Live Roaches, Mold-Like Substance: Ashburn, Sterling Restaurant Inspections

ASHBURN, VA — Numerous restaurants in the Ashburn and Sterling area recorded violations during recent health department inspections in November. A few had pest-related violations involving roaches and flies.

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. Some common violations may include foods hot holding or cold holding at improper temperatures, foods without dates marked, and sanitizer with improper amounts.

Here are restaurant inspection results in and around Ashburn and Sterling in October from the Loudoun County Health Department. Notable violations included a substance containing potential mold growth at Banjara Flavors Of India, flies beneath a sink at Rais Pizza, residue in the ice machine at Route 7 Brewing Co, and live roaches at Viet Fire Kitchen.

All recent reports in Ashburn and Sterling are listed below.

Sweetwater Tavern: 45980 Waterview Plaza Sterling, VA 20166

Last inspection: Nov. 12

Violations:

• Observed many dishes kept under Time as a Public Health Control on the line without written procedure. This included multiple types of cooked vegetables, cut tomatoes, various cheeses, slaws, and working containers of dairy-based house-made dressings and sauces. Facility also uses TPHC for the pork chops and hangar steaks that are par cooked and held at 120F.

Yen's Kitchen & Sushi Bar: 44640 Waxpool Rd #100 Ashburn, VA 20147

Last inspection: Nov. 12

Violations:

• Observed raw shell eggs stored on a container of green peppers in the walk-in cooler. Raw animal foods must be stored below or separately from ready-to-eat (RTE) foods to prevent cross-contamination.
• Observed fried chicken being cooled in the walk-in cooler for more than two hours registering a temperature of 88F. Cooked time/temperature control for safety (TCS) food shall be cooled from 135F to 70F within two hours and from 70F to 41F or less within a total of six hours.
• Observed cut lettuce stored at room temperature in the kitchen with ice in it measuring 52F. TCS food must be maintained at 41F or less to prevent bacterial growth, except during preparation, cooking, or cooling, or when time is used as the public health control.
• Observed fried chicken being cooled in the walk-in cooler for more than two hours. The chicken was completely covered with plastic wrap and registered a temperature of 88F. TCS foods must be cooled using methods that promotes rapid heat loss, such as shallow pans, ice baths, or ventilated covers.
• Observed food containers of flour and soy sauce stored directly on the floor in front of the reach-in freezer. Additionally, containers of noodles, meat, and vegetables were stored directly on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
• Observed raw noodles soaking and stored on the drainboard of the three-compartment sink. Food shall be protected from contamination by storing the food in a clean, dry location.
• Observed wet wiping towels stored on food preparation table in the kitchen. In-use wiping cloths must be stored in a properly maintained sanitizer solution between uses to prevent contamination of food-contact surfaces.
• Observed the handwashing sink located by the walk-in cooler with an accumulation of dust. Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residues, and other debris.

Subway: 43150 Broadlands Center Plaza #116 Ashburn, VA 20148

Last inspection: Nov. 12

Violations:

• This is a repeat violation. The person in charge was unable to provide a verifiable employee health policy.

Ashby Ponds- Cherry Blossom Square -1912 Restaurant: 44735 Audobon Sq Ashburn, VA 20147

Last inspection: Nov. 12

Violations:

• Stack of dish racks stored in front (blocking) of the hand sink nearest to the manager's office. All hand sinks shall be accessible for use by employees at all times.
• Meat slicer observed with mild build up of food debris in hard to reach areas. When asked the PIC (person in charge) stated it had not been used today yet. Maintain equipment food contact surfaces clean to sight and touch.
• Diversy quat sanitizer at the three compartment sink used for sanitizing wares noted as being in excess of the required PPM range. Sanitizer tested at >400ppm and the manufacturer label indicates to maintain sanitizer at 150-400ppm.

Raunaq Mela: 45250 Catalina Ct Sterling, VA 20166

Last inspection: Nov. 12

Violations: This is a follow-up to the routine inspection conducted on 10/30/25. item 12VAC5-421-860.8 has been corrected. The walk-in cooler temperature was observed at 40F at the time of inspection.

