14000 Sudley Manor Dr Bristow, VA 20136
Status: Permitted
Educational Facility Food Service | Routine
May 16, 2022
Food Temperatures
| Description |
Temperature |
State of Food |
| Milk pasteurized 1% @ WIC |
41 °F |
Cold Holding |
| Baked Potato @ steam table |
164 °F |
Hot Holding |
| Hot Dog @ oven |
180 °F |
Cooking |
| Garden salad @ RIC 1 hour |
50 °F |
Cooling |
| Macaroni & Cheese @ RIW |
166 °F |
Hot Holding |
| Pizza @ steam table |
166 °F |
Hot Holding |
| CP Salad bag @ WIC |
37 °F |
Cold Holding |
No records found
Warewashing Temperatures
| Machine Name |
Sanitization Method |
Thermo Label |
PPM |
Sanitizer Name |
Sanitizer Type |
Temperature |
| Hobart |
Heat |
Thermolabel |
|
|
|
160 °F |
No records found
Equipment Temperatures
| Description |
Temperature |
| reach in warmer left |
164 °F |
| walk in freezer |
-20 °F |
| reach in cooler right |
39 °F |
| Reach in cooler left |
40 °F |
| walk in cooler |
39 °F |
| Sanitizer in water @ 200 ppm |
75 °F |
| Reach in warmer left |
158 °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
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NO
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
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
Observations
Safe Food and Water
NA
30 Pasteurized eggs used where required.
Compliant
Observations
IN
31 Water & ice from approved source.
Compliant
Observations
NA
32 Variance obtained for specialized processing method.
Compliant
Observations
Food Temperature Control
IN
33 Proper cooling methods used, adequate equipment for temperature control.
Compliant
Observations
IN
34 Plant food properly cooked for hot holding.
Compliant
Observations
IN
35 Approved thawing methods used.
Compliant
Observations
IN
36 Thermometers provided & accurate.
Compliant
Observations
Food Identification
IN
37 Food properly labeled, original container.
Compliant
Observations
Prevention of Food Contamination
IN
38 Insects, rodents, animals absent.
Compliant
Observations
IN
39 Contam. prevented during food prep., storage, display.
Compliant
Observations
Observations
IN
41 Wiping cloths: properly used & stored.
Compliant
Observations
IN
42 Washing fruits & vegetables.
Compliant
Observations
Proper Use of Utensils
IN
43 In-use utensils properly stored.
Compliant
Observations
IN
44 Utensils, equip. & linens: stored, dried, handled.
Compliant
Observations
IN
45 Single-use & single-serve articles: stored & used.
Compliant
Observations
Observations
Utensils, Equipment, and Vending
IN
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Compliant
Observations
IN
48 Warewashing-installed, maintained & used, test strips.
Compliant
Observations
IN
49 Non-food contact surfaces clean.
Compliant
Observations
Physical Facilities
IN
50 Hot & cold water available, adequate pressure.
Compliant
Observations
IN
51 Plumbing installed, proper backflow devices.
Compliant
Observations
IN
52 Sewage & waste water properly disposed.
Compliant
Observations
IN
53 Toilet facilities: constructed, supplied, clean.
Compliant
Observations
IN
54 Garbage/refuse properly disposed, fac. maintained.
Compliant
Observations
IN
55 Physical facilities intalled, maintained & clean.
Compliant
Observations
IN
56 Adeq. ventilation & lighting, designated areas used.
Compliant
Observations
Clean Air Act Compliance
NA
99 Clean Air Act Compliance
Compliant
