40: 200 40 OUT 200 CORRECTED, REPEAT The sole food handler was observed with a watch on one arm and a bracelet on the other arm at the wrist. Corrective Actions: Correction: Inspector spoke to the cook about removing this jewelry to ensure they can properly wash your hands and jewelry does not dangle or touch ready-to-eat foods. Except for a plain ring, such as a wedding band, while preparing food, food employees shall not wear jewelry on their arms and hands.
Additional Comments
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 taking food temperatures.
Discussed that all baby bottles/sippy cups should be properly cleaned and that you should not clean them in the hand wash sink in the baby room -- a bottle brush was observed located beside this hand sink again today. Hand wash sinks are ONLY for hand washing and no other purpose.
The VDH food permit that expires 10/2024 & QR Code poster that a copy of the last inspection is available upon request were both posted in the kitchen.
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
milk
38 °F
Cold Holding
orange juice
36 °F
Cold Holding
carrots
152 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
three-compartment sink
chemical
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
baby room fridge */ freezer
40 °F
baby room fridge / freezer *
4 °F
kitchen fridge */ freezer
36 °F
kitchen tall 1-dr freezer
8 °F
kitchen fridge / freezer *
15 °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.