Prince William County Health Dept
9301 Lee Ave, Manassas, VA 20110 | Visit Official Website (opens in a new tab)
9301 Lee Ave, Manassas, VA 20110 | Visit Official Website (opens in a new tab)
Educational Facility Food Service | Routine
January 26, 2024
Observations & Corrective Actions
Additional Comments
No comments
Food Temperatures
Description | Temperature | State of Food |
Sloppy Joe - Steam Table 1 | 163 °F | Hot Holding |
Sloppy Joe - Steam Table 1 | 159 °F | Hot Holding |
Pizza - Delfield #2 | 150 °F | Hot Holding |
Broccoli - Steam Table 2 | 181 °F | Hot Holding |
Milk- chocolate fat free - Cooler milk 2 | 40 °F | Cold Holding |
Chicken tenders - Delfield #4 | 139 °F | Hot Holding |
Pizza - Delfield #4 | 142 °F | Hot Holding |
Broccoli - Steam Table 1 | 174 °F | Hot Holding |
Milk 1 % fat - Cooler milk 1 | 36 °F | Cold Holding |
Chicken tenders - Delfield #2 | 140 °F | Hot Holding |
Warewashing Temperatures
Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
Hobart CL44ENAV | Heat | 160 | 166 °F |
Equipment Temperatures
Description | Temperature |
Milk cooler #1 | 15 °F |
Delfield #1 - Cold holding | 35 °F |
Delfield #3 - Cold holding | 38 °F |
Delfield # 2 - Hot holding | 260 °F |
Walk in cooler | 20 °F |
Walk in freezer | 5.5 °F |
Delfield #4 - Hot holding | 160 °F |
Milk cooler #2 | 35.9 °F |
Observations
Demonstration of Knowledge
1 Person in charge present, demonstrates knowledge, and performs duties.
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2 Certified Food Protection Manager
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Employee Health
3 Management awareness, policy present.
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4 Proper use of reporting, restriction & exclusion.
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5 Procedures for responding to vomiting and diarrheal events
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Good Hygenic Practices
6 Proper eating, tasting, drinking, or tobacco use.
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7 No discharge from eyes, nose, and mouth.
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Preventing Contamination by Hands
8 Hands clean & properly washed.
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9 No bare hand contact with RTE foods or approved alternate method properly followed.
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10 Adequate handwashing facilities supplied & accessible.
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Approved Source
11 Food obtained from approved source.
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12 Food received at proper temperature.
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13 Food in good condition, safe, & unadulterated.
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14 Required records available: shellstock tags, parasite destruction.
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Protection from Contamination
15 Food separated & protected.
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16 Food-contact surfaces: cleaned & sanitized.
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17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
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TCS Food Time/Temperature
18 Proper cooking time & temperatures.
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19 Proper reheating procedures for hot holding.
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20 Proper cooling time & temperatures.
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21 Proper hot holding temperatures.
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22 Proper cold holding temperatures.
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23 Proper date marking & disposition.
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24 Time as a public health control: procedures & record.
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Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
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Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
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Chemical
27 Food additives: approved & properly used.
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28 Toxic substances properly identified, stored & used.
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Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.