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)
Commissary | Routine
December 21, 2022
Observations & Corrective Actions
16: 1890 Chemical dishwasher not sanitizer after the wash and rinse cycle.
Corrective Actions: PIC voluntarily adjusted the sanitizer level to required level.
23: Pork fat in one door reach in refrigerator held for more than 7 days.
Corrective Actions: Person in charge (PIC) voluntarily discarded said food items.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| cooked pork | 39 °F | Cold Holding |
| short rib | 10 °F | Cold Holding |
| sweet potato fries | 10 °F | Cold Holding |
| beef and chicken broth | 39 °F | Cold Holding |
| cheese curd | 10 °F | Cold Holding |
| pork fat | 39 °F | Cold Holding |
| cheese curd | 39 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink | 200 | quaternary ammonia | ||||
| dishwasher | 50 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| one door reach in freezer | 10 °F |
| one door reach in refrigerator | 39 °F |
| 2 door reach in refrigerator | 39 °F |
Observations
Demonstration of Knowledge
1 Person in charge present, demonstrates knowledge, and performs duties.
Observations
2 Certified Food Protection Manager
Observations
Employee Health
3 Management awareness, policy present.
Observations
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.
Observations
Clean Air Act Compliance
99 Clean Air Act Compliance