Loudoun County Health Department
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VDH Home | Loudoun County Health Department | Uncle Julio's Rio Grande Cafe / Savage Burrito | Full Service Restaurant | Routine

Uncle Julio's Rio Grande Cafe / Savage Burrito

44703 Thorndike St. Ashburn, VA 20147
Status: Permitted

Full Service Restaurant | Routine

September 27, 2022
Score & Grade: Grade:
Observations & Corrective Actions

10: 3040 Handwashing facility at the bar observed with several speed pourers placed in said sink.
Corrective Actions: PIC voluntarily removed the speed pourers from said hand sink. Maintain the hand sinks clean and hand sinks shall only be used for the purpose of washing hands only.

13: 260 Three fruitflies observed in a whiskey bottle on shelf at the bar.
Corrective Actions: PIC voluntarily discarded said whiskey.

21: 0820 (A1) White queso registered at 124°F on hot holding table in kitchen.
Corrective Actions: PIC voluntarily reheated said food item.

38: 3270 (1) (2) (4) Several live flies and fruit flies observed in dishwashing area, soda line area in rear dry food/goods storage section in kitchen and in dining area.
Corrective Actions: Eliminate harborage condition and provide pest control treatment more frequently to eliminate pest from the facility.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
pulled chicken 148 °F Hot Holding
chicken 174 °F Cooking
pinto beans 157 °F Hot Holding
chicken 156 °F Hot Holding
cooked chicken 39 °F Cold Holding
yellow rice 38 °F Cold Holding
raw shrimp 40 °F Cold Holding
cooked chicken 154 °F Hot Holding
yellow rice 150 °F Hot Holding
cheese 39 °F Cold Holding
white rice 54 °F Cooling
raw beef 40 °F Cold Holding
shrimp wrapped bacon 39 °F Cold Holding
cut leafy greens 40 °F Cold Holding
barbacoa beef 150 °F Hot Holding
black beans 150 °F Hot Holding
raw chicken 40 °F Cold Holding
white rice 148 °F Hot Holding
steak 154 °F Hot Holding
pico de grano 39 °F Cold Holding
ground beef 148 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
high temperature dishwasher thermo label hot water 160 °F
three compartment sink 200 quaternary ammonia
No records found
Equipment Temperatures
Description Temperature
walk in freezer 4 °F
two drawer low boy refrigerator 39 °F
walk in refrigerator 37 °F
two door reach in refrigerator 40 °F
two door reach in warmer 150 °F
four door low boy drawer refrigerator 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
OUT
10 Adequate handwashing facilities supplied & accessible.
COS
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
OUT
13 Food in good condition, safe, & unadulterated.
COS
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
IN
20 Proper cooling time & temperatures.
Compliant
Observations
OUT
21 Proper hot holding temperatures.
COS
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
IN
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
Prevention of Food Contamination (0 points)
OUT
38 Insects, rodents, animals absent.
Repeat
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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