Observations & Corrective Actions

Additional Comments

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*Substantial compliance with the Virginia Food Regulations as observed on this date.
*Discussed employee health and vomiting and diarrhea procedures. Bio-spills are custodians responsibility. Environmental health specialist (EHS) handled printed procedures.
*Daily temperature logs for food are available and in order.
*Food thermometers are available and in use.
*Reheating of commercially precooked-frozen food items starts between 9:00 and 9:30 am. Around 430 lunch meals and 300 breakfast meals are prepared every day. Lunch is serve from 10:50 am to 12:50 pm.
*This facility received once a year raw meats like frozen ground beef during "Farm to School week". Raw meat is usually cooked the same day of serving. Cooling procedures were reviewed, the product is cooled in two stages, from 135 to 70 F in less than two hours using two-inch trays, in the walk-in freezer, then cooled to 41F in less than 4 hrs., when cooled is dated, covered with plastic saran type and wrapped in aluminum foil.
*Leftover food that is kept under temperature control is chilled using the same two-stage cooling procedure. Food must have an internal temperature of 135F or higher in order to be chilled and save for later consumption. Cooling procedures and time as control were reviewed.
*With exception of "Farm Week" this establishment does not prepare or cooks raw meats. Food items are received fully cooked commercially prepared.
*Time as control at point of service procedures are available, however this facility use temperature as public health control.
*Jacketed tilting kettle is only used to heat water, not to cook food.