Prince William County Health Dept
9301 Lee Ave, Manassas, VA 20110 | Visit Official Website

Manassas Park Middle School

8202 Euclid Ave Manassas Park, VA 20111
Status: Permitted

Educational Facility Food Service | Routine

March 9, 2023
Score & Grade: Grade:
Observations & Corrective Actions

40: 240 Employees observed working in the food service area without proper facial hair restraints.
Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

51: 2260 The mop sink faucet vacuum breaker is under pressure, there is a Y connection installed at the mop sink faucet. The backflow prevention device located on the mop sink cannot be serviced and maintained.
Corrective Actions: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.

Additional Comments

All alleged violations and corrections discussed with the person in charge - Certified Food Protection Manager

Food Temperatures
Description Temperature State of Food
Tomato sauce - McCall holding unit 2 164 °F Hot Holding
Broccoli - steam table serving line 1 199 °F Hot Holding
Chicken prep 3/8/23 - Walk in cooler 38 °F Cold Holding
Chocolate milk - Walk in cooler 39 °F Cold Holding
Low fat milk - Milk Cooler - Serving Line 1 41 °F Cold Holding
Corn - McCall holding unit 146 °F Hot Holding
Green beans - steam table serving line 1 201 °F Hot Holding
Salisbury steak - steam table serving line 1 203 °F Hot Holding
Salisbury steak - steam table serving line 2 175 °F Hot Holding
Chocolate Milk Cooler - Serving Line 2 41 °F Cold Holding
Pepperoni pizza - steam table serving line 1 171 °F Hot Holding
Cheese sticks - oven 170 °F Reheating
Cut lettuces (salad) - serving line 1 41 °F Cold Holding
Peperoni pizza -oven 172 °F Reheating
Cheese sticks - steam table - serving line 2 175 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
HOBART Heat => 160 160 °F
No records found
Equipment Temperatures
Description Temperature
Milk cooler - line 1 31 °F
McCall upright refrigerator Line 1 41 °F
McCall upright hot holding Line 2 169 °F
Walk in cooler 36 °F
McCall upright refrigerator Line 2 36 °F
Milk cooler - line 2 36 °F
Walk in freezer 0 °F
McCall upright hot holding Line 1 165 °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
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
IN
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
Prevention of Food Contamination (0 points)
OUT
40 Personal cleanliness.
Violation
Observations
Physical Facilities (0 points)
OUT
51 Plumbing installed, proper backflow devices.
Violation