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Rappahannock Area Health District
1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website (opens in a new tab)
VDH Home | Rappahannock Area Health District | Spotsylvania High School | Educational Facility Food Service | Routine

Spotsylvania High School

6975 Courthouse Road Spotsylvania, VA 22553
Status: Permitted

Educational Facility Food Service | Routine

September 7, 2022
Score & Grade: Grade:
Observations & Corrective Actions

3: 0070 (15) The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility Facility provided with Employee Health Policy that was reviewed and signed by all available employees.
Corrective Actions: Facility must provide training documentation relating to the Employee Health Policy.

13: 380 Observed 8 dented cans in dry storage area of food facility. Dented cans were seperated onto seperate area to be discarded or returned.
Corrective Actions: Food packaging should be in good condition.

53: 2920 Restroom door within food facility is not self-closing.
Corrective Actions: Except when toilet rooms are located outside facility, a toilet room must have a self-closing, tight-fitting door.

55: 2810 Observed several ceiling tiles throughout service area of food facility that are not smooth and easily cleanable.
Corrective Actions: Ceilings must be smooth and easily cleanable.

Additional Comments

Report has been discussed with the Person in Charge. A copy of the report has been provided.

Food Temperatures
Description Temperature State of Food
Ground beef 37 °F Cold Holding
Chocolate milk 32 °F Cold Holding
Yogurt 33 °F Cold Holding
Ham & cheese sandwich 41 °F Cold Holding
Hamburger 40 °F Cold Holding
Yogurt 36 °F Cold Holding
Canteloupe 41 °F Cold Holding
Sausage 152 °F Hot Holding
Strawberry Milk 41 °F Cold Holding
Chicken 148 °F Hot Holding
Chicken 41 °F Cold Holding
Lettuce 41 °F Cold Holding
Tater tots 135 °F Hot Holding
Milk 35 °F Cold Holding
Chocolate milk 34 °F Cold Holding
Coleslaw 41 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Dish Machine High Temperature 175 °F
3-Compartment Sink Chemical 1875 Sink & Surface Cleaner Lactic Acid 88 °F
No records found
Equipment Temperatures
Description Temperature
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 (0 points)
OUT
3 Management awareness, policy present.
COS
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
OUT
13 Food in good condition, safe, & unadulterated.
COS
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
NO
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
Observations
Physical Facilities (0 points)
OUT
53 Toilet facilities: constructed, supplied, clean.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Repeat
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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