temperature.
3. Provided copy of VA Food Reg. June 2021 Updates.
| Description | Temperature | State of Food |
| alfredo sauce | 159 °F | Hot Holding |
| corn salsa | 41 °F | Cold Holding |
| mac and cheese -ST | 41 °F | Cold Holding |
| penne pasta | 41 °F | Cold Holding |
| hamburger patties -ST | 41 °F | Cold Holding |
| chicken breast | 142 °F | Hot Holding |
| mashed potatoes | 156 °F | Hot Holding |
| shrimp | 170 °F | Cooking |
| fried chicken breast | 193 °F | Cooking |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| dishwasher | chemical | 50 | chlorine | |||
| sanitizing bucket | chemical | 200 | quaternary ammonium | 84 °F | ||
| bar 3 compartment sink | chemical | 200 | quaternary ammonium | 90 °F |