8820 Rixlew Ln Manassas, VA 20109
Status: Permitted
Educational Facility Food Service | Routine
January 30, 2024
This is a routine inspection.
Food Temperatures
| Description |
Temperature |
State of Food |
| Milk at 3 door traulsen cooler |
39 °F |
Cold Holding |
| Lettuce at at line cold holding #2 |
39 °F |
Cold Holding |
| Chicken tender at line hot holding #1 |
138 °F |
Hot Holding |
| Diced tomato at walk in cooler |
39 °F |
Cold Holding |
| Cheese casadila at line cold holding #2 |
40 °F |
Cold Holding |
| Lettuce at walk in cooler |
36 °F |
Cold Holding |
| Baby carrot at 3 door traulsen cooler #2 |
40 °F |
Cold Holding |
| Milk at 3 door Traulsen cooler |
30 °F |
Cold Holding |
| Chicken tender |
180 °F |
Reheating |
| Lettuce at line cold holding #1 |
40 °F |
Cold Holding |
| Cheese casadila at line hot holding second floor |
151 °F |
Hot Holding |
| Pizza |
167 °F |
Reheating |
| Cheese stick at 3 door traulsen cooler #2 |
39 °F |
Cold Holding |
| Meatball at line hot holding #1 |
164 °F |
Hot Holding |
| Fruit juice at 3 door traulsen cooler |
39 °F |
Cold Holding |
No records found
Warewashing Temperatures
| Machine Name |
Sanitization Method |
Thermo Label |
PPM |
Sanitizer Name |
Sanitizer Type |
Temperature |
| Conveyor Dishwashing Machine second floor |
High Temp |
Turned Black |
|
|
|
160 °F |
| Hobart Conveyor Dishwashing Machine first floor |
High Temp |
Turned Black |
|
|
|
160 °F |
No records found
Equipment Temperatures
| Description |
Temperature |
| Walk in Freezer |
-4 °F |
| 3 door traulsen cooler #2 |
34 °F |
| 3 door Traulsen cooler |
30 °F |
| Walk in Cooler |
36 °F |
| 2 door freezer |
-2 °F |
| 3 door traulsen cooler |
38 °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
NO
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
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
