Ashburn Health Inspections: IHOP, Phonomenal, Saffron House Of Kabob

ASHBURN, VA — Several facilities in the Ashburn area recorded violations during health department inspections between Jan. 11 and Jan. 17.

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.

• International House of Pancakes, 46931 Cedar Lake Plaza Sterling, VA 20165
  • Date inspected: Jan. 11
  • Total violations: 2
    • 2 spatulas were found stored with damage to them (melted portions) that would prevent proper cleaning/sanitizing of their surfaces. Food contact surfaces shall be smooth and free of breaks, cracks, chips, pits or other inclusions/imperfections. The PIC removed both utensils and voluntarily discarded them.
    • No signage was observed at the hand sink located near the dish station reminding employees to wash their hands. Signage reminding food employees to wash their hands must be posted at all hand sinks that are utilized by employees. Person in Charge (PIC) provided and placed hand washing signage at this sink.
• Saffron House of Kabob, 20921 Davenport Dr #133 Sterling, VA 20165
  
  • Date inspected: Jan. 11
  • Total violations: 10
    • Both hand sinks (front & back kitchen) were observed blocked by items (Sani bucket/container lids) being stored in the basins, obstructing use. Hand sinks shall not be used for any other purpose other than hand washing and shall be available and unobstructed at all times to promote frequent hand washing. Person in charge (PIC) removed the items from the hand sink so that they could be freely used.
    • Raw marinating chicken was observed stored in the front reach in cooler above raw beef and lamb kabobs. Raw proteins shall be protected from cross contamination by separating and arranging these proteins in order from lowest internal cook temperature to highest. Beef (145F) ground lamb (155F) and raw chicken (165F) were rearranged in this order.
    • A container of brown rice in the walk-in cooler was found cold holding at an improper temperature of 44F. PIC stated the rice had been made yesterday. Time/temperature control for safety foods (TCS) that are ready to eat (RTE) must be maintained at 41F or less when cold holding to prevent the growth of harmful bacteria. PIC voluntarily discarded the container of rice.
    • No date marking of foods was observed during the inspection. All 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 was opened/prepared. A follow-up inspection and discussion with the owner will be scheduled and dates provided.
    • Basmati rice that is steamed and then taken out of hot holding and placed in a container to be mixed with saffron is held at room temperature, but was not marked with a time that it was prepared or a time to be discarded. When using time as the public health control for TCS/RTE food items, time stamps or other written means of logging when a specific food item(s) has left temperature control and is utilizing time must be kept. The use of time as the public health control has been discussed and implemented but is not being properly utilized for this food item. This is a repeat violation. EHS discussed with the PIC, a time was labeled on the container during the inspection (11AM) and instructions to discard at 3pm was discussed.Corrective Actions: When using time as the public health control for TCS/RTE food items, time stamps or other written means of logging when a specific food item(s) has left temperature control and is utilizing time must be kept.
    • A container of clear liquid was found stored on the line with no identifying information/label. Spray bottles that are routinely used to house cleaning chemicals taken from bulk supplies must be labeled with the common name of material inside the bottle. PIC labeled the spray bottle with the common name of it's contents with a marker.
    • A thermometer to measure the internal cook temperatures of meat that is cooked from a raw state was found in the facility but is not operational (Stem is bent/broken - reads 160F at room temperature). A thermometer that is capable of reading internal temperatures of thin meats and food items is required so that proper cooking temperatures are achieved.
    • Food items that are prepared onsite: Hummus, Tomato & Cucumber salad, Tzatziki sauce, yogurt cucumber sauce and a green vegetable dip are all individually packaged for sale and accessible by the consumer in a deli case at the front counter with no identifying information, list of ingredients, allergens or expiration dates. Food packaged in a food establishment shall be labeled as specified in accordance with all applicable laws and regulations. Label information shall include: The common name of the food, if made of two or more ingredients a list of ingredients and a declaration of any artificial colors or flavors, chemical preservatives, the net quantity/weight, name and place of business, and each/any allergens contained.
    • Bags of onions in dry storage and a box of raw chicken in the walk-in cooler were all observed stored directly on the floor. Food items shall be protected from contamination by storing at least 6" off the ground. Move all food items so that they are not stored or touching the ground.
    • No test strips or other device to monitor the concentration of sanitizer at the three basin sink is available within the facility. Test strips or other method of monitoring concentration levels of sanitizer that is applied to food contact surfaces shall be provided.
• Subway, 43150 Broadlands Center Plaza #116 Ashburn, VA 20148
  
  • Date inspected: Jan. 11
  • Total violations: 5
    • Person in charge (PIC) was unable demonstrate the knowledge of the big six foodborne illnesses.
    • PIC could not find information in a verifiable means showing kitchen staff are properly trained to report signs and symptoms of illness.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Handwashing facility in front food prep/service area observed without paper towels.
    • Improper cold holding of temperature control for safety (TCS) food above 41°F in that cooked eggs and mozzarella registered at 48°F in sandwich station cooler in front food prep area. As per the PIC said food had been in said location for 2 hours.
• Ashby Ponds-Great Oaks Clubhouse(Acorn Deli), 44755 Audobon Sq Ashburn, VA 20147
  
