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VDH Home | Prince William County Health Dept | Gainesville High School | Educational Facility Food Service | Routine

Gainesville High School

13150 University Boulevard Gainesville, VA 20155
Status: Permitted

Educational Facility Food Service | Routine

January 31, 2024
Score & Grade: Grade:
Observations & Corrective Actions

Additional Comments

The following information was discussed with the person in charge:
1. This is a routine inspection.
2. All alleged violations and corrective actions were discussed with the Person In Charge (PIC).
3. The Employee Health Policy and Vomit and Diarrhea clean up procedure that was provided during the last inspection was onsite, visually confirmed.

Food Temperatures
Description Temperature State of Food
ground beef 170 °F Hot Holding
Spicy chicken patty 207 °F Reheating
chocolate milk 41 °F Cold Holding
corn salsa 1 hour 44 °F Cooling
shredded cheese 35 °F Cold Holding
burger 167 °F Reheating
lettuce 41 °F Cold Holding
1% milk 41 °F Cold Holding
grilled chicken 160 °F Hot Holding
peach yogurt 36 °F Cold Holding
rice 179 °F Hot Holding
pico de gallo 1hour 46 °F Cooling
sliced cheese 29 °F Cold Holding
1% milk 28 °F Cold Holding
chocolate milk 40 °F Cold Holding
chocolate milk 41 °F Cold Holding
cheese stick 38 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Hobart Conveyer Dishwasher Heat 160 °F
No records found
Equipment Temperatures
Description Temperature
Line #5 5 well steam table 179 °F
Line #5 beverage air milk cooler 35 °F
Line #3 5 well steam table (not on)
Line #5 2 door trauslen reach in cold holding 31 °F
Line #7 5 well steam table (not on)
Line #8 beverage air milk cooler 37 °F
Line #3 2 door trauslen reach in hot holding (not on)
Line #7 2 door trauslen reach in cold holding 34 °F
Line #6 2 door trauslen reach in hot holding 181 °F
Line #1 2 door traulsen reach in cooler 35 °F
Line #6 5 well steam table 170 °F
Line #1 5 well steam table 171 °F
Line #2 2 door trauslen reach in hot holding 181 °F
Line #5 2 door trauslen reach in hot holding 175 °F
Line #2 5 well steam table 180 °F
Line #8 2 door trauslen reach in cold holding (not on)
Line #8 5 well steam table (not on)
Line #4 2 door traulsen reach in cooler (not on)
Line #8 2 door trauslen reach in hot holding (not on)
Line #6 2 door trauslen reach in cold holding 36 °F
Line #6&7 beverage air milk cooler (not on)
Line #4 2 door trauslen reach in hot holding (not on)
Line #4 beverage air milk cooler 31 °F
Line #4 5 well steam table (not on)
Line #3 2 door traulsen reach in cooler 36 °F
Line #1 2 door trauslen reach in hot holding 181 °F
Line #2 2 door trauslen reach in cooler 38 °F
Line #7 2 door trauslen reach in hot holding 177 °F
Line #1 beverage air milk cooler 39 °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
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
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
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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