1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Ashby Ponds - Ashby Ponds - Windows Restaurant- Willow Crossing
Full Service Restaurant | Routine
Observations & Corrective Actions
6: 220 Observed personal drink containers on table with food contact equipment and food. An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. Person in charge (PIC) removed personal drinks to a designated area.
Corrective Actions: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. Person in charge (PIC) removed personal drinks to a designated area.
10: 3030 Observed no hand drying provision for the bar handwashing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device. Person in charge (PIC) refilled towel dispenser.
Corrective Actions: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device. Person in charge (PIC) refilled towel dispenser.
11: 270 Observed two expired milk jugs with date of 8/1 in walk in cooler. Food shall be obtained from sources that comply with law. PIC voluntarily discarded the milk.
Corrective Actions: Food shall be obtained from sources that comply with law. PIC voluntarily discarded the milk.
23: 830 Observed time/temperature control for safety foods (TCS) not properly dated for disposition. Food not labeled are: shredded red cabbage, pickled onions and radish, broth, and egg salad. Ready to eat (RTE) and Time/temperature control of safety (TCS) foods held over 24 hours must be date marked with made on date or date the food must be consumed not to exceed 7 days.PIC voluntarily discarded stated items.
Corrective Actions: Ready to eat (RTE) and Time/temperature control of safety (TCS) foods held over 24 hours must be date marked with made on date or date the food must be consumed not to exceed 7 days.PIC voluntarily discarded stated items.
23: 840 Observed RTE or TCS food past their consumption by dates labeled on container (pasta 8/6, sun dried tomatoes 8/6, tikka masala sauce 8/5, chestnuts 8/5, sauce stick 7/10 and marinara sauce 8/6). TCS and RTE food should not be kept more than 7 days or their consumption date. Person in charge voluntarily discarded stated foods.
Corrective Actions: TCS and RTE food should not be kept more than 7 days or their consumption date. Person in charge voluntarily discarded stated foods.
28: 3330 Observed working chemical spray bottle with no common name label by bar. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC discarded the chemical and removed bottle from bar.
Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC discarded the chemical and removed bottle from bar.
33: 810 Observed cooked salmon 47F cooling with a plastic wrap tightly on the container. When cooling foods should be loosely covered or uncover to facilitate heat transfer from the surface of the food
PIC uncovered all the containers.
Corrective Actions: When cooling foods should be loosely covered or uncover to facilitate heat transfer from the surface of the food
PIC uncovered all the containers.
40: 240 Observed employee with no hair restraints in the kitchen. Food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. employee put on a chef hat to restrain hair.
Corrective Actions: Food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. employee put on a chef hat to restrain hair.
43: 550 Observed paper bowls in fish seasoning in dry storage. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Person in charge removed paper bowls and will replace with handled utensils.
Corrective Actions: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Person in charge removed paper bowls and will replace with handled utensils.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| cole slaw 41F, pasta 38F, red cabbage 41F, sun dried tomatoes 38F, cut tomatoes 38F, tofu 41F, gnocchi 41F, beef stir fry 41F, branzino fish 39F, pickled onions 36F, cut tomatoes 36F, raw beef patty 39F, raw chicken 40F, shredded lettuce 39F, corn chowder soup 41F, spinach 41F, egg salad 41F, raw salmon 41F | 41 °F | Cold Holding |
| corn chowder 104 F (approx.1 hr), salmon 47F (approx. 1 hr) | 104 °F | Cooling |
| corn chowder soup 156F, chicken and rice soup 147F | 147 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Three compartment sink | chemical | 400 | Quaternary ammonium | 98 °F | ||
| High temperature dishwasher at bar | Heat | 164.3 °F | ||||
| High temperature dishwasher | Heat | 161.1 °F |
Equipment Temperatures
| Description | Temperature |
| walk in cooler | 39 °F |
| walk in freezer | -8 °F |