Observations & Corrective Actions

Additional Comments

This is a food service at a memory care facility.
Management and the cook are both knowledge about food safety. Good job storing chemicals below and away from food, food prep, single-use items like straws, and clean dishware to prevent accidental chemical contamination.

During today's inspection verbally reviewed: employee health policy, handwashing procedures/ policy, not wearing jewelry such as watches or bracelets on the wrist when working with food, and cleaning frequency of the dish machine.
Facility keeps some logs on thermometer calibration, food temperatures, dish machine temperatures, and cold holding equipment temperatures.

Reminder to be careful with non food handler staff coming thru the kitchen to access go to the small employee breakroom - there really should be a separate access/entrance to this breakroom.

Discussed for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance - housekeeping addresses clean up) and you already should have a clean up kit (facility has kit);

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 sign posted at entrance)- you can post this near your food permit which also must be visible to the public / your customers or residents .