During today's inspection verbally reviewed the following: employee health policy and not working when sick; vomit & diarrhea clean up kit / procedures ; hand washing policy and procedures (always wash hands before putting on gloves to prepare ready-to-eat foods); children with food allergies; cold holding temperatures; manual dishwashing procedures; and ensuring food handlers do not have any watches or bracelets on at at the wrist.
Discussed that all baby bottles/sippy cups should be properly cleaned in the kitchen three-compartment sink. Hand wash sinks are ONLY for hand washing and no other purpose.
The VDH food permit that expires 10/2025 & QR Code poster that a copy of the last inspection is available upon request were both posted in the kitchen. The QR Code was also posted at the entrance/lobby of the facility.
Reminder if / when you need a DSS / DOE courtesy sanitation inspection, please contact the office at least two (2) weeks in advanced. These inspections are done upon request
Food Temperatures
Description
Temperature
State of Food
cubed potatoes
154 °F
Hot Holding
milk (kitchen)
39 °F
Cold Holding
milk (baby room)
38 °F
Cold Holding
deli meat (kitchen)
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
50
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
kitchen tall freezer
6 °F
baby room fridge / freezer *
10 °F
kitchen fridge / freezer*
11 °F
kitchen fridge* / freezer
39 °F
baby room fridge * / freezer
40 °F
No records found
Observations
Supervision
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 products 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.