• Observed two buckets of yogurt prepared on-site, stored in the walk-in cooler. This constitutes a repeat violation as noted in the previous inspection report. The person-in-charge (PIC) voluntarily discarded the yogurt and indicated plans to prepare their own yogurt in the future. EHS provided guidance on the required steps to obtain approval prior to production and encouraged purchasing commercial yogurt.

McDonalds: 43345 Junction Plaza Ashburn, VA 20147

Last inspection: Nov. 12

Violations: No violations found. EHS discussed with the person-in charge about the frequency of cleaning the drink, juice, and coffee nozzles. In addition, back-flow prevention devices were discussed with options concerning the mop service sink being under continuous pressure with two-hoses connected by a V-device.

Mehfil Restaurant and Banquet: 21015 Pigeon Dr 150 Sterling, VA 20165

Last inspection: Nov. 12

Violations:

• Observed raw marinating chicken stored above ready to eat foods in the walk in cooler.
• Observed a can of tomato paste in the walk in cooler with a jagged lid still attached.

Akira Japenese Restaurant: 20035 Ashbrook Common Plaza #176 Ashburn, VA 20147

Last inspection: Nov. 12

Violations:

• EHS observed raw salmon stored above avocados in the walk-in cooler. Food shall be protected from sources of contamination by separating raw animal proteins from ready to eat (RTE) foods and arranging them in a way that cross-contamination risks from splashes, drips and spills are mitigated. Raw salmon was moved to the shelf designated for raw fish in the walk-in cooler during the inspection.
• EHS observed an opened bag of dumplings in the top of the flip top cooler directly across from the cook line that was above the required 41F (51F). Time/temperature control for safety (TCS) foods that are ready to eat (RTE) must be maintained at 41F. Dumplings were moved to the lower portion of the cooler to rapidly cool (temp confirmed holding by EHS during the inspection).
• EHS observed raw, frozen tuna, white fish in reduced oxygen packaging (ROP) in the walk-in cooler thawing with the vacuum still intact. When thawing raw fish in ROP, the vacuum of the package must be compromised to introduce oxygen before the thawing process begins. This is to ensure that harmful anaerobic bacteria is unable to proliferate. Manager had all the thawing ROP packages poked to introduce air into the packages during the inspection.
• EHS observed a rice spatula that was in use stored in a container of room temperature water. When storing in-use utensils in between uses, and if in water, the water must be maintained at 135F or more. Spatula may be held in a clean, dry container as well. Manager removed the spatula and replaced with a clean, dry container during the inspection.

Baba's Restro & Bar: 43330 Junction Plaza #190 Ashburn, VA 20147

Last inspection: Nov. 12

Violations:

• EHS observed the right hand cooler on the line cold holding foods at improper temperatures (Average 44F). Time/temperature control for safety (TCS) foods that are ready to eat (RTE) must be maintained at 41F or less. EHS recommends moving these foods to the left hand cooler or the walk-in cooler so that these foods can rapidly cool. Have this cooler repaired so that it maintains temperatures of 41F or less.
• EHS observed several containers of TCS foods that are cooked, ready to eat (RTE) that did not have date marking on the container. When keeping TCS foods that are RTE for longer than 24 hours, a date marking the day 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. Employee date marked these containers during the inspection.
• EHS observed a purse, an employee jacket, and an apron stored on a shelving unit designated for clean, sanitized utensils/equipment and in direct contact with the utensils/equipment. Food shall be protected from sources of contamination. Employee items must be stored in an area away from utensils and equipment. The employee removed these items from the shelving unit during the inspection.
• EHS observed several knives stored between the right-hand cooler on the line and the prep table. In-use utensils that are stored between uses must be stored on a clean, dry surface and must not contact surfaces that are not cleaned at the correct frequency. The employee moved the utensils to a clean, dry surface during the inspection.

