Ashburn Restaurant Inspections: Dead Bugs Near Ice Machine

ASHBURN, VA — Several facilities in the Ashburn area recorded violations during health department inspections between Jan. 10 and Jan. 16.

COVID-19 restrictions around the state have disappeared, so health inspectors conduct most restaurant inspections in person. However, some visits, such as those for training purposes, can be conducted virtually.

Violations at restaurants typically focus on factors that can contribute to food contamination. The local health department can also perform a re-inspection to ensure that possible violations have been corrected.

For every observed violation, the inspector provides a specific corrective action that can be completed to rectify the violation. Sometimes these are simple, and violations can be corrected during the course of the inspection.

Here are the most recent restaurant inspections in the Ashburn area, according to the Loudoun County Health Department.

• International House of Pancakes, 46931 Cedar Lake Plaza Sterling, VA 20165
  • Date inspected: Jan. 10
  • Total violations: 2
    • A sanitizing bucket with a wet wiping cloth stored within was observed stored directly on the floor of the kitchen line. Sanitizing buckets used to hold wet wiping cloths shall not be stored on the floor. Person in charge (PIC) had the sanitizing bucket moved from the floor, onto a low shelf.
    • A large container that was stored was found with a melted portion on the outside that had caused cracking completely through the containers material. Food contact surfaces shall be free of any chips, breaks, cracks or other imperfections so that effective sanitizing may reach all surfaces. Person in charge voluntarily discarded the container.
• McAlister's Deli, 44155 Ashbrook Marketplace Plaza Ashburn, VA 20147
  
  • Date inspected: Jan. 10
  • Total violations: 2
    • Person in charge was not aware of what an Employee health policy was.
    • Kitchen manager could not locate proper documentation of an employee health policy showing kitchen staff are properly trained to report symptoms of illnesses transmittable through food. Manager must document staff training.
• Comida Latina Catering, 87 Sugarland Run Dr Sterling, VA 20164
  
  • Date inspected: Jan. 10
  • Total violations: 2
    • Raw shell eggs observed stored over ready to eat (RTE) hot sauce in the walk-in cooler. Foods shall be protected from cross contamination risks by separating raw animal proteins from RTE foods. Person in charge (PIC) moved the hot sauce to another area of the walk-in cooler so that it was not stored under the raw shell eggs.
    • Several proteins (Pork/chicken) that had recently been cooked and were actively cooling observed with tightly stretched plastic wrap covering the containers, with large amounts of condensation on them. When cooling time/temperature control for safety foods (TCS) that are ready to eat (RTE), proper cooling methods should be used including but not limited to: Keeping cooling foods uncovered during the cooling process so that rapid heat transfer can be achieved; using shallow, wide containers to increase the surface area of cooling foods for rapid cooling, or the use of ice baths. PIC uncovered the containers of Pork & Chicken so that the foods could properly cool.
• Delhi 6 Indian Cuisine, 43761 Parkhurst Plaza #124 Ashburn, VA 20147
  
  • Date inspected: Jan. 10
  • Total violations: 4
    • Observed 2 dead bugs by the ice machine area.
    • Observed in use rice scoops stored in stagnant room temperature water next to the rice cooker/holder.
    • Observed several containers in a state of drying above the 3 VAT sink area not in way that pooled water preventing proper air drying.
    • Observed the bleach test strips utilized by the establishment to be compromised and ineffective.
• Taste Of Vietnam, 46005 Regal Plaza #110 Sterling, VA 20165
  
  • Date inspected: Jan. 11
  • Total violations: 11
    • Duties of the person in charge are not being performed. General oversight to storage, prep and cooking of foods is not being properly performed. Hand washing and sanitizing of food contact surfaces is not being performed. The person in charge shall ensure that proper hand washing of employees is being performed, food contact surfaces are being properly cleaned and sanitized, foods are not abused through temperature, handling or storage processes.
    • EHS observed a food employee handle dirty dishes and then handle clean dishes without washing hands before handling the cleaned dishes. Food employees shall clean their hands after handling soiled equipment and utensils. EHS directed that the employee wash hands and rehash the cleaned dishes.
    • The hand sink located by the walk-in cooler does not have signage reminding employees to wash their hands. All hand sinks utilized by food employees must have signage reminding employees to wash their hands. Provide signage.
    • EHS observed a container of raw shaved beef in use in the line cooler that was dry on the top surface and had a mold like substance on the surface of the food. Food shall be safe, unadulterated and honestly presented. EHS directed that the food should be discarded. Person in charge voluntarily discarded the meat.
    • The low temperature dish machine is not sanitizing. >10pm chlorine sanitizer when tested. Food contact surfaces shall be sanitized before use, after cleaning. EHS directed that the three basin sink shall be used to wash, rinse and sanitize all food contact surfaces until the low temperature dish machine can properly sanitize surfaces.
    • No date marking of time/temperature control for safety (TCS) foods that are ready to eat (RTE) is being done within the facility. Cooked chicken, pork, beef, cut vegetables (lettuce, bean sprouts), egg-rolls, summer rolls - do not have date markings. When keeping TCS foods that are RTE for longer than 24 hours, the date that the food item was prepared/opened or a discard date not to exceed 7 days from the date that the food item was prepared/opened shall be labeled on the food/container. Date mark all TCS/RTE foods. EHS will conduct a follow-up inspection.
    • The facility uses time as the public health control for bean sprouts, reconstituted noodles, and cut lettuce. EHS observed summer rolls (cut lettuce, cooked shrimp, rice noodles, basil) using TPHC but is not an approved or listed food item on the written procedure. Written procedure was not able to be shown to the EHS when requested. When using TPHC, a written policy outlining the process must be available for review and all food items that use TPHC should be listed.
    • Food that is prepared and portioned was observed without lids/covers or other means to protect the food from sources of contamination. During prep, unpackaged foods shall be protected from environmental sources of contamination. Cover foods when prepping/storing so that they are not subjected to splash, spills, drips, or other sources of contamination.
    • EHS observed wiping clothes that are manually laundered within the facility hung to dry on equipment to store clean plates/dishes. Drying cloths observed touching the cleaned dishes. Wiping clothes laundered in a food facility that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils etc. Do not hang wiping clothes to dry with plates/dishes/equipment/utensils. Hang so that they do not contaminate foods or food contact surfaces.
    • The sanitizing strips used to monitor the sanitizer for the low temperature dish machine and the 3 basin sink (chlorine) have been compromised and are no longer viable. A viable and working testing device or strips must be available at all times to monitor the concentration of sanitizers used within the facility. Provide these by the follow-up inspection.
    • The insides of all coolers and outside surfaces of equipment within the kitchen has moderate-severe buildup of food and soil debris. Non food contact surfaces shall be cleaned at a frequency that precludes the accumulation of food/soil debris. Clean the interior of all coolers and the exterior surfaces of all equipment.
• Parallel Food Truck, 43135 Broadlands Center Plz #121 Ashburn, VA 20148
  
