The Lodge at Valley Ridge by United Active Living - Food

MAIN KITCHEN:, 1) Clean eating utensils were being rolled in the shared/common storage room next to housekeeping carts. Please take this practice into kitchen (recommend front servery area) where staff have access to hand sink.

MAIN KITCHEN:, Clean cutting boards were stored on dishwashing sink tap fixture for air drying. Dirty dishes were being washed nearby. This is not a sanitary area for utensil/equipment storage/drying. Designate sanitary area for storage/air drying.