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West End Market Housing and Dining Services

Virginia Tech Housing & Dining Services

Action Plan/Training Response Form

Est. Name: West End Market - Kitchen Date of Inspection: 10/28/08
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
550 Non-Critical; Utensils In Use-Between Use Storage: Observation: Flour Scoop handle in contact with the flour.  Corrected During Inspection: Inform and instruct all staff on the storage of utensils with food. Not allowing the handle to come in contact with the food.  10/29/2008 Mark Bratton
1770B Non-Critical Equipment-Food Contact Surfaces, Non food contact surfaces and utensils; Observation: Observed accumulations of encrusted grease deposits or other soil on the steam kettle drain plug. Inform and instruct all kitchen staff on the proper method of cleaning and sanitizing all equipment and more detail for the kettle drain plugs.  10/29/2008 Mark Bratton
1800 Non-Critical: Non Food Contact Surfaces: Observation; Top of of oven is used for storage of food pans and must be kept clean.  Inform and instruct all kitchen staff on the proper method of cleaning and sanitizing all equipment.Add to daily closing cleaning list.  10/29/2008 Mark Bratton
Training Plan: Need to have a training session on proper techniques of cleaning and sanitizing equipment.
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