Rappahannock Area Health District
1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website
VDH Home | Rappahannock Area Health District | Edward E. Drew Middle School | Educational Facility Food Service | Routine

Edward E. Drew Middle School

501 Cambridge Street Fredericksburg, VA 22405
Status: Permitted

Educational Facility Food Service | Routine

August 22, 2023
Score & Grade: Grade:
Observations & Corrective Actions

Additional Comments

Discussed the following with the person in charge:
1) obtaining a battery for the measuring device for the high temperature dishmachine,
2) ceiling tiles and duct tape
3) store milk on ice

Food Temperatures
Description Temperature State of Food
Chocolate Milk delivery 39 °F Cold Holding
Strawberry Milk- WIC 40 °F Cold Holding
1% Milk- milk box 37 °F Cold Holding
Cut lettuce- RIC 41 °F Cold Holding
String cheese- walk in cooler 40 °F Cold Holding
Mashed potatoes 175 °F Hot Holding
Cherry and vanilla yogurt- RIC 39 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Sanitizer bucket Chemical 200 Dawn Quaternary Ammonium 70 °F
Dishmachine High Temperature 168.3 180 °F
No records found
Equipment Temperatures
Description Temperature
Hot holding box (no food- will adjust) 120 °F
Walk in freezer 8 °F
Walk in cooler 38 °F
RIC near 3 compartment sink 40 °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
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
IN
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
IN
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
Return to top of page
Copyright © 2019 My Health Department. All rights reserved.