Rappahannock Area Health District
1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website
VDH Home | Rappahannock Area Health District | Spotsylvania Regional Medical Center | Hospital Food Service | Routine

Spotsylvania Regional Medical Center

4600 Spotsylvania Pkwy Fredericksburg, VA 22408
Status: Permitted

Hospital Food Service | Routine

September 13, 2022
Score & Grade: Grade:
Observations & Corrective Actions

22: 0820 (A2) Observed tomatoes stored in prep unit being overstocked and holding at 47F, rather than 41F or below. Tomatoes were discarded.
Corrective Actions: Time/temperature control for safety food shall be held at 41F or below.

35: 790 Observed reduced oxygen packaged (ROP) salmon stored in prep unit thawing without having been removed from the ROP environment. Person in Charge discarded salmon.
Corrective Actions: Reduced Oxygen Packaged (ROP) fish that has a label indicating that it is to be kept frozen until time of use shall be removed from the ROP environment prior to thawing

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
Cheese 41 °F Cold Holding
Beef broth 172 °F Hot Holding
Ham 41 °F Cold Holding
Hard boiled eggs 38 °F Cold Holding
Egg salad 40 °F Cold Holding
Pasta 41 °F Cold Holding
Milk 41 °F Cold Holding
Turkey 37 °F Cold Holding
Lettuce 38 °F Cold Holding
Ham & bean soup 141 °F Hot Holding
Hard boiled eggs 41 °F Cold Holding
Noodles 50 °F Cooling
Pot roast 38 °F Cold Holding
Tomatoes 36 °F Cold Holding
Meatloaf 39 °F Cold Holding
Tomatoes 38 °F Cold Holding
Chicken 41 °F Cold Holding
Steak 169 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3-Compartment Sink Chemical 400 Quaternary Ammonia 78 °F
Dish Machine High Temperature 170 °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
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
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
IN
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS
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
35 Approved thawing methods used.
COS
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