Leesburg Health Inspections: Violations At 5 Facilities

LEESBURG, VA — Several restaurants around Leesburg and western Loudoun County recorded violations during recent inspections from the health department. Inspectors conducted the most recent restaurant visits between May 17 and May 23.

Most COVID-19 restrictions around the state have relaxed, so health inspectors are returning to conduct some 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 Leesburg area, according to the Loudoun County Health Department.

• Lansdowne Main Kitchen, 44050 Woodridge Parkway Leesburg, VA 20176
  • Date inspected: May 17
  • Total violations: 13
    • Staff responsible for the bar are not trained in food safety as it relates to their duties. Staff are unaware of how to monitor sanitizer levels in the dishmachine. Corrective action - train all staff on food safety as it relates to their duties. Ensure staff responsible for the bar are trained on how to monitor the sanitizer concentration in the dishmachine.
    • When asked, the Person in Charge was not able to provide verifiable documentation that all on-duty staff have been trained on employee health policy. Correct by training all staff to report signs and symptoms of illness and report if they have been diagnosed with one of the big 6 reportable illnesses. This must be documented in a verifiable manner, such as signed forms 1-B or equivalent.
    • Kitchen staff were observed wiping their hands on their apron before donning gloves and switching from handling dirty wares to clean dishes without washing their hands. Correct by training staff to wash their hands when they are dirty and when switching from handling dirty to clean wares. Corrected on site - the Person in Charge directed the first staffer to wash their hands, and the other staffer returned to their station at the dirty side of the dish machine and took the contaminated dishes to be re-cleaned.
    • The hand sink at the bar has been removed. Correct by reinstalling the removed hand sink or converting the dump sink to a hand sink with hot & cold running water, soap, paper towels and hand washing signage.
    • Raw ground beef stored above intact beef. Correct by storing relocating the raw ground beef so that it is stored below the intact beef. Corrected on site - the Person in Charge instructed a staffer to relocate the ground beef.
    • Wares cycled through the kitchen dish machine are not being sanitized. Correct by replacing the empty bottle of sanitizer. Corrected on site - the Person in Charge replaced the empty bottle of sanitizer and ran the machine until it tested at 50 ppm chlorine.
    • The facility is using a noncontinuous cooking process for chicken. Chicken is grill marked and cooled, then finished the next day. Correct by fully cooking the chicken as part of a continuous cooking process or having an approved noncontinuous cooking process. Corrected on site - the chicken was transferred to the oven and cooked to 171°F.
    • Inadequate reheating for hot holding observed. Foods are being reheated in a warmer. Pork reheating for 45 minutes at 67°F and beef chop reheating for 1 hour at 103°F then at 157°F after additional reheating in an oven. Correct by discarding the food or reheating it to 165°F within a maximum of two hours. Corrected on site the pork was discarded and the beef chop was returned to the oven again.
    • Inadequate cooling. Pasta made about two hours ago at 58°F, 78°F and 80°F. The pasta was stored in large plastic containers and was covered, labeled and dated. Correct by returning the food to a cooling process to cool this temperature control for safety food from 135°F to 70°F within 2 hours and to 41°F within a total of six hours. Corrected on site - the pasta was placed in an ice bath, then relocated to the blast chiller and was observed at 45°F at 1:45 PM.
    • Fried catfish at 103°F hot holding at improper temperatures. Correct by discarding the fish and hot holding temperature control for safety foods at 135°F or above. Corrected on site - the fish was discarded.
    • Foods such as ham at 54°F, Swiss cheese at 57°F and cucumber tomato salad at 47°F cold holding at improper temperatures. Correct by discarding these foods, then cold hold temperature control for safety foods at 41°F or below. Corrected on site - these foods were discarded.
    • According to the date mark of May 10th the roast tomatillos should have been discarded yesterday. Correct by promptly discarding temperature control for safety foods at the end of the seven day cold holding period. Corrected on site - the Person in Charge directed staff to discard this food.
    • The floors in the bar area are noted in need of cleaning. Correct by increasing the cleaning frequency and methods of this area.
• Burger King #8159, 970 Edwards Ferry Rd NE Leesburg, VA 20176
  
  • Date inspected: May 18
  • Total violations: 1
    • Observed improper cold holding temperature of sliced ham in a plastic container 69F in walk in cooler. Foods held cold should be maintained at 41F or below.
• ResQ BBQ Mobile, 1403 Garrison Ct NE Leesburg, VA 20176
  
  • Date inspected: May 19
  • Total violations: 1
    • Water not working on hand sink and 3-compartment sink. Plumbing should be maintained in good repair.
• Rodeo's Mexican Grill, 26 D East Broadway, Suite 100 Lovettsville, VA 20180
  
  • Date inspected: May 19
  • Total violations: 5
    • Observed facility to not be dating shellstock tags with when the last shellstock from the container was sold or served. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
    • Observed can opener in need of cleaning. Can opener was observed with residue build up on the food contact surface.
    • Observed refried beans that were prepared by the establishment in advance, not properly reheated to 165F prior to hot holding. Refried beans observed at 96F in the steam table.
    • Observed facility to offer raw oysters without a consumer advisory. If an animal food such as shellfish is served or sold raw or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder.
    • Observed refrigeration prep unit unable to maintain proper temperature. Facility is utilizing ice as a medium to keep time/ temperature control for safety foods (TCS) cold inside the unit. Refrigeration units shall be maintained in good repair. Foods on ice were at proper temperature. This is a repeat violation.
• La Taqueria, 15 Loudoun St SW Leesburg, VA 20175
  
  • Date inspected: May 19
  • Total violations: 1
    • Observed multiple containers of homemade salsa cold holding at improper temperature (F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.

The following facilities did not record any violations:

• Stone Manor Boutique Inn
• Salamander Resort & Spa Snack Bar
• IL Cappero Italian Restaurant
• Lovettsville School House