NOTE: Discussed ensuring the coved molding at the floor-wall junction behind the dish machine is re-attached. During today’s inspection, verbally reviewed employee health policy and hand washing policy. Bug Off does pest control for the facility. Overall the facility appeared neat and organized. Facility keeps some logs on thermometer calibration, food temperatures, and equipment temperatures. Discussed the regulation changes from 2021 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 kit); 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 ( facility has QR code poster & it is posted) – you can post this near your food permit which also must be visible to the public / your customers or residents ( posted near entrance).
Food Temperatures
Description
Temperature
State of Food
shredded mozzarella cheese ( W-in Cooler)
40.5 °F
Cold Holding
corned beef ( W-in Cooler)
40 °F
Cold Holding
2% milk
40 °F
Cold Holding
turkey bologna ( W-in Cooler)
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-vat sink
chemical
200
Oasis 146 Multi Quat
Quat
Ecolab ES-2000 dish machine
high temp
176
heat
high temp
189 °F
No records found
Equipment Temperatures
Description
Temperature
chest freezer (2)
1 °F
Tall 2-dr freezer
-1 °F
walk-in cooler
41 °F
Tall 2-dr cooler
36 °F
chest freezer (2)
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.