Ashburn Health Inspections: 2-Year-Old Dressing, Moldy Tomatoes

ASHBURN, VA — Several facilities in the Ashburn area recorded violations during health department inspections between Feb. 1 and Feb. 7.

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 Ashburn area, according to the Loudoun County Health Department.

• Chau's Cafe, 20020 Ashbrook Commons Plaza #114 Ashburn, VA 20147
  • Date inspected: Feb. 1
  • Total violations: 2
    • There are no paper towels at the hand sink to dry hands. There must be paper towels available at hand sink for proper hand drying at all times.
    • Observed cooked noodle cold holding at improper temperature (58F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
• Los Toltecos Bar & Grill, 43150 Broadlands Center Plaza #194 Ashburn, VA 20147
  
  • Date inspected: Feb. 1
  • Total violations: 1
    • Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in that raw chicken and beef observed stored over cut vegetables (sliced tomatoes, onions and peppers) in the low boy drawer refrigeration unit in kitchen and in walk in refrigeration unit.
• George's Corner, 43375 Old Ox Rd Dulles, VA 20166
  
  • Date inspected: Feb. 1
  • Total violations: 1
    • Observed Spray Bottle of "Raid Flying Insect." in the back storage area not designated for use in a food establishment.
• China Garden, 45999 Regal Plaza #150 Sterling, VA 20165
  
  • Date inspected: Feb. 1
  • Total violations: 3
    • A bin of cooked white rice stored in the walk-in cooler had an internal temperature of 46F. Person in charge (PIC) stated that the rice was made the day before. Time/temperature control for safety foods (TCS) shall be maintained at 41F or less. PIC voluntarily discarded the rice.
    • A bag of carrots was found stored directly on the floor of the walk-in cooler. Foods shall be protected from contamination by storing all foods at least 6" off the floor. PIC moved the bag of carrots off the floor and onto a lower shelf.
    • The inside of the microwave as well as the faces of equipment within the facility have a buildup of soil debris. Non food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residues and other debris. Clean the microwave and the faces of equipment within the kitchen.
• Saigon Cafe, 20921 Davenport Drive #108 Sterling, VA 20165
  
  • Date inspected: Feb. 1
  • Total violations: 4
    • A box of raw chicken was found stored in the walk-in cooler above a container of raw shrimp. Food shall be protected from cross contamination by separating and arranging raw proteins from lowest internal cook temperature to highest. The container of shrimp (internal cook temp of 145F) was moved to a shelf above the raw chicken (internal cook temp of 165F) so that cross contamination risk was mitigated.
    • All time/temperature control for safety foods (TCS) that are ready-to-eat (RTE) except for the spring rolls in the walk-in cooler and dumplings found in a reach-in cooler were observed with no date marking. TCS/RTE foods that are kept longer than 24 hours shall be marked with the date that the food items was opened/prepared, or a discard date not to exceed 7 days from the date that the food item was opened/prepared. Date mark all TCS/RTE food items by the scheduled follow-up inspection date.
    • Time as the public health control (TPHC) is used during lunch/dinner rushes for bean sprouts, shredded lettuce, cut limes and reconstituted noodles. EHS did not observe a temperature log or marking indicating that the time is being monitored. When using TPHC, a process in writing is required to monitor when these food items are taken out of temperature control and when they are to be discarded. EHS discussed the use of the TPHC worksheet that has been given at previous inspections. A detailed log will be presented at the follow-up inspection to ensure proper time control of these food items.
    • Prepped spring rolls are continuing to be stored directly in contact with open dishwashing racks, uncovered with no liners, in the walk-in cooler. Dishwashing racks have moderate/severe build-up of soiled debris and are not suitable food storage containers/surfaces. When storing foods, foods shall be protected from contamination by storing in a clean, dry place where it is not exposed to splash, dust, or any other contamination. Store spring rolls in food grade containers that provide protection from sources of contamination. Discontinue use of these dish racks immediately.
• Fairfield Inn Dulles Coffee Rm, 23000 Indian Creek Drive Sterling, VA 20166
  
