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8: 160 Observed food employee donning gloves prior to washing hands. Food employee was directed to wash hands.
Corrective Actions: Food employees should wash hands before donning gloves
10: 3030 Paper towel dispenser at back handwashing sink was not working properly and no paper towels were available at the handwashing sink. Person in Charge places paper towels next to handwashing sink.
Corrective Actions: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; A hand drying device that employs an air-knife system that delivers high-velocity, pressurized air at ambient temperatures.
15: 470 Observed raw beef stored over garlic bread and marinara sauce in walk-in refrigerator. Person in Charge relocated beef.
Corrective Actions: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food.
16: 1790 Observed an accumulation of debris and residue on the inside of the microwave. Food employee cleaned microwave.
Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours
22: 0820 (A2) Observed marinara sauce stored out of refrigeration at 57F for less than 2 hours, rather than 41F or below as required. Person in Charge relocated marinara sauce to walk-in cooler to cool.
Corrective Actions: Time/temperature control for safety food shall be held at 41F or below.
23: 830 Observed food items (pasta, shredded cheese, sliced cheese, & tomatoes) stored in walk-in refrigerator and held for greater than 24 hours not being date marked as required. Food employee properly date marked food items.
Corrective Actions: Refrigerated ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of seven days
Report has been discussed with the Person in Charge. A copy of the report has been provided. A copy of the VA Food Regulation June 2021 updates has been provided.
The following was discussed with the Person in Charge:
1. Do not use broken containers to store food items
2. Ensure utensils used to handle TCS food are washed and sanitized at least every 4 hours
3. Cardboard should not be used to line shelves, since it is not a smooth and easily cleanable surface
4. Recommended using time-only procedures to store marinara sauce, provided Person in Charge with time-only documentation
| Description | Temperature | State of Food |
| Shredded cheese | 41 °F | Cold Holding |
| Pepperoni Pizza | 188 °F | Reheating |
| Pasta | 41 °F | Cold Holding |
| Lettuce | 41 °F | Cold Holding |
| Tomatoes | 41 °F | Cold Holding |
| Pepperoni | 41 °F | Cold Holding |
| Lasagna | 37 °F | Cold Holding |
| Meatballs | 184 °F | Hot Holding |
| Italian Wedding Soup | 147 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-Compartment Sink | Chemical | 200 | Quaternary Ammonia | 80 °F | ||
| Pureforce Dish Machine | Chemical | 100 | Chlorine | 143 °F |