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
August 25, 2023
Observations & Corrective Actions
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| Ham - Deli - walk-in cooler | 35 °F | Cold Holding |
| Fat Free Chocolate milk - walk-in cooler | 38 °F | Cold Holding |
| Fat Free chocolate - milk cooler 2 | 36 °F | Cold Holding |
| Yogurt - walk-in cooler | 38 °F | Cold Holding |
| Fish - commercially processed - oven | 165 °F | Reheating |
| Cheese - walk-in cooler | 38 °F | Cold Holding |
| Low fat milk - milk cooler 1 | 38 °F | Cold Holding |
| Chicken breast - commercially processed - oven | 178 °F | Reheating |
| Cheese Pizza - leftover from yesterday - oven | 195 °F | Reheating |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| HOBART CL44ENAV | Heat | => 160°F | 160 °F |
Equipment Temperatures
| Description | Temperature |
| Delfield - cold holding unit # 1 | 32 °F |
| Milk refrigerator #2 - front | 32 °F |
| Walk in freezer | 10 °F |
| Delfield - cold holding unit # | 215 °F |
| Hot Water - Steam table # 2 | 189 °F |
| Delfield - cold holding unit # 2 | 40 °F |
| Walk in cooler | 34 °F |
| Milk refrigerator #1 - front | 38 °F |
| Delfield - cold holding unit # 2 | 158 °F |
| Hot Water - Steam table # 1 | 188 °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.