9: 450 Observed staff member at the sub station preparing and cutting a sub with out the use of gloves of deli paper to act as a barrier between hands and the RTE food items. Corrective Actions: 2VAC5-421-450. Preventing contamination from hands.
B. Except when washing fruits and vegetables as specified under 12VAC5-421-510 or as specified in subsections D and E of this section, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.P
(COS - After the occurrence being pointed out, PIC corrected staff.)
10: 2310 Observed a trash can blocking the handwashing sink next to the dish machine. Corrective Actions: 12VAC5-421-2310. Using a handwashing sink. A. A handwashing sink shall be maintained so that it is accessible at all times for employee use.Pf
(COS - PIC removed the trash can that was obstructing the sink.)
37: 480 Observed flour, out of its original packaging, in a bulk storage container without any identification as to what it is. Corrective Actions: 12VAC5-421-480. Food storage containers; identified with common name of food. Except for containers holding food that can be readily and unmistakably recognized such asdry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
(COS - PIC labelled the bulk food storage bin.)
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Tomato
42 °F
Cold Holding
Red Sauce
39 °F
Cold Holding
Noodles
40 °F
Cold Holding
Red Sauce
185 °F
Hot Holding
Turkey
40 °F
Cold Holding
Lettuce
42 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Low Temp Machine
Chemical
50
Chlorine
No records found
Equipment Temperatures
Description
Temperature
WIR
40 °F
WIF
19 °F
Pizza Prep
38 °F
Refrigerator
31 °F
Under Counter Freezer
13 °F
Under Counter Refrigerator
30 °F
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
IN
8 Hands clean & properly washed.
Compliant
Observations
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
