Ashburn Health Inspections: Chopathi, Quickway, Belmont Country Club

ASHBURN, VA — Several facilities in the Ashburn area recorded violations during health department inspections between Dec. 9 and Dec. 21.

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

• Anna Sudha Community Kitchens, 21100 Dulles Town Cir #134-A Dulles, VA 20166
  • Date inspected: Dec. 19
  • Total violations: 4
    • The interior of the hot holding the cabinet is observed soiled with food debris. Facility uses said unit for direct food contact hot holding such as samosas.
    • The interior of the dish machine is observed soiled which may be leading to the sprayers being clogged inhibiting proper water pressure for efficient cleaning of wares. EHS observed food debris on utensils after washing through the machine. Machine is properly pulling sanitizer.
    • There are two hand sinks that are sided by side in the main kitchen. One of the hand sinks is covered and labeled "do not use" due to it not draining properly throughout the plumbing system. Maintain sinks in good repair.
    • There is a broken cooler in the back kitchen, when opened EHS noted an unpleasant odor coming from the interior. According to the owner the cooler is not repairable and needs to be removed. Remove unnecessary items and equipment from the facility.
• Pizza 360, 21760 Beaumeade Circle #130 Ashburn, VA 20147
  
  • Date inspected: Dec. 19
  • Total violations: 2
    • Observed Tandoori sauce, tomato sauce, Malai sauce, and diced tomato cold holding at improper temperature ( 51,50,54,49F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
    • Refrigeration unit (prep cooler) found to be capable of holding potentially hazardous food items in cold hold in a temperature range 49-56F. Unit is not able to maintain internal items at a temperature of 41°F or less. Prep cooler should be repaired or replaced.
• Bungalow Lake House, 46116 Lake Center Plaza Sterling, VA 20165
  
  • Date inspected: Dec. 19
  • Total violations: 1
    • Several utensils were observed stored in stagnant water that was 130F. Utensils that are in use, but stored in between uses must be stored in a clean dry surface, within water that is at least 135F, or in continuously running cold water that has enough velocity to wash away food particles. Person in charge moved the container to the grill to reheat to 135F or more.
• BB.Q Chicken, 43801 Central Station Dr #150 Ashburn, VA 20147
  
  • Date inspected: Dec. 19
  • Total violations: 6
    • Employees and conditional employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    • The sign that notifies food employees to wash their hands is not present at the hand sink by the ice machine.
    • Observed raw shell eggs stored over ready to eat food in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Chemical spray bottle observed without the proper labeling. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
    • Chemical sanitizer at the three-compartment sink observed to be too strong.
    • Dispensing and/or in-use utensils improperly stored between use as follows: rice scope stored in water.
• Dulles Gourmet Market Main Terminal, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Dec. 20
  • Total violations: 1
    • EHS observed food employees utilize the top of a trash can to elevate a cutting board with cheese on it. Once EHS entered the kitchen a food employee removed said cutting board with cheese on it from the trash can however they placed it directly on a food contact surface being used to prepare wraps. Food shall only contact surfaces that are clean and sanitized.
• Chaska, 45630 Falke Plaza Unit 230 Sterling, VA 20166
  
  • Date inspected: Dec. 20
  • Total violations: 2
    • The soap dispenser for the hand washing sink to the immediate left of the 3 basin sink is empty. Hand washing stations utilized by food employees must be supplied with a hand cleanser at all times. Person in charge refilled the soap dispenser.
    • Wet wiping clothes that are stored in 2 sani buckets were tested and found to have 0ppm sanitizer. Wet wiping clothes shall be stored in between uses in a chemical sanitizer with sufficient chemical concentration. Person in charge had both sani buckets refreshed with a chlorine concentration of 100ppm chlorine.
• Quickway Japanese Hibachi, 21031 Tripleseven Rd #180 Sterling, VA 20165
  