Bojangles: 46160 Potomac Run Plaza Sterling, VA 20164

Last inspection: Nov. 10

Violations:

• Blanched french fries are held under time as a public health control (firm calls it Time in lieu of temperature control) - written procedures are on file in the office. French fries are fried (blached) in fryer and held at room temperature for up to one hour prior to being fried again per order. EHS observed blanched fries sitting out at room temperature without being marked with a time stamp. According to the manager on duty food employees are supposed to mark the time on a small dry erase board on the wall behind the fryers.

Cha Street Food: 45633 Dulles Eastern Plaza 100 Sterling, VA 20166

Last inspection: Nov. 10

Violations: No violations found. Person in charge completed necessary repairs and demonstrated hand washing sink' water temperature capable of reaching up to 110F.

Senor Tequila's of Ashburn: 43750 Central Station Dr #100 Ashburn, VA 20147

Last inspection: Nov. 10

Violations:

• Observed that the water temperature measured at a maximum of 80F at the handwashing sink located in the food preparation area. Handwashing sinks shall be equipped to provide water at a temperature of at least 100°F.
• Observed that there is no signage at hand sink to notify employees to wash hands by the second handwashing sink located in the bar area. Provide a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
• Observed cole-slaw holding at an improper temperature (52F) in the stand-up refrigerator. Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
• Observed unlabeled containers containing chemical solutions located in the dishwashing area and prep area. Working containers used for storing cleaners and sanitizers shall be clearly and individually identified with the common name.
• Observed that the available Chlorine (11/2024) and Quat (9/2024) sanitizing strips were expired. Test kits that accurately measures the concentration of sanitizing solutions shall be provided and readily accessible for use.
• Observed that the light bulbs above the worktables located in the food preparation area are out. The light intensity shall be at least 50 foot candles (540 lux) at a surface where a food employee is working with food or working with utensils or equipment such as knives and where employee safety is a factor.

Banjara Flavors Of India: 44050 Ashburn Shopping Plaza #191 Ashburn, VA 20147

Last inspection: Nov. 10

Violations:

• The person in charge (PIC) was unable to provide the Environmental Health Specialist with copies of their employee health policy signed by the food employees currently working in the kitchen. All employees must be informed in a verifiable manner of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases that are transmissible through food.
• Handwashing sink at the bar was found blocked by cases of soda. Handwashing sinks must be readily accessible at all times to ensure employees are able to wash their hands properly.
• A container of yeast was found in walk-in cooler with a layer of brown/blue/green/white substance, potential mold, growth on the top. All food must be safe, unadulterated and honestly presented at all times.
• Food-contact surfaces of prep tables and ice machine were found to have an abundance of food debris. Increase cleaning frequency so that all food-contact surfaces are clean to sight and touch.
• Observed food through the facility that did not bear a date mark indicating either the day it was prepared or the day it must be discarded. All ready to eat (RTE) time/temperature control for safety (TCS) food held in the facility for more than 24 hours must be labeled with the day it was prepared or the day it must be discarded with the day of preparation counting as day 1.
• Facility was found melting butter and leaving it either out on the counter of prep table or on top of the tandoor oven where it is not maintained at a minimum temperature of 135*F without having a written time as a public health control written policy in place and approved. Facility must have written procedures in place and approved before leaving butter out of temperature control.
• Observed spices used at the cooking line to not have labels. All food that is removed from their original packaging must be labeled to ensure all food employees know what food item they are using.
• Container of mango chutney was found being stored on the floor of the dry storage area. All food must be stored at least 6 inches off the floor to prevent contamination from occurring.
• In-use utensils during pauses in food preparation were found being stored in a water bath on the stove with a water temperature of 70*F. All utensils stored in the water bath during pauses in food preparation must be in a water bath of a minimum temperature of 135*F.
• 3-compartment sink was observed directly plumbed into the grease trap and the wall. The dish machine and ice machine drain are below the flood level rim of the floor drain. The 3-compartment sink at the bar was found to an air break instead of an air gap/ An air gap must be installed at the 3-compartment sink and at the floor drain that the dish machine and ice machine drain to so as to prevent the potential backflow/back siphonage of chemicals and gray water into the potable water supply.
• Mop sink was observed to have a hose bib on the threaded faucet while the backflow prevention device, the atmospheric vacuum breaker (AVB), was removed and a plug was installed. The mop sink must have an approved backflow prevention device to prevent the potential for gray water to backflow/back siphon into the potable water supply.
• Observed filters in hood by grill and fryer visibly unclean with grease and dust. Observed Ansul system sprinklers visibly unclean with grease and dust. Clean as needed to preclude accumulation.
• A food employees' medication was found beings stored with spices and other food ingredients on a shelf above the prep table. All personal care items must be stored in the employee designated area that prevents contamination from occurring to food, equipment, utensils, linens, and single-service and single-use articles.

