8820 Rixlew Ln Manassas, VA 20109
Status: Permitted
Educational Facility Food Service | Routine
September 7, 2023
This is a routine inspection.
Food Temperatures
| Description |
Temperature |
State of Food |
| lettuce at cold holding #2 |
40 °F |
Cold Holding |
| Chicken Calzone at Lanzia at hot holding station # 1 |
156 °F |
Hot Holding |
| cheese pizza at hot holding #2 |
156 °F |
Hot Holding |
| chicken calzone at hot holding #2 second floor |
145 °F |
Hot Holding |
| mix vegetable at Hot holding #2 |
145 °F |
Hot Holding |
| lettuce at cold bar # 1 first floor |
41 °F |
Cold Holding |
| lettuce at cold holding in second floor #2 |
40 °F |
Cold Holding |
| Lettuce at walk in cooler |
40 °F |
Cold Holding |
| milk at 3 door refrigerator |
35 °F |
Cold Holding |
| corn at cold bar # 1 first floor |
40 °F |
Cold Holding |
| mix vegetable at Lanzia at hot holding station # 1 |
150 °F |
Hot Holding |
| Chicken calzone in second floor hot holding #1 |
150 °F |
Hot Holding |
| Lettuce in second floor cold bar #1 |
40 °F |
Cold Holding |
| Lanzia at hot holding station # 1 |
168 °F |
Hot Holding |
| Chicken Calzone at standing hot holding device |
168 °F |
Hot Holding |
| onion at walk in cooler |
40 °F |
Cold Holding |
| Lanzania at second floor hot holding #1 |
150 °F |
Hot Holding |
| Boli pizza at hot holding #2 |
152 °F |
Hot Holding |
| Boli bite at hot holding #2 second floor |
150 °F |
Hot Holding |
No records found
Warewashing Temperatures
| Machine Name |
Sanitization Method |
Thermo Label |
PPM |
Sanitizer Name |
Sanitizer Type |
Temperature |
| Hobart Temperature Conveyor Machine. |
Temp |
Turned Black |
|
|
Temp |
160 °F |
No records found
Equipment Temperatures
| Description |
Temperature |
| 3 door refrigerator |
33 °F |
| Walk in cooler |
39 °F |
| cold bar # 1 first floor |
40 °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
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
IN
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
