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West End Market Housing and Dining Services

Virginia Tech Housing & Dining Services

Action Plan/Training Response Form

ID/NO:   Date of Inspection: 1/28/09
Est. Name: Au Bon Pain Address: Squires Food Court
In response to the recent sanitation inspection of the facility identified above, the following action plan has been developed
Code Section Violation/Comment Corrective Action Date Manager
820 Critical Violation. Observation:Tuna wrap cold holding at improper temperatures. Received at 52°F. Production and transportation time charts are not in sequence. Milk at 55 and 54°F in retail cooler.  Fruit cups, cantalope,honey dew etc. at 48°F. Conduct re-training with Production Staff on proper completion of all HACCP forms, small batch production, and cooler transport of product.  Request the purchase and installation of vinyl air curtains for all retail coolers. 1/30/2009 Tom Fong
1800 Non-Critical Violation.  Non food contact surface of the top of oven has accumulations of grime and debris. Correct in 3 days. Grime is from a drip from the duct work condensation. Top of oven to be cleaned every Sunday by bakery staff. 2/1/2009 Alyssia DeFriece
3180 Non-Critical Violation Physical facilities-Cleaning frequency and restrictions.Obsevation: Floors in Kiosk noted in need of cleaning. Pull out all equipment that is on wheels for thorough floor detail cleaning on Saturdays. Purchase a tool that will allow staff to detail clean around the legs of fixed cabinets on Saturdays. 1/31/2009 Amanda Cash
Training Plan: Tom to conduct training with Production Staff on proper transport procedures and HACCP requirements for transport.
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