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1: 0070 (1-14) & (16)) Observed a dog walk into the person in charge's (PIC) office through the kitchen. PIC stated the dog was the IT employee's service dog. Informed PIC and front office of guidelines regarding service dogs in kitchen. IT employee attached leash to dog and walked dog out of kitchen. (Corrected)
Corrective Actions: 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.
6: 220 Observed a gloved food employee eating an apple in the kitchen. Food employee discarded apple and removed gloves and washed hands before returning to work. (Corrected)
Corrective Actions: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
8: 140 Observed food employee wash hands in less than 10 seconds. EHS informed food employee of the proper handwashing procedure. Food employee rewashed before returning to work. (Corrected)
Corrective Actions: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
1. Rinse under clean, running warm water; 2. Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; 3. Rub together vigorously for at least 10 to 15 seconds while: a. Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; and b. Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; 4. Thoroughly rinsing under clean, running warm water; and 5. Immediately follow the cleaning procedure with thorough drying using a method as specified under 12VAC5-421-3030.
8: 160 Observed gloved food employee adjust face mask and attempt to return to prepping food. EHS informed food employee of when to wash hands. Food employee removed gloves and washed hands before returning to work. (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 after engaging in other activities that contaminate the hands.
48: 1520 No temperature measuring device for high temp dishwasher.
Corrective Actions: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
The following were discussed with the PIC:
1. Jewelry
2. Provided a copy of the VA Food Reg June 2021 Updates.
| Description | Temperature | State of Food |
| french toast | 135 °F | Hot Holding |
| chocolate milk | 39 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| dishwasher | high temp | 161.2 | high temp | |||
| sanitizing bucket | chemical | 200 | quaternary ammonium | 70 °F |