Prince William County Health Dept
9301 Lee Ave, Manassas, VA 20110 | Visit Official Website (opens in a new tab)
9301 Lee Ave, Manassas, VA 20110 | Visit Official Website (opens in a new tab)
Educational Facility Food Service | Routine
March 17, 2023
Observations & Corrective Actions
15: 470 Raw animal food (unpasteurized eggs) stored over ready-to-eat food (boxes of bread) in the walk in cooler .
Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
CORRECTED: The person in charge relocated the unpasteurized eggs at the bottom shelf and the bread on the top shelf.
Additional Comments
1. The alleged violation and correction were discussed with the person in charge.
2. The Hepatitis A Virus prevention poster was provided, and information explained to the person in charge.
Food Temperatures
| Description | Temperature | State of Food |
| Milk - Walk in cooler | 41 °F | Cold Holding |
| Packaged shredded lettuces - Walk in cooler | 40 °F | Cold Holding |
| 1% low fat chocolate milk - milk cooler - line 1 | 41 °F | Cold Holding |
| Milk - Delfield cold holding unit | 36 °F | Cold Holding |
| Corn - Delfield holding unit # 1 | 159 °F | Hot Holding |
| 1% low fat milk - milk cooler - line 2 | 40 °F | Cold Holding |
| Chicken - Delfield holding unit # 1 | 161 °F | Hot Holding |
| Pizza - Delfield holding unit # 1 | 167 °F | Hot Holding |
| Chicken - Delfield holding unit # 2 | 162 °F | Hot Holding |
| Pizza - Delfield holding unit # 2 | 194 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| HOBART CL44ENAV | Heat | 160 | 167 °F |
Equipment Temperatures
| Description | Temperature |
| Delfield cold holding unit | 39 °F |
| Walk in cooler | 24 °F |
| Milk cooler - line 2 | 39.4 °F |
| Milk cooler - line 1 | 40 °F |
Observations
Demonstration of Knowledge
1 Person in charge present, demonstrates knowledge, and performs duties.
Observations
2 Certified Food Protection Manager
Observations
Employee Health
3 Management awareness, policy present.
Observations
4 Proper use of reporting, restriction & exclusion.
Observations
5 Procedures for responding to vomiting and diarrheal events
Observations
Good Hygenic Practices
6 Proper eating, tasting, drinking, or tobacco use.
Observations
7 No discharge from eyes, nose, and mouth.
Observations
Preventing Contamination by Hands
8 Hands clean & properly washed.
Observations
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Observations
10 Adequate handwashing facilities supplied & accessible.
Observations
Approved Source
11 Food obtained from approved source.
Observations
12 Food received at proper temperature.
Observations
13 Food in good condition, safe, & unadulterated.
Observations
14 Required records available: shellstock tags, parasite destruction.
Observations
Protection from Contamination
15 Food separated & protected.
Observations
16 Food-contact surfaces: cleaned & sanitized.
Observations
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Observations
TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
Observations
20 Proper cooling time & temperatures.
Observations
21 Proper hot holding temperatures.
Observations
22 Proper cold holding temperatures.
Observations
23 Proper date marking & disposition.
Observations
24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
Observations
Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
Observations
Chemical
27 Food additives: approved & properly used.
Observations
28 Toxic substances properly identified, stored & used.
Observations
Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.