Rappahannock Area Health District
1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 |
Visit Official Website
550 Courthouse Rd Stafford, VA 22554
Status: Permitted
Educational Facility Food Service | Routine
October 25, 2022
Monitor hot holding unit temperature.
Obtain a measuring device for the hot water dishmachine.
Food Temperatures
| Description |
Temperature |
State of Food |
| Chicken Nuggets hot holing unit line 2 |
136 °F |
Hot Holding |
| Chicken Nuggets Line 3 |
136 °F |
Hot Holding |
| Strawberry Milk- ST- Line 2 |
41 °F |
Cold Holding |
| Chicken Alfredo line 4 |
158 °F |
Hot Holding |
| Chocolate Milk- surface temperature (ST) - line 1 |
40 °F |
Cold Holding |
| Chicken Alfredo Line 1 |
165 °F |
Hot Holding |
| Cut Lettuce- WIC |
40 °F |
Cold Holding |
| 1% Milk- ST- Line 4 |
40 °F |
Cold Holding |
| Chicken Patty Line 2 |
135 °F |
Hot Holding |
| Chocolate Milk- ST- walk in cooler (WIC) |
39 °F |
Cold Holding |
| Chocolate Milk- ST- Line 3 |
41 °F |
Cold Holding |
| String Cheese - ST- RIC |
40 °F |
Cold Holding |
No records found
Warewashing Temperatures
| Machine Name |
Sanitization Method |
Thermo Label |
PPM |
Sanitizer Name |
Sanitizer Type |
Temperature |
| 3 Compartment Sink |
Chemical |
|
|
P&G (150-400) |
Quaternary Ammonium |
76 °F |
| Dishmachine |
Hot Water |
173.5 |
|
|
|
191 °F |
No records found
Equipment Temperatures
| Description |
Temperature |
| hot holding unit line 2 |
169 °F |
| Hot holding unit- line 3 |
165 °F |
| reach in cooler |
39 °F |
| Milk box 1 |
37 °F |
| Milk box 4 |
39 °F |
| Milk box 2 |
38 °F |
| Walk in cooler - in use |
40 °F |
| walk in freezer |
16 °F |
| Milk box 3 |
39 °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
