1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
15: 470 Container of raw lamb chops observed improperly stored over ready to eat foods (cut cucumbers) in the reach in cooler in the upstairs kitchen.
Corrective Actions: Protect ready to eat foods from cross contamination by not storing raw animal proteins over them during storage, preparation and display.
Corrected: the Person in charge relocated said lamb to below all ready to eat foods .
23: 840 A container of alfredo sauce observed held longer than the maximum 7 days in the cooler (41F or below). The container had a date mark sticker from 12/7/2022. The sauce was held for 10 days.
Corrective Actions: All prepared ready to eat TCS (time/temperature control for safety) foods have a maximum holding time at 41F or less of 7 days with the day it was prepared being day 1.
Corrected: The person in charge voluntarily discarded said sauce.
24: 0850 (B) (C1, 2, 4) This facility does have written procedures in place for utilizing time as a public health control, however food employees are not tracking the time the TCS foods are being held under time control. Time control logs are not filled out, time stamps or timers are also not used.
Corrective Actions: If time without temperature control is used as the public health control up to a maximum of four hours:
1. The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control
or 135°F (57°C) or greater when removed from hot holding temperature control;
2. The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the
food is removed from temperature control
Work on coming up with a method to track said TCS foods being held under time control.
25: 930 Seared tuna (served undercooked) is currently offered on the A la Cart first class menu. A consumer advisory disclosing and reminding customers the risk of eating under cooked seafood is not printed on the menu.
Corrective Actions: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
39: 650 Facility has sneeze guards throughout the self service food area however, there are multiple open containers of food outside of the sneeze guard coverage area.
Foods outside of sneeze guard:
- Sliced ham
- crackers, cookies
- condiments for soup
Corrective Actions: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the
consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter,
service line, or salad bar food guards; display cases; or other effective means.
Move said food items to behind sneeze guards.
43: 550 Knives observed improperly stored in a bucket of sanitizer in between uses in the downstairs prep kitchen.
Corrective Actions: Store in use utensils such as the knives on a clean dry surface and wash, rinse and sanitize them at a minimum of every 4 hours or as necessary between tasks.
If stored in water the water has to maintain 135F or above or be constantly running water.
Corrected: Knives removed from said sanitizer.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| roasted vegetables | 139 °F | Hot Holding |
| kale farro salad | 41 °F | Cold Holding |
| milk- downstairs | 40 °F | Cold Holding |
| potato salad | 44 °F | Cooling |
| rice | 137 °F | Hot Holding |
| chick pea salad | 40 °F | Cold Holding |
| soup | 155 °F | Hot Holding |
| wraps | 38 °F | Cooling |
| wraps- downstairs cooler | 41 °F | Cold Holding |
| white bean puree | 50 °F | Cooling |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink | mechanical | 4.3 | Ecolab sink and surface sanitizer | Chemical | ||
| high temperature dish machine (2) | mechanical | hot water | high temp | 167 °F |