Delicioso: 45665 W. Church Rd #112 Sterling, VA 20164

Last inspection: Nov. 7

Violations:

• No written procedure or policy for employees to follow for the proper clean-up of vomit or diarrhea. A written policy or procedure for employees to follow for the proper clean-up of vomit or diarrhea must be accessible to employees. EHS will email a copy of the Norovirus clean-up worksheet in Spanish to management. Have this document available for review when requested.
• EHS observed a container of raw tilapia stored over empanada filling that is ready to eat (RTE). Food shall be protected from sources of cross contamination by separating raw proteins from RTE foods and arranging them in a way that eliminated the risk of splashes, drips and spills. Container of tilapia was moved so that it was stored below the empanada mix.
• Date marking of time/temperature control for safety (TCS) foods that are RTE is not being performed consistently. When keeping TCS foods that RTE for longer than 24 hours, the date that the food was prepared/opened or a discard date not to exceed 7 days must be labeled on the food/container. Date label all TCS/RTE foods and consistently make this a part of the preparation process.
• EHS observed beef tripe thawing in the prep sink in stagnant water. When slacking/thawing TCS foods, they shall be thawed completely submerged under running water at a temperature of 70F or less. The water was turned on to resume safe thawing during the inspection.
• EHS observed moderate soil debris build-up on the surfaces of the reach in coolers. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude the accumulation of soil debris/residues. Clean/wipe the faces of these pieces of equipment frequently.

Comida Latina Catering: 87 Sugarland Run Dr Sterling, VA 20164

Last inspection: Nov. 7

Violations:

• Observed raw shell eggs stored at room temperature by the food preparation table measuring at 52F. Person-in-charge (PIC) stated that the eggs were removed from the cooler about 30 minutes prior to observation. Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45F or less.
• Observed containers of tomato sauce, mixed vegetables, beef, and beans stored directly on the floor in walk-in cooler #1 and #2. Also observed beverages stored directly on the floor in the dry storage room. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
• Observed wet wiping towel used for wiping counters stored on countertop in the kitchen. Cloth in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a appropriate concentration to prevent microbial growth.
• Observed a single use container stored inside a container of tomato sauce in walk-in cooler #1. Single use articles are intended for one-time use and shall not be reused.

Rais Pizza: 21430 Cedar Dr #128 Sterling, VA 20164

Last inspection: Nov. 7

Violations:

• Observed handwashing sink in front of kitchen near double doors has been disconnected. Person in Charge (PIC) stated that they disconnected the sink since they don't use it. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• Observed low temp dish machine in kitchen measuring at 0ppm chlorine after priming and multiple cycles. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subdivision 3 of 12VAC5-421-1900 shall meet the criteria as specified under 12VAC5-421-3380, shall be used in accordance with the EPA-registered label use instructions.
• Observed flies swarming beneath disconnected sink in the front of the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 12VAC5-421-3360, 12VAC5-421-3440, and 12VAC5-421-3450, and Eliminating harborage conditions.
• Observed coping tile behind dish machine is missing. Dirty water is sitting stagnant in gap under wall.

