1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 3030 Adequate hand drying means is not provided in handwash facilities at kitchen in that there are no paper towels at the hand sink to dry hands.
Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PIC voluntarily provided paper towels to said hand washing sink.
13: 260 Food observed contaminated in that two large containers of lentil mixed batter observed with dead fruitflies in them.
Corrective Actions: Ensure food is safe and unadulterated. PIC voluntarily discarded said food items.
22: 0820 (A2) Time/temperature control for safety (TCS) foods must be held at 41°F or below in that cooked potato mix registered at 50°F on countertop refrigerator.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. PIC voluntarily discarded said food items.
23: 830 Date marking not provided for all prepared ready to eat food items such as paneer biryani, vegetable biryani, fried chili, peanut sauce, raita (yogurt sauce), salan (cooked peanuts, sesame, onions and tomatoes sauce) and mango lassi in refrigeration unit in the facility. Prepared ready to eat TCS foods held over 24 hours must be date marked with either made on date or date the food item must be consumed not to exceed 7 days. As per the PIC said food items were prepared more than 24 hours prior.
Corrective Actions: PIC voluntarily provided date marking to said food items.
24: 0850 (B) (C1, 2, 4) No written procedures for the use of time as a public health control for TCS foods in that containers of cooked observed on top of the low boy refrigerator. As per the PIC said food have been placed there 2 hours ago and shall be held for up to 4 hours and discarded after.
Corrective Actions: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for time/temperature control for safety (TCS) food, no other measures may be substituted.
33: 810 The counter top refrigerator holding cooked vegetables registered operating at 50°F in kitchen. Refrigeration units holding TCS food items shall be operating at 41° or less.
Corrective Actions: Repair and maintain the refrigeration unit functioning in good condition.
38: 3270 (1) (2) (4) Several live fruitflies observed in rear food prep area near the hand washing facility.
Corrective Actions: Utilize proper pest control methods to maintain the premises free of insects, rodents, and other pests.
47: 1580 The cutting board along the low boy refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
47: 1590 Inner walls and the plate of microwave observed dirty with old food debris.
Corrective Actions: Clean and maintain the microwave in sanitary condition.
55: 3180 Accumulation of dust and old food debris observed on the floor and the wall next next to the electric heater observed with accumulation of grease and old food debris.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Additional Comments
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Food Temperatures
| Description | Temperature | State of Food |
| mango lassi, rasmalai raita, salan, peanut sauce | 41 °F | Cold Holding |
| paneer biryani, vegetable biryani, fried chili | 41 °F | Cold Holding |
| lentil batter | 41 °F | Cold Holding |
| milk, heavy cream | 41 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink | 50 | chlorine |