Blue Ridge Health District
1138 Rose Hill Drive, Charlottesville, VA 22903 | Visit Official Website
VDH Home | Blue Ridge Health District | Western Albemarle High School | Educational Facility Food Service | Routine

Western Albemarle High School

5941 Rockfish Gap Turnpike Crozet, VA 22932
Status: Permitted

Educational Facility Food Service | Routine

May 13, 2022
Score & Grade: Grade:
Observations & Corrective Actions

53: 2660 There is no covered receptacle for sanitary napkins in the toilet room used by kitchen employees.
Corrective Actions: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provided immediately.

Additional Comments

*Substantial compliance with the Virginia Food Regulations as observed on this date.
*Kitchen manager knowledgeable.
*Active managerial control observed over key priority and risk factors items.
*Daily temperature logs for food available and in order.
*Discussed employee health and vomiting and diarrhea procedures.
*Food thermometers are available and in use.

Food Temperatures
Description Temperature State of Food
Chicken patty (steam well) 158 °F Hot Holding
Salads turkey and cheese (service line) 50 °F Cold Holding
Puller pork (steam well) 158 °F Hot Holding
Wraps ham and cheese (service line) 48 °F Cold Holding
Pizza peperoni 173 °F Hot Holding
Beef patty (oven) 159 °F Cooking
Black beans (steam well) 168 °F Hot Holding
Hamburger w cheese (steam well) 144 °F Hot Holding
Fries (warmer) 179 °F Hot Holding
Beef patty (steam well) 145 °F Hot Holding
Pizza cheese 169 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Dishwasher Hobart High temperature Available Hot water 160 °F
Three compartment sink Chemical 50 Bleach Chlorine 109 °F
No records found
Equipment Temperatures
Description Temperature
Oven 160 °F
Pizza warmer 135 °F
Steam well (service line) 175 °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
NO
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.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NA
19 Proper reheating procedures for hot holding.
Compliant
Observations
NA
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
IN
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Physical Facilities (0 points)
OUT
53 Toilet facilities: constructed, supplied, clean.
Violation
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