Leesburg Restaurant Inspections: Flies, Soiled Knives

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 Aug. 1 and Aug. 8.

COVID-19 restrictions around the state have relaxed, so health inspectors have returned to 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 Leesburg area, according to the Loudoun County Health Department.

• Chipotle Mexican Grill #3880, 510 Compass Point Plaza Leesburg, VA 20175
  • Date inspected: Aug. 1
  • Total violations: 1
    • TCS (Time temperature control for safety ) foods noted as improperly hot holding at the steam tables. Chicken 119F, chicken asada 105F, chicken @ drive through steam table 110F.
• Auntie Anne's & Planet Smoothie, 241 Fort Evans Rd NE #893 Leesburg, VA 20176
  
  • Date inspected: Aug. 1
  • Total violations: 1
    • Several flies observed behind front counter area.
• Leo's Food Truck, 15 Millard Ct Leesburg, VA 20176
  
  • Date inspected: Aug. 2
  • Total violations: 1
    • Observed improper cold holding temperature of shredded cheddar 45F. Foods held cold should be maintained at 41F or below.
• Taco Town, 1602 Village Market Blvd Leesburg, VA 20175
  
  • Date inspected: Aug. 2
  • Total violations: 4
    • Observed food employee pick up a lid from the floor and then go back to prepping food. Food employees after picking soiled utensils from floor should remove gloves, wash hands, and then re-glove with new gloves.
    • Observed improper cold holding temperature chicken wings 52F, 51F in 1 door reach in cooler. Foods held cold should be maintained at 41F or below.
    • Observed chlorine wipes on prep table when food was being prepped. Poisonous or toxic materials shall be stored so they cannot contaminate food.
    • Observed diced tomatoes 45F prep about a half an hour before temperature was taken cooling in 1 door reach in cooler with a tightly closed lid. When cooling lids should be loosely cover or uncover until the food reaches 41F or below.
• Taco Town (Chefscape Leesburg), 1602 Village Market Blvd Leesburg, VA 20175
  
  • Date inspected: Aug. 2
  • Total violations: 2
    • Observed raw fish stored over ready to eat chicken. Raw proteins should be store in a way to minimize cross contamination of ready to eat foods.
    • Observed improper cold holding temperature of raw fish 44F on rack in walk in cooler. Foods held cold should be maintained at 41F or below.
• ResQ BBQ, 528 B East Market St Leesburg, VA 20176
  
  • Date inspected: Aug. 2
  • Total violations: 4
    • No chlorine sanitizer available at the main dishwasher.
    • The following foods were observed stacked and covered using improper cooling methods inside the walkin cooler; cooked collards 70 internally for 1 hour, baked beans 59F internally for 1.5 hours, pulled pork 76F internally for 40 minutes, and cooked chicken 58F internally for 40 minutes. Time/temperature control for safety foods mentioned above are required to be cooled separate (unstacked) without covers or loosely covered to reach 41F.
    • Potato salad was found improperly cold holding on ice with an internal temperature of 48F for approximately 30 minutes. Potato salad is required to be cold held at 41F or below in order to prevent the growth of harmful bacteria.
    • Cooked chicken inside the steam table was found improperly hot holding with an internal temperature of 120F for approximately 30 minutes. Chicken is required to be hot held at 135F or above to prevent the growth of bacteria.
• Bowlero-Leesburg, 1602 Village Market Blvd, 100 Leesburg, VA 20175
  
  • Date inspected: Aug. 2
  • Total violations: 1
    • Observed the chlorine sanitizing bar dishwasher with dishes in the dishwasher at 0 ppm. Chlorine sanitizer should have concentration between 50-100 ppm.
• Riverside High School Outdoor Concession, 19019 Upper Belmont Place Leesburg, VA 20176
  
  • Date inspected: Aug. 3
  • Total violations: 1
    • Facility has quat sanitizer and chlorine test strips.
• 5 Tara Authentic Indian Cuisine, 1600 Village Market Blvd SE #132 Leesburg, VA 20175
  
  • Date inspected: Aug. 3
  • Total violations: 3
    • Observed multiple containers of foods uncovered in the walk in cooler. Food should be protected to minimize environmental and cross contamination. Person in charge covered.
    • Observed multiple knives ready for use with food residue. Food contact surfaces should be clean to sight and touch.
    • Observed meat improperly thawing in one compartment of the 3-compartment sink fill to the top with no running water. Proper thawing could under running water or in the walk in cooler.
• Giovanni's NY Pizza, 520 East Market Street Leesburg, VA 20175
  
