1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
22: 0820 (A2) Time/temperature control for safety (TCS) foods must be held at 41°F or below in that one open container of heavy cream and raw shell eggs in the low boy refrigerator in kitchen area registered at 48°F. Said unit registered operating at 48°F.
Corrective Actions: PIC voluntarily discarded said containers of heavy cream and raw shell eggs.
23: 830 Date marking not provided for all prepared ready to eat food items such as chicken biryani, vegetable biryani, peanut sauce, raita (yogurt sauce), salan (cooked peanuts, sesame, onions and tomatoes sauce) and chicken curry in refrigeration unit in the facility. Prepared ready to eat TCS foods held over 24 hours must be date marked with either made on date or date the food item must be consumed not to exceed 7 days. As per the PIC said food items were prepared more than 24 hours prior and can be held for up to 5 days.
Corrective Actions: PIC voluntarily provided date marking to said food items.
24: 0850 (B) (C1, 2, 4) No written procedures for the use of time as a public health control for TCS foods in that several take out plastic containers of cooked fish pulusu, chicken fry, carrot kobari soft pachadi, beaus fry observed on front counter. As per the PIC said food were ordered for pick up within 2 hours.
Corrective Actions: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for time/temperature control for safety (TCS) food, no other measures may be substituted.
33: 1450 The low boy refrigerator holding heavy cream and raw shell eggs observed operating at 48°F in kitchen. Refrigeration units holding TCS food items shall be operating at 41° or less.
Corrective Actions: Repair and maintain the refrigeration unit functioning in good condition.
47: 1590 Inner walls and the plate of microwave observed dirty with old food debris.
Corrective Actions: Clean and maintain the microwave in sanitary condition.
47: 1580 The cutting board along the low boy refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| raw marinated chicken | 41 °F | Cold Holding |
| chicken biryani, vegetable biryani, fried chicken, fish | 40 °F | Cold Holding |
| cut tomatoes | 41 °F | Cold Holding |
| heavy cream | 48 °F | Cold Holding |
| mango lassi, bread custard, raita, salan, peanut sauce | 41 °F | Cold Holding |
| yogurt, heavy cream | 41 °F | Cold Holding |
| white rice | 160 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink | 50 | chlorine |
Equipment Temperatures
| Description | Temperature |
| three door low boy refrigerator | 48 °F |
| two door reach in refrigerator | 41 °F |
| three door reach in refrigerator | 40 °F |