Loudoun County Health Department
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VDH Home | Loudoun County Health Department | Broadlands Brickoven Pizzeria | Full Service Restaurant | Routine

Broadlands Brickoven Pizzeria

42882 Truro Parish Dr #110 Ashburn, VA 20147
Status: Permitted

Full Service Restaurant | Routine

April 26, 2024
Score & Grade: Grade:
Observations & Corrective Actions

16: 1890 Observed chlorine dispensing dish machine sanitizer concentration at 0ppm. Wares shall be sanitized after washing. Ensure machine is dispensing chlorine sanitizer within the proper range, 50-100ppm.
Corrective Actions: Wares shall be sanitized after washing. Ensure machine is dispensing chlorine sanitizer within the proper range, 50-100ppm. Facility shall use 3 compartment sink to sanitize all food contact surfaces until dish machine is able to dispense sanitizer at 50-100ppm.

39: 610 Boxes of cheese, raw chicken and containers of onions observed stored directly on floor of walk-in cooler. Food shall be stored elevated at least 6" off floor.
Corrective Actions: Food shall be stored elevated at least 6" off floor. Food relocated onto shelving.

Additional Comments

Note: Hood sticker reflects last service date of 3/2023 and a due date of 8/2023. Have hood serviced as soon as possible.
Inform EHS when dish machine is repaired and have service company ensure 120F wash temperature.

Food Temperatures
Description Temperature State of Food
wic - cooked pasta 38, sliced ham 37, cheese 36, 38, sausage 33, milk 36, leafy greens 36 38 °F Cold Holding
sliced tomatoes 55, cheese 50, cut lettuce 47, 51 47 °F Cooling
prep coolers -sliced tomatoes 41, cut lettuce 40, cooked noodles 38, boiled egg (shell removed) 35, cheese 40, diced ham 35, cooked sausage 35 40 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
dish machine Chemical 0 chlorine
3 compartment sink Chemical 100 chlorine
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
OUT
16 Food-contact surfaces: cleaned & sanitized.
COS
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
NO
21 Proper hot holding temperatures.
Compliant
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
NA
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
39 Contam. prevented during food prep., storage, display.
COS
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