2: 55 Observed that, when asked, a CFPM certificate could not be presented. Corrective Actions: 12VAC5-421-55. Certified food protection manager. A. At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Lettuce
36 °F
Cold Holding
Turkey
35 °F
Cold Holding
Cheese
38 °F
Cold Holding
Tomato
42 °F
Cold Holding
Chicken
38 °F
Cold Holding
Ham
40 °F
Cold Holding
Tuna Salad
37 °F
Cold Holding
Meatballs
158 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Vat Sink
Chemical
200
Quat
No records found
Equipment Temperatures
Description
Temperature
WIF
10 °F
WIR
40 °F
Sandwich Prep 38,
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
OUT
2 Certified Food Protection Manager
Violation
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
