Ashburn Health Inspections: Bug, Mouse Carcasses On Glue Traps

ASHBURN, VA — Several facilities in the Ashburn area recorded violations during health department inspections between Feb. 22 and Feb. 28.

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.

• Belmont Station Elementary, 20235 Nightwatch St Ashburn, VA 20147
  • Date inspected: Feb. 22
  • Total violations: 1
    • Observed tomato sauce inside two door reach in cooler stored without date mark label and beyond 7 days. Time Temperature Control Safety Foods are to be date labeled if kept more than 24 hours.
• Forest Grove Elementary School, 46245 Forest Ridge Dr Sterling, VA 20164
  
  • Date inspected: Feb. 22
  • Total violations: 2
    • Observed all 3 hand sinks to be incapable of generating water to 100F including: Hand Sink by the Office 75F max temp, Automatic Hand Sink by 3 VAT 77F max temp, and Hand Sink by Dishwashing Machine 75F.
    • Observed 3 glue traps in the back containing bug carcasses.
• Saffron Indian Restaurant, 43170 Southern Walk Plaza #106-108 Ashburn, VA 20148
  
  • Date inspected: Feb. 23
  • Total violations: 8
    • Employee observed tasting the food by placing a small amount on his gloves. Food employee shouldn't use their gloves to taste food that is to be served.
    • Employees observed not washing hands in between tasks. All employees should change gloves and wash hands in between tasks.
    • Raw chicken store above ready to eat food and boxes of spinach in the walk in cooler. Raw animal origin food should be stored below ready to eat food to avoid possible food contamination.
    • Employee observed washing kitchen utensils and not sanitizing them. All kitchen utensils should be washed/rinsed and sanitized after use.
    • Chicken observed to be cooked to 149 degrees. Raw chicken should be cooked to 165 degrees for minimum 17 seconds to consume.
    • Ready to eat food stored in the walk in cooler for more than 24 hours observed without a date label. All ready to eat food that are being held more than 24 hours should have a label and discarded after 7 days.
    • A large pan of fried spinach observed on top of the freezer at the room temperature. PIC wasn't aware that they need to provide a variance if they are planning on to leave the spinach at the room temperature.
    • In use utensils observed in a bowl of water on the counter. In use utensils should be stored in a bowl with the water temperature at 135 degrees.
• Royal Palm Restaurant, 21800 Town Center Plaza #253 Sterling, VA 20164
  
  • Date inspected: Feb. 23
  • Total violations: 4
    • Observed the Hand Washing Sink by the grill to not have hand soap in the dispenser or within reach.
    • Observed 2 house mouse carcasses on glue trap by the back door inside the basement and droppings by the dish machine.
    • Observed white light shining through the back door with gaps large enough for possible pest entry. Door Sweep needs replacing.
    • Observed several in use utensils (serving spoons, etc....) stored in one container of ambient temperature water used to scoop items from the prep top.
• Manhattan Pizza, 21800 Town Center Plaza, Unit #255 Sterling, VA 20164
  
  • Date inspected: Feb. 23
  • Total violations: 3
    • Observed Hand Sink by the 3 VAT sink to contain pipes, mixers, spatulas, pans, and other utensils.
    • Observed visible white light shining under door in back allowing for possible entry of pests. Observed 1 fruit fly in the establishment.
    • Observed tongs on oven handle pressing against oven, observed in use knives stored in between prep tables.
• Bar Symon, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Feb. 23
  • Total violations: 3
    • A food employee failed to wash his or her hands after cleaning the dirty dishes before serving the ready to eat food to the customers.
    • Low temperature chemical dishwasher observed not sanitizing adequately after the wash and rinse cycle at the bar.
    • Observed six dozens of raw shell eggs held an ambient temperature above 45°F on the top of the prep cooler in kitchen. As per the PIC said eggs were placed there about one hour prior.
• Senor Ramon, 506 Shaw Rd #324 & #326 & #328 Sterling, VA 20166
  