  • Date inspected: Jan. 11
  • Total violations: 1
    • Observed dishes in dishwashing rack at high temperature dishwasher with a sanitizing temperature of 91F the appropriate sanitizing temperature for high temperature dishwasher is minimum 160F.
• Wendy's 6627, 43195 Broadlands Center Plaza Ashburn, VA 20148
  
  • Date inspected: Jan. 11
  • Total violations: 2
    • Handwashing facility observed without appropriate hand drying provision in that the hand sink at the women's restroom observed without paper towels.
    • Food contact surface not adequately sanitized after washing and rinsing in that quaternary ammonia not registered between 150-400 parts per million for proper sanitization.
• Generations Gourmet-GG's Kitchen, 21119 Ashburn Heights Dr Ashburn, VA 20148
  
  • Date inspected: Jan. 12
  • Total violations: 2
    • Hand sink not operating.
    • Person in charge could not provide chlorine test strips.
• Old Ox Brewery, 44652 Guilford Dr #114 Ashburn, VA 20147
  
  • Date inspected: Jan. 12
  • Total violations: 3
    • Shelving observed with residue build up.
    • Holes in walls and stainless-steel panels not abutted to wall.
    • Rust observed at window and shelving brackets.
• Celebree School of Ashburn Farms, 43800 Clemens Terrace Ashburn, VA 20147
  
  • Date inspected: Jan. 12
  • Total violations: 2
    • Observed Hand Sink to not be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Maximum temperature registered: 61F.
    • Hot water coming from the hot water heater for the establishment is not meeting current hourly demands. Hot water for the 3 basin sink was checked by EHS's department issued Mk4 thermapen 2 times during the inspection period 1st temperature check was at 10:00A PM 60F and 2nd temperature check 10:20 PM 61F. Hand Sink was checked at 10:00A with a temperature of 61F.
• Teabreak Pho & Boba, 46850 S Cottage Rd #100 Sterling, VA 20164
  
  • Date inspected: Jan. 12
  • Total violations: 3
    • Observed employee slicing mangoes with bare hands that are intended to go straight into smoothies/teas. After observing inspector employee washed hands.
    • Observed Hand Washing Sink by the 3 VAT sink to be used to store hose used to fill pho pots with water.
    • Observed the following items cold holding out of temperature above 41F: Bean Sprouts at 60F at the cook line, Half and Half at 44F at the tea station.
• Lima de Vera Restobar, 20921 Davenport Dr 134-135 Sterling, VA 20165
  
  • Date inspected: Jan. 12
  • Total violations: 5
    • Hand soap was not observed or available at the hand sink across from the prep table. All handwashing stations must have a cleanser available for washing hands at all times. Replace hand soap.
    • Multiple rags were found stored in the basin of the hand sink to the right of the prep sink at the walk-in cooler. Hand sinks must not be obstructed in anyway to ensure that they may be utilized by employees at all times. Person in charge removed the rags from the basin of the hand sink.
    • There are no provisions for drying hands at the handwashing sink behind the bar, adjacent to the low temperature dish machine. Provisions to properly dry hands after washing must be provided at all hand sinks that are utilized by employees. Provide hand drying provisions.
    • Several trays of raw marinating chicken was observed stored over raw marinating beef and raw fish, several packages of raw chicken gizzards & feet observed stored over cooked vegetables in the walk-in cooler. Foods shall be protected from cross contamination by separating raw proteins and arranging them in order of lowest cook temperature to Highest (top to bottom on shelving) and by separating raw proteins from any/all ready to eat (RTE) foods. PIC rearranged foods so that they were properly arranged and risk of cross contamination was mitigated.
    • The pisco sour drink offered is made with raw egg whites as an ingredient and does not have a consumer advisory alerting customers about the risk of consuming a raw protein. A consumer advisory is required when raw or undercooked proteins are offered for consumption to remind consumers of the food borne illness risks associated with these food items. The facility must add a consumer advisory for this item if raw shell eggs are to be used, or, may use pasteurized egg whites as the ingredient.
• Matchbox One Loudoun, 44720 Thorndike St Ashburn, VA 20147
  
  • Date inspected: Jan. 12
  • Total violations: 1
    • Chemical dishwasher in the kitchen is not sanitizing adequately after wash and rinse cycle in that when tested with the sanitizer test strips, said test strip did not change color to the acceptable range.
• Cafesano Restaurant, 21305 Windmill Parc Dr #100 Sterling, VA 20166
  
