Observations & Corrective Actions

Additional Comments

This location has a chef planning to start next week. Currently a simple breakfast is being made in house, lunches are from a permitted catering operation (Purple Door) and beverages or snacks such as milk, crackers, fruit, etc. are purchased and served.

Good job with chemicals being stored below and/or separate from food, clean sanitized dishware, and food contact surfaces. The kitchen appeared neat and organized today.

During today's inspection verbally reviewed the following : employee /food handler health policy, hand washing policy, handling food allergies (they have a list posted in kitchen), cooling procedures, date marking, manual dish washing procedures, and cold holding. Also mentioned for the parent breakfast area if you are going to have the pitchers of juices available and sitting out for a few hours and then put them back in the refrigerator for the next day, these should be kept cold ( possibly put on ice).

When or if you need a DOE or DSS Sanitation inspection, please contact the office three (3) weeks in advanced.


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 (today was 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).