Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
February 13, 2023
Observations & Corrective Actions
10: 3030 Paper towels not provided at the hand sink at the bar for employees to properly dry their hands after washing them.
Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
COS- Paper towels refilled.
28: 3330 Two chemical spray bottles at the bar are not labeled with their contents. All chemical spray bottles shall be labeled with their contents.
Corrective Actions: Properly label working containers of toxic items with the common name.
COS- Spray bottles labeled
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| broccoli slaw | 39 °F | Cold Holding |
| rice | 146 °F | Hot Holding |
| sliced turkey | 41 °F | Cold Holding |
| chicken- stand up cooler | 32 °F | Cold Holding |
| chicken breasts | 41 °F | Cold Holding |
| cut melon- grab and go | 41 °F | Cold Holding |
| cut lettuce | 41 °F | Cold Holding |
| crab cakes | 38 °F | Cold Holding |
| burger | 178 °F | Cooking |
| roasted red peppers | 34 °F | Cold Holding |
| raw burgers | 40 °F | Cold Holding |
| raw shell eggs scrambled | 41 °F | Cold Holding |
| broccoli slaw- downstairs storage walk in | 40 °F | Cold Holding |
| cut tomatoes | 41 °F | Cold Holding |
| milk-front | 41 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| high temperature dish machine | mechanical | hot water | 160 °F |
Equipment Temperatures
No records found
Observations
Demonstration of Knowledge
1 Person in charge present, demonstrates knowledge, and performs duties.
Observations
2 Certified Food Protection Manager
Observations
Employee Health
3 Management awareness, policy present.
Observations
4 Proper use of reporting, restriction & exclusion.
Observations
5 Procedures for responding to vomiting and diarrheal events
Observations
Good Hygenic Practices
6 Proper eating, tasting, drinking, or tobacco use.
Observations
7 No discharge from eyes, nose, and mouth.
Observations
Preventing Contamination by Hands
8 Hands clean & properly washed.
Observations
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Observations
10 Adequate handwashing facilities supplied & accessible.
Observations
Approved Source
11 Food obtained from approved source.
Observations
12 Food received at proper temperature.
Observations
13 Food in good condition, safe, & unadulterated.
Observations
14 Required records available: shellstock tags, parasite destruction.
Observations
Protection from Contamination
15 Food separated & protected.
Observations
16 Food-contact surfaces: cleaned & sanitized.
Observations
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Observations
TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
Observations
20 Proper cooling time & temperatures.
Observations
21 Proper hot holding temperatures.
Observations
22 Proper cold holding temperatures.
Observations
23 Proper date marking & disposition.
Observations
24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
Observations
Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
Observations
Chemical
27 Food additives: approved & properly used.
Observations
28 Toxic substances properly identified, stored & used.
Observations
Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.