165 Purcellville Gateway Dr Purcellville, VA 20132
Status: Permitted
Fast Food | Routine
May 8, 2023
Score & Grade:
Grade:
Observations & Corrective Actions
Additional Comments
Maintain all food items in freezer 6" off of ground Employee Health Policies for employees are verifiable. Clean up kit (biohazard kit) with instructions is available. High Temperature dish machine is not functioning at the time of inspection. Facility is temporarily corporate owned.
Food Temperatures
Description
Temperature
State of Food
egg wash (chicken cook station)
36 °F
Cold Holding
chicken nuggets
167 °F
Hot Holding
Market salad (cut lettuce)
41 °F
Cold Holding
chicken filet, grilled
200 °F
Cooking
Cobb Salad, lettuce
42 °F
Cold Holding
chicken noodle soup
205 °F
Hot Holding
cabbage, cut
40 °F
Cold Holding
grilled nuggets
157 °F
Hot Holding
chicken strips
41 °F
Cold Holding
spicy chicken filet
195 °F
Cooking
vanilla ice cream mix
38 °F
Cold Holding
lettuce, cut
41 °F
Cold Holding
chicken filet
196 °F
Hot Holding
sausage patty (thaw process in refrigeration)
24 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 compartment sink
chemical
400
quaternary ammonia
103 °F
No records found
Equipment Temperatures
Description
Temperature
Traulsen1 door lowboys, front line 33F, 42F
37 °F
Traulsen, 2 door low boy refrigerator
42 °F
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.