Inspection findings | Inspection date | Type | |
---|---|---|---|
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful. All food comes from the main VTS kitchen and no foods are prepared on site. All washing is done in the main kitchen on campus and only disposable plates and utensils are used. Please note the following issue: 1. Please check the temperatures of the food that is delivered to ensure that hot foods are delivered at least at 135°F or above and that cold foods are delivered at 41°F or below. Increase the temperature of the warming ovens to ensure that hot foods are kept hot (135°F or above) until served. Note: - Provided updated Employee Health Policy poster to Person in Charge and discussed requirements and policies. Also provided a vomit and diarrhea clean up kit and discussed the contents. Person in Charge will discuss with director about getting additional kits. *Repeat Observations are Subject to Civil Penalty
|
02/11/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items: 1) Remind staff that sink in kitchen is designated as a hand sink and shall only be used for hand washing. 2) When storing single service utensils make sure they are stored with the handles stored in one direction.
|
06/26/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Food comes from VTS main kitchen. No violation noted during this evaluation. | 12/05/2014 | Routine | |
No violation noted during this evaluation. | 06/18/2014 | Routine | |
Attached to my report are copies of food temperatures delivered for 1 week. *Foods are from the main kitchen at the Virginia Theological Seminary. *Replace ceiling tiles from the window 4.5 tiles
|
12/11/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation. No violations were observed. No violation noted during this evaluation. | 06/05/2013 | Routine |
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