Food is prepared in the kitchen and covered trays /containers of foods and beverages as well as serving utensils, kiddy silverware, and kiddy plates are transported to each classroom. Staff wash their hands, put on gloves, and then plate up food for each student. All silverware and dishware is then brough back up to the kitchen to be washed, rinsed, sanitized, and air dried. Any leftover milk is discarded. Reminder to bring all dishware or bottles from the baby room upstairs to be sanitized (you cannot just wash with soap and rinse in a one-compartment sink). Hand sinks are ONLY for handwashing.
Good job with chemicals being stored below and/or separate from food, clean sanitized dishware, and food contacts surfaces in the kitchen to prevent accidental chemical contamination. The kitchen appeared neat and very organized today.
During today's inspection verbally reviewed the following : employee /food handler health policy, hand washing policy, handling food allergies (an allergy list is posted in kitchen and classroom), manual dish washing procedures, and cold holding.
When or if you need a DOE or DSS Sanitation inspection, please contact the office two-three (2-3) weeks in advance. These inspections are only done upon request -- a check was done today (1/29/2024).
Discussed the regulation changes / changes coming including : starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (located in the kitchen) ; 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 located on wall near entrance to the kitchen and the "fledglings" room) you can post this near your food permit which also must be visible to the public / your customers (posted on wall near entrance to the kitchen and the "fledglings" room).
Food Temperatures
Description
Temperature
State of Food
milk
37 °F
Cold Holding
yogurt
36.5 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
200
Signet SK2
quat
No records found
Equipment Temperatures
Description
Temperature
1-dr freezer
-2 °F
tall 1-dr cooler
38 °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.
