Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website
VDH Home | Loudoun County Health Department | BKD Bagels | Fast Food | Routine

BKD Bagels

105 S. King St Leesburg, VA 20175
Status: Permitted

Fast Food | Routine

June 2, 2022
Score & Grade: Grade:
Observations & Corrective Actions

22: 0820 (A2) Observed: Refrigeration unit on upper level storing milk/wine.Temped milk, 1/2 and 1/2 at 47F.
Corrective Actions: TCS food items need to beld at 41F or below. PIC relocated milk to another unit. Corrected at inspection

24: 0850 (B) (C1, 2, 4) Observed:: 1/2 and 1/2 at self service table does not have proper documentation for being held as time as a publice health control (TPHC).
Corrective Actions: PIC attached time period (4 hours) labeling on 1/2 and 1/2 carafes. After 4 hours 1/2 and /2 will be discarded. Corrected at inspection.

28: 3340 Observed: Upper level storage shelves has chemicals/cleaners above food items.
Corrective Actions: Toxic items need to be stored below/away from food items.

36: 1320 (E) Observed: Several refrigeration units need thermometers inside the units to veriy temperqtures are 41F or below. Small refrigerator behind cash register, two refrigeration units in the basement.
Corrective Actions: Provide thermometers to be placed in the warmest part of the refrigerator.

45: 2010 Observed: Single service items (cutlery) open and exposed to unfinished ceiling, etc., in basement.
Corrective Actions: Single service items need to be stored in a manner to eliminate possibility of contamination. Corrected at inspection.

Additional Comments

Notes:

1. Employees need to drink from a closed container in food prep/handling areas: cup, lid and straw, sippy-cup type cup.

1. Hands need to be washed before putting gloves and after touching face, etc.

3. Keep bulk containers (bagel mix) 6" above floor.

Great date marking.

Food Temperatures
Description Temperature State of Food
salami, prep line 39 °F Cold Holding
sprouts, prep table 40 °F Cold Holding
1/2 and 1/2, Avantco, upstairs 47 °F Cold Holding
milk, refrigerator behind cash register 47 °F Cooling
tomatoes, sliced 41 °F Cold Holding
cream cheese, kitchen prep table 39 °F Cold Holding
sausage patties 41 °F Cold Holding
cheese, sliced, upstairs prep room 41 °F Cold Holding
eggs, sell (cook line) 38 °F Cold Holding
1/2 and 1/2, cook line 40 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3 compaprtment sink 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
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NA
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
20 Proper cooling time & temperatures.
Compliant
Observations
NA
21 Proper hot holding temperatures.
Compliant
Observations
OUT
22 Proper cold holding temperatures.
COS
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
OUT
24 Time as a public health control: procedures & record.
COS
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
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
OUT
28 Toxic substances properly identified, stored & used.
COS
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
36 Thermometers provided & accurate.
Violation
Observations
Proper Use of Utensils (0 points)
OUT
45 Single-use & single-serve articles: stored & used.
COS
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