  • Date inspected: Feb. 1
  • Total violations: 1
    • Observed the following items in a state of cold holding registered above 41F: Hard Boiled Eggs at line 45F, Hard Boiled Eggs in True 1 DR reach in 46F, 46F. Half and Half at 48 in True 1 DR reach in, precooked scrambled eggs at 47F, and Shredded Cheese at 45F.
• Thaitastic, 20070 Ashbrook Common Plaza #199 Ashburn, VA 20147
  
  • Date inspected: Feb. 1
  • Total violations: 3
    • The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition in that panang curry and green curry observed dated for for disposition after two weeks of being prepared.
    • Raw animal foods not stored in a manner that prevents cross contamination in that open bags of edamame stored in a tray with raw chicken in three door low boy refrigerator. Prevent potential cross contamination by not storing raw animal foods with or over ready to eat foods or vegetables.
    • The handwashing facility not readily accessible for employees to wash hands in that the hand sink in food prep area is blocked with rice cooker placed right in front of it, preventing access by employees for easy handwashing.
• Diya Bistro, 44121 Harry Byrd Highway, Suite 100 Ashburn, VA 20147
  
  • Date inspected: Feb. 1
  • Total violations: 3
    • 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.
    • Observed raw chicken over stored over ready to eat food in prep cooler, and walkin 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: dahl, chicken, goat, curry, chickpea. 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.
• TopGolf Dulles, 20356 Commonwealth Center Dr Ashburn, VA 20147
  
  • Date inspected: Feb. 1
  • Total violations: 3
    • Less than 25ppm sanitizer measured at the low temperature bar dish machine when tested. Glassware are not getting sanitized after cleaning and before use due to the low concentration of sanitizer. All wares shall be sanitized after cleaning and before use. Maintain 50-100ppm sanitizer.
    • Observed bean spread, hummus, and portioned turkey at improper cold holding temperatures in the prep cooler on the line.
    • Honey butter made with whole unsalted butter is held under at room temperature under time control on the line is not marked with a time stamp indicating when 4 hours has passed and any leftover butter needs to be discarded. TCS foods held under time control shall be marked or identified with the time 4 hours has passed so leftover product can be discarded.
• Akira Japanese Restaurant, 20035 Ashbrook Common Plaza #176 Ashburn, VA 20147
  
  • Date inspected: Feb. 2
  • Total violations: 3
    • Employee shall not touch the ready to eat food items with care hands in that observed employees directly contacting ready-to-eat salad with their bare hands.
    • Wiping cloths improperly stored between use in that several wet wiping clothes observed stored on food prep tables throughout the facility.
    • In-use utensils improperly stored between use in that ice scoop observed store in ice that is used for consumption with handle touching the ice.
• Kindercare Learning Center, 43599 Golden Meadow Circle Ashburn, VA 20147
  
  • Date inspected: Feb. 3
  • Total violations: 2
    • Scrambled egg in a bag observed in the tall reach in cooler cold holding at 45 degrees. Time temperature control food should be cold held at 41 degrees or below.
    • Medicine bottle observed stored on the top shelf of the refrigerator. Medicines belonging to kids should be stored in a package or container and kept inside a covered, leakproof container that is identified as container for the storage of the medicine.
• Red Lobster #6255, 21065 Dulles Town Circle Dulles, VA 20166
  
  • Date inspected: Feb. 3
  • Total violations: 2
    • Sanitizer solution int the sanitizer buckets appeared to be too strong. Sanitizer solution should be kept within the accepted range.
    • Facility doesn't have a maximum irreversible registering thermometer to check the dish machine temperature at the rack level for the proper sanitation of the utensils.
• Taco Bell, 21100 Dulles Town Cir #250 Sterling, VA 20166
  
  • Date inspected: Feb. 3
  • Total violations: 2
    • Employee can't locate proper documentation of an employee health policy showing kitchen staff are properly trained to report symptoms of illnesses transmittable through food.
    • Facility doesn't have a cleanup procedure in the case of a vomiting or diarrheal event.
• Arby's, 23511 Overland Dr Sterling, VA 20166
  
