1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 3030 Women's rest room and handsink at 3 compartment sink did not have disposable hand towels available. PIC replaced hand towels at both sinks. Corrected at inspection.
Corrective Actions: Maintain each handsink supplied with cleanser, paper towels, signage directing employees to wash hands.
33: 810 Sliced and cooked onions observed being cooled in containers that do not facilitate adequate cooling. Person in charge relocated onions to a sheet tray to reach proper cooling temperatures. Corected at inspection.
Corrective Actions: Cool foods by placing food in shallow pans, using containers that facilitate heat transfer, cooling uncovered until complete cooling has been achieved. Person in charge relocated onions to a sheet tray to reach proper cooling temperatures. Corrected at inspection.
35: 790 Reduced oxygen packaged salmon observed thawing intact in original packaging.Remove fish that has been packaged in a reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41 F or less, or immediately upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70 F for a time period that doesn't allow the thawed portions of the fish to exceed 41 F for more that 4 hours including the time to cool back down to 41 F in the refrigerator if not immediately cooked.
Corrective Actions: Remove fish that has been packaged in a reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41 F or less, or immediately upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70 F for a time period that doesn't allow the thawed portions of the fish to exceed 41 F for more that 4 hours including the time to cool back down to 41 F in the refrigerator if not immediately cooked.
Additional Comments
There are several new refrigeration units. Cold holding temperatures were very good. Clean up plan, employee health policy and CFPM (Serve Safe) certificate(s) are verifiable. Facility has good active managerial control of processes. Datemarking is well done.
Food Temperatures
| Description | Temperature | State of Food |
| lettuce, cut | 42 °F | Cold Holding |
| onion, cooked | 39 °F | Cold Holding |
| chicken breast, cooked | 179 °F | Cooking |
| whole turkey breast, 2 hours | 50 °F | Cooling |
| boneless wings | 184 °F | Cooking |
| diced tomatoes | 42 °F | Cold Holding |
| sausage | 41 °F | Cold Holding |
| chili | 176 °F | Hot Holding |
| boneless wings | 33 °F | Cold Holding |
| baked potatoes | 134 °F | Hot Holding |
| beef ribs | 42 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink not in use at time of inspection | ||||||
| sanitizer bucket | chemical | 400 | ||||
| low temperature dish machine, bar | chemical | 50 | chlorine | 105 °F | ||
| low temperature dish machine, kitchen | chemical | 50 | chlorine | 115 °F |