  • Date inspected: Jan. 13
  • Total violations: 3
    • Handwashing sink in the kitchen by the three-compartment sink doesn't have hot water. Water temperature at the hand sink should be at 100-degree F.
    • A large bucket of Alfredo sauce observed in the walk-in cooler at 56-degree F, according to the PIC the sauce was made the night before. Cooling Time/Temp food should be done in total of 6 hours. From 135-70 F in two hours or from 135-41 F in total of 6 hours.
    • Reach in cooler by the pizza station cold holding food at improper temperature. Time/Temperature food items should be cold held at 41 or below.
• Kadbanoo Catering(Gordon's Kitchen LLC), 506 Shaw Rd #329 Sterling, VA 20166
  
  • Date inspected: Jan. 13
  • Total violations: 2
    • Manager was unable to provide proper documentation of an employee health policy showing kitchen staff are properly trained to report symptoms of illnesses transmittable through food for the new employee.
    • A variance request was not submitted prior to engaging in making yogurt in the facility in that facility requires variance to make yogurt. A container of yogurt observed cold held in the reach in two door reach in refrigerator. As per the person in charge, she prepared it last night and is cooling.
• Ashburn Bagel Shop, 43930 Farmwell Hunt Plaza #128 Ashburn, VA 20147
  
  • Date inspected: Jan. 13
  • Total violations: 1
    • Employee observed sanitizing utensils in a chlorine sanitizer solution in the three-compartment sink. The sanitizer reading was at 10ppm. Chlorine sanitizer solution should be between 50ppm to 200 ppm.
• Sarku Japan, 24555 Dulles Landing Dr #100 Dulles, VA 20166
  
  • Date inspected: Jan. 17
  • Total violations: 3
    • Observed slaw mix cold holding at improper temperature (67F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
    • Observed noodle hot holding at improper temperature (82F). Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria.
    • Bowl used as scoop in shrimp (ready to eat). Provide scoop with handle. Ready to eat foods cannot be handled with bare hands.
• Baker's Crust Artisan Kitchen, 19890 Belmont Chase Dr, STE 135 Ashburn, VA 20147
  
  • Date inspected: Jan. 17
  • Total violations: 3
    • At time of inspection person in charge could not provide documentation that employees have been trained on the signs, symptoms, and exposures of foodborne illnesses and who to report to.
    • Observed raw shell eggs 53F and diced ham 45F in ice bath; buttermilk 57F at breading station at an improper cold holding temperature of 41F and 45F (shell eggs) or below.
    • Observed in use utensils stored in sanitizer not allow to let the utensils to air dry before coming into contact with food.
• Kabob Grill, 24560 Dulles Landing Dr #100 Sterling, VA 20166
  
  • Date inspected: Jan. 17
  • Total violations: 2
    • Employee personal items are stored directly on top of boxes of potatoes on the floor.
    • Bowl used as scoop in rice (ready to eat)..Provide scoop with handle. Ready to eat foods cannot be handled with bare hands.
• Phonomenal, 20447 Exchange St Ashburn, VA 20147
  
  • Date inspected: Jan. 17
  • Total violations: 5
    • Proper drinking procedure not followed while prepping food in kitchen in that a food handler was observed drinking from an uncovered beverage container while prepping food in the kitchen.
    • Handwashing station observed being used for other purposes than to only wash hands in that the handwashing station at the front bar observed with used dirty utensils being placed in them.
    • Raw animal foods not stored in a manner that prevents cross contamination in that observed raw beef stored tightly with cooked chicken wings in three door reach in freezer. Prevent potential cross contamination by not storing raw animal foods with or over ready to eat foods.
    • Date marking not provided to cooked chicken and pork spring roll in the low boy refrigerator in kitchen. Said food has been held for more than 24 hours.
    • Ventilation hood in kitchen observed with heavy accumulation of dust and grease.
• 5T Ice, 24555 Dulles Landing Dr #180 Sterling, VA 20166
  
  • Date inspected: Jan. 17
  • Total violations: 3
    • Flan dessert is not labeled and unable to acertain proof of where food was purchased from (outside source).
    • Observed shimp wraps cold holding at improper temperature (64F). 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) not properly dated for disposition. Foods not labeled include: rice, duck, noodle. 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.
• Tropical Smoothie Cafe VA 12, 20598 East Hampton Plaza Ashburn, VA 20147
  
  • Date inspected: Jan. 17
  • Total violations: 2
    • Employees shall not eat in the kitchen areas, warewashing areas, or storage areas where items may become contaminated in that food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    • Several food items such as turkey, black beans, cut leafy greens and cut tomatoes in the top section of lowboy refrigerator registered at 48°F. Said unit not maintaining the temperature at or below 41°F.

The following facilities did not record any violations:

• El Rinconcito del Sabor
• Taco Bell #40002
• Bawarchi Biryanis
• Fountain Grill
• Courtyard Dulles Town Center
• Safa Bakery
• Five Guys Burgers & Fries
• Creme de la Creme