  • Date inspected: Feb. 24
  • Total violations: 8
    • Observed Hand Sink by the 3 VAT sink in the packaging room to not be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Hot water is currently shut off to unit.
    • Observed staff washing and rinsing pots in the 3 Compartment Sink by the Cook area without sanitizing them at the end before placing for air drying.
    • Observed light shining through closed garage/bay style doors by the wholesale area, 1 fruit fly in the office, and flies on the glue trap.
    • Observed Wiping Cloth in bucket containing sanitizer at 0ppm used to clean countertops in the non cooking preparation section.
    • Observed: Sink and Surface Sanitizer Cleaner (Lactic Acid Base) test strips for testing sanitizer at 3 compartment sink not available. Staff attempted to use Quat test strips.
    • Observed Tables being used for Food Packaging wiped with wiping cloth in a bucket of "sanitizer" with a concentration of zero. Observed Mold Like Substance on caulking at the 3 VAT Sink in the Cooking area.
    • Observed The 3 VAT Sink in the packaging area to be leaking, observed the piping underneath the 3 VAT Sink in the cooking area to be leaking with a bucket to collect water. Hand Sink that has hot was repair scheduled was also indicated to be leaking.
    • Observed soiled mops by mop sink pressed against wall.
• Merit School of Broadlands #71, 43190 Broadlands Center Plaza Ashburn, VA 20148
  
  • Date inspected: Feb. 24
  • Total violations: 7
    • The person in charge (PIC) is not demonstrating knowledge of the following: PIC is unaware that the sanitizer dispensing unit is not dispensing sanitizer at proper concentration, PIC is using chlorine test strips to test quaternary ammonium (quat) sanitizer and is not following the instructions on label for proper testing, PIC did not know what the required quat sanitizer concentration amount should be for testing, and could not provide minimum required cold holding temperatures for time temperature control for safety foods (TCS).
    • Quat sanitizer collected from wall dispensing unit tested at 100ppm and is below manufacturer's required range of 200-400ppm.
    • Milk observed sitting on counter after breakfast 8:38am at 49F. Milk removed from refrigeration for breakfast and left on counter. Person In Charge (PIC) stated milk was removed from refrigeration at 8:30-8:35am. Ambient air temperature in refrigeration unit 38F. Time temperature control for safety foods (TCS) shall be maintained at or below 41F.
    • Observed frozen precooked fish sticks, mixed vegetables and brocolli thawing on counter. Person in charge not utilizing approved methods for thawing time/temperature control for safety foods.
    • Observed reuse of single service containers of yogurt and ice cream to store mandarin oranges and sugar. Single service containers are designed to be used once and discarded.
    • Observed the hot water temperature at the 3-compartment sink at 62F. 62F does not meet minimum required temperature for cleaning food contact equipment of 110F.
    • Observed incorrect test strips used to test quaternary ammonium sanitizer concentration. Quat test strips are not available in the facility. The safety and accuracy of the sanitizer concentration can only be measured by using the appropriate test strips.
• OXUS 7 / Cilantro Kitchen, 20937 Ashburn, Rd #125 Ashburn, VA 20147
  
  • Date inspected: Feb. 24
  • Total violations: 3
    • Observed the 3-compartment sink quaternary sanitizer at 0 ppm. Quaternary level should test between 150-400 ppm.
    • Observed improper cold holding temperature tzatziki sauce 48F. Food held cold should be maintained at 41F or below.
    • Observed house made sauces kept past 7 days of being prepped.
• Agni Indian Cuisine, 46005 Regal Plaza #140 Sterling, VA 20165
  
