Joint inspection conducted with EHS Sr. Hira Nadeem and EHS Chance Clark. No violations observed at the time of inspection. Dietician discussed the possibility of cooking at the kitchenette using a panini press. The kitchenettes have two refrigerators, a dish machine, and three-compartment sink. Dietician also brought up the possibility of gardening in the future. Kitchen manager is providing EHS with the rough-draft of the HACCP for their garden. Currently the establishment is not utilizing veggie wash, EHS strongly recommends finding a suitable wash for use with a fresh garden. EHS is also going to coordinate with the food program supervisor and possibly VDACS in regards to the fresh gardening process. Permit Issued.
Food Temperatures
Description
Temperature
State of Food
Cobbler
39 °F
Cold Holding
Lettuce
40 °F
Cold Holding
Cherry Tomato
37 °F
Cold Holding
Raw Chicken
47 °F
Cooling
Turkey
38 °F
Cold Holding
Berry Mousse
39 °F
Cold Holding
Cut Potato
37 °F
Cold Holding
Chicken Noodle Soup
196 °F
Hot Holding
Mashed Potato
37 °F
Cold Holding
Swiss Cheese
38 °F
Cold Holding
Beef Stew
36 °F
Cold Holding
Coleslaw
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Three-compartment Sink
Chemical
300
Quaternary Ammonia
Liquid
Dishwasher
Heat
160
Temperature
184 °F
(Kitchenette) Sani-bucket
Chemical
300
Quaternary Ammonia
Liquid
Sani-bucket
Chemical
300
Quaternary Ammonia
Liquid
(Kitchenette) Dishwasher
Heat
160
Temperature
185 °F
No records found
Equipment Temperatures
Description
Temperature
Cook Reach-in Cooler
36 °F
Dessert Reach-in Cooler
39 °F
Walk-in Freezer
-4 °F
Kitchenette Reach-in Cooler
34 °F
Dairy Walk-in Cooler
37 °F
Lowboy under grill
37 °F
Hot-box
190 °F
Pantry Reach-in Cooler
32 °F
Produce Walk-in Cooler
35 °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
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.