  • Date inspected: Feb. 3
  • Total violations: 2
    • Person in charge (PIC) observed drinking water from open cup in soda dispensing area.
    • Hand washing facility in front food prep/service area observed with a whisk placed in it.
• Ashby Ponds-Blue Ridge Clubhouse-Skyline Grille, 44795 Audubon Square Ashburn, VA 20147
  
  • Date inspected: Feb. 6
  • Total violations: 2
    • Observed salmon, chicken, and a variety different food not being cover after the cooling process is complete once cooled foods should be covered to protect from environmental contamination.
    • Dishwasher is not reaching sanitizing temperatures of minimum 160F. Observed 148F temperature after 5 attempts.
• Ashby Ponds - Hamilton Way -Potomac and Black Rock Bistro, 44815 Audubon Sq Ashburn, VA 20147
  
  • Date inspected: Feb. 6
  • Total violations: 2
    • Dishwasher is not reaching sanitizing temperatures of minimum 160F. Observed 148F temperature after 5 attempts.
    • Observed improper cold holding temperatures cut tomatoes 48F, mixed greens 45F, goat cheese 46F prep cooler 1. Foods held cold should be maintained at 41F or below.
• Thai DeeLish, 43330 Junction Plaza #188 Ashburn, VA 20147
  
  • Date inspected: Feb. 6
  • Total violations: 7
    • Employee's coffee mug observed stored on the kitchen counter. No uncovered drinks should be stored on the kitchen counter to prevent any possible contamination.
    • Employees observed not washing hands in between tasks. Employees should change gloves and wash their hands to prevent cross contamination.
    • The hand sink in the kitchen doesn't has a proper signage. A sign or poster that notifies food employees to wash their hands should be provided.
    • Observed raw chicken, raw ground beef stored over ready to eat food in walk in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Cooked rice and couple of the sauces in the walk-in cooler weren't date marked. Ready to eat, time temperature control food should be date marked and discarded after 7 days.
    • Container of the floor cleaning supply observed stored on the floor next to the Soy/oyster sauce container. Toxic/chemical materials should be stored separated from food or the utensils.
    • Bottom of the non-stick frying pan observed very scratched. No nonstick pans with this so many scratches should be used for cooking.
• Greek Unique, 44632 Guilford Drive #107 Ashburn, VA 20147
  
  • Date inspected: Feb. 6
  • Total violations: 2
    • Can opener blade have observed with accumulation of food residues. Food contact surfaces should be washed, cleaned and sanitized.
    • Facilities kitchen equipment, such as reach in cooler and freezer's door and three compartment sinks observed with accumulation of grease. Physical facility should be cleaned as often as necessary to keep them clean.
• South Riding Golfer's Club - The Grill, 43237 Golf View Drive South Riding, VA 20152
  
  • Date inspected: Feb. 6
  • Total violations: 4
    • There is no person in charge with a valid Food Protection Manager Certification from an accredited agency recognized by the Conference for Food Protection.
    • Tomato and pepper are moldy in prep cooler.
    • Ready to eat time/temperature control for safety (TCS) foods held over 24 hours are being kept past their consume by dates labeled on the containers. These foods are as follows: cheese, deli meats, italian dressing (2 years prior).
    • Observed time/temperature control for safety foods (TCS) not properly dated for disposition. Foods not labeled include: cooked sausage and chicken in bags. 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.
• Mehak Indian Restaurant, 43053 Pemberton Sq #130 South Riding, VA 20152
  
  • Date inspected: Feb. 6
  • Total violations: 1
    • Bowl used as scoop in green sauce (ready to eat). Provide scoop with handle. Ready to eat foods cannot be handled with bare hands.
• Eagle Ridge Middle School, 42901 Waxpool Road Ashburn, VA 20148
  
  • Date inspected: Feb. 6
  • Total violations: 2
    • 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. During inspection the three handwashing sinks in the kitchen observed with water at inadequate temperature in that said sinks registered with highest water temperature of 80°F in front kitchen, employees restroom high of 60°F and high of 57°F in the handsinks next to the dishwasher and next to the office.
    • Handwashing sinks in the kitchen and in the employees restroom observed without soap.
• Mangolina Inc, 46900 Cedar Lake Plaza 120 Sterling, VA 20164
  
