1. Routine inspection conducted for change of ownership and remodel of a previous food establishment. Facility is in substantial compliance with the Virginia Department of Health Food Regulations. Food permit will be issued upon receipt of the Certificate of Occupancy (CO) issued by Spotsylvania County Building Officials. The facility is not permitted to receive a food order until CO is received by the health department.
2. Discussed the following: -Observed Y-connector connected to the mop sink faucet which will be used to connect a hose with sprayer. Observed a hose bibb backflow preventor connected and a dual check valve with atmospheric vent is required. Handout was previously emailed to the owner and reviewed the correct backflow preventer required during today's inspection. Instructed the operator to purchase correct backflow preventer and email a picture to the health department prior to connecting the hose with sprayer.
- Cracked countertop in the front of the house.
- Clean throughout after final building inspection is completed.
- Prep cooler #3 is not working correctly and a replacement (same model) is on order. Email picture of the thermometer inside the unit after installation is completed.
- Recommend setting all reach in refrigeration units to 38 degrees F. - Owner provided updated kitchen layout drawing.
-Provide specs for new iced tea brewer.
- Observed adequate backflow preventers installed on beverage equipment in the front of the house.
- Clean air vents in toilet rooms.
Food Temperatures
Description
Temperature
State of Food
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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
NO
8 Hands clean & properly washed.
Compliant
Observations
NO
9 No bare hand contact with RTE foods or approved alternate method properly followed.