1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 3045 Observed no handwashing signage by handwashing sink at bar. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
Corrective Actions: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
16: 1890 Observed low temperature dishwasher at bar not properly sanitizing, registering at 0 ppm. Repair or adjust the machine as needed to maintain chlorine at 50-100 ppm for proper sanitization. Wash, rinse and sanitize in the three compartment sink until dishwasher machine has been repaired.
Corrective Actions: Repair or adjust the machine as needed to maintain chlorine at 50-100 ppm for proper sanitization. Wash, rinse and sanitize in the three compartment sink until dishwasher machine has been repaired.
23: Observed ready to eat (RTE) food (tray of lasagna and container of sliced ham) past their consumption by dates labeled on container from 7/10 and 7/11. Time temperature control foods and RTE food should not be kept more than 7 days or their consumption date. Person in charge voluntarily discarded stated foods.
Corrective Actions: Time temperature control foods and RTE food should not be kept more than 7 days or their consumption date. Person in charge voluntarily discarded stated foods.
38: 2930 Observed air curtain not working properly when back door is open. Doors of a food establishment are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by 16 mesh to 1-inch (16 mesh to 25.4 mm) screens, properly designed and installed air curtains to control flying insects or other effective means.
Corrective Actions: Doors of a food establishment are kept open for ventilation or other purposes, the openings shall be protected against the entry of insects and rodents by 16 mesh to 1-inch (16 mesh to 25.4 mm) screens, properly designed and installed air curtains to control flying insects or other effective means.
48: 1530 Observed expired chlorine test strips for low temperature dishwashing machine at bar and back of kitchen. A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
Additional Comments
EHS will follow-up in 10 days.
Food Temperatures
| Description | Temperature | State of Food |
| fish broth 154F, chicken broth 149F, marinara sauce 157F | 149 °F | Hot Holding |
| rice (approx. 1hr) | 45 °F | Cooling |
| Field greens 43F, mushrooms 41F, salmon 39F, quinoa 40F, pasta 41F, lasagna 41F, tomatoes 39F, spinach 41F, raw chicken 41F, raw lamb 41F, pork 41F, raw sword fish 41F, raw shrimp 41F, Lettuce 41F, marinara sauce 36F, Italian sausage 41F, diced ham 41F | 43 °F | Cold Holding |
| stuffed chicken | 189 °F | Cooking |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low temperature dishwasher | chemcial | 50 | Chlorine | |||
| Low temp dishwasher at bar | chemical | 0 | Chlorine | |||
| Three compartment sink | chemical | 200 | Quaternary ammonium |