NOTE: Good job with staff washing hands after using the cash register / point of sale system. Good job with employee hair restraints. Employee health policy and hand washing policy was verbally discussed. Good job date marking facility cooled or prepared foods. Much of the food is prepared / processed in the hospital main kitchen as well as some of the dishware is taken back to the hospital main kitchen to be cleaned and sanitized . This location prepared beverages, hot holds soup, and prepares sandwiches / pitas to-order. 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 June 2021 guidance) and you already should have a clean up kit ( environmental services cleans this up) ; 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 sign posted near entrance) – you can post this near your food permit ( need to get updated permit) which also must be visible to the public / your customers.
Food Temperatures
Description
Temperature
State of Food
deli ham meat
37 °F
Cold Holding
strawberry frozen beverage mix
40 °F
Cold Holding
milk
40 °F
Cold Holding
chicken salad
37 °F
Cold Holding
shredded mozarella
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-vat sink
chemical
400
Oasis 146 Multi Quat
No records found
Equipment Temperatures
Description
Temperature
2-dr fridge (kitchen)
41 °F
display cooler - bottom
40 °F
display cooler - top
36 °F
uc cooler
40 °F
uc freezer
4 °F
prep cooler
40 °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.
