Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website
VDH Home | Loudoun County Health Department | Passion Fin Restaurant | Full Service Restaurant | Routine

Passion Fin Restaurant

42780 Creek View Plaza #100 Ashburn, VA 20147
Status: Permitted

Full Service Restaurant | Routine

December 1, 2023
Score & Grade: Grade:
Observations & Corrective Actions

3: 0080 (A) (C) Not all employees are informed, in a verifiable manner, of their responsibility to report illnesses related to food to their manager. Form 1b forms not available for several employees.
Corrective Actions: Employees shall be informed of their responsibility to report illness that relate to food to their manager. Ensure each employee and all new hires read and sign the Form 1b.

15: 470 Observed raw shrimp stored on dry storage shelf above ready to eat (RTE) sweet potatoes, mangos and vinegar. Raw chicken stored above raw beef in walk in cooler. Raw animal proteins shall be stored in a manner to protect against cross contamination to RTE foods or other raw animal proteins.
Corrective Actions: Raw animal proteins shall be stored in a manner to protect against cross contamination to RTE foods or other raw animal proteins. Store raw chicken below raw beef and do not store raw shrimp on dry storage shelf. Raw chicken relocated below raw beef and raw shrimp removed from dry storage shelf.

39: 610 Observed several food containers stored directly on floor of walk-in freezer. Bottom shelf of speed rack in freezer contains beef that is not stored at least 6 inches off of floor. All food shall be elevated at least 6 inches off of floor to allow for easy cleaning and to protect food.
Corrective Actions: All food shall be elevated at least 6 inches off of floor to allow for easy cleaning and to protect food. Elevate food.

55: 3170 Observed leak at prep sink faucet. Facilities shall be maintained in good repair.
Corrective Actions: Facilities shall be maintained in good repair. Repair faucet. Repaired during inspection.

Additional Comments

Note: Ensure wet mops are properly hung to dry.
Reminder cloth material may not be used in contact with ready to eat food items.

Food Temperatures
Description Temperature State of Food
prep cooler cooks' line - bean sprouts 34, cut lettuce 35, 34, 34, 34, 35 °F Cold Holding
steak 150, shrimp 168, salmon 151 150 °F Cooking
sushi cases - tuna 31, shrimp 40, blue crab 39, salmon 41, snapper 30, spicy tuna 39, salmon 39, sliced avocado 39 41 °F Cold Holding
wic - cut lettuce 41, bean sprouts 38, sliced avocado 40, imitation crab 37, cooked chicken 39, heavy cream 38, whipping cream 38 40 °F Cold Holding
brown rice 151, rice 149, broth 152, 149 149 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Kitchen dish machine chemical 50 chlorine
3 compartment sink chemical 100 chlorine
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 (0 points)
OUT
3 Management awareness, policy present.
Violation
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
IN
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
COS
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
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
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
IN
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Prevention of Food Contamination (0 points)
OUT
39 Contam. prevented during food prep., storage, display.
Violation
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities intalled, maintained & clean.
COS
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