1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
15: 470 Raw fish was found stored above cooked pasta in a low boy cooler on the line. Foods shall be protected from cross-contamination by separating raw proteins from ready to eat (RTE) foods. Person in charge (PIC) moved the raw fish to the bottom shelf, away from the cooked pasta. Corrected.
Corrective Actions: Foods shall be protected from cross-contamination by separating raw proteins from ready to eat (RTE) foods. Person in charge (PIC) moved the raw fish to the bottom shelf, away from the cooked pasta. Corrected.
16: 1770 (A) EHS observed a dark soil debris/growth on the inside portion of the ice bin, traces of pink debris on the deflector. Food contact surfaces shall be clean to sight and touch. Clean the Ice bin.
Corrective Actions: Food contact surfaces shall be clean to sight and touch. Clean the Ice bin.
22: 0820 (A2) A container of chicken soup (48F) and a container of alfredo sauce (47F) were temped above appropriate cold holding temperature (41F). Per PIC, both of these items were made the day before. Time/temperature control for safety foods (TCS) that are ready to eat (RTE) must be maintained at 41F or less. PIC voluntarily discarded both items. Corrected.
Corrective Actions: Per PIC, both of these items were made the day before. Time/temperature control for safety foods (TCS) that are ready to eat (RTE) must be maintained at 41F or less. PIC voluntarily discarded both items. Corrected.
23: 830 Date marking was observed throughout the facility, but multiple items were found without a date mark. When holding TCS/RTE foods for more than 24 hours, the date that the food item was prepared/opened or a discard date not to exceed 7 days from the date the food was prepared/opened shall be labeled on the container/package. Date label ALL TCS/RTE foods.
Corrective Actions: When holding TCS/RTE foods for more than 24 hours, the date that the food item was prepared/opened or a discard date not to exceed 7 days from the date the food was prepared/opened shall be labeled on the container/package. Date label ALL TCS/RTE foods.
39: 610 Boxes of bread were observed stored on the floor of the walk-in cooler, boxes/bags of frozen foods were found stored on the floor of the walk-in freezer. Foods shall be protected from cross contamination by storing at least 6" off the floor. Move foods off the floor.
Corrective Actions: Foods shall be protected from cross contamination by storing at least 6" off the floor. Move foods off the floor.
40: 240 A food employee was observed working within the kitchen without a hair restraint. Hair restraints must be utilized so that foods and clean equipment is not contaminated. All food employees must wear hats, nets or other form of hair restraint.
Corrective Actions: Hair restraints must be utilized so that foods and clean equipment is not contaminated. All food employees must wear hats, nets or other form of hair restraint.
47: 1100 Several spatulas were found stored for use that had moderate chips, cracks and damage to them. Food contact surfaces shall be smooth, free of any breaks, chips or other imperfections so that they may be cleaned and sanitized properly. PIC voluntarily discarded the damaged utensils. Corrected.
Corrective Actions: Food contact surfaces shall be smooth, free of any breaks, chips or other imperfections so that they may be cleaned and sanitized properly. PIC voluntarily discarded the damaged utensils. Corrected.
Additional Comments
Notes: New test strips for the chlorine sanitizer are needed. Keep these within their container so the risk of compromise is mitigated.
- The low boy cooler directly in front of the pizza oven is not consistently holding proper cold-holding temperatures. Monitor this. PIC put items on ice and called for maintenance during the inspection.
- Cold holding temperatures are difficult to maintain at the entrance of the walk-in cooler because of repeated access to beer cooler. EHS recommends that walk-in cooler be rearranged so that TCS/PHF (potentially hazardous foods) are stored farther from the entrance. Temperatures are much more stable away from the door of the walk-in and beer cooler.
- Very good system of keeping shellfish tags. Keep this going!
Food Temperatures
| Description | Temperature | State of Food |
| Veal | 40 °F | Cold Holding |
| Basil Pesto | 40 °F | Hot Holding |
| Chicken Soup | 48 °F | Cold Holding |
| Veggie Lasagna | 45 °F | Cooling |
| Pancetta | 38 °F | Cold Holding |
| Shredded Mozzarella | 41 °F | Cold Holding |
| Lasagna | 44 °F | Cooling |
| Alfredo | 127 °F | Cooling |
| Cooked Beef | 41 °F | Cold Holding |
| CHicken Base | 168 °F | Hot Holding |
| Cooked Pasta | 41 °F | Cold Holding |
| Alfredo | 47 °F | Cold Holding |
| Cooked CHicken | 40 °F | Cold Holding |
| Risotto | 42 °F | Cooling |
| Fresh Mozzarella | 39 °F | Cold Holding |
| Veggie Quinoa | 40 °F | Cold Holding |
| Marinara & Meatball | 178 °F | Hot Holding |
| Marinara | 173 °F | Reheating |
| Gnocchi | 40 °F | Cold Holding |
| Milk | 44 °F | Cooling |
| Cooked Pork - Ham | 40 °F | Cold Holding |
| Heavy Cream | 40 °F | Cold Holding |
| Marinara | 46 °F | Cooling |
| Cut tomatoes | 40 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low Temperature Dish machine - Bar | Chemical | 100 | Chlorine | 131 °F | ||
| 3 Basin Sink | Chemical | 200 | Quat | |||
| Low Temperature Dish machine | Chemical | 50 | Chlorine | 106 °F |