1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Caterer | Routine
Observations & Corrective Actions
2: 55 The certified food protection manager's (owner) certificate expired several months ago. Facility does not have a certified food protection manager on duty with a current valid certificate.
Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
Renew your expired certificate.
10: 3020 THe back hand sink near the line does not have hand soap for employees to properly wash their hands.
Corrective Actions: Provide hand soap at all hand sinks at all times.
10: 3030 Observed no paper towels provided at any of the hand sinks in the facility. All hand sinks shall have paper towels for proper hand drying.
Corrective Actions: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Corrected- paper towels were delivered to the facility during the inspection.
10: 2190 (A) THe hand sink near the three compartment sink does not have nozzle for hot water. It is broken off.
All hand sinks need warm water supplied at all times for proper hand washing.
Corrective Actions: All hand sinks need warm water supplied at all times for proper hand washing.
Repair said broken nozze.
38: 3270 (3) An abundance of flies observed in the facility. EHS pointed out several areas of pooled water that serves as an attractant to pests.
According to the PIC pest control is scheduled to come tonight.
Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
55: 3300 There is an abundance of unnecessary items and litter stored in the kitchen. In the hallway that leads to the front unused cafe area there are shelves of cake decorating equipment, chemicals, spilled gallons of paint, and unused equipment stored on the floor. According to the owner these items belong to the landlord.
Corrective Actions: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Additional Comments
According to the PIC/owner the unused cafe area is now not part of their lease. The door to that area is locked and not accessible.
Food Temperatures
| Description | Temperature | State of Food |
| raw beef | 40 °F | Cold Holding |
| steaks for fajitas | 41 °F | Cold Holding |
| raw chicken | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink sanitizer | manual | 200 | quat tablets | chemical |