5: 255 255 OUT The establishment does not have a vomiting and diarrheal clean up kit and could not demonstrate the ability to provide written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
Corrective Actions: Purchase or create your own vomit/diarrheal spill response kit and have written procedures that will be followed using kit / supplies you obtain. Recommend having a kit that is capable of neutralizing norovirus. If a kit is made then ensure that it has a disinfectant, absorbent (sand, kitty litter, baking soda), proper PPE, and a Standard Operation Procedure posted where the kit is maintained. Location will obtain this in the next five (5) days.
Additional Comments
NOTE: A follow up inspection will occur on/about Friday 5/24. Much of the food is prepared / processed in the permitted hospital main kitchen just down the street as well as some of the dishware is taken back to the hospital main kitchen to be cleaned and sanitized . This location prepares beverages, reheats and hot holds soup, and prepares sandwiches / flatbreads / pizzas to-order.
Good job with staff washing hands after using the cash register / point of sale system. Good job with employee hair restraints. The following was verbally discussed: Employee health policy; hand washing policy & procedures; cleaning frequency and procedures of the ice machine / water dispenser; ensuring all in-use utensils or food contact surfaces (knife, pizza cutter, coffee pitchers, etc.) are washed, rinsed, sanitized and allowed to air dry at least once every four hour, when dropped, or when dirty; manual dish washing procedures; and handling orders with food allergies. Please ensure the allergen / ingredient information for the local bakery items are known and can be told to customers. Discussed the issue of approved source and compliance with food law with a supervisor -- if foods are not coming packaged properly from a manufacturer or ingredients are unknown they should be rejected. A different bakery supplier could be used until this issue is solved. It was noticed that bakery items in the display case that were not meant to have chocolate on them did due to touching other items -- this happened prior to being put in the display case as all different items were on a separate shelf in the display case. Bakery items were commingled in a large box today prior to being put in the display case .
Please keep an eye on the temperature of the 1-dr undercounter cooler and the beverages in that cooler as it was slightly elevated during today's inspection but was also opened a lot.
Discussed for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS June 2021 guidance) and you already should have a clean up kit ( environmental services cleans this up, but the food service side should still have a written plan & kit access available) ; 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 near hand sink - not readable by public) - you can post this near your food permit (permit expiring 11/2024 is posted near handsink) which also must be visible to the public / your customers. These used to be posted near the entrance in an area readable by the customers.
Food Temperatures
Description
Temperature
State of Food
ice cream beverage mix
42.5 °F
Cold Holding
milk
42.5 °F
Cold Holding
tuna salad
35 °F
Cold Holding
hummus
40 °F
Cold Holding
sliced tomatoes
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
Oasis 146
Quat
No records found
Equipment Temperatures
Description
Temperature
1-dr uc cooler (open for beverage prep)
44.5 °F
prep cooler
36 °F
display cooler closed top section
38 °F
display cooler bottom open air
36 °F
1-dr uc freezer
1 °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
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
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.