Rais Pour House: 21430 Cedar Dr #128 Sterling, VA 20164

Last inspection: Nov. 7

Violations:

• Handwashing sink nearest the front door is only capable of supplying cold water. Hot water has been turned off. Person in Charge (PIC) stated sink is leaking and is not in use. A handwashing sink shall be equipped to provide water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.
• Observed bar dish machine measuring at 0ppm chlorine after priming and multiple cycles. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subdivision 3 of 12VAC5-421-1900 shall meet the criteria as specified under 12VAC5-421-3380, shall be used in accordance with the EPA-registered label use instructions.
• Observed multiple unlabeled spray bottles throughout facility. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Yummy Shawarma: 42882 Truro Parish Dr #103 Ashburn, VA 20148

Last inspection: Nov. 7

Violations:

• No sign observed in restroom notifying employees to wash their hands.
• Observed hand sink in dish washing area without the means to dry hands after washing.
• Observed hand sink in food prep room blocked by shawarma press and weights stored directly in basin. Hand sinks shall be accessible at all times.
• Observed several containers of food stored directly on floor in the walk-in cooler as well as a bucket of sliced potatoes and container of cooking oil sitting on floor in kitchen. Food shall be protected from contamination, store at least 6 inches above floor.
• Restroom is observed without a self-closing door. Restroom door shall be self-closing.
• Restroom was observed without a covered waste receptacle. A toilet room used by females shall be provided with a covered receptacle for feminine products.
• Observed ceiling tile stained and water collected in ceiling light fixture in dish washing area. The physical facilities shall be maintained in good repair.

Chopsticks House: 46900 Cedar Lake Plaza #140 Sterling, VA 20164

Last inspection: Nov. 7

Violations:

• Observed a funnel stored in the handwashing sink adjacent to the three-compartment sink. Handwashing sink shall not be used for purposes other than handwashing.
• Observed buckets containing soy sauce stored directly on the floor in walk-in cooler and in the food preparation area of the kitchen. Also observed boxes of chicken and beef stored directly on the floor in the walk-in freezer. Food shall be stored at least 6 inches above the floor to prevent contamination.
• Observed food employees engaged in food preparation activities were not wearing any form of hair restraint. Food employees shall wear hair restraints such as hats, hair coverings, or nets designed to effectively keep hair from contacting exposed food, clean equipment, and utensils.
• Observed in-use wet wiping towels stored directly on the food preparation table in the kitchen. In-use wiping cloths used for wiping food-contact surfaces shall be stored in a properly prepared sanitizing solution between uses to prevent contamination.
• Observed serving spoons stored in stagnant water measuring 79F placed next to the rice maker. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under 12VACS5-421-178 D7.

Pharaoh's Cafe: 46000 Old Ox Rd #107 Sterling, VA 20166

Last inspection: Nov. 6

Violations:

• Person in charge (PIC) was not able to provide verifiable documentation that all on-duty staff have been trained on employee health policy.
• The handwashing sink in the kitchen observed with used tea cup place in it.

The Munch Yard: 44488 Potter Terrace Ashburn, VA 20147

Last inspection: Nov. 6

Violations:

• Observed exterior door by cooking equipment to not be tight fitting. Also observed hole in wall below serving window.

Devil's Backbone Taproom: 1 Saarinen Circle Sterling, VA 20166

Last inspection: Nov. 6

Violations: No violations found. Performed an inspection after a fire. There was a small fire with one of the fryers. They discharged a fire extinguisher to the fryer. There was a small grease leak under that led to the fire. They discarded all of the food and single use items that were near the fryer and washed all of the dishes and utensils. They are removing the fryer that caught fire. There was a small amount of fire extinguisher discharge behind the fryer that was mopped up. All other areas were cleaned. They are able to reopen.