  • Date inspected: Feb. 24
  • Total violations: 6
    • The person in charge (PIC) was unable to produce verification that employees have been trained in the signs and symptoms of food borne illness and how to report them. Verifiable means that employees have been properly trained in food borne illnesses and how they impact food safety is required. EHS printed Form 1B - Employee Health Reporting Policy for PIC. PIC had all food employees read and sign this document during the inspection. Keep these documents on site and available for review when requested.
    • This establishment does not have a written procedure or policy for employees that outlines the proper clean-up of vomit or diarrheal incidents. A written procedure directing the proper clean up of vomit and diarrhea is required. EHS printed the NOROVIRUS clean-up worksheet for the establishment. Post/keep this within easy access to employees to follow.
    • Raw shrimp was observed stored over ready-to-eat (RTE) chutney in the low boy cooler on the line, raw shell eggs observed stored over cooked RTE goat/potatoes in the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal proteins from RTE foods. The raw shrimp was moved to the bottom shelf of the low boy cooler, the raw shell eggs were moved to a shelf on the lower portion of the walk-in cooler. Corrected.
    • Date marking of food items is not being performed at this establishment. Time/Temperature for safety foods (TCS) that are RTE and are kept longer than 24 hours must be labeled with the date that the food item was opened/prepared, or a discard date not to exceed 7 days from the day that the food item was opened/prepared. Date mark all rice, sauces and cooked foods that are made in advance and stored for later use.
    • A personal battery pack was observed charging and stored on the prep surface of the cooking line. Food shall be protected from sources of contamination. Employee items shall be kept in a designated space away from food and food contact surfaces. PIC moved the battery charger to the back portion of the facility, away from foods/prep areas. Corrected.
    • EHS observed a large metal container on the stove top with several in-use utensils stored in stagnant water that was 74F. In-use utensils that are stored in between uses must be stored on a clean, dry surface, in water that is 135F or above, or in cold continuously running water with enough velocity to wash away food particles. PIC removed the utensils, rewashed and set in a clean dry container. Corrected.
• The Don's Wood-Fired Pizza, 21018 Southbank St Sterling, VA 20165
  
  • Date inspected: Feb. 24
  • Total violations: 1
    • Upon the follow-up inspection, the facility still did not have testing strips to monitor the concentration of sanitizers used at the three basin sink and at the low temperature dish machine. A testing/device or strips are require to monitor concentration levels of sanitizers to maintain proper sanitization of food contact surfaces. Manager has ordered these strips, but they have not been delivered. EHS gave the manager test strips for monitoring chlorine to use until the ordered strips arrive.
• Carolina Brothers Pit BBQ, 20702 Ashburn Rd Ashburn, VA 20147
  
  • Date inspected: Feb. 24
  • Total violations: 4
    • Observed improper hot holding temperature hot dogs 130F on steam table. Food held hot should be maintained at 135F.
    • Observed improper cold holding temperature pull pork 61F in to go container at front display. Food held cold should be maintained at 41F or below.
    • Observed pull pork in to go container in display case improperly date marked for the 2/28 prep on 2/21 date for disposition should have been 2/27.
    • Observed a variety of foods in foil containers cooling tightly covered in a ice bath but the ice bath was not cooling the food effectively. PIC loosen the covering a placed food in directly in ice bath.
• Burger King # 10344, 45961 Denizen Plaza Sterling, VA 20165
  
  • Date inspected: Feb. 24
  • Total violations: 1
    • Time as the public health control (TPHC) is used for proteins on the line. EHS observed the timers for the whoppers and chicken filets was not set. When using TPHC, written or other means of time keeping must be utilized. Person in charge set the timers.
• Nagoya Steak & Seafood, 43330 Junction Plaza #194 Ashburn, VA 20147
  
