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

November 4, 2022
Score & Grade: Grade:
Observations & Corrective Actions

21: 0820 (A1) Observed: Nugget hot holding temperature 117F. Hot holding temperature should be 135 or above. Corrected
Corrective Actions: Maintain hot hold temperature at 135F. Person in charge discarded nuggets. New nuggets were cooked to an internal temperature of 183F and put in hot holding.

Additional Comments

Nice operation.

Food Temperatures
Description Temperature State of Food
raw hamburger 41 °F Cold Holding
strawberry mix 36 °F Cold Holding
tomato sliced 42 °F Cold Holding
nugget 117 °F Hot Holding
potatoes, baked 155 °F Hot Holding
nugget, 182 °F Hot Holding
cheeseburger 144 °F Hot Holding
nuggets 183 °F Cooking
eggs, shell 38 °F Cold Holding
eggs, shell 38 °F Cold Holding
spicy chicken 173 °F Hot Holding
tomato, sliced 38 °F Cold Holding
tomato, sliced 45 38 °F Cooling
raw hamburger 41 °F Cold Holding
classic chicken 164 °F Hot Holding
cut lettuce (in salad) 37 °F Cold Holding
strawberry ice cream mix 36 °F Cold Holding
cheeseburger 144 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3 compartment sink chemical 300 quaternary ammonia
sanitizer bucket (under grill) 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
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
NO
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
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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