48: 1520 The facility has two high temperature dish machines and does not have a irreversible temperature indicator to monitor the utensil temperature of the dish machine. Corrective Actions: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided
and readily accessible for measuring the utensil surface temperature.
48: 1530 Facility does not have sanitizer test strips for testing the quat sanitizer at the three compartment sink. Corrective Actions: Obtain a quat sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
The Person in charge (PIC) stated they would be ordered today.
Additional Comments
The food permit expires on 8/31/2022. Please renew the food permit ASAP. www.loudoun.gov/food- Permit Renewal application. Submit via mail or in person at the health department.
Food Temperatures
Description
Temperature
State of Food
crab cakes
40 °F
Cold Holding
chicken soup
40 °F
Cold Holding
chicken
41 °F
Cold Holding
cooked beets
39 °F
Cold Holding
pot stickers
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink sanitizer
manual
300
Quat Sanitizer
high temperature dish machines
mechanical
hot water
hot water
163 °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
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.
