1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
3: 0080 (A) (C) Management must be aware and inform all employees of their responsibility in reporting symptoms or diagnosis of diseases transmissible through food. Manager was unable to provide a signed copies of employee health reporting agreement.
Corrective Actions: Provide employee health reporting agreement, discuss with staff, sign document and maintain the record of training.
5: 255 The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomiting or diarrheal event.
22: 0820 (A2) Time/temperature control for safety (TCS) foods must be held at 41°F or below in that a container of cut tomatoes registered at 52°F in top section of low boy refrigeration unit. Said unit registered operating at 50°F.
Corrective Actions: PIC voluntarily discarded said cut tomatoes.
29: 860 A Variance request was not submitted prior to engaging in preparing yogurt at the facility.
Corrective Actions: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: preparing food by another method that is determined by the Regulatory Authority to require a variance. Facility shall obtain variance prior to preparing yogurt at the facility. PIC voluntarily discarded said yogurt.
48: 1460 (A) (B) Three compartment sink observed with only spraying hose.
Corrective Actions: Replace or add long faucet that reaches all three compartments to fill the water in the three compartment sink.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| paneer | 40 °F | Cold Holding |
| goat curry | 40 °F | Cold Holding |
| vegetable pakora | 40 °F | Cold Holding |
| chicken biryani | 40 °F | Cold Holding |
| milk | 40 °F | Cold Holding |
| chick peas | 40 °F | Cold Holding |
| samosa | 40 °F | Cold Holding |
| cut tomatoes | 52 °F | Cold Holding |
| cut tomatoes | 40 °F | Cold Holding |
| raw goat | 41 °F | Cold Holding |
| raw chicken | 40 °F | Cold Holding |
| rice pudding (kheer) | 41 °F | Cold Holding |
| raw goat | 4 °F | Cold Holding |
| lentils | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink | 100 | Chlorine |
Equipment Temperatures
| Description | Temperature |
| two door reach in freezer | 4 °F |
| three door low boy refrigerator | 40 °F |
| two door reach in refrigerator | 40 °F |
| two door reach in refrigerator | 40 °F |