43135 Broadlands Center Plaza #121 Ashburn, VA 20148
Status: Permitted
Full Service Restaurant | Routine
September 25, 2023
Score & Grade:
Grade:
Observations & Corrective Actions
10: 2310 The hand sink on the line was filled with knives and other utensils.
Hand sinks are to be used for hand washing only. Corrective Actions: All hand sinks shall be used for no other purposes and are to be accessible for use by employees at all times.
Corrected- Said utensils and knives removed from the hand sink.
33: 810 According to the person in charge the potato wedges are fried and then set to cool at room temperature on the speed rack for 4 hours. This does not facilitate cooling within the required time and temperature parameters.
Cool TCS (time temperature control for safety) foods from 135F-70F within 2 hours and from 135F-41F or less within a total of 6 hours. Corrective Actions: Cool foods by the following methods: 1) Placing food in shallow pans; 2) Separating food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in a container placed in an ice water bath; 5) Using containers that facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Any other method that can effectively accomplish cooling.
EHS discussed with the PIC better options for cooling including shortening the time the potato wedges are sitting at room temperatures.
Additional Comments
Note-. Remember when date marking that the portion date is not equal to the preparation date if the TCS food was prepared the previous day.
Food Temperatures
Description
Temperature
State of Food
pork
41 °F
Cold Holding
cut tomatoes
39 °F
Cold Holding
butter chicken sauce
39 °F
Cold Holding
butter chicken
41 °F
Cold Holding
hummus- walk in
41 °F
Cold Holding
bacon lolipop
40 °F
Cold Holding
cheese dip
40 °F
Cold Holding
mozzerella cheese
39 °F
Cold Holding
wings
41 °F
Cold Holding
braised pork
41 °F
Cold Holding
rice portions
41 °F
Cold Holding
cheese dip- walk in
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
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.
