West Piedmont Health District
295 Commonwealth Boulevard, P.O. Box 1032, Martinsville, VA 24114 | Visit Official Website (opens in a new tab)
295 Commonwealth Boulevard, P.O. Box 1032, Martinsville, VA 24114 | Visit Official Website (opens in a new tab)
Fast Food | Routine
April 15, 2024
Observations & Corrective Actions
24: 0850 (B) (C1, 2, 4) The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Tomatoes and lettuce
Corrective Actions: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| Shredded lettuce | 45 °F | Cold Holding |
| Steak | 28 °F | Cold Holding |
| Roast Beef | 33 °F | Cold Holding |
| Ham | 38 °F | Cold Holding |
| Tuna Salad | 35 °F | Cold Holding |
| Turkey | 35 °F | Cold Holding |
| Sliced Tomatoes | 45 °F | Cold Holding |
| Salami | 36 °F | Cold Holding |
| Steak | 155 °F | Cooking |
| Ham (Walk in cooler) | 35 °F | Cold Holding |
Warewashing Temperatures
No records found
Equipment Temperatures
| Description | Temperature |
| Cold prep/sandwich unit #2 | 27 °F |
| Walk in cooler | 35 °F |
| Two drawer cooler #2 | 25 °F |
| Handwashing sink (Back) | 125 °F |
| Walk in freezer | 2 °F |
| Cold display unit | 34 °F |
| Cold prep/sandwich unit | 27 °F |
| Two drawer Cooler #1 | 35 °F |
| Handwashing Sink (Hot water) (front) | 100 °F |
Observations
Demonstration of Knowledge
1 Person in charge present, demonstrates knowledge, and performs duties.
Observations
2 Certified Food Protection Manager
Observations
Employee Health
3 Management awareness, policy present.
Observations
4 Proper use of reporting, restriction & exclusion.
Observations
5 Procedures for responding to vomiting and diarrheal events
Observations
Good Hygenic Practices
6 Proper eating, tasting, drinking, or tobacco use.
Observations
7 No discharge from eyes, nose, and mouth.
Observations
Preventing Contamination by Hands
8 Hands clean & properly washed.
Observations
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Observations
10 Adequate handwashing facilities supplied & accessible.
Observations
Approved Source
11 Food obtained from approved source.
Observations
12 Food received at proper temperature.
Observations
13 Food in good condition, safe, & unadulterated.
Observations
14 Required records available: shellstock tags, parasite destruction.
Observations
Protection from Contamination
15 Food separated & protected.
Observations
16 Food-contact surfaces: cleaned & sanitized.
Observations
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Observations
TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
Observations
20 Proper cooling time & temperatures.
Observations
21 Proper hot holding temperatures.
Observations
22 Proper cold holding temperatures.
Observations
23 Proper date marking & disposition.
Observations
24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
Observations
Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
Observations
Chemical
27 Food additives: approved & properly used.
Observations
28 Toxic substances properly identified, stored & used.
Observations
Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.
Observations
Clean Air Act Compliance
99 Clean Air Act Compliance