Honey Pig Korean BBQ: 43330 Junction Plaza 180 Ashburn, VA 20147

Last inspection: Nov. 6

Violations:

• PIC (person in charge) not present at beginning of inspection. PIC had poor active managerial control over staff and had multiple priority violations.
• Observed employee touch phone and contaminated equipment then proceeded to don gloves without washing hands prior.
• Observed no paper towels in employee bathroom.
• Observed raw shelled eggs and raw marinated beef stored above ready to eat (RTE) foods in walk in cooler and in multiple reach in units.
• Observed meat grinder and knives visibly unclean.
• Observed three compartment sink sanitizer generation device not dispensing properly concentrated sanitizer at time of inspection.
• Observed kimchi (transported from other location), clear kimchi, shredded cabbage, cooked beef, fish cakes, cooked bean sprouts, macaroni salad, and cooked mushrooms with no date marking label.
• Observe serval containers with cleaning and sanitizing chemicals without an identifying label. Working containers used to store cleaning and sanitizing chemicals must be clearly labeled with the common name of the chemical.
• Observed multiple cans of Raid pesticide located in facility. Pesticide not allowed in food establishment facility.
• Observed flyswatters stored above food contact surfaces.
• Observed plastic colander of washed shredded cabbage uncovered and dripping on other RTE foods in the walk-in cooler.
• Observed multiple wet wiping cloths not stored in properly concentrated sanitizer.
• Observed multiple tongs, spatulas, and metal spoons stored in room temperature water measuring below 135F.

Route 7 Brewing Co: 20051 Riverside Commons Plz #148 Ashburn, VA 20147

Last inspection: Nov. 6

Violations:

• Observed food handler in kitchen drinking from a container without a lid or straw.
• The ice machine interior deflector observed with accumulation of pink and black residue. Food contact surfaces shall be maintained clean to sight and touch.
• Observed butter chicken sauce hot holding on grill at improper temperature: 117F. Time temperature control for safety foods shall be held hot at or above 135F.
• Observed the following time temperature control for safety (TCS) foods cold held on cart in kitchen at improper temperatures: Chili 58F, butter chicken sauce 70F, raw bacon 63F. TCS foods shall be cold held at or below 41F. Food items reportedly removed from the walk in at approximately noon for an undetermined reason.
• Observed container of ground meat stored on floor of walk-in cooler and many boxes of foods stored directly on floor of walk-in freezer. Foods shall be stored protected from contamination by elevating at least 6" off floor. This also allows for thorough cleaning of floor area.
• Observed 3-compartment sink drain blocked with accumulation of debris in the dish room. When the water at the faucet was turned on the drain overflowed rapidly onto the dish room floor. Plumbing shall be maintained in good working order at all times.
• Observed the following areas of the kitchen in need of detail cleaning: ceiling vents, ice machine exterior vents, hood, and the floor areas of both the walk-in cooler and freezer.
• Observed employee belongings stored in several areas throughout the kitchen: Halloween mask stored directly on top of clean utensils, speaker stored on shelf at grill station, jackets stored amongst single service items and clean dishes. Personal belongings shall be stored in the lockers provided by the back door. Do not store with food or food contact items.
• Light fixtures in hall area leading to walk-in refrigeration units are inoperable, room is dark. Provide at least 10ftc of light to allow for proper cleaning.

Poke Sushi Bowl: 21435 Epicerie Plaza #180 Sterling, VA 20164

Last inspection: Nov. 6

Violations:

• Observed employee drying hands using wiping cloths designated for cleaning and sanitizing food-contact surfaces after handwashing. Ensure hand are dried using single-use towels or an approved hand-drying device. Food employee shall clean their hands and exposed portions of their arms or surrogate prosthetic devices for hands or arms as outlined in 12VAC5-421-140.
• Observed two knives stored in handwashing sink by the mop sink in the kitchen. A handwashing sink shall not be used for purposes other than handwashing.
• Observed a container of vinegar and bags of rice and salt stored directly on the floor in the kitchen. Food shall be protected from contamination by storing the food at least 6 inches above the floor.
• Observed serving spoons stored in white rice and brown rice with handles in contact with the food. Utensils used for dispensing or serving food shall be stored with handles above the top of the food and the container to prevent contamination of food from hands.
• Observed quaternary ammonium test kit provided by PIC was expired as of October 1st, 2023. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided and used to ensure effective sanitization. Expired test kits may produce inaccurate readings.

