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VDH Home | Prince William County Health Dept | Cougar Elementary School | Educational Facility Food Service | Routine

Cougar Elementary School

9330 Brandon St Manassas Park, VA 20111
Status: Permitted

Educational Facility Food Service | Routine

March 17, 2023
Score & Grade: Grade:
Observations & Corrective Actions

33: 810 Covered containers of deli turkey sandwiches in the Delfield refrigerator prepared at 8:40 AM (time now is 9:15 am). Deli turkey temperature is 53°F. The methods used for cooling were not adequate.
Corrective Actions: Open sandwiches containers and store on the top shelf of the walk-in cooler for rapid cooling. Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or keep the food uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CORRECTED: Food employees properly relocate the deli turkey sandwiches for proper cooling.

Additional Comments

1. The alleged violation and the corrective actions were discussed with the person in charge.
2. The Hepatitis A Virus prevention poster was provided and explained to the person in charge.

Food Temperatures
Description Temperature State of Food
Low fat milk - walk in cooler 41 °F Cold Holding
2% low fat chocolate milk - yellow line - milk cooler 41 °F Cold Holding
Broccoli 173 °F Cooking
2% low fat milk - green line - milk cooler 41 °F Cold Holding
Deli turkey sandwich - Green Line Delfield upright refrigerator - prep at 8:40 AM time now is 9:15 am 53 °F Cooling
Milk 2% -Blue line - milk cooler 41 °F Cold Holding
Chicken - commercially proceded -reheating for hot holdin 207 °F Reheating
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
HOBART CL44ENADV Heat =>160 130 °F
No records found
Equipment Temperatures
Description Temperature
Walk in Freezer 20 °F
Yellow Line Delfield - Hot holding Unit 206 °F
Green Line Delfield - Hot holding Unit 204 °F
Blue Line Delfield upright refrigerator 32 °F
Green Line Delfield upright refrigerator 30 °F
Green line - milk cooler 32 °F
Yelow Line Delfield upright refrigerator 30 °F
Yellow line - milk cooler 41 °F
Blue line - milk cooler 36 °F
Blue Line Delfield - Hot holding Unit 173 °F
Walk in cooler 30 °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
NO
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
Food Temperature Control (0 points)
OUT
33 Proper cooling methods used, adequate equipment for temperature control.
COS Violation
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