1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
15: 470 Observed raw shell eggs and lamb chops stored over ready to eat food in cooler (above broccoli and marinara sauce). Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
Corrective Actions: Store raw animal foods in a manner that prevents cross contamination. Employee relocated food to protect from cross contamination.
16: 1890 There is no available Chlorine sanitizer in dish machine. Sanitizer is reading 0 parts per million. Maintain 50-100 parts per million in a dish machine using Chlorine sanitizer for proper sanitization.
Corrective Actions: Food contact surfaces shall be properly sanitized after washing. Maintain 50-100 parts per million in a dish machine using Chlorine sanitizer for proper sanitization. Wash, rinse and sanitize in three compartment sink until dish machine is repaired.
20: 800 Bolognese sauce and stuffed chicken breast noted as improperly cooled to prevent the growth of harmful bacteria. Bolognese sauce was made at yesterday and has been cooling for more than 6 hours and it was at 52 degrees. Stuffed chicken breast was made at 10am and has been cooling for more than 4 hours and it was at 102 degrees. Cool time/temperature control for safety (TCS) food(s) from 135F to 41F within a total of 6 hours and from 135F to 70F within 2 hours.
Corrective Actions: Cool time/temperature control for safety (TCS) food(s) from 135F to 41F within a total of 6 hours and from 135F to 70F within 2 hours. Employee discarded food item. Discussed cooling methods with employee to ensure the process will adequately cool foods within time limits. Staff needs to monitor the cooling of foods to ensure critical limits are met.
21: 0820 (A1) Observed marinara sauce hot holding at improper temperature (F) on the stove 110 degrees. Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria.
Corrective Actions: Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria. Employee rapidly reheated food to 165F and placed in hot hold unit at proper temperatures.
22: 0820 (A2) Observed walk in cooler cold holding at improper temperature (F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
Corrective Actions: Time/temperature control for safety (TCS) foods must be held at 41F or below. Employee placed food in cooler holding below 41F to maintain proper temperatures to inhibit growth of harmful bacteria. According to the manager on site, the walk-in cooler door was open and closed due to having delivery. It was asked to keep it closed and check the temperature in 15 minutes. If inside temperature doesn't reach 41 degrees, contact a technician as soon as possible. Otherwise, food should be discarded.
23: 830 Observed time/temperature control for safety foods (TCS) not properly dated for disposition. Foods not labeled include: cooked spinach, cooked pasta. Ready to eat TCS foods held over 24 hours must be date marked with either made on date or date the food item must be consumed not to exceed 7 days.
Corrective Actions: Ready to eat TCS foods held over 24 hours must be date marked with either made on date or date the food item must be consumed not to exceed 7 days. Manager had staff label these items.
28: 3460 (A) Medicine bottles stored above the kitchen counter.
Corrective Actions: Containers of medicine should be stored in an area that is not above food, equipment, utensils, linens or single service items.
49: 1800 Inside the ice machine observed with accumulation of black residues.
Corrective Actions: Clean the ice machine regularly.
Additional Comments
Correct all violations as soon as possible. This inspection was conducted in conjunction with a complaint inspection.
Food Temperatures
| Description | Temperature | State of Food |
| cherry tomato in oil | 76 °F | Cold Holding |
| raw salmon | 40 °F | Cold Holding |
| deli meat | 44 °F | Cold Holding |
| marinara sauce | 110 °F | Hot Holding |
| Marinara Sauce | 183 °F | Reheating |
| Stuffed chicken breast | 52 °F | Cooling |
| spinach | 45 °F | Cold Holding |
| meatball | 44 °F | Cold Holding |
| bolognaise sauce | 52 °F | Cooling |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low temp machine | 0 | Chlorine | ||||
| 3 compartment sink | 200 | Quat |