  • Date inspected: Dec. 20
  • Total violations: 5
    • The hand washing sink that is located between the prep table and the three basin sink does not have hot water (hot water valve/lever does not turn on water when twisted). All hand washing sinks that are utilized by employees must have a source of hot water. Repair the hand washing sink so that proper hand washing can be achieved.
    • Raw beef and raw fish observed stored over cut, ready to eat (RTE) vegetables in the walk-in cooler. Raw shell eggs observed stored over RTE sauces in the walk-in cooler. Foods shall be protected from cross contamination by separating raw proteins from RTE foods. Raw beef, fish and shell eggs relocated within the cooler so that they are not stored over RTE items.
    • Several spray bottles with liquids inside were observed throughout the facility with no labeling information. When taking toxic materials (Cleaners) from bulk supplies, the common name of the material must be labeled on the working container. Label all spray bottle with the common name of the material that is stored within.
    • EHS observed 2 large salmon filets thawing within a container on the counter at room temperature. EHS also observed several packages of raw salmon in reduced oxygen packaging (ROP) thawing within the walk-in cooler with the vacuum still intact. Time/temperature control for safety foods (TCS) must be thawed under refrigeration of 41F or less, or under cold, continuously running water. Fish that is in ROP must be cut, poked, slit or otherwise compromised before thawing so that the vacuum is broken and oxygen is introduced. This eliminates the harmful growth of anaerobic bacteria. Move salmon to the walk-in cooler to resume thawing under refrigeration, and break the vacuum seal of all packages of fish that are in ROP.
    • Bulk tubs of marinating chicken observed stored directly on the floor of the walk-in cooler. Food shall be protected from sources of contamination by storing them at least 6" off the floor. Move all food items to shelving within the walk-in cooler.
• Chopsticks House46900 Cedar Lake Plaza #140 Sterling, VA 20164
  
  • Date inspected: Dec. 21
  • Total violations: 2
    • EHS observed several tubs of prepared chicken tempura covered with cloth napkins in the walk-in cooler. Food contact surfaces must be easily cleanable and non absorbent. Discontinue use of cloth napkins as covers for foods.
    • The facility has test strips to monitor the concentration of the sanitizer (chlorine) used at the three basin sink but the container no longer has a label that defines the color scope needed to ensure that the concentration is correct. A complete and useable testing device or strips is required. Provide a testing device or strips with the correct label/color scheme in which to properly use the test strips.
• Drnk Coffee & Tea / Qwench Juice Bar, 21385 Epicerie Plaza #105 Sterling, VA 20164
  
  • Date inspected: Dec. 21
  • Total violations: 3
    • Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    • The cleaning chemical container (Comet) is being stored on the shelf in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
    • The nonfood-contact surface of the Ice machine is not cleaned at an appropriate frequency. Mildew observed inside the ice machine.
• Belmont Country Club (Manor House), 19661 Belmont Manor Lane Ashburn, VA 20147
  
  • Date inspected: Dec. 21
  • Total violations: 7
    • No papers towels were observed at the two handwash sinks located in the main kitchen. All handwash sinks are required to be supplied with hand drying provisions. Person in charge corrected by resupplying paper towels at each hand sink.
    • Observed raw shelled eggs stored above packages of flour tortillas inside the basement walkin cooler. Raw animal foods are required to be stored below and away from ready-to-eat foods (tortillas) to prevent cross contamination. Person in charge corrected by moving shelled eggs to the bottom shelf of walkin.
    • Cooked chicken wings individually packaged and stacked were found improperly cooling inside the reach in cooler overnight with an internal temperature of 45F. Chicken wings are required to be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F t0 41F or less to prevent the growth of harmful bacteria. Person in charge corrected by voluntarily discarding.
    • The following time temperature control (TCS) foods were found improperly cold holding: Upstairs reach in cooler creamer 47G internally for greater than 6 hours, Bar reach in cooler wait station: creamer 51F internally for 2 hours, mild 50F internally for 2 hours. TCS foods are required to cold hold at 41F or below to prevent the growth of harmful bacteria. Person in charge corrected by removing milk and creamer from bar station and placing in walkin and voluntarily discarded creamer from the upstairs reach in.
    • Observed vacuum sealed Ahi-tuna thawing in the reach in uncut with labeling instructions to break the seal under thawing conditions. Labeled reduced oxygen packaged fish is required to be removed from the reduced oxygen environment to prevent the growth of bacteria. Person in charge corrected by cutting the sealed bags.
    • Observed daylight under the rear basement door. Doors are required to be self-closing and tight fitting to prevent the entry of pests.
    • The dishmachine (high temperature) is broken and needs repair.
• Fireworks Pizza, 21475 Epicerie Plaza #100 Sterling, VA 20164
  
  • Date inspected: Dec. 21
  • Total violations: 3
    • Observed squash hot holding at improper temperature (66F). Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria.
    • Observed time/temperature control for safety foods (TCS) not properly dated for disposition. Foods not labeled include: sausage, spinach, diced chicken. 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 door gasket for the reach in cooler across from the pizza oven is coming off the door.
• Rais Pour House, 21430 Cedar Dr #128 Sterling, VA 20164
  
  • Date inspected: Dec. 21
  • Total violations: 1
    • Raw shell eggs observed stored over raw ground beef in the walk-in cooler. Food shall be protected from cross-contamination. Raw proteins shall be separated from one another and arranged from lowest internal cook temperature (ground beef 155F) to Highest internal cook temperature (chicken 165F). Chef rearranged the raw eggs so that they are stored underneath the raw burger.
• Silver Diner Ashburn, 20530 Heron Overlook Plaza Ashburn, VA 20147
  