  • Date inspected: Feb. 25
  • Total violations: 9
    • Uncovered employee drinks stored on the kitchen counter. Employees drinks should be covered or placed on a separate table to prevent contamination.
    • Employee observed touching his cell phone and proceeded preparing food. Employees should wash their hands in between tasks.
    • Employee observed touching tuna for sushi with his bare hand. Ready to eat foods cannot be handled with bare hands. Instructed staff to use scoop with handle, gloves, tongs, or other suitable utensil to handle ready to eat food to prevent contamination.
    • Raw chicken, beef, and shrimp are stored above ready to eat food or the raw vegetables in the reach in cooler and walk in cooler. Raw animal origin food should be stored according to their cook temperature and below ready to eat food.
    • Raw shell eggs stored on the kitchen counter cold holding at 56 degrees. Raw shell eggs should be cold held at 45 or below.
    • Big containers of rice observed without a date label. Label all ready to eat food that are being kept more than 24 hours, and discard them after 7 days.
    • Chemical spray bottle observed without the proper labeling. All working containers of toxic materials should have a label with the common name of the material in it.
    • Wet towels stored on the kitchen counter. Wet dirty towels should be stored in the sanitizer buckets.
    • Rice scope stored in water bowl by the rice warmer. Rice scope should be stored in a 135 degrees water bowl or on a clean surface.
• Zone (The), 43811 Central Station Dr #100 Ashburn, VA 20147
  
  • Date inspected: Feb. 25
  • Total violations: 3
    • Raw shell eggs observed stored above heavy cream in the walk in cooler. Raw animal origin food shouldn't be stored above ready to eat food.
    • High temperature Dish machine observed not sanitizing the kitchen utensils The temperature at the rack level is at 150 degrees. The temperature at the rack level should reach to 160 degrees in order to sanitize the kitchen utensils properly.
    • Facility has Lactic acid at the three-compartment sink but they don't have the proper test strip to check the sanitizer solution. Use the test strip to make sure the kitchen utensils are sanitized properly.
• Cherry Blossom / Mist, 46110 Lake Center Place Sterling, VA 20165
  
  • Date inspected: Feb. 26
  • Total violations: 7
    • The facility was not able to produce documentation of a certified food protection manager. Manager was unable to reach head chef to ask for certification. A person with supervisory control shall be a certified food protection manager and available to oversee prep, cooking, cooling, service, etc. Establishment will need to produce documentation of a valid certificate.
    • Raw shell eggs and raw chicken was found stored over ready to eat (RTE) foods in the walk in cooler. Foods shall be protected from cross-contamination by separating raw proteins from RTE foods. Raw shell eggs and raw chicken were moved to a bottom shelf, underneath the RTE foods.
    • The interior of the ice bin has moderate build-up of a mold like substance. Food contact surfaces shall be clean to sight and touch. Clean the interior of the ice machine at a frequency that precludes the accumulation of soil debris. Clean the ice machine.
    • No date marking of food items was observed during the inspection. When keeping time/temperature control for safety foods longer than 24 hours, a date marking the day that the food item 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 foods.
    • A large bin of cooked lamb shanks in reduced oxygen packaging (ROP) was found in the walk-in cooler for Ivy with no date marking. This establishment continues to sous vide lamb shanks in reduced oxygen packaging without obtaining the proper variance. A variance is required for this cooking style as it is outside cooking methods that are approved by the health department. Immediately discontinue sous vide methods. Person in charge (PIC) voluntarily discarded all lamb shanks.
    • This establishment continues to utilize reduced oxygen packaging (ROP) for foods held longer than 48 hours. A variance to package food in this way is required. No variance has been obtained. Discontinue ROP of any/all foods.
    • Multiple foods were observed stored in both Cherry blossom & Ivy walk-in coolers. Foods shall be protected from contamination by storing at least 6" off the floor. Move all foods off the floor.
• Bistro Atelier, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Feb. 27
  • Total violations: 2
    • The handwashing facility not readily accessible for employees to wash hands in that hand sink located at the food prep area is blocked with large ice scoop placed in it, preventing access by employees for easy handwashing.
    • Temperature control for safety (TCS) foods must be held at 41°F or below in that during inspection several wraps, sandwiches 46°F-50°F in the reach in display case refrigeration unit in self service area.
• Altos De Jaisco of Ashburn, 20035 Ashburn Commons Plaza #3147 Ashburn, VA 20147
  