  • Date inspected: Aug. 3
  • Total violations: 7
    • No written vomiting and diarrhea procedure available for employees. A written procedure or kit is required for employees in order to properly respond to these events and minimize the spread of contamination to employees, consumers, and surfaces.
    • No soap or paper towels available at the pizza prep handwashing sink. All handwashing sinks shall be provided with soap and drying provisions to allow for a proper handwash.
    • Two large containers of tomato sauce were found inside the walkin cooler with an internal temperature of 47F and 61F internally. The sauces had been stored overnight inside the walking cooler. Tomato sauce is required to by cooled within two hours, from 135 to 70F and within a total of six hours from 135F to 41F to prevent the growth of harmful bacteria.
    • Cut lettuce and cut tomatoes were found improperly cold holding at 50F internally inside the salad prep cooler. Tomatoes, 46F internally, lettuce, 48F internally, and ham, 51F internally, were found improperly cold holding in top prep cooler #1 for approximately 1 hour. Ham, 50F internally, and turkey, 48F internally, was observed improperly cold holding in prep cooler #2. Time/temperature for safety foods (TCS) are required to be cold held at 41F or below to prevent the growth of harmful bacteria.
    • Fried eggplant held for 10 days. TCS foods prepared in a food establishment should not be held beyond the maximum 7 days.
    • Observed 2 covered metal pots with tomato sauce cooling since the morning (approximately 1 hour) with internal temperatures of 45F-48F. Proper cooling methods are required for cooling tomato sauce which includes keeping the sauce loosely covered or uncovered.
    • Salad cooler is unable to keep TCS foods at 41 or below. Most TCS foods found at 50F internally. Cold holding equipment is required to keep TCS foods cold at 41F or below to prevent the growth of harmful bacteria.
• Outback Steakhouse, 225 Fort Evans Rd NE Leesburg, VA 20176
  
  • Date inspected: Aug. 4
  • Total violations: 2
    • Three prime rib roasts were found improperly hot holding with internal temperatures of 88F, 103F, and 91F internally for 2.25 hours. Roasts are required to be hot held at 130F or above to prevent the growth of harmful bacteria.
    • The following foods were found improperly cold holding in the salad prep top cooler: sliced tomatoes 53F internally for 1 hour, chopped eggs 63F internally, and cut cabbage 64F internally for over 4 hours. Time/temperature control for safety foods (TCS) are required to be cold held at 41F or below to prevent the growth of bacteria.
• Anita's New Mexico Style Mexican Food, 5 Fort Evans Road Leesburg, VA 20176
  
  • Date inspected: Aug. 4
  • Total violations: 3
    • Observed Employee water cup in the warewashing area with no lid or straw.
    • Observed a large amount of fruit flies at the bar area and back of house.
    • The walls in the kitchen are noted in need of cleaning.
• SR Coffee Co. / Roots To Rise, 940 Sycolin Rd #145 ` Leesburg, VA 20175
  
  • Date inspected: Aug. 4
  • Total violations: 2
    • Observed employees in the kitchen preparing food without proper hair restraint. Food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
    • Observed no test kit for chlorine sanitizer used for the chemical dish machine. A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
• Plaza Azteca, 1608 Village Market Blvd #125 Leesburg, VA 20175
  
  • Date inspected: Aug. 7
  • Total violations: 10
    • EHS observed improper cold holding in variety of cold holding units, the chlorine sanitizer at dishwasher was below appropriate sanitizing levels, there was no hand soap at any hand sink in prep area, dishwashing area, or kitchen. The person in charge shall ensure to minimize the risks of foodborne illnesses by ensure employees has access to hand soap, cold holding units are working properly, and food contact surfaces are being sanitized.
    • Observed blocked hand sinks (prep area with a plunger, kitchen black). Hand sinks should be available for employees to use at all times.
    • Observed no hand soap hand sinks (dishwashing area, prep area, kitchen). Soap should be available for employees to use at all times.
    • Observed no paper towels at hand sinks (prep area, kitchen). Paper towels should be available for employees to use at all times.
    • Observed chemical chlorine dishwasher at 25 ppm. Chlorine sanitizer should test between 50-100 ppm.
    • Observed improper hot holding temperature shredded chicken 128F. Foods held hot should be maintained at 135F or above.
    • Observed improper cold holding temperatures (mozzarella 45F, white cheese 45F prep cooler 1, items voluntarily discarded) (cooked chicken 63F, raw pork 63F, raw beef 63F, t-bone 66F drawer cooler voluntarily discarded) (raw chicken 63F & raw beef 63F in draw for an hour placed in walk in cooler), (spinach 46F, salsa 44F, vegetarian chicken 45F, mozzarella 56F, caramelized onions 44F prep cooler 2, items voluntarily discarded), (beef birria 47F, 60F, queso 52F, 48F, Birria sauce 44F walk in cooler items voluntarily discarded). Food that are held cold should be maintian at 41F or below.
    • Observed cutting board at both prep cooler cutting board with heavy scratching and scaring not making the cutting boards easily cleanable.
    • Observed the use of grocery bags on the cook line to store unwrapped tortillas. Grocery bags are not a food contact surface and can transfer colors, odors, and are not necessarily safe and clean.
    • Observed no hood systems filters in place at time of inspection. The hood systems filters should be in place.
• Ana's Market, 707 L East Market St Leesburg, VA 20176
  
