1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 2190 (B-D) The hot water at the hand sink in the upper kitchen is not working. There is no water flow when it is turned on. Only the cold water works. Provide warm water at all hand sinks at all times for proper hand washing.
Corrective Actions: Adjust or replace the faucet to provide warm water to allow more effective handwashing and removal of fatty soils encountered in kitchens.
According to the PIC someone is slated to come to the lounge today to service a clogged sink in the downstairs area and they will have them look at this hand sink as well.
15: 470 Container of raw salmon observed improperly stored on top of containers of ready to eat condiments such as mustard in the low boy cooler.
Corrective Actions: Prevent possible cross contamination by not storing raw animal proteins over ready to eat foods during preparation, storage and display.
Corrected- salmon moved to a location not over ready to eat foods.
23: 840 Ready to eat TCS food cooked pasta was held past the allowable 7 days in the cooler. The pasta was date marked 7/27/2023.
Corrective Actions: Refrigerated, ready-to-eat, TCS (time temperature control for safety) foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation.
Corrected- said pasta discarded.
35: 790 Boxes of ROP salmon observed thawing in the reduced oxygen package in the refrigeration unit. This is an improper method to thaw ROP fish.
Corrective Actions: Remove fish that has been packaged in a reduced oxygen package from the 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..
Corrected- fish removed from packaging.
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Food Temperatures
| Description | Temperature | State of Food |
| salmon | 148 °F | Hot Holding |
| chicken wraps | 38 °F | Cold Holding |
| pesto ricotta | 37 °F | Cold Holding |
| rice- serve line | 165 °F | Hot Holding |
| hummus | 40 °F | Cold Holding |
| cheesecake | 40 °F | Cold Holding |
| salmon, rice, spinach-downstairs serve line | 135 °F | Hot Holding |
| soup- serve line | 145 °F | Hot Holding |
| picata sauce | 150 °F | Hot Holding |
| beet sandwiches | 37 °F | Cold Holding |
| spinach | 159 °F | Hot Holding |
| chicken wraps cooling 2.5 hours | 51 °F | Cooling |