Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website
VDH Home | Loudoun County Health Department | Chick-Fil-A Purcellville FSU | Fast Food | Routine

Chick-Fil-A Purcellville FSU

165 Purcellville Gateway Dr Purcellville, VA 20132
Status: Permitted

Fast Food | Routine

January 11, 2023
Score & Grade: Grade:
Observations & Corrective Actions

Additional Comments

No violations.
Facility is corporate owned at this time. New permit delivered today.Vegetable wash is in acceptable range.Temperatures and sanitizer levels are all acceptable.Employee health policy, certified food protection manager certificate and clean-up policy procedures all verified.Drive thru is being expanded in the near future.
Nice operation!

Food Temperatures
Description Temperature State of Food
cabbage, cut 41 °F Cold Holding
chicken, spicy 198 °F Cooking
lettuce, in cobb salad, 37F, 41F, 34 °F Cold Holding
chicken, spicy, raw 37 °F Cold Holding
tomato, cut 41 °F Cold Holding
chicken strips for salads 41 °F Cold Holding
egg wash, breading station, 38F 36 °F Cold Holding
tomato, cut 179 °F Cold Holding
chicken, spicy, filet 178 °F Hot Holding
chicken nuggets 146 °F Hot Holding
ice cream mix, vanilla, hopper 36 °F Cold Holding
cheese, sliced 30 °F Cold Holding
vanilla ice cream mix, reach in 39 °F Cold Holding
macaroni and cheese 41 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3 compartment sink chemical 200 quaternary ammonia 113 °F
High Temperature dish machine mechanical/heat thermal strip indicates surface temperature of 160F has been reached. 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.
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
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
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
IN
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
Return to top of page
Copyright © 2019 My Health Department. All rights reserved.