NOTE: Overall the kitchen was neat and well organized. Management is very knowledge about safe food handling practices. A new floor has been put in with new coved molding as well.
Verbally reviewed the following during today's inspection: handling resident orders with food allergies, air drying of dishware prior to stacking, food cooking temperatures, employee health policy, and hand washing policy / procedures. Facility keeps some logs on thermometer calibration, food temperatures, and equipment temperatures.
Discussed the regulation changes from 2021 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 starting summer 2021 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 is present near entrance) - you can post this near your food permit which also must be visible to the public / your customers or residents (posted near entrance).
Food Temperatures
Description
Temperature
State of Food
milk
36 °F
Cold Holding
yogurt
39 °F
Cold Holding
deli turkey meat
37 °F
Cold Holding
ham salad
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
ES-2000 dish machine
high temp
175.2
heat
high temp
192 °F
three-compartment sink
chemical
200
Oasis 146
Quat
No records found
Equipment Temperatures
Description
Temperature
tall 2-dr freezer
9 °F
tall 2-dr cooler
40 °F
walk-in cooler
38 °F
chest freezer
7 °F
chest freezer
-12 °F
tall hot case
184 °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.