Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
March 1, 2024
Observations & Corrective Actions
10: 2190 (A) The downstairs handsink is not supplied with hot water. The hot water nozzle on the hand sink does not work. This is a repeat observation.
Provide hot/warm water for effective hand washing at all hand sinks at all times.
Corrective Actions: Provide hot/warm water for effective hand washing at all hand sinks at all times.
Repair the broken hot water nozzle at the hand sink.
21: 0820 (A1) TCS (time temperature control for safety) foods (cooked broccoli- 111F , roasted pork dish- 94F) hot holding at improper temperatures at the hot holding unit at the buffet.
Corrective Actions: Hot hold TCS foods at 135F or above.
The person in charge removed said items from the buffet and rapidly reheated them to 165F.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| raw pork- downstairs low boy | 40 °F | Cold Holding |
| cold cut sandwich downstairs kitchen | 35 °F | Cold Holding |
| lasagna | 40 °F | Cold Holding |
| gratin potatoes | 140 °F | Hot Holding |
| rice | 41 °F | Cold Holding |
| cooked brocoli dish | 111 °F | Hot Holding |
| milk | 40 °F | Cold Holding |
| roasted pork dish | 94 °F | Hot Holding |
| cauliflower soup | 40 °F | Cold Holding |
| gratin potatoes- hot holding unit up | 154 °F | Hot Holding |
| roasted veggie sandiwich- downstairs prep cooler | 35 °F | Cold Holding |
| corn soup | 165 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| high temperature dish machine | mechanical | hot water | hot water | 171 °F | ||
| three compartment sink sanitizer | manual | 700 | sink and surface EcoLab | chemical |
Equipment Temperatures
No records found
Observations
Demonstration of Knowledge
1 Person in charge present, demonstrates knowledge, and performs duties.
Observations
2 Certified Food Protection Manager
Observations
Employee Health
4 Proper use of reporting, restriction & exclusion.
Observations
5 Procedures for responding to vomiting and diarrheal events
Observations
Good Hygenic Practices
6 Proper eating, tasting, drinking, or tobacco use.
Observations
7 No discharge from eyes, nose, and mouth.
Observations
Preventing Contamination by Hands
8 Hands clean & properly washed.
Observations
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Observations
10 Adequate handwashing facilities supplied & accessible.
Observations
Approved Source
11 Food obtained from approved source.
Observations
12 Food received at proper temperature.
Observations
13 Food in good condition, safe, & unadulterated.
Observations
14 Required records available: shellstock tags, parasite destruction.
Observations
Protection from Contamination
15 Food separated & protected.
Observations
16 Food-contact surfaces: cleaned & sanitized.
Observations
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Observations
TCS Food Time/Temperature
18 Proper cooking time & temperatures.
Observations
19 Proper reheating procedures for hot holding.
Observations
20 Proper cooling time & temperatures.
Observations
21 Proper hot holding temperatures.
Observations
22 Proper cold holding temperatures.
Observations
23 Proper date marking & disposition.
Observations
24 Time as a public health control: procedures & record.
Observations
Consumer Advisory
25 Consumer advisory provided for raw or undercooked foods.
Observations
Highly Susceptible Populations
26 Pasteurized foods used, prohibited foods not offered.
Observations
Chemical
27 Food additives: approved & properly used.
Observations
28 Toxic substances properly identified, stored & used.
Observations
Conformance with Approved Procedures
29 Compliance with variance, specialized process, & HACCP plan.