  • Date inspected: Dec. 21
  • Total violations: 3
    • Food handler observed making a raw hamburger slider with gloved hands, then proceeded to touch meat drawer handle, grill press handle, spatula handle, and wet wiping cloth lying on counter. Employee then removed gloves and donned new gloves to continue grilling food. Employees hands shall be washed, and gloves changed, when switching between working with raw animal proteins and ready to eat foods.
    • Observed food contact surfaces not being sanitized at both the kitchen and bar high temperature dish machines. Maximum sanitizing temperature at the kitchen dish machine reached 150F, and 151F maximum was reached at the bar machine. A minimum of 160F surface temperature is required to sanitize food contact equipment and utensils.
    • Observed the following foods hot holding at improper temperatures: sausage gravy 120F, sausage 103F, chicken sausage 91F, mashed potatoes 120F. Time/temperature control for safety (TCS) foods shall be hot held at or above 135F.
• Rais Pizza, 21430 Cedar Dr #128 Sterling, VA 20164
  
  • Date inspected: Dec. 21
  • Total violations: 1
    • Raw shell eggs observed stored over raw ground beef in the walk-in cooler. Food shall be protected from cross-contamination. Raw proteins shall be separated from one another and arranged from lowest internal cook temperature (ground beef 155F) to Highest internal cook temperature (chicken 165F). Chef rearranged the raw eggs so that they are stored underneath the raw burger.
• Chopathi Indian Kitchen, 42840 Creek View Plaza #100 Ashburn, VA 20147
  
  • Date inspected: Dec. 21
  • Total violations: 9
    • The person in charge (PIC) failed to locate sanitizer at the 3 compartment sink, could not describe the proper ware washing set up as wash, rinse, sanitize, could not provide signed employee health policy for all staff, is not ensuring food is properly date labeled, and is not ensuring food is stored in a protected manner. Ensure the designated person in charge (PIC) is knowledgeable and demonstrating managerial control over food safety issues when left in charge.
    • Documentation is not available indicating that all employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
    • A food employee was observed rinsing a soiled lid in the kitchen hand sink. Hand sinks shall be used for no other purpose.
    • Employee observed washing large pot without sanitizing. Sanitizer was not available at 3 compartment sink. Food contact surfaces shall be sanitized after cleaning.
    • Observed chicken at bar hot holding at improper temperatures, 98F, 83F. Time/temperature control for safety (TCS) foods shall be held hot at or above 135F.
    • All containers of house prepared sauces in the walk in cooler observed without proper date label. Food shall be properly labeled with the consume by date or the date prepared. Prepared foods not intended to be consumed within 24 hours shall be discarded at 7 days, day 1 is the date of preparation.
    • Two large containers of food stored directly on floor in kitchen: Sambar and Rice with water. Many containers of food stored uncovered in the prep coolers and dry storage area. Food shall be stored in a protected manner, elevated at least 6" off floor and cover foods.
    • Observed clean pots and pans stored directly beneath kitchen hand sink. Clean equipment shall be stored in a manner to protect against splash from hand washing.
    • The walls throughout kitchen and employee restrooms observed unclean. The physical facilities shall be maintained clean.
• O'Malley's /Grandpa Hank's Jamaican Kitchen(Holiday Inn Dulles), 45425 Holiday Dr Sterling, VA 20166
  
  • Date inspected: Dec. 22
  • Total violations: 3
    • 2 gallon jugs of whole milk with an expiration date of 12/19/2023 was observed in the Dairy Walk-in Cooler. Fluid milk and milk products must be from Grade A sources. Milk is no longer Grade A once it has past the expiration date. PIC voluntarily discarded the two gallons of milk.
    • EHS observed several containers of time/temperature control for safety foods (TCS) that are ready to eat (RTE) that did not have dates on them. When keeping TCS RTE foods longer than 24 hours, a 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 all TCS/RTE foods.
    • EHS observed a container of tilapia in reduced oxygen packaging (ROP) with the vacuum seal still intact. Fish that is in ROP must be cut, slit, poked or otherwise have the vacuum seal broken to introduce oxygen before thawing begins to eliminate the growth of harmful anaerobic bacteria. Person in charge (PIC) cut open all packages of fish.

The following facilities did not record any violations:

• Etihad Airways
• Cracker Barrel Old Country Store #704
• Chipotle Mexican Grill
• Stone Springs Hospital Center Cafeteria
• Mr. Pollo