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10: 3045 No signage on the hand sink at the three basin sink was observed reminding employees to wash their hands. All hand sinks utilized by food employees must have signage reminding them to wash their hands. Provide signage at this hand washing sink.
Corrective Actions: All hand sinks utilized by food employees must have signage reminding them to wash their hands. Provide signage at this hand washing sink.
15: 470 Cooked CHicken was found stored next to/underneath containers of raw chicken. Foods shall be protected from cross contamination by separating raw proteins from cooked ready to eat (RTE) foods. Cooked chicken was moved to the RTE food shelf.
Corrective Actions: Foods shall be protected from cross contamination by separating raw proteins from cooked ready to eat (RTE) foods. Cooked chicken was moved to the RTE food shelf.
23: 830 Portions of cooked RTE foods (chicken, pasta noodles, rice etc.) observed without date marking. When storing any time/temperature control for safety (TCS) foods that are RTE for more than 24 hours, a date that the food item was prepared/opened or a discard date not to exceed 7 days from the day that the food was prepared/opened must be labeled on the food item/container. Date label theses items.
Corrective Actions: When storing any time/temperature control for safety (TCS) foods that are RTE for more than 24 hours, a date that the food item was prepared/opened or a discard date not to exceed 7 days from the day that the food was prepared/opened must be labeled on the food item/container. Date label theses items.
25: 930 Facility serves drinks that contain raw egg whites. When serving animal proteins (eggs) that are in raw or undercooked form, an advisory alerting consumers of the increased risk of food borne illness associated with consumption must be posted and the items that the advisory pertains to be marked. Add a consumer advisory to the drinks list and asterisk the items that contain raw egg whites.
Corrective Actions: When serving animal proteins (eggs) that are in raw or undercooked form, an advisory alerting consumers of the increased risk of food borne illness associated with consumption must be posted and the items that the advisory pertains to be marked. Add a consumer advisory to the drinks list and asterisk the items that contain raw egg whites.
EHS discussed with owner consumer advisory. Menu's are to be upgraded soon. Send EHS a final copy before printing for review at Elizabeth.carey@loudoun.gov
| Description | Temperature | State of Food |
| Stew | 40 °F | Cold Holding |
| Beef Tongue - Cooked | 40 °F | Cold Holding |
| Rice | 164 °F | Hot Holding |
| Pork Cubes - Cooked | 40 °F | Cold Holding |
| Tamales | 41 °F | Cold Holding |
| Cooked Chicken | 41 °F | Cold Holding |
| Raw Eggs | 40 °F | Cold Holding |
| Raw Tilapia | 41 °F | Cold Holding |
| Cooked Chicken - legs | 55 °F | Cooling |
| Cut tomato | 38 °F | Cold Holding |
| Pasta Cooked | 40 °F | Cold Holding |
| Milk | 40 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low Temperature Dish Machine - Kitchen | Chemical | 50 | 130 °F | |||
| Low Temperature Dish Machine - Bar | Chemical | 50 | Chlorine | 133 °F |