  • Date inspected: Feb. 27
  • Total violations: 8
    • PIC (person in charge) unable to demonstrate knowledge of how to make a sanitizer bucket. There were no sanitizer buckets made upon arrival. PIC unable to advise where QT (quat) sanitizer was.
    • Manager unaware of any EHP employee health policy. This paperwork was previously explained and given to manager on duty. 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.
    • PIC unable to advise if there was a policy pertaining to Clean-up of these events. A copy of clean-up procedures was previously provided.
    • Bowl used as scoop in Ochata drink (ready to eat). Provide scoop with handle. Ready to eat foods cannot be handled with bare hands.
    • There is no available Quaternary sanitizer in sanitizer being used to wipe down equipment/sanitizing food surfaces after washing. Sanitizer is reading 0 parts per million. Maintain 150-400 parts per million Quaternary Ammonia sanitizer for proper sanitization.
    • Clean in use knife stored in between equipment. Do not store utensils in dirty locations or in locations which cannot be cleaned.
    • Observed rice hot holding at improper temperature (113F). Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria. This pan of rice is double panned, not allowing for adequate heating on steam table.
    • No test strips for Chlorine for dish machine or Quat for 3 compartment sink.
• Mission BBQ, 45979 Denizen Plaza Sterling, VA 20165
  
  • Date inspected: Feb. 27
  • Total violations: 2
    • Signage reminding employees to wash their hands is absent from the 2 hand washing sinks on the front line, and the hand washing sink located in the dish washing area. All hand sinks that are utilized by employees shall have signage reminding employees to wash hands. Person in charge (PIC) ordered new signs during the inspection.
    • An employee's personal cell phone and small purse was found on the prep table. Food shall be protected from sources of contamination by separating and storing personal items away from food, food contact surfaces, clean equipment etc. Store personal items in designated employee areas.
• Moby Dick House of Kabob, 22000 Dulles Retail Plaza #160 Sterling, VA 20166
  
  • Date inspected: Feb. 27
  • Total violations: 4
    • Raw ground lamb kabob was observed stored over raw salmon kabobs. Foods shall be protected from cross-contamination by separating raw proteins and arranging them in order from lowest internal cook temperature (Salmon 145F) to highest (Ground lamb 155F). Person in charge (PIC) rearranged so that lamb was stored next to, not above, raw salmon. Corrected.
    • A container of "Crispy" Saffron Rice was found cold-holding at improper temperature (78F). PIC indicated that this food item needs to be held at this temperature to ensure consistent texture. Time/Temperature control for safety foods (TCS) that are ready-to-eat (RTE) must be maintained at 41F or less, or 135F or above. EHS discussed the use of time as the public health control (TPHC) to maintain food item at room temperature, while also maintaining food safety. EHS printed TPHC worksheet and reviewed with PIC. Keep this worksheet and time logs associated with this food item available for review.
    • A personal cell phone was observed stored next to to-go/catering containers. Foods/food contact surfaces shall be protected from sources of contamination by separating employee/personal items and storing in appropriate areas away from food/food contact surfaces. PIC removed cell phone and placed in office.
    • Several spatula's were observed stored in a sanitizing bucket, in stagnant water. In-use utensils that are stored in-between uses must be stored on a clean, dry surface, in water that is 135F or above, or in continuously running cold water with enough velocity to wash away loose food particles. PIC moved the utensils to be cleaned to the 3 basin sink. Use a clean, dry container or surface to hold utensils in between uses.
• A Plus 40066H / Laredo Taquerea, 44950 Rudder Road Dulles, VA 20166
  