  • Date inspected: Feb. 7
  • Total violations: 7
    • No documentation that employees have been trained in the signs and symptoms of foodborne illness and how to properly report them was available for review at the time of inspection. Written documentation that employees have been properly trained to identify symptoms and report employee illness relating to food borne bacteria/viruses must be in place and available for review when requested. EHS printed copies of Form 1B in Spanish and person in charge (PIC) had all employees onsite read and sign document during the inspection. EHS instructed that all employees must read and sign document and these documents be held at the facility at all times.
    • No written policy/procedure for properly cleaning up vomit/diarrheal events was able to be verified at the time of inspection. A written policy/procedure to properly clean up vomit/diarrheal events within the facility must be available for employees to follow and for review upon request. EHS printed out the Norovirus cleanup worksheet in Spanish for the employees. Keep this within the facility and easily accessible for employees to access.
    • 2 spray bottles of cleaner were observed stored in the basin of the hand sink to the left of the three basin sink. Hand sinks are to be used for hand washing only and shall not be obstructed in anyway so that they are accessible for employees to wash their hands at all times. PIC removed the bottles from the hand sink.
    • A container of cooked corn that was made the previous day was found stored in the reach-in cooler without a cover, and no date marking. When keeping time/temperature control for safety (TCS) foods longer than 24 hours, the date that the food item was opened/prepared or a discard date not to exceed 7 days must be labeled on the food item or its container. PIC date labeled the container of corn and put a cover on it.
    • EHS observed spray bottles of concentrated bleach. When asked, PIC explained that these were used to clean/sanitize the cutting boards and slicers at the end of the night and in the morning. Concentrated bleach is a toxic material that will leave a residue that is a chemical contaminate. Bleach may be used on food contact surfaces as an effective sanitizer when properly diluted. EHS discussed this process with the PIC and demonstrated how to properly use bleach, and it's correct dilution rates, for cleaning food contact surfaces.
    • Employee foods were found stored with food items that are intended for sale to the public, employee items (purses, coats, personal items) were found stored with items in the dry storage area. Food, equipment and food contact surfaces shall be protected from sources of contamination by separating employee items. PIC separated employee foods in the reach-in cooler and moved employee belongings to a table in the employee area.
    • Single-use to-go boxes were observed stacked next to the hand washing sink (prep line) in close proximity (<3") with no barrier to protect against water & soap splash. Single-service/single-use articles shall be stored where they are not exposed to splash, dust, or other contamination. PIC relocated the to go boxes to an area away from the hand sink so that items are not exposed to splash or other forms of contamination.
• Bourbon Bayou Kitchen, 44184 Ashbrook Marketplace Plaza Ashburn, VA 20147
  
  • Date inspected: Feb. 7
  • Total violations: 3
    • A food employee was observed eating where they may contaminate food, clean equipment, utensils in that during inspection food employee observed eating chicken wings in food prep area in the kitchen.
    • 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. During inspection two containers of rice and one container of dirty rice prepared more than 24 hours prior and placed in low boy refrigerator in kitchen, observed without any date marking.
    • Functioning maximum temperature recording thermometer or thermolabel not provided for measure the adequate sanitizing temperature for high temperature dishwasher in kitchen.
• Santini's Ashburn, 44640 Waxpool Rd Ste 125 Ashburn, VA 20147
  
  • Date inspected: Feb. 7
  • Total violations: 2
    • Observed marinara sauce, mozzarella cheese on the prep cooler (pizza section) 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.
    • Observed time/temperature control for safety foods (TCS) (Chili and diced chicken) not properly dated for disposition. 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:

• The Compass School
• Augusta School
• Eataliano
• Virginia Academy
• McDonald's #31415
• Mill Run Elementary School
• Stone Springs Hospital Center Cafeteria
• Outback Steakhouse #4722
• Rolling Ridge Elementary School
• Wicket Club, LLC