Rappahannock Area Health District
1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website
VDH Home | Rappahannock Area Health District | Chancellor High School | Educational Facility Food Service | Routine

Chancellor High School

6320 Harrison Road Fredericksburg, VA 22407
Status: Permitted

Educational Facility Food Service | Routine

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

15: 0470 (A 3-8) Observed cookies stored uncovered at service lines throughout food facility. Cookies were covered to prevent contamination.
Corrective Actions: Food shall be covered to prevent contamination.

44: 1960 Observed clean food equipment in warewashing area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
Corrective Actions: After cleaning and sanitizing, equipment and utensil shall be air dried or used after adequate draining before contact with food.

44: 2000 (A) (B) (D) Observed single-use trays at service lines throughout facility that were not stored covered or inverted.
Corrective Actions: Food equipment shall be stored covered or inverted to prevent contamination.

55: 2810 Observed several ceiling tiles throughout food facility that were not smooth or easily cleanable and several were observed with water damage.
Corrective Actions: Ceilings shall be smooth and easily cleanable.

Additional Comments

Report has been discussed with the Person in Charge. A copy of the report has been provided. The following was discussed with the Person in Charge: 1. Ensure food employees do not have jewelry or watches on their hands or wrists; 2. Ensure the bottom of the hot holding cabinets are kept clean; 3. Replace light bulb that is not longer working in the walk-in freezer.

Food Temperatures
Description Temperature State of Food
Cantelope 35 °F Cold Holding
Tomatoes 40 °F Cold Holding
Milk 39 °F Cold Holding
Pizza 141 °F Hot Holding
Chicken 138 °F Hot Holding
Milk 38 °F Cold Holding
Turkey 41 °F Cold Holding
Pizza 148 °F Hot Holding
Tater tots 151 °F Hot Holding
Mashed potatoes 174 °F Hot Holding
Sausage 40 °F Cold Holding
Milk 39 °F Cold Holding
Mashed potatoes 150 °F Hot Holding
Chicken 202 °F Reheating
Pepperoni 40 °F Cold Holding
Chicken 38 °F Cold Holding
Milk 41 °F Cold Holding
Lettuce 40 °F Cold Holding
Chicken 204 °F Reheating
Ham & Cheese sandwich 41 °F Cold Holding
Pizza 140 °F Hot Holding
Chicken 160 °F Hot Holding
Milk 41 °F Cold Holding
Milk 41 °F Cold Holding
Cheese 41 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3-Compartment Sink Chemical 704 Sink & Surface Cleaner Lactic Acid 81 °F
3-Compartment Sink Chemical 704 Sink & Surface Cleaner Lactic Acid 80 °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 (0 points)
OUT
15 Food separated & protected.
COS
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
IN
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
Proper Use of Utensils (0 points)
OUT
44 Utensils, equip. & linens: stored, dried, handled.
Violation
Observations
OUT
44 Utensils, equip. & linens: stored, dried, handled.
Violation
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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