  • Date inspected: Feb. 27
  • Total violations: 2
    • Raw animal food such as shrimp stored above ready-to-eat foods such as chopped vegetables. Corrected on site - the Manager relocated the foods so that the raw animal foods were no longer stored above ready to eat foods and vegetables.
    • An irreversible registering temperature indicator was not provided for the hot water mechanical warewashing operation. Provide documentation that an irreversible registering temperature indicator has been ordered to your inspector via email no later than 5:00 PM on Friday March 10, 2023.
• Vino Volo, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Feb. 28
  • Total violations: 2
    • TCS (time temperature control for safety) foods are cold holding at improper temperatures in the prep cooler. They are cold holding above the required minimum temperature of 41F.
    • Facility does not have sanitizer test strips to monitor the concentration of the sanitizer at the three compartment sink. Sanitizer Test strips are required, employees need to be able to monitor the sanitizer concentration.
• British Airways Premier Lounge, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Feb. 28
  • Total violations: 4
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • The hand sink at the bar does not have a sign reminding employees to wash their hands. All hand sinks shall have a sign reminding employees to wash their hands.
    • Three gallons of milk observed in the beverage cooler with an expiration date of 2/27/2023. Milk held past the expiration date.
    • Zero ppm (parts per million) sanitizer measured at the bar dish machine. Glassware not being sanitized after cleaning and before use.
• Miyama Japanese Fusion, 20789 Great Falls Plaza #110 Sterling, VA 20165
  
  • Date inspected: Feb. 28
  • Total violations: 2
    • No hand drying provision is available at the hand sink in the back kitchen area. All hand sinks utilized by employees shall be equipped with a hand drying provision. Replace paper towels in paper towel holder or provide another hand drying provision.
    • A container of lemons was observed stored in the ice bin of the soft drink fountain. Food (Ice) shall be protected from sources of contamination by separating food from non-food contact surfaces or surfaces that have not been sanitized before use. Person in charge removed the container of lemons from the ice bin. Corrected.
• Lucia's Italian Ristorante & Italian Store, 20789 Great Falls Plaza #188 Sterling, VA 20165
  
  • Date inspected: Feb. 28
  • Total violations: 2
    • Raw shell eggs observed stored over ready-to-eat whole onions in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal proteins from RTE foods. Eggs were moved to the bottom shelf, below the onions.
    • Several food items that are time/temperature control for safety (TCS) observed without date marking. When keeping TCS foods that are ready-to-eat (RTE) for over 24 hours, a date that the food item was opened/prepared or a discard date not to exceed 7 days from the date opened/prepared shall be labeled. Date labeling has improved, continue date marking ALL TCS/RTE items. PIC had employee date mark items during the inspection.
• Tribute at One Loudoun, LLC, 20335 Savin Hill Dr Ashburn, VA 20147
  • Date inspected: Feb. 28
  • Total violations: 1
    • Observed raw hamburger stored over ready to eat food in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
• Rais Pizza, 21430 Cedar Dr #128 Sterling, VA 20164
  
  • Date inspected: Feb. 28
  • Total violations: 5
    • A half eaten dish of lasagna was found on the counter, open coffee cups with liquid found stored on the cart/shelving directly across from the three basin sink that holds single use to-go containers (ramakins). Employees shall eat in designated areas where the contamination of exposed food, food contact surfaces, equipment, utensils etc. cannot result. Employees may drink from a closed beverage container if the container has a lid and handled to prevent sources of contamination. Do not allow employees to eat within the kitchen.
    • The hand sink by the walk-in cooler/mop sink is blocked by trash can, mop buckets, carts etc. A container of bleach is stored within it's basin. Hand sinks must remain clear, in working order and unobstructed so that employees may easily and readily wash hands frequently. Person in charge (PIC) unblocked the hand sink and removed the bleach container so that the hand sink was accessible for use. Corrected.
    • Two cartridges of HotShot (pesticide) were found within the kitchen. This product is not suitable to be used within a kitchen. Discontinue use of HotShot within the establishment. PIC voluntarily discarded the Hot Shot cartridges.
    • Several employee cell phones were observed throughout the kitchen area. Employees personal items must be stored in designated areas away from food, food contact surfaces, working areas (prep), clean equipment, single-use & utensils. Do not store personal items in these areas. PIC moved all cell phones to the front service area, away from the kitchen.
    • A testing device/strip to measure the concentration of sanitizer at the low temperature dish machine is not available. Test strips or other device that monitors the concentration of sanitizers shall be provided at all times. EHS gave PIC testing strips for chlorine to use until facility can obtain their own.
• Rais Pour House, 21430 Cedar Dr #128 Sterling, VA 20164
  
