Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website
VDH Home | Loudoun County Health Department | Buffalo Wing Factory | Full Service Restaurant | Routine

Buffalo Wing Factory

43761 Parkhurst Plaza #100 Ashburn, VA 20147
Status: Permitted

Full Service Restaurant | Routine

November 15, 2022
Score & Grade: Grade:
Observations & Corrective Actions

51: 2350 (ii) Observed the hot water handle at the 3 compartment sink to be leaking water.
Corrective Actions: Please repair.

Additional Comments

The purpose of today's visit was to conduct a routine inspection of the establishment. Please keep an eye on the back door sweep to ensure that no light is showing underneath it.

Food Temperatures
Description Temperature State of Food
Cooked Corn 40 °F Cold Holding
Sliced Tomatoes 41 °F Cold Holding
Hot Dog 41 °F Cold Holding
Shredded Romaine Lettuce 40 °F Cold Holding
Sliced Tomatoes 40 °F Cold Holding
Rance Packs (~.1 hours) 42 °F Cooling
Mozzarella Cheese (~.2 hours) 43 °F Cooling
Raw Chicken 41 41 °F Cold Holding
Chicken Wings 205 °F Cooking
Cooked Chicken Wings 40, 40, 39, 40 40 °F Cold Holding
Cooked Chicken 41 41 °F Cold Holding
Mozzarella Cheese 41 40 °F Cold Holding
Cheddar Cheese 41 °F Cold Holding
Blue Cheese 40 °F Cold Holding
Cheddar Packs (~.3 hours) 45 °F Cooling
Cheddar Cheese 40 °F Cold Holding
Ground Beef 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 1875 Sink and surface cleaner DDBSA/Lactic 110 °F
Ecolab E-UHT at bar Temperature 185 °F
Ecolab EC44HH-LW Chemical (current setting) 150 Bleach 140 °F
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.
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
IN
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
NO
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
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
Physical Facilities (0 points)
OUT
51 Plumbing installed, proper backflow devices.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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