& Pizza, (Terminal B71): 1 Saarinen Cir Concourse B Dulles, VA 20166

Last inspection: Nov. 6

Violations:

• Observed only one food employee present during the inspection who stated that she was not the person in charge and was a new employee.
• Observed several cans in the dry storage area with dents on the seams that were causing a crease.
• Observed multiple pieces of equipment food contact surfaces with a build up of food debris, residue. Equipment included the can opener and multiple ladles hanging by the compartment sink.
• Observed blue cheese (52F) and feta cheese (52F) improperly cold holding for over 4 hours.
• Observed sanitizer bucket store on the floor at the prep line and at the bar area.
• Observed multiple low hanging ladles by the compartment sink where they were visibly exposed to splash.
• Observed multiple food wells to be wet nesting and stacked in a manner that prevents adequate draining after sanitizing.
• Food employee could not locate test strips for the sanitizing solution.

Bracket Room: 1 Saarinen Cir Concourse B Dulles, VA 20166

Last inspection: Nov. 6

Violations:

• Observed the employees change gloves when changing tasks but not wash their hands before putting new gloves on. Food employees shall wash their hands when changing tasks and before putting on new gloves.
• Observed 2 tomato juice cans to have dents along the seal of the can. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
• Observed the concentration of chlorine in the bar dish machine to be at 0ppm. The chlorine concentration stated on the dish machine data plate is to be 50ppm
• Observed the blue cheese, feta, and spinach to be at 50F. Time/temperature control for safety shall be maintained at 41F or less.
• Observed sliced tomatoes and shredded lettuce that were prepped today to be in tightly covered containers that and were around 50F. When placed in cooling or cold holding equipment, food containers shall be loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
• Observed the walk in cooler floor to be coming up where the kegs are stored. Where the food is stored, the floor is buckling at the seams and the ramp going in is coming up around the edges. Floors shall be durable and easily cleanable.

Juleps Kentucky Tavern: 43781 Central Station Dr #150 Ashburn, VA 20147

Last inspection: Nov. 6 (pre-opening)

Violations:

The purpose of today's visit is to conduct a pre-opening inspection.Permit is not issued at this time. Facility is in need of correcting the following:

• Entire facility is in need of detailed cleaning. Dust and debris present through out.
• All equipment in kitchen and bar is in need of detailed cleaning.
• Food contact surfaces need detailed cleaning.
• Multiple quarry tiles in kitchen cracked, broken, or missing.
• Walk in refrigerator not operational during time of inspection. Repair and maintain.
• Walk in refrigerator walls and shelving need detailed cleaning.
• Lights in storage hallway near mop sink reading 3.5 foot candles.

Dairy Queen: 44050 Ashburn Shopping Plaza #183 Ashburn, VA 20147

Last inspection: Nov. 6

Violations:

• EHS observed an open bag of chili and a container of chili in the reach in cooler with no date labeling. When keeping time/temperature control for safety foods (TCS) that are ready to eat (RTE) for longer than 24 hours, a date that the food was prepared/opened or a discard date not to exceed 7 days from the date that the food was prepared/opened must be labeled on the food/container. Date label the chili.

Viet Fire Kitchen: 44650 Waxpool Rd #125 Ashburn, VA 20147

Last inspection: Nov. 5

Violations:

• They are working on controlling the issue. Saw 3 alive roaches not attached to a glue trap, one by the mop sink, one by the 2 door cooler, and one under the 3 compartment. Several alive roaches on the glue trap by the small gap under the 3-comparment where there is an access pipe.