  • Date inspected: Aug. 7
  • Total violations: 6
    • The food establishment is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. Only hand washing sink in the kitchen is broken and unable to be used. EHS also observed an employee handling raw meat (beef) with disposable gloves and not wash their hands prior to donning new disposable gloves to handle ready to eat food.
    • Observed employee handling raw beef with disposable gloves and then change to a new pair of disposable gloves to handle ready to eat food without washing their hands. Ensure food employees are properly washing their hands prior to donning gloves and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
    • Observed the only hand washing sink in the kitchen broken, unable to be used. At least one handwashing sink, or the number of handwashing sinks necessary for their convenient use by employees in areas specified under 12VAC5-421-2280, and not fewer than the number of handwashing sinks required by law shall be provided.
    • Observed time as a public health control being used for pupusa mix not marked or otherwise identified with the time that is 4 hours past the point in time when the food was removed from temperature control.
    • Observed sanitizer bucket with wiping cloth stored improperly. Sanitizer bucket was observed with 200 PPM chlorine. Ensure wiping cloths are held in a sanitizer solution at proper concentration.
    • Observed floors and walls in the kitchen in need of cleaning. Walls and floors observed with residue.
• Panda Cafe, 707-F Market St, East Leesburg, VA 20176
  
  • Date inspected: Aug. 7
  • Total violations: 3
    • Observed rice scoop stored improperly in stagnant, room temperature water. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not TCS food. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
    • Observed hand washing sink leaking at plumbing connection under the sink. Plumbing shall be maintained in good repair.
    • Observed hood vent in need of cleaning. Hood vent was observed with grease build-up on the baffles.
• Chick-Fil-A, 304 Kellys Ford Plaza SE Leesburg, VA 20175
  
  • Date inspected: Aug. 8
  • Total violations: 1
    • Observed pans not allowed to air dry prior to stacking on top of each other in the storage area near the 3 compartment sink. After cleaning and sanitizing, equipment and utensil shall be air dried.
• Dunkin Donuts, 308 Kellys Ford Plaza SE 101 Leesburg, VA 20175
  
  • Date inspected: Aug. 8
  • Total violations: 1
    • Observed stirring spoon stored improperly in stagnant, room temperature water. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not TCS food. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
• Ashleigh@ Lansdowne Retirement & Assisted Living Community, 44124 Woodridge Parkway Leesburg, VA 20176
  
  • Date inspected: Aug. 8
  • Total violations: 4
    • No soap available at the front service station handwash sink. The soap dispenser battery is dead. Handwash sinks are required to have hand soap available for proper handwashing at all times.
    • The following Time/Temperature Control for Safety foods (TCS) were found improperly cold holding in the top prep cooler across from the grill (internal temperatures); cut tomatoes 45F, cut lettuce 50F, and guacamole with tomatoes 55F for approximately 1 hour. The memory care service station reach in was found improperly cold holding TCS foods overnight; turkey sandwiches 51F and yogurt 52F internally. TCS foods are required to be cold held at 41F and below to prevent the growth of harmful bacteria.
    • Observed tuna salad (65F internally) and cooked spaghetti noodles (46F internally) covered and in deep containers (greater than 8 inches deep) while in the cooling process. The tuna salad was prepped 10 minutes prior and the spaghetti noodles were iced bathed prior to placing inside the cooler for approximately 1 hour. TCS foods should be cooled using shallow pans and kept uncovered until 41F is reached internally to prevent the growth of harmful bacteria.
    • Broken kitchen equipment found stored by dumpster area.

The following facilities did not record any violations:

• La Petite Academy
• Paisano's Pizza
• Puccio's NY Deli
• Nacho Macho
• Riverside High School Indoor Concessions
• Jimmy John's Gourmet Sandwiches
• Sonic
• The Corner Cafe & Bar
• The Dell / Chefscape Commissary
• Bleu Bistro
• Arby's
• CDMX Bar and Grill
• Gruto's Catering, LLC