  • Date inspected: Jan. 11
  • Total violations: 1
    • Observed accumulation of grease built up on the side of the fryer and pooled below it.
• Auntie Anne's Soft Pretzels, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Jan. 11
  • Total violations: 4
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Handwashing facility observed being used for other purposes than to only wash hands in that the handwashing facility at the front food prep area observed with a plastic container placed in it.
    • Utensils not adequately sanitized after washing an rinsing in that the sanitizer dispensing system observed broken in the three compartment sink.
    • Food stored on the floor or food stored less than 6" above the floor in that large bag of cinnamon sugar observed placed on floor in food storage room in lower level.
• Cubasi Bistro, 22000 Dulles Retail Plaza #100 Sterling, VA 20166
  
  • Date inspected: Jan. 12
  • Total violations: 3
    • Several large metal containers with prepared ready to eat (RTE) food was observed with no date marking. When keeping time/temperature control for safety foods (TCS) that are RTE for longer than 24 hours, a date that the food item was prepared/opened, or a discard date n to to exceed 7 days from the date that the food item was prepared/opened should be labeled on the food/container. Date mark these items.
    • Several containers of food were found actively cooling with tight fitting lids. When cooling foods, do not cover so that heat transfer is maximized, and rapid cooling is achieved. Lids were removed so that foods can rapidly cool. Foods may be covered once they have been cooled.
    • The facility does not have testing strips for the Quat sanitizer that is used at the three basin sink. Testing strips or other device that monitors the concentration of sanitizers must be provided. Provide testing strips for the Quat sanitizer.
• Social House Kitchen & Tap, 25370 Eastern Marketplace Plaza #100 South Riding, VA 20152
  
  • Date inspected: Jan. 12
  • Total violations: 2
    • Raw steak and mahi mahi observed placed over cut broccoli, onions and peppers in the low boy refrigeration unit in the kitchen.
    • Bar dish machine in use has no chlorine output to sanitize.
• Velocity Wings, 25360 Eastern Marketplace Plaza #150 South Riding, VA 20152
  
  • Date inspected: Jan. 12
  • Total violations: 4
    • Prevent potential cross contamination by not storing uncovered food items such as raw animal foods next to ready to eat foods in that uncovered containers of cheese stored next to raw chicken and steak in prep cooler.
    • Time/temperature control for safety (TCS) foods must be hot held at 135°F or above to prevent growth of harmful bacteria. Improper hot holding observed in that beef chili was registered at 110°F.
    • Time/temperature control for safety (TCS) foods must be held at 41°F or below in that chicken wings and chicken tenders registered between 55°F in a holding cabinet at room temperature next to the fryer in the kitchen. As per the PIC said food items were placed there for an hour to reheat and serve during lunch rush. Said unit not adequately cooled to maintain the TCS food items temperature at or below 41°F.
    • In-use utensils improperly stored between use in that ice cream scoop observed stored in standing dirty water between use.
• Asian Fusion, 44260 Ice Rink Plaza #106 Ashburn, VA 20147
  
  • Date inspected: Jan. 16
  • Total violations: 4
    • Kitchen manager could not locate proper documentation of an employee health policy showing kitchen staff are properly trained to report symptoms of illnesses transmittable through food. Manager must document staff training.
    • A food employee failed to wash their hands before engaging in food preparation, after handling raw chicken.
    • Observed raw chicken stored over ready to eat food in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Observed time/temperature control for safety foods (TCS) not properly dated for disposition. Foods not labeled include: cooked chicken, fried drumstick. 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.

The following facilities did not record any violations:

• Starbucks Coffee D Shuttle
• Mona's Lebanese Cafe / Guilford Station Arts Club
• Dunkin Donuts
• Rubino's Pizzeria
• Caritas Academy
• Cafe Rio Mexican Grill
• United Airlines Dulles D8