Loudoun County Health Department
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VDH Home | Loudoun County Health Department | Wendy's #6632 | Fast Food | Routine

Wendy's #6632

42035 Village Center Plaza Aldie, VA 20105
Status: Permitted

Fast Food | Routine

March 27, 2023
Score & Grade: Grade:
Observations & Corrective Actions

21: 0820 (A1) Observed: Cheese sauce recorded at 110F. Hot time/temperature control for safety (TCS) food at 135°F or above to inhibit the growth of harmful bacteria.Corected at inspection.
Corrective Actions: Hot hold time/temperature control for safety (TCS) food at 135°F or above to inhibit the growth of harmful bacteria.Person in charge rapidly reheated commercially prepared cheese sauce to 141F before returning to hot holding. Corrected.

Additional Comments

Employee health policy and clean up plan are available for verification.

Food Temperatures
Description Temperature State of Food
hamburger, cooked 156 °F Cooking
chili 207 °F Hot Holding
egg, shell 40 °F Cold Holding
lettuce, cut 42 °F Cold Holding
cheese sauce 141 °F Reheating
chicken patty 162 °F Hot Holding
cheese sauce 110 °F Hot Holding
lettuce in salad 41 °F Cold Holding
lettuce, cut 49 °F Cooling
tomato, cut, 38F 40 °F Cold Holding
chocolate ice cream mix 28 °F Cold Holding
chicken nugget 158 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3 compartment sink chemical 200 quaternary ammonia 98 °F
sanitizer bucket chemical 200 quaternary ammonia
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
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
20 Proper cooling time & temperatures.
Compliant
Observations
OUT
21 Proper hot holding temperatures.
COS
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
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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