Printed version, see last page for full comments section. Digital version (EHD) scroll down. . . . . . *Substantial compliance with the Virginia Food Regulations as observed on this date. *Discussed employee health and vomiting and diarrhea procedures. Bio-spills are custodians responsibility. Environmental health specialist (EHS) handled printed information. *Daily temperature logs for food are available and in order. *Food thermometers are available and in use. *Reheating of commercially precooked-frozen food items starts around 10:00 am. Around 400 meals are prepared every day. Lunch hours from 12:15 am to 1:00 pm. *This facility received once a year raw meats like frozen ground beef during "Farm to School week". Raw meat is prepare the same day of service. This establishment does not cool bulk food. *With exception of "Farm Week" this establishment does not prepare or cooks raw meats, food items are received fully cooked commercially prepared. *Procedures for time as public health control in place. *No food leftovers are kept.
Food Temperatures
Description
Temperature
State of Food
Cut lettuce bagged (WIC)
32.3 °F
Cold Holding
Chicken patties (sandwich) - hot line
142 °F
Hot Holding
Fries (warmer)
180 °F
Hot Holding
Shredded cheddar Cheese (WIC)
30.9 °F
Cold Holding
Salad box (hummus and veggie wrap) -cold line
41.8 °F
Cold Holding
Chocolate milk (WIC)
31.2 °F
Cold Holding
1% Milk (WIC)
30.1 °F
Cold Holding
Lettuce salad- portions (WIC)
30.2 °F
Cold Holding
Deli provolone cheese (WIC)
31.7 °F
Cold Holding
Cheese string (Reach-in refrigerator two sections)
37.8 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Sanitizing bucket
Chemical
200
Pure Bright Germicidal Bleach
Chlorine
70 °F
Dishmachine Jackson single rack, one door.
High temperature
Tempdish
Hot water
168.3 °F
Three compartment sink
Chemical
100
Pure Bright Bleach
Chlorine
76 °F
No records found
Equipment Temperatures
Description
Temperature
Steam well (hot line)
150 °F
Reach-in refrigerator two sections (vegetarian line)
37 °F
Cold table (vegetarian line)
35 °F
Up-right one section refrigerator (hot line)
36 °F
Walk-in cooler (WIC)
32 °F
Walk-in freezer
-18 °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.
