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)
Fast Food | Routine
December 20, 2022
Observations & Corrective Actions
22: 0820 (A2) One container of half and half registered at 77°F on counter next to the coffee machine. As per the manager said half and half had been in said location for more than an hour.
Corrective Actions: Person in charge (PIC) voluntarily discarded said half and half.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| half and half | 77 °F | Cold Holding |
| beef patties | 167 °F | Cooking |
| raw shell eggs | 38 °F | Cold Holding |
| beef chili | 178 °F | Hot Holding |
| cut leafy greens | 41 °F | Cold Holding |
| raw shell eggs | 38 °F | Cold Holding |
| raw beef burger patties | 40 °F | Cold Holding |
| cheese | 41 °F | Cold Holding |
| cooked beef patties | 40 °F | Cold Holding |
| cut tomatoes | 39 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink | 200 | quaternary ammonia |
Equipment Temperatures
| Description | Temperature |
| low boy refrigerator | 40 °F |
| top section of low boy refrigerator | 40 °F |
| walk in refrigerator | 38 °F |
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.
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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.