1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
13: 260 Observed onions with a fuzzy green and white substance. Food is to maintain its true appearance, color, quality, and be honestly presented.
Corrective Actions: Person in charge voluntarily disposed the entire box of onions. Food is to maintain its true appearance, color, quality, and be honestly presented.
16: 1700 (6c) (6d). Observed sanitizer solutions for chemical dishwashers at the bar and in the kitchen to be empty. Chlorine solutions should have a minimum concentration of 50 ppm, and no higher than 100 ppm for proper sanitization of food-contact surfaces.
Corrective Actions: Environmental Health Specialist (EHS) noted the empty sanitizer containers and worked with dishwasher technician and person in charge to replace containers. Chlorine solutions should have a minimum concentration of 50 ppm, and no higher than 100 ppm for proper sanitization of food-contact surfaces.
22: 0820 (A2) Observed raw salmon (50F) and raw beef patties (51F) in the cooler under the stove at improper cold holding temperatures. Coleslaw (47F) and sliced tomatoes (50F) were observed in the walk-in cooler at improper cold holding temperatures. Mixed Shredded Cheese (61F) observed on the ice bath cold holding line. All time/temperature controlled foods should be kept at 41F or below.
Corrective Actions: Person in charge voluntarily discarded of raw salmon, raw beef patties, coleslaw, and sliced tomatoes cold holding at improper temperatures. All time/temperature controlled foods should be kept at 41F or below.
43: 550 Observed knives being stored in the crack between prep coolers and an ice scream scoop being stored in unheated, standing water. In-use cooking and food prep utensils must be stored with the food contact surface resting on regularly cleaned and sanitized surfaces to prevent contamination.
Corrective Actions: Environmental Health Specialist demonstrated how in-use utensils should be stored. In-use cooking and food prep utensils must be stored with the food contact surface resting on regularly cleaned and sanitized surfaces to prevent contamination.
Additional Comments
EHS discussed the importance of closing coolers whenever able and the seals on the inner and outer doors wearing away. Date marking had inconsistent ranges (all within 7 days though) and PIC promised to look into date marking software for any errors.
Food Temperatures
| Description | Temperature | State of Food |
| Liquid Eggs | 34 °F | Cold Holding |
| Cooked Ribs | 40 °F | Cold Holding |
| Penne Pasta | 209 °F | Cooking |
| Raw Beef | 36 °F | Cold Holding |
| Blue Cheese | 30 °F | Cold Holding |
| Cheese Slices | 34 °F | Cold Holding |
| Raw Beef Patties | 51 °F | Cold Holding |
| Raw Salmon | 50 °F | Cold Holding |
| Creme | 36 °F | Cold Holding |
| Coleslaw | 47 °F | Cold Holding |
| Shredded Cheese | 61 °F | Cold Holding |
| Cooked Ribs (~5 hrs) | 47 °F | Cooling |
| Cooked Chicken Wings | 32 °F | Cold Holding |
| Quacamole (~2.5 hrs) | 50 °F | Cooling |
| Sliced Tomato | 50 °F | Cold Holding |
| Milk | 34 °F | Cold Holding |
| Raw Tilapia | 39 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizer Bucket | Chemical | 200 | Quat | |||
| 3 VAT Sink | Chemical | 200 | Quat | 100 °F | ||
| Bar Dishwasher | Chemical | 100 | Chlorine | |||
| Chemical Dishwasher | Chemical | 100 | Chlorine |