Copyright © 2019 My Health Department. All rights reserved.
10: 2310 Multiple rags were found stored in the basin of the hand sink to the right of the prep sink at the walk-in cooler. Hand sinks must not be obstructed in anyway to ensure that they may be utilized by employees at all times. Person in charge removed the rags from the basin of the hand sink.
Corrective Actions: Hand sinks must not be obstructed in anyway to ensure that they may be utilized by employees at all times. Person in charge removed the rags from the basin of the hand sink.
10: 3030 There are no provisions for drying hands at the handwashing sink behind the bar, adjacent to the low temperature dish machine. Provisions to properly dry hands after washing must be provided at all hand sinks that are utilized by employees. Provide hand drying provisions.
Corrective Actions: Provisions to properly dry hands after washing must be provided at all hand sinks that are utilized by employees. Provide hand drying provisions.
10: 3020 Hand soap was not observed or available at the hand sink across from the prep table. All handwashing stations must have a cleanser available for washing hands at all times. Replace hand soap.
Corrective Actions: All handwashing stations must have a cleanser available for washing hands at all times. Replace hand soap.
15: 470 Several trays of raw marinating chicken was observed stored over raw marinating beef and raw fish, several packages of raw chicken gizzards & feet observed stored over cooked vegetables in the walk-in cooler. Foods shall be protected from cross contamination by separating raw proteins and arranging them in order of lowest cook temperature to Highest (top to bottom on shelving) and by separating raw proteins from any/all ready to eat (RTE) foods. PIC rearranged foods so that they were properly arranged and risk of cross contamination was mitigated.
Corrective Actions: Foods shall be protected from cross contamination by separating raw proteins and arranging them in order of lowest cook temperature to Highest (top to bottom on shelving) and by separating raw proteins from any/all ready to eat (RTE) foods. PIC rearranged foods so that they were properly arranged and risk of cross contamination was mitigated.
25: 930 The pisco sour drink offered is made with raw egg whites as an ingredient and does not have a consumer advisory alerting customers about the risk of consuming a raw protein. A consumer advisory is required when raw or undercooked proteins are offered for consumption to remind consumers of the food borne illness risks associated with these food items. The facility must add a consumer advisory for this item if raw shell eggs are to be used, or, may use pasteurized egg whites as the ingredient.
Corrective Actions: A consumer advisory is required when raw or undercooked proteins are offered for consumption to remind consumers of the food borne illness risks associated with these food items. The facility must add a consumer advisory for this item if raw shell eggs are to be used, or, may use pasteurized egg whites as the ingredient.
Note: Upon inspection EHS observed a small child seated in a stroller in the prep area of the kitchen. All persons who are not staff/directly related to the functions and process of the facility are not permitted within the kitchen.
Note: The question of Hookah use was brought to the EHS attention again. Hookah or any kind of smoking is not permitted within the facility at this time. Hookah may be offered to patrons on the outside patio. Please read the VA Indoor Air Quality Act or email elizabeth.carey@loudoun.gov for additional information/questions.
| Description | Temperature | State of Food |
| Raw Shell Egg | 39 °F | Cold Holding |
| Cut tomato | 41 °F | Cold Holding |
| Beef in sauce | 41 °F | Cold Holding |
| Chicken leg - cooked | 40 °F | Cold Holding |
| Soft cheese | 40 °F | Cold Holding |
| Rice - brown | 40 °F | Cold Holding |
| Milk | 38 °F | Cold Holding |
| Cooked Noodles | 55 °F | Cooling |
| Cooked Calamari | 40 °F | Cold Holding |
| Stew - stove | 156 °F | Hot Holding |
| Chicken Hearts in broth | 40 °F | Cold Holding |
| Rice - white | 158 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 Basin Sink | Chemical | 200 | Quat | |||
| Low Temperature Dish machine - Bar | Chemical | 50 | Chlorine | 136 °F | ||
| Low Temperature Dish machine - Kitchen | Chemical | 50 | Chlorine | 132 °F |