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15: 470 Observed the following: 1) an uncovered container of cooked mushrooms stored near raw shrimp and fish on the bottom shelf in the second prep unit by the wall. 2) a tray of raw chicken stored over a tray of raw beef in the reach in cooler by the exterior door. Items were re-arranged.
Corrective Actions: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
16: 1900 Observed the dishmachine not operating properly. The concentration of the chlorine is 0 PPM. EHS instructed PIC to use 3- compartment sink to wash, rinse, and sanitize until the unit is repaired.
Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
20: 800 Observed the following TCS foods stored at room temperature without prior approval from the Health Department for using time as a public health control (TPHC), items were not labeled to track time: pork sausage patties (84'F), pork sausage links (82'F), scrapple (74'F), raw shell eggs (64'F), cooked home fries (68'F). Per discussion with the person in charge, the items are cooked shortly after opening and stored by the grill for easy access. No temperatures were taken throughout the cooling process to ensure proper cooling methods are in place. Per the Virginia Food Regulations, TCS foods have to be held either cold or hot- foods can not be left at room temperature unless the facility was granted permission by the Health Department and required records are in place. EHS discussed TPHC requirements with PIC.
Corrective Actions: Ensure that foods that are cooked are cooled from 135'F to 70'F within 2 hours and from 70'F to 41'F within 4 hours.
35: 790 Observed four packets of thawed out tilapia fish stored on the top shelf of the second perp unit near the wall. The instructions on the package stated that the product has to be removed from the packet prior to thawing. Fish was discarded.
Corrective Actions: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration.
36: 1320 (A-D) Observed several of the cooling 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 by the dry storage room.
Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
49: 1800 Accumulation of debris was noted on the exterior of fryer, stove, all refrigeration units.
Corrective Actions: Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
55: 3180 The following areas were noted in need of cleaning: 1) wall and floor by the dishmachine area; 2) the walk in cooler and freezer; 3) storage room area in the back of the house.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
56: 3140 Observed several employees' personal belongings stored next to food and equipment throughout the facility. Items were relocated.
Corrective Actions: Personal belongings must be stored away from food and equipment.
Discussed the following with the person in charge:
1) Virginia food regulations June 2021 update.
2) Date Marking
3) Hair restraints.
4) Uncovered Foods.
5) Location of air-conditioning unit- cover items below.
6) Broken glass in hot holding unit & stainless steel film in RIF.
| Description | Temperature | State of Food |
| Cut Tomatoes | 40 °F | Cold Holding |
| Homemade White Gravy with Sausage | 165 °F | Hot Holding |
| Coleslaw | 39 °F | Cold Holding |
| Cooke Rice | 40 °F | Cold Holding |
| Grits( cooked with milk) | 136 °F | Hot Holding |
| Mussels (purchased frozen) | 38 °F | Cold Holding |
| Vegetable Omelet (raw shell eggs) | 152 °F | Cooking |
| Country Fried Steak | 168 °F | Cooking |
| Scallops (purchased frozen) | 39 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizer Bucket (EHS) | Chlorine | 100 | Bleach | 76 °F |