NOTE: Much of the food is prepared / processed in the hospital main kitchen 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 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, manual dish washing procedures, handling orders with food allergies, and hand washing policy.
Good job date marking facility cooled or prepared foods. Discussed the regulation changed that started summer 2021 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 available) ; 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 sign posted near entrance) - you can post this near your food permit (permit expiring 11/30/2023 is posted near entrance) which also must be visible to the public / your customers.
Food Temperatures
Description
Temperature
State of Food
milk in open air cooler
40 °F
Cold Holding
half & half
39 °F
Cold Holding
sliced tomatoes
38.5 °F
Cold Holding
sliced deli ham
37 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-compartment sink
chemical
200
Ecolab Mikro-Quat
Quat
No records found
Equipment Temperatures
Description
Temperature
1-dr uc freezer
2 °F
1-dr uc cooler
41 °F
display cooler bottom / open air
38 °F
prep cooler
37 °F
display cooler top / closed section
41 °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.