Cafe Opera: 42882 Truro Parish Dr #104 Ashburn, VA 20148

Last inspection: Nov. 5

Violations:

• No signage at the handwashing sink located within the dish machine area reminding employees to wash their hands. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks that are utilized by employees. Provide signage at this handwashing station.
• EHS observed large containers of cooked lomein, made in advance and containers of cooked pork (diced, sliced, cubed) with no date label. When keeping time/temperature control for safety foods 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 must be labeled on the food/container. Date label these items.
• EHS observed a container of minced shrimp and a bag of whole carrots stored directly on the floor of the walk-in cooler. Food shall be protected from sources of contamination by storing food at least 6" off the floor. Move all food items off the floor and store 6" off the ground.
• EHS observed several employees within the kitchen with no hair restraints. Food employees shall wear hair restraints such as hats, hair nets or other hair covering that are designed to effectively keep hair from contacting exposed food and food contact surfaces. Have all employees with hair wear hair restraints.
• EHS observed scoops used for cooked rice stored in a warmer with water that is 113F. When storing in-use utensils in between uses in a container of water, the water must be maintained at 135F or more. The warmer was turned up to high so that the water will reach 135F during the inspection.

Super Chicken Sterling Inc: 45591 Dulles Eastern Plaza #194 Sterling, VA 20166

Last inspection: Nov. 5

Violations:

• EHS observed a soiled knife stored on a magnetic strip with a visible debris on the blade.
• EHS observed a pan of coleslaw displayed on cold table of the assembly line at improper cold holding temperature of 54F. PIC stated coleslaw was placed on the cold bar about an hour ago for immediate lunch service.
• EHS observed both unisex restrooms without a covered receptacle for feminine sanitary napkins.

Siam Spice Thai Cuisine: 22330 S Sterling Blvd #A129 Sterling, VA 20164

Last inspection: Nov. 5

Violations:

• Observed an employee handling RTE food with bare hands and sending it to the dining room. Except when washing fruits and vegetables as specified under 12VAC5-421-510 or as specified in subsections D and E of this section, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• Observed handwashing sink in kitchen obstructed by a metal cart with a meat slicer on top as well as a cardboard box full of onions and cleaning supplies. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• Observed raw animal proteins stored above RTE food items in a reach-in cooler near the wok station. Food shall be protected from cross contamination by: 1. Except as specified in subdivision 1 d of this subsection, separating raw animal foods during storage, preparation, holding, and display from: a. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables;P b. Cooked ready-to-eat food;P c. Fruits and vegetables before they are washed.
• Observed a tub of satay sauce in reach-in cooler with a date mark of September 9, 2025. A food specified under 12VAC5-421-830 A or B shall be discarded if it: 1. Exceeds either of the temperature and time combination specified in 12VAC5-421-830 A, except time that the product is frozen.
• Observed multiple sets of utensils sitting in still water between uses. Water measured between 80-90F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under 12VAC5-421-1780 D 7.

Life Time - Life Cafe: 44610 Prentice Dr Sterling, VA 20166

Last inspection: Nov. 5

Violations:

• Observed handwashing sink located by the three-compartment sink was not supplied with hand soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
• Observed chicken (52F), tomato sauce (54F), and Pico de Gallo (54F) stored in the food preparation cooler at the service line for more than 4 hours were registering above 41F. Time/temperature control for safety (TCS) food held cold shall be maintained at 41? or below to prevent harmful bacteria growth, except during preparation, cooking, cooling, or when time is used as the public health control.
• Observed working chemical spray bottles stored by prep table in the kitchen and at the handwashing sink on the service line without labels identifying the contents. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed a box of berries stored directly on the floor inside the walk-in freezer. Food shall be stored at least 6 inches off the floor to protect from contamination.
• Observed in-use wiping towels stored on prep board affixed to the lowboy cooler at the service line. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.

323 DHABA Express: 20800 Pigeon Hill Dr #140 Sterling, VA 20165

Last inspection: Nov. 5 (pre-opening)

Violations:

• Observed 3-compartment sink directly plumbed and did not have any source of backflow prevention. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and shall not be less than one inch (25 mm)
• EHS was unable to verify if the walk-in cooler and 2-door cooler by the back door are able to maintain food at a temperature of 41*F or below.
• EHS to follow up regarding air gap at 3-compartment sink before issuing permit.