Observations & Corrective Actions

Additional Comments

NOTE: Management is knowledge about safe food handling practices ; good active managerial control.

Verbally reviewed the following during today's inspection: employee health policy (form 1-B is posted at the desk), hand wash policy, cooking food temperatures, cooling procedures; hot holding temperatures, cleaning frequency of the outside of the dish machine, and monitoring the temperature on the high temperature dish machine.

Facility keeps some logs on thermometer calibration, food temperatures, and equipment temperatures.

Discussed 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 V&D kit in the biohazard room which is beside the dining director office).
Furthermore, 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 is near entrance) - you can post this near your food permit which also must be visible to the public / your customers or residents (VDH permit expiring 12/2025 was posted near entrance & in the kitchen). .