Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website
VDH Home | Loudoun County Health Department | Ashburn Pub (The) | Full Service Restaurant | Routine

Ashburn Pub (The)

44110 Ashburn Shopping Plaza #196 Ashburn, VA 20147
Status: Permitted

Full Service Restaurant | Routine

December 28, 2022
Score & Grade: Grade:
Observations & Corrective Actions

16: 1770 (A) Observed ice machine interior deflector with an accumulation of black debris.
Corrective Actions: Food contact surfaces shall remain clean to sight and touch. Clean ice machine at a frequency to maintain clean. Routinely examine interior of ice machine for any signs of residue, and clean accordingly.

20: 800 Observed improper cooling of mushroom gravy. Gravy stored on counter at 91F at the 2-hour mark of the cooling process. Active cooling methods are not used and gravy has not reached 70F within the first 2-hour requirement.
Corrective Actions: Foods shall be properly cooled, and cooling process monitored. Prepared foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Gravy reheated to 177F and placed in steam table to hot hold.

Additional Comments

Facility staff has made much improvement since last routine inspection.
Great date marking of prepared foods, temperature log is kept and updated daily for walk-in-cooler ambient temperatures. Observed frequent and proper hand washing.
Notes: Relocate garden hose from above clean pans and slicer or relocate table with stored pans and slicer from beneath hose. Seal hole in wall above hand sink in kitchen.
**Unnecessary persons to this food operation shall not be allowed access to the kitchen for the preparation of food or for any other reason.

Food Temperatures
Description Temperature State of Food
wic - cooked noodles 41, cooked sausage 37, cooked rice 37, cooked baked potato 36, cheese 33, milk 34, mashed potatoes 36 41 °F Cold Holding
hamburger 158, 156, 155, chicken 181, salmon 153 155 °F Cooking
prep cooler - cheese 41, cut lettuce 38, sliced tomatoes 38, cooked chicken 38, raw chicken 38 41 °F Cold Holding
mushroom gravy 177 °F Reheating
ric - half and half 40, cut lettuce 41, cheese 31 41 °F Cold Holding
tomato soup 160, chili 145, corn beef 159 145 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
bar dish machine chemical 100 chlorine
Kitchen dish machine chemical 50 chlorine
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
NO
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Repeat
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
OUT
20 Proper cooling time & temperatures.
COS
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
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