43145 Broadlands Center Plaza #119 Ashburn, VA 20148
Status: Permitted
Fast Food | Routine
July 29, 2022
Score & Grade:
Grade:
Observations & Corrective Actions
10: 3020 Hand soap missing at three total hand sinks. Corrective Actions: Provide hand soap at all hand sinks at all times so employees are able to properly wash their hands. Correct today.
15: 470 Two containers of raw chicken stored over raw beef burger patties. Corrective Actions: Separate different types of raw animal proteins according to their final cook temperatures. Store raw chicken below raw ground beef. Chicken is fully cooked at 165F and raw ground beef is fully cooked at 155F.
COS- the person in charge (PIC) moved the chicken to below the beef.
22: 0820 (A2) TCS (time temperature control for safety) foods are cold holding at improper temperatures at the line prep cooler.
WHole unsalted butter is being held out at room temperature. Corrective Actions: Cold hold TCS foods at 41F or less.
Whole unsalted butter is considered a TCS food. EHS discussed time control options with the owner.
Cooler adjusted to a lower temperature TCS foods relocated as necessary.
EHS to follow up on corrections.
23: 840 Container of cooked rice date marked 7/20/2022, held past maximum 7 days at 41F or less Corrective Actions: Refrigerated, ready-to-eat, TCS foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. TCS foods shall be served or sold within the 7 days.
COS- rice voluntarily discarded.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
chicken (walk in)
40 °F
Cold Holding
cooked onions
40 °F
Cold Holding
stewed tomatoes
41 °F
Cold Holding
hard boiled eggs (line low boy)
51 °F
Cold Holding
cut lettuce (line prep)
45 °F
Cold Holding
grits
44 °F
Cold Holding
pork
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.
