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

North Stafford High School

839 Garrisonville Road Stafford, VA 22554
Status: Permitted

Educational Facility Food Service | Routine

October 30, 2023
Score & Grade: Grade:
Observations & Corrective Actions

55: 3180 The floors underneath the equipment need cleaning.
Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Additional Comments

Discussed the the following with the person in charge:
1)Hood vents
2) High temperature dishamachine is in poor repair. Dishamachine is not being used and is under repair. The 3-comp sink is being utilized until dishamachine is fixed.

Food Temperatures
Description Temperature State of Food
pepperoni cheese pizza in hot box 1 155 °F Hot Holding
strawberry milk in walk in cooler 38 °F Cold Holding
hard boiled egg in walk in cooler 37 °F Cold Holding
cheese sauce on hotline (line 4) 137 °F Hot Holding
fries on hotline (line 3) 144 °F Hot Holding
chocolate milk in milk cooler 1 40 °F Cold Holding
lowfat milk in milk cooler 2 40 °F Cold Holding
lowfat milk in milk cooler 3 39 °F Cold Holding
sliced american cheese in walk in cooler 37 °F Cold Holding
breaded chicken on hot line (line 1) 137 °F Hot Holding
cheese pizza on hot line (line 2) 170 °F Hot Holding
chocolate milk in milk cooler 2 40 °F Cold Holding
cooked pork on hot line (line 1) 140 °F Hot Holding
cooked pork on hotline (line 3) 141 °F Hot Holding
chocolate milk in milk cooler 3 39 °F Cold Holding
cheese pizza in hot box 2 200 °F Hot Holding
cheese sauce in walk in cooler 38 °F Cold Holding
fries in hot box 2 208 °F Hot Holding
fries in hot box 1 180 °F Hot Holding
fries on hot line (line 2) 140 °F Hot Holding
lowfat milk in walk in cooler 39 °F Cold Holding
lowfat milk in milk cooler 1 39 °F Cold Holding
backed potato on hotline (line 4) 141 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
wiping cloth bucket Chemical 200 P&G broad range Quanternary ammonium 77 °F
No records found
Equipment Temperatures
Description Temperature
walk in freezer -8 °F
walk in cooler 38 °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
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
NA
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
55 Physical facilities intalled, maintained & clean.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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