Café VA

Facility is not tracking the dishwasher’s chlorine concentration to ensure it is adequately dispensing chlorine within the required range., , Please ensure a checklist or calendar is implemented with dates, operator signatures, and corresponding test strip results recorded for each day of testing, ensuring the dishwasher is confirmed to be operating effectively at least daily, or prior to use if it has not been used for a long period of time., ---, No temperature logs were available, suggesting the facility is not actively monitoring all fridges, freezers, and hot holding equipment., , Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored(at least twice a day) and documented to effectively maintain food products., , Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.

All food products in storage were properly kept in sealed packaging or lidded containers. All items were kept on appropriate shelving, and no food was stored on the floor., ---, Multiple scoops were stored in dry food products. The operator removed all of the scoops from the dry containers during the inspection., , Please ensure all scoops are stored outside of the food product to ensure the handle does not remain in contact with the food.

The walk-in cooler(WIC) was measured to be 12°C. , , The facility had purchased food supplies earlier that morning, less than 2 hours prior to storing in the WIC, including milk, other dairy products, and deli meats., , Earlier that morning, sandwiches and other prepped food products had been stored in the walk-in cooler., , The operator removed all higher-risk foods from the walk-in cooler and placed them in a working cooler below 4°C., ---, Please ensure the walk-in cooler is repaired so that it can effectively maintain temperatures below 4°C prior to being reused for food storage.

The chlorine dishwasher was measured to be dispensing 0–25 ppm chlorine. It was determined that the chlorine supply container was low and the tube was not submerged in solution. The operator adjusted the sanitizer supply, and the unit was then able to effectively dispense chlorine solution, measured at 100 ppm., , Please ensure the dishwasher is tested and confirmed to be adequately dispensing chlorine using test strips at least daily, or prior to use., , Please ensure the chlorine supply is replaced when it is low, prior to becoming empty. Remaining solution from the old container can be added to the new container.

Facility did not have chlorine test strips capable of confirming the dishwasher is within the effective range of 1–200 ppm., , Please ensure chlorine test strips are resupplied and regularly used to confirm the dishwasher is adequately dispensing chlorine for effective sanitization.

Wooden cabinet below cookline hand wash sink in front counter observed water damaged. Please repair to prevent molding. Please ensure surface is smooth, non-porous and easy to clean.