During today's inspection verbally reviewed the following: employee health policy and not working when sick; vomit & diarrhea clean up kit / procedures (kit is available) ; hand washing policy and procedures ; not wearing bracelets or wrist watches while washing dishware or preparing food; children with food allergies ; cold holding temperatures ; manual dishwashing procedures ; and taking food temperatures. Plating of the kids lunch had just finish when the inspector arrived around 10:30 AM today.
Good job storing cleaning chemicals below and/or away from food and food contact surfaces.
Information about the VCE / Campbell County Adult education ServSafe Manager class requested will be emailed .
Reminder if / when you need a DSS / DOE courtesy sanitation inspection, please contact the office about three (3) weeks in advanced.
The VDH food permit is posted in the kitchen as well as the the QR code poster.
Food Temperatures
Description
Temperature
State of Food
milk
35 °F
Cold Holding
milk
39 °F
Cold Holding
deli honey ham
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
100
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
Black Frigidaire fridge / freezer *
6 °F
tall 1-dr freezer
9 °F
Black Frigidaire fridge* / freezer
38 °F
baby room downstairs fridge */ freezer
36 °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.