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Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
VDH Home | Loudoun County Health Department | Glory Days Grill | Full Service Restaurant | Routine

Glory Days Grill

42010 Village Center Plaza #180 Stone Ridge, VA 20105
Status: Permitted

Full Service Restaurant | Routine

October 1, 2024
Score & Grade: 0 Grade:
Observations & Corrective Actions

43: 550 Observed: Ice scoop in kitchen ice machine with handle touching the ice (food). Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food (ice) with their handles above the top of the food and the container or 2) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. Person in charge corrected by repositioning ice scoop with the handle remaining above the ice. Corrected.
Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food (ice) with their handles above the top of the food and the container or 2) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. Corrected.

49: 1770 (B) Oserved: Deflector on kitchen ice machine has an accumulated residue.Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues. Corrected at inspection: Person in chage directed employee to clean deflector.
Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues. Corrected.

Additional Comments

Salmon is farm raised. The font size of the consumer advisory on the menu was discussed. The font needs to be large enough to view and the asterisk/symbol needs to match the asterisk/symbol next to the potentially undercooked menu item. Clean up plan (kit) is available. Employee health policy (online) is available and is part of onboarding. EHS reviewed proper thawing procedures for frozen Reduced oxygen packaged fish.

Food Temperatures
Description Temperature State of Food
shrimp, raw 36 °F Cold Holding
mac and cheese 38 °F Cold Holding
penne pasta 40 °F Cold Holding
chili 166 °F Hot Holding
chicken wings 42 °F Cold Holding
hamburger, cooked 160 °F Cooking
chicken breast, cooked 166 °F Cooking
chicken, raw 33 °F Cold Holding
1/2 and 1/2 41 °F Cold Holding
tomato, cut; lettuce, cut 38 °F Cold Holding
mashed potatoes 37 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
low temperature dish machine (bar and kitchen) chemical 100 chlorine
santizer bucket chemical 704 sink and surface sanitizer -ecolab
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
IN
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
Proper Use of Utensils (0 points)
OUT
43 In-use utensils properly stored.
COS
Observations
Utensils, Equipment, and Vending (0 points)
OUT
49 Non-food contact surfaces clean.
COS
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