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5: 255 Observed: Facility does not have a written procedure for cleaning up a vomit/diarrhea (v/d) event.
Corrective Actions: Provide written procedures in the case of a v/d event.
EHS provided a copy that is available on the health department website: www.loudoun.gov/food
10: 2230 Observed: The handwashing sink located at the front of the bar is blocked with miscellaneous barware, etc., preventing access by employees for easy handwashing.
Corrective Actions: A handwashing sink may not be used for purposes other than hand washing. Person in charge relocated bar equipment so that the sink can be used solely for handwashing
10: 2280 There is no handwash sink in an area where a multitude of food-related tasks occur: food is portioned, bread is cut and beverages are made, preventing routine handwashing by food workers and preventing good hygenic practices.. Follow-up item.
Corrective Actions: Provide a handwash sink in the front prep area where bread is cut, food is portioned, beverages are made.
14: 740 Observed: The date the last mussel shell stock was sold is not recorded on the shell stock tag.
Corrective Actions: After the last shellstock is sold from the tagged lot, record that date and retain tag(s) for 90 days.
25: 930 The flat iron steak and hamburger menu offerings do not have an asterisk that coincides with the written consumer advisory at the bottom of the menu. The consumer advisory at the bottom of the menu needs to begin with an asterisk that coincides with the asterisk (reminder) positioned in front of the specific menu offering requiring a consumer advisory.
Corrective Actions: On the menu, apply asterisks on the specific menu items that are offered undercooked as well as applying an asterisk on the bottom of the menu immediately before the consumer advisory statement.
54: 2980 Repeat violation:The refuse container is stored on gravel, an absorbent material. Follow up item.
Corrective Actions: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
Hoods (two) appear clean and in good external condition but should be scheduled for a professional cleaning.
Temperatures of food items and date marking are very good.
| Description | Temperature | State of Food |
| potato gratin | 32 °F | Cold Holding |
| tomato, cut | 40 °F | Cold Holding |
| cheesecake, indivdual | 37 °F | Cold Holding |
| bread pudding | 41 °F | Cold Holding |
| chicken soup | 204 °F | Cooking |
| boiled egg | 40 °F | Cold Holding |
| unsalted butter | 38 °F | Cold Holding |
| bacon, uncooked | 38 °F | Cold Holding |
| milk | 33 °F | Cold Holding |
| spinach, prep table | 41 °F | Cold Holding |
| onion jam | 38 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Bar low temperature dish machine | chemical | 100 | chlorine | 113 °F | ||
| kitchen high temp dish machine | mechanical/heat | thermal strip indicates surface temperature of 160F has been reached. |