1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
8: 160 A food employee sneezed (in hand) without washing their hands before returning to foodhandling task. Food employees need to clean their hands after touching bare human body parts or hair other than clean hands and clean, exposed portions of arm. Employee washed hands. Corrected.
Corrective Actions: Food employees need to clean their hands after touching bare human body parts or hair other than clean hands andd clean, exposed portions of arm. Employee washed hands. Corrected.
10: 2310 Observed that cleanser was not provided at handwashing sink at bar. Provide cleanser at each employee hand sink so that hands can be effectively cleaned.
Corrective Actions: Provide cleanser at each employee hand sink so that hands can be effectively cleaned.
10: 3045 Observed: The women's public restroom did not have signage instructing employees to wash hands before returning to work. Provide signage instructing employees to wash hands before returning to work.
Corrective Actions: Provide signage instructing employees to wash hands before returning to work.
10: 3030 Observed hand towels are not available at bar hand sink. Provide hand towels to effectively dry hands afer handwashing.
Corrective Actions: Provide hand towels to effectively dry hands after handwashing.
15: 470 Observed: Raw shell eggs stored above bread sticks in refrigeration unit beneath prep line. Raw animal foods (raw shell eggs) need to be stored below ready-to-eat (RTE) food items (bread sticks). Person in charge relocated raw shell eggs to be stored below bread sticks. Corrected at inspection.
Corrective Actions: Raw animal foods (raw shell eggs) need to be stored below ready-to-eat (RTE) food items (bread sticks). Person in charge relocated raw shell eggs to be stored below bread sticks. Corrected at inspection.
16: 1770 (A) Observed: accumulated residue observed on the inner parts of the frozen beverage dispenser. Food contact surfaces need to be free of accumulated residue. Person in charge returned the parts to the dishwasher for wash, rinse and sanitizing. Corrected at inspection.
Corrective Actions: Maintain food contact surfaces free of accumulated residue. Person in charge returned the parts to the dishwasher for wash, rinse and sanitizing. Corrected at inspection.
18: 700 Chicken wings (4 trays) did not attain minimum internal cook time of 165F. Raw poulty internal cooking temperatures nned to be at least 165F. Person in charge returned chicken wings to oven to continue cooking to 165 internal temperature. Corrected at inspection.
Corrective Actions: Raw poulty internal cooking temperatures need to be at least 165F. Person in charge returned chicken wings to oven to continue cooking to 165 internal temperature. Corrected at inspection.
22: 0820 (A2) Several items (cut lettuce, cut tomato, cooked sweet potato) on prep line were not being held at acceptable cold holding temperature of 41F or below. Person in charge supplemented the refrigeration unit with ice to reduce cold temperature. Corrected at inspection.
Corrective Actions: Person in charge supplemented the refrigeration unit with ice to cool said TCS food items to proper cold hold temperature. Corrected at inspection.
55: 3170 Observed: The doors to the bottom of the prep table (sandwich) does not shut properly, allowing cold hold temperatures to climb above the acceptable temperature (41F). Maintain refrigeration unit to close tightly to ensure TCS food products within can be maintained at 41F or below.
Corrective Actions: Maintain refrigeration unit to close tightly to ensure TCS food products within can be maintained at 41F or below. Person in charge stated that he is going to request a work order for repairs.
56: 3080 The light intensity is below 50 foot candles at the slicer station. 50 foot candles of lighting is needed at the surface where a slicer is used, where safety is a factor. Environmental Health Specialist discussed this with Person in charg, who is going to find a solution.
Corrective Actions: 50 foot candles of lighting is needed at the surface where a slicer is used, or where safety is a factor. Environmental Health Specialist discussed this with Person in charge, who is going to find a lighting solution for this area.
Additional Comments
Environmental Health Specialist (EHS) left non-continuous cook form for PIC to complete. EHS needs to approve, sign. Please keep in facility on file for review at inspections.
Food Temperatures
| Description | Temperature | State of Food |
| blue cheese dressing | 41 °F | Cold Holding |
| lettuce, cut | 51 °F | Cold Holding |
| sweet potato, cooked | 47 °F | Cold Holding |
| chicken breast | 182 °F | Cooking |
| mashed potatoes, 1 1/2 hours | 48 °F | Cooling |
| hamburger | 179 °F | Cooking |
| chicken breast | 182 °F | Cooking |
| tomato, cut | 53 °F | Cold Holding |
| chicken wings, cooked | 41 °F | Cold Holding |
| tomato cut, 2nd | 47 °F | Cooling |
| chicken wings, cooked | 41 °F | Cold Holding |
| chili | 187 °F | Hot Holding |
| shepherds pie | 46 °F | Cold Holding |
| lettuce, cut @nd temp | 46 °F | Cooling |
| macaroni and cheese | 48 °F | Cooling |
| ribs, less than 1 hour | 51 °F | Cooling |
| shredded cheese | 41 °F | Cold Holding |
| steak | 147 °F | Cooking |
| ribs, portioned, prep line | 41 °F | Cold Holding |
| chicken, par-cooked, < 1 hour | 49 °F | Cooling |
| hamburger | 156 °F | Cooking |
| hamburger, raw | 41 °F | Cold Holding |
| chicken wings, cooked | 33 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| low temperature dish machine | chemical | 50 | chlorine | 105 °F | ||
| sanitizer bucket | chemical | 400 | quaternary ammonia |
Equipment Temperatures
| Description | Temperature |
| Bar, True 2 door refrigerator | 40 °F |