  • Date inspected: Feb. 28
  • Total violations: 4
    • No hand drying provisions were found at either hand sink behind the bar. All hand sinks that are utilized by employees must have adequate hand drying provisions. Employee provided hand towels at both hand sinks. Corrected.
    • No hand soap was observed at either hand sink behind the bar. All hand sinks utilized by employees shall have cleanser available to wash hands. Employee provided hand soap and hand towels for the hand sink. Corrected.
    • The low temperature dish machine located behind the bar has no sanitizer (0PPM chlorine reading) and is not properly sanitizing surfaces. EHS observed that sanitizer container is empty, needs to be replaced. Food contact surfaces shall be sanitized before use, after cleaning. Do not use this machine until the sanitizer has been replaced and has a proper concentration when tested (50-100ppm). Establishment will use the three basin sink or the dish machine located in the kitchen until repair is made.
    • 2 spray bottles with clear liquid were observed with no identifying information. Toxic materials (Cleaners) that are taken from bulk supplies must have the common name of the material labeled on the working container. Employee labeled both spray bottles with the contents (sanitizer). Corrected.
• T Zone Dessert Bar, 45999 Regal Plaza #110 Sterling, VA 20165
  
  • Date inspected: Feb. 28
  • Total violations: 6
    • Oversight of product, procedure and temperature control of time/temperature control for safety (TCS) foods is not being performed - repeated temperature abuse of foods. Duties of the person in charge (PIC) include but are not limited to oversight of these processes, safe food handling practices etc. More oversight is needed in these areas.
    • No documentation showing that employees have been trained in the signs and symptoms of food borne illness and how to report them was available for review when requested by the EHS. Establishment must have verifiable means that food employees have been trained in the the signs and symptoms of food-borne illness and how to properly report them. EHS printed a copy of form 1B for management, and instructed that copies be made and each employee read and sign. These documents shall be kept at the facility at all times and available for review when requested.
    • Establishment continues to offer "buns" for sale to consumers that is not from an approved food source. Buns are purchased from a retailer that is not permitted to manufacture food for resale. Food shall be obtained from sources that comply with law. PIC voluntarily denatured (bleach) and discarded all buns in the facility. Discontinue selling food that is not from an approved food source.
    • EHS observed several items in the low boy cooler, located to the immediate right of entrance into kitchen area, that were temped at improper temperatures (45F, 48F, 46F). TCS foods that are ready-to-eat (RTE) shall be maintained at 41F or less. PIC voluntarily discarded the pate, reconstituted rice noodles and shredded guava. This cooler is know to not maintain 41F or less. Discontinue use of this cooler for cold holding purposes until it is repaired and able to maintain a temperature of 41F or less.
    • EHS noted that a container of reconstituted rice noodles, shredded guava and pate were stored with no date marking. TCS/RTE foods that are kept longer than 24 hours must be labeled with the date that the food item was opened/prepared, or a discard date not to exceed 7 days from the day that the food item was opened/prepared. PIC voluntarily discarded these items.
    • Spoons, tongs and knives observed stored in three different areas (prep, blender and front counter) in containers submerged in stagnant water. In-use utensils that are being held in-between uses shall be stored on a clean dry surface, in water that is 135F or above, or in cold running water that has enough velocity to wash away loose food particles. PIC removed the containers and the utensils to the three basin sink to be cleaned. Clean dry containers may be used to store these utensils while in use.

The following facilities did not record any violations:

• Kiwa Korean Grill
• Little River Elementary School
• Chipotle Mexican Grill #3001
• Canopy Powered by SuperFd
• Chick-Fil-A (Terminal D)
• Park View High School
• Chicago Pizza With Twist
• Broad Run High School
• Sanders Corner Elementary School
• Dunkin Donuts IAD D-5
• Newton Lee Elementary School
• Sheetz - Store #710
• Five Guys- Dulles B 71
• Au Bon Pain #810265