To further discuss the needed CIP (clean in place) procedures for the vacuum tumbler being used to marinate the chicken, there was a meeting at the Lynchburg health department this afternoon. Both gentleman are more aware of the needs for this plan/procedure as well as what is needed for the pre-opening inspection. Discussed acting like someone has never seen the piece or equipment or cleaned it so the instructions are very detailed explaining all the steps, type of sanitizer, sanitizer strength / name, times, how to ensure the contact time for sanitizer is meet, explaining what parts can be taken off and how/when they will be cleaned.
The plan review approval letter was reviewed and Lisette verbally translated it in Spanish during the meeting. Also, the following handouts in Spanish were briefly explained and given to the owner : VDH/VDACS vomiting and diarrhea clean up procedures, hand washing sign, employee health policy, cooler set up of raw animal products / cooked food / produce to prevent cross contamination, AND Fairfax Food for Thought Cooling procedures.
The fire inspection should occur July 5 per the owner ; a VDH food permit cannot be issued until all other permits such as building CO, and fire are done. A pre-opening inspection should occur in early July.
