1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
5: 255 : This facility does not have written procedures available for employees to follow when responding to vomiting or diarrheal events in the food establishment.
Corrective Actions: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
EHS provided VDH guidance on cleaning up after a vomit and diarrheal incident.
10: 3020 The hand sink in the beverage station and on the cookline both had hand sanitizer in their soap dispensers. The hand sink at the bar did not have hand soap provided at all.
Provide hand soap at all hand sinks at all times.
Corrective Actions: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
The person in charge switched out the dispensers. Hand soap provided.
16: The interior of all coolers in the back prep kitchen and on the cookline observed with a build up of food debris, caked on flour (pizza station), and grime.
Maintain non-food contact surfaces clean to site and touch.
Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Clean said areas this week.
55: 3180 Facility observed in need of a deep cleaning. Multiple areas of kitchen observed with build up of food debris and grime. Under equipment on the cookline, in the back kitchen near the mop sink, in the ware washing area and below prep tables in the prep area.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Clean said noted areas as soon as possible.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| raw shell eggs | 41 °F | Cold Holding |
| raw salmon | 40 °F | Cooking |
| portioned chicken | 41 °F | Cold Holding |
| rice | 155 °F | Hot Holding |
| cut tomatoes, diced chicken, pizza sauce- all just prepared for service in pizza cooler | 50 °F | Cooling |
| sliced tomatoes | 41 °F | Cold Holding |
| crab cakes | 39 °F | Cold Holding |
| burger beef | 190 °F | Cooking |
| hummus | 40 °F | Cold Holding |
| chicken breasts cooling 1 hour | 90 °F | Cooling |
| halved cherry tomatoes | 41 °F | Cold Holding |
| cut lettuce | 40 °F | Cold Holding |
| grab and go prepared salad | 37 °F | Cold Holding |
| wings | 41 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| high temperature dish machine | mechanical | hotwater | 160 °F |