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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 | Brew Birds | Full Service Restaurant | Routine

Brew Birds

42020 Village Center Plaza #130 Aldie, VA 20105
Status: Permitted

Full Service Restaurant | Routine

December 28, 2023
Score & Grade: 0 Grade:
Observations & Corrective Actions

22: 0820 (A2) Several items on prep table that are nested on ice observed above 41F (guacamole, cooked onions). Cold hold time/temerature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge rearranged said items to be sufficiently nested in ice. Corrected at inspection.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Person in charge rearranged said items to be sufficiently nested in ice. Corrected at inspection.

23: 830 Paso sauce (12/14), pinto beans (12/20) and a seasonal sauce (12/16) have gone beyond seven days since the time of preparation. PIC discarded said food items. Corrected at inspection.
Corrective Actions: If a TCS food is to be held for more than 24 hours a date marking system must in place to indicate when food should be discarded. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. PIC discarded said food items. Corrected at inspection.

25: 930 Eggs are offered undercooked. Provide a consumer advisory for the public to view.
Corrective Actions: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".

Additional Comments

EHS left information for outdoor cooking. EHS left information for time as a public health control (tater tots). Hang wet mops to dry.

Food Temperatures
Description Temperature State of Food
spring mix 39 °F Cold Holding
turkey, prep table 41 °F Cold Holding
onions, sliced, cooked 54 °F Cold Holding
milk, 35 35 °F Cold Holding
chicken tenders 1.8 °F Cold Holding
portabello mushrooms, cooked 40 °F Cold Holding
fresh mozzarellla 42 °F Cold Holding
pasta 41 °F Cold Holding
red peppers, cooked, sliced 41 °F Cold Holding
guacamole 38 °F Cold Holding
salsa 53 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
high temperature dish machine heat thermo strip indicator shows minimum surface temperature of 160F attained
3 compartment sink chemical 200 quaternary ammonia 115 °F
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
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
NA
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
NA
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS
Observations
OUT
23 Proper date marking & disposition.
COS
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory (0 points)
OUT
25 Consumer advisory provided for raw or undercooked foods.
Violation
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
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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