Food is prepared in the kitchen and covered trays /containers of foods and beverages as well as serving utensils, kiddy silverware, and kiddy plates/cups are transported to each classroom. The policy is for staff to wash their hands, put on gloves, and then plate up food for each student. Food is served to students within no more than 20 minutes or it arriving in the classrooms. All silverware and dishware is then brough back up to the kitchen to be washed, rinsed, sanitized, and air dried. Milk is poured in the classroom and them immediately brought back to the kitchen. Ensure all bottles, bottle nipples, and sippy cups are also brought upstairs to be washed, rinsed, sanitized, and allowed to air dry as well.
Good job with chemicals being stored below and/or separate from food, clean sanitized dishware, and food contact surfaces in the kitchen to prevent accidental chemical contamination. The food and dishware in the kitchen appeared neat and very organized again today. Thank you for having everything so clean and neat.
During today's inspection verbally reviewed the following : employee /food handler health policy, hand washing policy & procedures, storage of employee beverages in the kitchen (good job storing them properly today away from food or food contact items), handling food allergies (an allergy list is posted in kitchen and classroom), manual dish washing procedures, using and calibrating a food thermometer, and cold holding temperatures.
When or if you need a DOE or DSS Sanitation inspection, please contact the office two-three (2-3) weeks in advance. These inspections are only done upon request -- a check was done at the last inspection (1/29/2024).
Discussed the regulation including : for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (in kitchen above hand sink); also you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code poster located on wall near entrance to the kitchen and the "fledglings" room) you can post this near your food permit which also must be visible to the public / your customers (VDH permit expiring 8/2024 is posted on wall near entrance to the kitchen and the "fledglings" class room).
Food Temperatures
Description
Temperature
State of Food
milk
37 °F
Cold Holding
folded cooked egg patties
38 °F
Cold Holding
T-Rex chicken nuggets
177 °F
Reheating
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
200
Signet SK2
Quat
No records found
Equipment Temperatures
Description
Temperature
1-dr tall freezer
7 °F
1-dr tall cooler
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
