10: 3030 No hand drying provisions are supplied at the bar hand sink or the hand sink located on the cooking line. Corrective Actions: Drying provisions to properly dry hands after washing must be supplied at all hand sinks. Provide a drying provision to all hand sinks.
10: 3020 No hand soap was found at the hand washing station at the bar. Corrective Actions: All hand sinks must be provided with soap. Provide hand washing soap at all hand washing sinks.
16: 1890 The low temperature dishwasher is dispensing less than 10ppm of chlorine for sanitizing food contact surfaces. Corrective Actions: Food contact surfaces must be sanitized before use, after cleaning. Low temperature dish machines must reach 120F, and have a concentration of 25ppm or more to effectively sanitize when using chlorine. Repair the dish machine. Use the three basin sink to wash, rinse and sanitize dishes until the dish machine is repaired and working properly.
23: 830 The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: Corrective Actions: When keeping ready to eat (RTE) time/temperature control for safety foods (TCS) for longer than 24 hours, a date that the food item was opened/prepared, or a discard date not to exceed 7 days must be labeled on the item or it's container. Date mark all stored TCS/RTE foods.
35: 790 A container of frozen broth and a container of frozen chicken were found thawing at room temperature. Corrective Actions: When thawing items, proper thawing techniques must be used. Thaw foods under cold running water, or under refrigeration (less than 41F). DO not thaw foods at room temperature.
48: 1530 The Chlorine test strips have been compromised and are no longer able to be used (water damaged). Corrective Actions: Testing solutions or a device shall be provided to monitor concentration levels of sanitizer. Provide testing strips to monitor the concentration of sanitizing solutions.
49: 1770 (C) The inside of coolers has heavy food debris. Corrective Actions: Non food contact surfaces shall be cleaned at a frequency that precludes the accumulation of soil residue. Clean inside all coolers.
Additional Comments
Foods within coolers should be properly dated, covered and in acceptable containers to prevent spills. Organize food items within coolers so that they are easily identifiable and easily accessible. Contact Elizabeth Carey @ 571-919-1679 or elizabeth.carey@loudoun.gov. The follow-up inspection will start at 10am.
Food Temperatures
Description
Temperature
State of Food
Shredded Cabbage
41 °F
Cold Holding
Milk
41 °F
Cold Holding
Cooked CHicken
40 °F
Cold Holding
Raw CHicken
41 °F
Cold Holding
Salsa
41 °F
Cold Holding
Beef
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Low Temperature Dish machine
Chemical
10
Chlorine
91 °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.
