Prince William County Health Dept
9301 Lee Ave, Manassas, VA 20110 | Visit Official Website
VDH Home | Prince William County Health Dept | Benton Middle School | Educational Facility Food Service | Routine

Benton Middle School

7411 Hoadly Rd Manassas, VA 20112
Status: Permitted

Educational Facility Food Service | Routine

January 26, 2024
Score & Grade: 0 Grade:
Observations & Corrective Actions

Additional Comments

During today's routine inspection, no violations were observed.

Food Temperatures
Description Temperature State of Food
1% low fat milk in Beverage Air milk cooler, line #3 40 °F Cold Holding
yogurt in Traulsen 2 door refrigerator, line #1 40 °F Cold Holding
chocolate fat free milk, near door in walk-in cooler 40 °F Cold Holding
chocolate fat free milk in Beverage Air milk cooler, line #1 39 °F Cold Holding
baked beans in CVap 2 door hot holding cabinet, line #3 158 °F Hot Holding
yogurt in Traulsen 4 door refrigerator, line #3 38 °F Cold Holding
cheese stick in Traulsen 2 door refrigerator, line #2 41 °F Cold Holding
chocolate fat free milk in Beverage Air milk cooler, line #2 40 °F Cold Holding
string cheese in walk-in cooler 41 °F Cold Holding
baked beans in Traulsen 1 door hot holding cabinet, line #2 160 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Hobart, conveyor style heat yes, turned black 160 °F
No records found
Equipment Temperatures
Description Temperature
3 compartment sink, hot water 117 °F
steam table, line #1, empty, hot water 158 °F
walk-in freezer, foods frozen solid 3 °F
steam table, line #2, empty, hot water 145 °F
Traulsen 1 door hot holding cabinet, line #2 160 °F
Beverage Air milk cooler, line #3 34 °F
Traulsen 4 door refrigerator, line #3 36 °F
Beverage Air milk cooler, line #2 38 °F
handwashing sink, line #1, hot water 105 °F
Beverage Air milk cooler, line #1 30 °F
CVap 2 door hot holding cabinet, line #3 171 °F
steam table, line #3, empty, hot water 131 °F
Traulsen 2 door refrigerator, line #1 36 °F
Traulsen 2 door refrigerator, line #2 37 °F
walk-in cooler, door open, staff moving foods 46 °F
handwashing sink, near 3 compartment sink, hot water 106 °F
Traulsen 1 door hot holding cabinet, line #1, bread only 166 °F
handwashing sink, line #2/3, hot water 105 °F
handwashing sink, employee restroom, hot water 105 °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.
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
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
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
NA
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
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