Loudoun County Health Department
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VDH Home | Loudoun County Health Department | Ashby Ponds - Ashby Ponds - Windows Restaurant- Willow Crossing | Full Service Restaurant | Routine

Ashby Ponds - Ashby Ponds - Windows Restaurant- Willow Crossing

21144 Cardinal Pond Terr #110 Ashburn, VA 20147
Status: Permitted

Full Service Restaurant | Routine

August 24, 2023
Score & Grade: Grade:
Observations & Corrective Actions

16: 1890 Observed the 3 -compartment sink in bar the quaternary at 0ppm. The quaternary should test between 200-400ppm.
Corrective Actions: The quaternary should test between 200-400ppm. Please do not use until the quaternary tests between 200-400ppm.

43: 550 Observed ice cream scoop in stagnate water. The ice cream scoop should be under running water or in water that is 135F or above.
Corrective Actions: The ice cream scoop should be under running water or in water that is 135F or above. Person in charge had scoop washed, rinsed, and sanitized.

49: 1800 Observed the accumulation of soil residue from splashing of juice that has accumulated on the top plastic part where juice spouts pour juice. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
sweet potato bisque 169F, rice 173F hot box 169 °F Hot Holding
blanched carrot 41F, milk 39F 2 door reach in cooler 41 °F Cold Holding
cut melon 38F, cut lettuce 41F 2 door reach in cooler 41 °F Cold Holding
cooked ground beef 39F, diced tomatoes 40F, shredded cheddar 41F prep cooler 41 °F Cold Holding
black bean chili 41F, mozzarella 41F, cut lettuce 41F, sliced tomato 34F, beef brisket 40F drawer cooler 41 °F Cold Holding
cooked chicken 39F, diced tomatoes 40F, shredded cheddar 39F, barley 41F walk in cooler 41 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3 compartment sink 200 Quaternary
High temperature dish washer bar 165 °F
High temperature dish washer 161 °F
3 compartment sink bar 0 Quaternary
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
COS
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Proper Use of Utensils (0 points)
OUT
43 In-use utensils properly stored.
COS
Observations
Utensils, Equipment, and Vending (0 points)
OUT
49 Non-food contact surfaces clean.
Violation
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