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1: 0070 (1-14) & (16)) Observed an individual entered the preparation area in the front of the house and picked up a cup, handled the ice scoop and prepared a drink. Individual stated he is not a food employee. Observation was discussed with the person in charge. Person will no longer be allowed in the front or back of the house.
Corrective Actions: The person in charge shall ensure that:
Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination
16: 1780 (E) Observed the non food contact surface of the interior of the ice machine in need of cleaning. The person in charge unplugged the ice machine to drain it and clean it.
Corrective Actions: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To include equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.
22: 0820 (A2) Observed the following time/temperature control for safety (TCS) foods stored at room temperature without prior approval from the Health Department officials for using time as a public health control (TPHC), items were not labeled to track time: 1) a container of pork sausage patties (80'F), 2) a container of cracked raw shell eggs (64'F), 3) two cartons of raw shell eggs (63'F surface temperature), 4) two containers of cooked home fries (80' F). Per discussion with the person in charge, the items were cooked the night prior and brought from the walk in cooler about two hours and stored by the grill for easy access. Items will be discarded if not used within in 2 hours (total of 4 hours).
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
23: 840 A date marking system is not in proper use for the ready to eat time temperature control for safety (TCS) foods throughout the facility. EHS provided a sharpie for PIC and had them date mark TCS foods.
Corrective Actions: All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.
36: 1320 (A-D) Observed several of the cold holding units without temperature measuring devices.
Corrective Actions: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
38: 3270 (3) Observed the presence of multiple flying insects in the kitchen.
A pest control company monitors the establishment bi-weekly. EHS instructed PIC to ensure exterior door remains closed.
Corrective Actions: When pests are found contact a Certified Pest Control company to provide the needed devices or chemicals to control the pest population. Contact pest control to conduct an inspection and treatment as needed.
38: 2930 Exterior door of the facility was propped open upon the start of the inspection. The person in charge closed the door.
Corrective Actions: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight-fitting windows, 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces
38: 2910 Observed an insect control device located over pre-portioned containers of salad dressing and over the reach in cooler. . The person in charge will relocate the device.
Corrective Actions: Insect control devices shall be installed so that the devices are not located over a food preparation area; and dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
12VAC5-421-3660- posted permit expired in January 31, 2023.
A valid permit shall be posted in the food establishment in a place where it is readily observable by the public transacting business with the establishment.
12VAC5-421-3750- A signage notifying the public that inspections reports are available upon request as per the new update to the VA Food Regulations which took effect on June 2021- the facility was notified of the update on June 3, 2022 (EHS provided a handout).
Discussed the following with the person in charge:
1) Wet Stacking
2) Ensure outdoor WIC remains locked when not in use
3) Lower the thermostat in the prep unit
4) Hair restraints
5) TPHC
| Description | Temperature | State of Food |
| 'Cooked scrambled eggs | 147 °F | Cooking |
| Homemade sauce (tomatoes) | 40 °F | Cold Holding |
| Gyro- RIC by dinning room door | 39 °F | Cold Holding |
| Cooked sweet potato- WIC | 38 °F | Cold Holding |
| Sausage gravy | 162 °F | Hot Holding |
| Cooked home fries- WIC | 38 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizer Bucket | Chlorine | 100 | Bleach | 77 °F |
| Description | Temperature |
| RIF | 8 °F |
| RIC | 38 °F |
| WIC | 36 °F |
| Prep unit (in use) | 43 °F |