Rappahannock Area Health District
1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 |
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4600 Spotsylvania Pkwy Fredericksburg, VA 22408
Status: Permitted
Hospital Food Service | Routine
August 24, 2023
Food Temperatures
| Description |
Temperature |
State of Food |
| Mash potatoes-ST-HH |
187 °F |
Hot Holding |
| Cut melon-ST-prep unit 2 |
39 °F |
Cold Holding |
| Chicken-ST-hot box 1 |
146 °F |
Hot Holding |
| Sliced tomato-ST-prep unit 1 |
41 °F |
Cold Holding |
| Banana cream cake-ST-grab n go cooler |
36 °F |
Cold Holding |
| American cheese-ST-RIC of prep unit 1 |
41 °F |
Cold Holding |
| Chicken noodle soup-ST-HH |
168 °F |
Hot Holding |
| Pork sausage-ST-prep unit 1 |
38 °F |
Cold Holding |
| Rice-ST-hotline |
141 °F |
Hot Holding |
| Sliced tomato-ST-prep unit 2 |
38 °F |
Cold Holding |
| Spinach-ST-grab n go cooler |
36 °F |
Cold Holding |
| Potato salad-ST-prep unit 2 |
40 °F |
Cold Holding |
| Cut lettuce-ST-WIC 2 |
32 °F |
Cold Holding |
| Shredded cheese-ST-WIC 1 |
37 °F |
Cold Holding |
| Chicken-IN |
174 °F |
Cooking |
| Fried-ST-hotline |
170 °F |
Hot Holding |
| Beef-ST-HH |
136 °F |
Hot Holding |
| Hald and half carton-ST-WIC 1 |
41 °F |
Cold Holding |
| Vegetable soup-ST-salad station |
154 °F |
Hot Holding |
| Hardshell egg-ST-WIC 1 |
33 °F |
Cold Holding |
| Noodles-ST-WIC 1 |
41 °F |
Cold Holding |
| Raw bacon-ST-WIC 2 |
37 °F |
Cold Holding |
| Shredded lettuce-ST-prep unit 2 |
40 °F |
Cold Holding |
| Potato salad-ST-two door RIC |
41 °F |
Cold Holding |
| Rice-ST-steamer |
152 °F |
Hot Holding |
| Chicken tender-ST-hotline |
161 °F |
Hot Holding |
| Turkey and cheese sandwich-ST-two door RIC |
40 °F |
Cold Holding |
| Liquid whole eggs-ST-WIC 1 |
36 °F |
Cold Holding |
No records found
Warewashing Temperatures
| Machine Name |
Sanitization Method |
Thermo Label |
PPM |
Sanitizer Name |
Sanitizer Type |
Temperature |
| Wiping cloth bucket |
chemical |
|
400 |
Diversy |
Quaternary Ammonium |
107 °F |
| Dishwasher |
Hight temp |
|
|
|
|
174 °F |
No records found
Equipment Temperatures
| Description |
Temperature |
| Walk in cooler |
34 °F |
| Two door freezer on hot line area |
-6 °F |
| Prep unit 1 |
39 °F |
| Walk in freezer |
-8 °F |
| Hot Box 1 |
177 °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
IN
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
IN
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
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
