NOTE: Overall the kitchen was neat and well organized. Management is knowledge about safe food handling practices.
Verbally reviewed the following during today's inspection: employee health policy, hand wash policy, cooking food temperatures, hot holding temperatures, employee health policy, and monitoring the temperature on the high temperature dish machine . Facility keeps some logs on thermometer calibration, food temperatures, and equipment temperatures.
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 V&D kit in the biohazard room which is beside the dining director office) Furthermore, 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 near entrance) - you can post this near your food permit which also must be visible to the public / your customers or residents (VDH permit expiring 12/2024 was posted near entrance & in the kitchen).
Food Temperatures
Description
Temperature
State of Food
philly cheesesteak
176 °F
Cooking
egg salad
34 °F
Cold Holding
milk
34 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
ES-2000
high temp
173.8
heat
187 °F
three-compartment sink
chemical
300
Oasis 146 Multi Quat
quat
No records found
Equipment Temperatures
Description
Temperature
2-dr tall cooler
35 °F
chest freezer
6 °F
walk-in cooler
41 °F
tall hot box
187 °F
chest freezer
2 °F
2-dr tall freezer
8 °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.