1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
16: Deflector inside ice machine has an accumulation of black debris. Maintain ice machine clean to sight and touch by routinely cleaning.
Corrective Actions: Maintain ice machine clean to sight and touch by routinely cleaning.
22: 0820 (A2) Buffalo wing sauce temperature in prep table was 52F. Time/temperature control for safety (TCS) food shall be held cold at a temperature of 41°F or below . Person in charge provided ice and nested the individually portioned TCS food items in ice to attain a temperature of 41F or less.
Corrective Actions: Time/temperature control for safety (TCS) food shall be held cold at a temperature of 41°F or below. Person in charge provided ice and nested the individually portioned TCS food items in ice to attain a temperature of 41F or less.
33: Two cold hold prep tables are not maintaining temperatures of time temperature control for safety (TCS) foods at 41F or below. Ambient temperatures of cold hold prep tables: 53F, 52F. Environmental Health Specialist will follow up on this violation.
Corrective Actions: Equipment for holding cold food shall operate properly and be able to provide cold hold food temperatures at 41F or below. Repair/Maintain cold hold units to maintain cold hold temperatures of TCS foods at 41F or below.
33: The methods used for cooling (cooked onions, mushrooms, peppers) were not adequate. A considerabe amount of condensation was observed on the lids of said food item containers. The person in charge (pic) transferred said food items to shallow containers to facilitate proper cooling methods.
Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer (stainless). The person in charge (pic) transferred said food items to shallow containers to facilitate proper cooling methods. Environmental Health Specialist provided training material for proper cooling methods.
Additional Comments
Date marking is very good.
Clean up plan and employee health policy is verifiable.
Follow up is scheduled for cold hold prep units.
Environmental Health Specialist provided training materials for proper cooling.
Food Temperatures
| Description | Temperature | State of Food |
| cole slaw | 33 °F | Cold Holding |
| chicken | 165 °F | Cooking |
| tomato soup | 172 °F | Hot Holding |
| chili | 172 °F | Hot Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| bar low emperature dish machine | chemical | 50 | chlorine | 102 °F | ||
| 3 compartment sink | chemical | 200 | quaternary ammonia | 78 °F | ||
| kitchen low temperature dish machine | chemical | 50 | chlorine | 121 °F |
Equipment Temperatures
| Description | Temperature |
| prep table #2 | 52 °F |
| True refrigerator | 36 °F |
| prep table #1 | 53 °F |