Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website

Hamilton Station Gastropub

17416 Hamilton Station Rd Hamilton, VA 20158
Status: Permitted

Full Service Restaurant | Routine

April 9, 2024
Score & Grade: 0 Grade:
Observations & Corrective Actions

2: 55 There is no Certifieid Food Protection Manager at the time of inspection. Person in chare is scheduled to take course on May 12. At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.

Additional Comments

Label bulk items (flour, sugar, salt, etc) that are not eaily recognizable.
EHS gave datemarking information to person-in-charge for training purposes. Email/text Serve Safe certificate to Environmental Health Specialist when received.

Food Temperatures
Description Temperature State of Food
chicken wings 41 °F Cold Holding
hamburger, raw 37 °F Cold Holding
ham, whole muscle, walk-in 40 °F Cold Holding
marinara 168 °F Cooking
lettuce, cut 42 °F Cold Holding
mushrooms, cooked 42 °F Cold Holding
lamb, leg, cooked, walk-in 41 °F Cold Holding
tomato, cut 38 °F Cold Holding
tomatoes, cut 42 °F Cold Holding
ham, diced 41 °F Cold Holding
gyro, cooked 41 °F Cold Holding
eggs,boiled 38 °F Cold Holding
rice, walk-in 41 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
low temperature dish machine chemical 50 chlorine 143 °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
OUT
2 Certified Food Protection Manager
Repeat
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
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
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
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant