Ashburn Health Inspections: IHOP, The Pit Stop, Nando's

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

Almost all 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.

• Waltonwood Ashburn, 44141 Russell Branch Parkway Ashburn, VA 20147
  • Date inspected: March 22
  • Total violations: 4
    • Employee was observed rinsing off dirty dishes, load dish machine, then proceeded to put clean dishes away. without washing hands.
    • Raw beef steaks are grilled marked then cooled down for cooking at a later time. When cooking using a non-continuous cooking process there needs to be a written policy on it is done and how the item is identified as not being fully cooked.
    • Parmesan steak was observed with an internal temperature of 113 while hot holding on the line. Hot holding of foods needs to be at least 135 F to control the outgrowth of bacteria.
    • Unapproved color additives were observed in the pastry area of kitchen. When manager was asked if they use all of the coloring additives they have on foods, the manager replied, yes. There were two (2) bottles of color additives that were labeled in-edible. These 2 containers were not labeled for food.
• Nick's Taverna, 42395 Ryan Rd #130 Ashburn, VA 20148
  • Date inspected: March 22
  • Total violations: 7
    • Raw ground beef burgers improperly stored in close contact with whole muscle meat beef (whole strip loin) on the speed rack in the walk in cooler.
    • Rice noted as improperly reheated for hot holding at the steam table. Rice measured at 112F at the steam table and according to the person in charge the rice was reheated on the stove prior to being placed in the steam table.
    • Observed several time and temperature control for safety foods (TCS) not properly dated for disposition. Foods not date labeled include: spanakopita, moussaka, pastitsio. and some TCS foods are labeled for a longer holding period (>7 Days) than what is allowed. For example- dolmades labeled 3/15-3/22 (8 days) Greek Chicken labeled 3/20- 3/28 (9 days)
    • Several spray bottles throughout the kitchen and bar are not labeled with their contents. All spray bottles shall be labeled with their contents. For example- sanitizer, glass clean etc.
    • Employee person belongings such as pill container and mouthwash and liquid Band-Aid are improperly stored on a food equipment shelf in close contact with food contact surfaces.
    • Facility does not have sanitizer test strips to test the quat sanitizer that is used at the bar for washing glassware.
    • The kitchen is in need of a deep cleaning. Interiors Coolers on the line observed with dried on food debris and soiled gaskets, the interior of the walk in cooler observed dirty under shelves.
• Pind Indian Cuisine, 20522 East Hampton Plaza Ashburn, VA 20147
  • Date inspected: March 23
  • Total violations: 5
    • Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Soap was not provided at the only hand washing facility at the bar.
    • Food contact surfaces shall be properly sanitized after washing. Maintain 50-100 parts per million in a dish machine using Chlorine sanitizer for proper sanitization.
    • Employees observed working in the food service area without proper hair restraints.
    • Wet wiping clothes improperly stored between use in that two wet wiping clothes observed stored on food prep table.
    • In-use utensils improperly stored between use in that ice scoops observed stored in ice with the handle touching the ice. Said ice used for consumption.
• Nando's Peri Peri, 20556 East Hampton Plaza Ashburn, VA 20147
  • Date inspected: March 23
  • Total violations: 1
    • Facility does not have test strip to measure the concentration of the sanitizer.
• El Chef Latino LLC, 156 Enterprise St Suite J Sterling, VA 20164
  • Date inspected: March 23
  • Total violations: 6
    • Observed 2 of the Hand Washing Sinks to not have paper towels within reach.
    • Observed the Hand Washing Sink at the front used to store a hose. Observed the Hand Washing Sink by the grill to contain shrimp shells.
    • Observed the Hand Washing Sink at the front area to not have soap. Observed the Hand Washing Sink by the grill to have a bottle of hand lotion, instead of soap.
    • Observed fruit flies throughout back of house.
    • Observed Rice Scoops in Stagnant Water and 2 In Use Tongs Stored on the Oven Handle.
    • Observed that both ice bins, especially the Frigidaire mini ice bin at the front to contain accumulations of mold like substance.
• Habit Burger Grill, 19855 Belmont Chase Dr #175 Ashburn, VA 20147
  • Date inspected: March 23
  • Total violations: 3
    • Observed food residue on a clean on clean knife. Food contact surfaces should be clean to sight and touch.
    • Observed grilled mushrooms cooling in a metal container with a lid. When food is cooling foods should be loosely cover or uncovered.
    • Observed a small cutting board with heavy scratching and scaring making it not easily cleanable.
• Dosa Grill, 24680 Dulles Landing Dr #135 Dulles, VA 20166
  • Date inspected: March 23
  • Total violations: 5
    • Kitchen manager could not locate proper documentation of new employees (EHP) employee health policy showing kitchen staff are properly trained to report symptoms of illnesses transmittable through food. Manager must document staff training.
    • Bowl used as scoop in sauces and soups (ready to eat). Provide scoop with handle. Ready to eat foods cannot be handled with bare hands.
    • The hand sink for washing hands is blocked by items preventing it's use to wash hands.
    • Onion sauce noted as improperly cooled to prevent the growth of harmful bacteria. Sauce was made at 1am the prior day and has been cooling for 11 and a half hours. Cool time/temperature control for safety (TCS) food(s) from 135F to 41F within a total of 6 hours and from 135F to 70F within 2 hours.
    • Observed time/temperature control for safety foods (TCS) in prep cooler 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. Foods in walkin cooler did have date marking.
• Urbano Modern Italian, 21430 Epicerie Plaza Sterling, VA 20164
  • Date inspected: March 23
  • Total violations: 1
    • Observed time/temperature control for safety foods (TCS) not properly dated for disposition. Foods not labeled include: roasted tomato and onion.
• Subway Sandwiches & Salads, 156-K Enterprise Street Sterling, VA 20164
  • Date inspected: March 23
  • Total violations: 2
    • Observed that the Cold Table at the front is switched from on to off throughout the day to prevent unit from frosting over.
    • Observed the inside of the Manitowoc ice Distribution Section of the Customer Fountain Drink Service Dispenser area to have yellow and pink mold like substance.
• Kabob & Chicken, 45591 Dulles Eastern Plaza #198 Sterling, VA 20166
  • Date inspected: March 23
  • Total violations: 1
    • Improper methods used to thaw chicken. A bag of raw chicken was stored in the prep sink. Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process.
• Celebree School of Ashburn Farms, 43800 Clemens Terrace Ashburn, VA 20147
  • Date inspected: March 24
  • Total violations: 3
    • Observed 3 Compartment Sink to generate maximum temperature of 57F. Observed sink used to wash Juice Bottles.
    • Observed the on/off switch on the SBF 75 140m NE1 Water Heater to randomly go on and off. Smelled Gas in the air when switched on.
    • 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 12:30 PM 57F and 2nd temperature check 12:40 PM 57F. Hand Sink was checked at 12:45 P with a temperature of 61F.
• Fireworks Pizza, 21475 Epicerie Plaza #100 Sterling, VA 20164
  • Date inspected: March 24
  • Total violations: 8
    • Observed employee touching the cooked sausage to check if it's cooled down. Employees must avoid bare hand contact with ready-to-eat food by using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food and prevent contamination from hands.
    • 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.
    • Raw shell eggs stored above ready to eat food in the walk in cooler. Store raw animal foods in a manner that prevents cross contamination.
    • Cooked mushroom observed stored under the counter at 91 degrees after 4 hours. Cool time/temperature control for safety (TCS) food(s) from 135F to 41F within a total of 6 hours and from 135F to 70F within 2 hours.
    • Observed marinara sauce hot holding at improper (121 degrees) temperature (F). Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria.
    • Stew and grilled chicken observed without a date label in the tall refrigerator 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.
    • 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.
    • Facility doesn't have the test strip to check the chlorine sanitizer solution at the bar or the kitchen dish machines. Provide the test strips to check the solution properly.
• McDonalds Dulles Walmart #29625, 45415 Dulles Crossing Plaza Sterling, VA 20166
  • Date inspected: March 24
  • Total violations: 1
    • Cooked egg and sausage observed without having a time label. (no timer was set for these items) If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control,
• Pizza Hut #37450, 43761 Parkhurst Plaza Ashburn, VA 20147
  • Date inspected: March 24
  • Total violations: 1
    • The caulking at the 3 vat sink appears to contain a mold like substance. Outside of Walk In and Walls by the mop sink in need of cleaning.
• Pit Stop(The), 46230 Cranston St Sterling, VA 20165
  • Date inspected: March 24
  • Total violations: 5
    • The certified food protection certificate has expired. No other certified food protection manage is on site. A person with supervisory control must be a certified food protection manger. Provide a certified food protection manager within 14 days. EHS emailed link to ANSI certified courses.
    • Several items were observed stored in the basin of the hand washing sink in the dish washing area. Hand washing sinks shall be free and clear of any/all obstructions so that employees are unimpeded when washing hands. Hand washing sinks shall be used for hand washing and no other purpose. Items were removed from the basin of the sink during the inspection. Corrected.
    • A covered pan of smoked pulled pork located on the flat top portion of the grill was found with a temperature of 110F. Time/temperature control for safety (TCS) foods that are ready to eat (RTE) must be held at 41F or less, or 135F or above to control the growth of harmful bacteria. PIC put pulled pork back on a heat source to reheat. Reheat pork to 165F for minimum 15 seconds, and hold at 135F or above.
    • A large pot of cooked collard greens was found stored on the floor. Food shall be protected from cross contamination by storing all foods at least 6" off the floor. PIC moved the container of greens to a shelf in the walk-in cooler.
    • Establishment does not have a testing device/strips to monitor the concentration of chlorine sanitizer. A testing device or strips must be provided to monitor the concentration of sanitizers to ensure efficacy of the sanitizer. EHS gave PIC testing strips to use until they are able to purchase their own. Purchase these strips and have them available for use at all times.
• International House of Pancakes #3616, 24290 Liberty Harvest Ct Sterling, VA 20166
  • Date inspected: March 24
  • Total violations: 5
    • Observed the slicer with dried food residue on part of the slicer moves back and forth. Food contact surfaces should be clean to sight and touch.
    • Observed improper cold holding temperature of lettuce 44F,45F in top half above containers. Foods held cold should be maintained 41F or below.
    • Observed shredded cheese in small paper containers in larger plastic container covered and stacked on top of each other. When cooling foods, the food should be loosely cover or not covered and spread out to allow air to circulate and cool.
    • Observed in employee area with food and drinks clean silverware in a container waiting to wrapped. Food contact surface should be stored in a location to minimize contamination.
    • Observed food employee with a bracelet with strings hanging when cooking food. Food employees should not wear bracelet with strings when cooking, prepping, or working with food.
• Ashivad Indian Cuisine, 43330 Junction Plaza #190 Ashburn, VA 20147
  • Date inspected: March 25
  • Total violations: 9
    • Employees observed walking outside and coming back in and don't wash their hands. Employees must wash their hands in between tasks.
    • 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.
    • There is no soap at the hand sink to wash hands. There must be soap available at hand sink for proper hand washing at all times.
    • Rice in the warmer observed hot holding at 79 degrees. Time/temperature control for safety (TCS) food(s) st held at 135 degrees or above.
    • Observed time/temperature control for safety foods (TCS) not properly dated for disposition. Foods not labeled include: chicken curry, cauliflower, rice, goat meat. 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.
    • Food coloring rose water observed on the kitchen counter which is not an approved source of food additives. Cease use of unapproved additives or the use of approved additives in amounts exceeding those allowed by food additive regulations. Additives inappropriately used could result in foodborne illness including allergic reaction.
    • Medicine bottled observed on the kitchen counter. Medicines that are in a food establishment for the employees' use shall be properly labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
    • Wet towels stored on the kitchen counters. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
    • Multiple light bulbs are out of order, causing not having enough lighting in the kitchen.
• Countryside Cafe and Pizzeria, 128 Edds Lane Sterling, VA 20165
  • Date inspected: March 27
  • Total violations: 5
    • When asked, the establishment was not able to give a written process/procedure for the proper clean-up of vomit or diarrheal events. A written policy or procedure for the effective clean-up of vomit or diarrheal events is required. EHS printed a copy of the NOROVIRUS clean-up worksheet and gave to the person in charge (PIC). Corrected.
    • The hand sink at the line, by the dish machine does not have any hand towels or other provision for drying hands. All hand sinks that are utilized by food employees must be equipped with proper hand drying provisions. PIC restocked hand towels in the hand towel dispenser. Corrected.
    • The high temperature dish machine that is the primary system for sanitizing food contact surfaces within this facility is not reaching the appropriate temperatures to properly sanitize surfaces. Dish machine was temped with a high of 137F. Sanitizing is not achieved until 160F or above. Food contact surfaces shall be sanitized before use, after cleaning. EHS instructed PIC to use the three basin sink with chlorine bleach as the sanitizer until the dish machine is repaired and able to hit 160F or more, consistently. EHS confirmed the use of test strips within the facility to monitor the concentration of chlorine as the sanitizer. Corrected.
    • Several items within the coolers on the line are out of cold holding temperature (Ham, heavy cream, dolmas are above 41F). Time/temperature control for safety foods (TCS) that are ready to eat (RTE) shall be maintained at 41F or less to reduce the growth of potentially harmful bacteria. Person in charge removed these items and placed them within the walk-in cooler to rapidly cool (made earlier in the day). Do not use these coolers until it is established that they are capable of maintaining proper temperature (41F or less). EHS recommends utilizing the low boy cooler on the pizza line or the walk-in cooler to store all TCS RTE food items.
    • Date marking of RTE TCS foods is not being routinely performed. When keeping RTE TCS foods for longer than 24 hours, the day that the food item was prepared/opened, or a discard date not to exceed 7 days from the time that the food item was prepared/opened shall be labeled on the food or container. PIC had all TCS/RET foods date labeled during the inspection.
• Quickway Japanese Hibachi, 21031 Tripleseven Rd #180 Sterling, VA 20165
  • Date inspected: March 27
  • Total violations: 3
    • A carton of non-pasteurized raw shell eggs was observed sitting on a prep table, and temped at 56F, outside of proper cold holding temperature for raw shell eggs that have not been treated to destroy salmonella, which is 45F. Raw shell eggs that have not undergone treatment to destroy viable Salmonella must be maintained at 45F or less. Person in charge immediately moved the eggs to the Walk-in cooler, which is maintaining an average of 39F. Corrected.
    • Logs that are kept within the establishment to monitor the time that sushi rice is made, or a discard time not to exceed 4 hours is not being performed consistently. These logs are required when using time as the public health control (TPHC). Last log was dated 3/12/23. A written policy/procedure/log must be kept to monitor any time/temperature control for safety (TCS) food that is ready to eat (RTE) and that is using time, instead of temperature, to control levels of harmful bacteria. Log the time that each batch was made/removed from temperature control (135F or more, 41F or less) or a discard time not to exceed 4 hours from the time the food was removed from temperature control. Keep these logs up to date and available for review.
    • A container of stagnant water with 2 spatulas for portioning rice was observed on the cook line/rice line. Utensils that are in use but are being stored between those uses must be stored on a clean dry surface, in water that is 135F or more, or in constantly running water that has enough velocity to wash away food particles. PIC removed the utensils to the three basin sink and replaced with new utensils and a clean dry container. Corrected.
• Sortrel Thai Restaurant, 46 Pidgeon Hill Dr Sterling, VA 20165
  • Date inspected: March 28
  • Total violations: 1
    • 2 packages of raw salmon were found stored and thawed in reduced oxygen packaging (ROP) without the introduction of air. When fish that is in ROP is removed from freezing to thaw, a cut, slit or puncture of the ROP must be made so that oxygen is introduced. This eliminates the possibility of anaerobic bacteria (C. Botulism) from reproducing. Both packages were punctured during the inspection. Corrected.
• Uptown Cafe, 22970 Indian Creek Dr #125 Sterling, VA 20166
  • Date inspected: March 28
  • Total violations: 7
    • Certified food protection manager certification is expired. Obtain a Northern VA Certified Food Protection Manager certificate within 10 days.
    • Employee's uncovered coffee mug was observed on the kitchen counter. A food employee may drink from a closed beverage container to prevent possible food contamination.
    • The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    • Observed raw chicken and eggs stored over ready to eat food in 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: cooked chicken, tuna salad, sausage patty. 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.
    • Sanitizer solution at the 3-compartment sink observed to be too strong. Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces. For chlorine sanitizer, solution should be between 50-200 ppm.
    • Facility doesn't have the test strip to check the chlorine sanitizer at the 3-compartment sink.
• Zoup, 21435 Epicerie Plaza #185 Sterling, VA 20164
  • Date inspected: March 28
  • Total violations: 5
    • Employee's uncovered coffee mug observed stored on the counter. Employee's drink should be covered to avoid possible food contamination.
    • Employee observed not washing her hands in between tasks. Employees should wash their hands in between tasks.
    • Raw shell eggs stored above the vegetables in the tall reach in cooler in the kitchen. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Chicken Fajita soup hot holding at improper temperature. It was observed that the warmer was turned off. Soup should be hot held at 135 degrees or above.
    • Containers of turkey and bacon observed with the date label pass the 7 day time range. Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

The following facilities did not record any violations:

• Hutchinson Farm Elementary School
• Moorefield Station Elementary School
• Moon Lounge
• Cafe Hyderabad
• A Plus 40066H / Laredo Taquerea
• McDonald's Dranesville
• Sunoco A Plus(Subway)
• Chipotle Mexican Grill
• Rubino's Pizzeria
• The Shop Gym
• Chick-Fil-A
• Tava Fry
• Dominion High School
• Algonkian Elementary School
• Parallel Wine & Whiskey Bar
• Parallel Party Bar
• Yen's Cafe