Ashburn Health Inspections: Mouse Droppings, Dead Roaches

ASHBURN, VA — Several facilities in the Ashburn area recorded violations during health department inspections between Feb. 8 and Feb. 14.

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.

• Dunkin Donuts IAD-A-22, 1 Saarinen Cir. Dulles, VA 20166
  • Date inspected: Feb. 8
  • Total violations: 1
    • There is no available Quaternary sanitizer in sanitizer bucket 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.
• DC-3 Dog, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Feb. 8
  • Total violations: 5
    • Observed employee not washing hands between changing gloves.
    • 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.
    • 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.
    • Knife in use stored in between dirty equipment.
    • Observed shredded cheese and salsa cold holding at improper temperature (F). Observed eggs holding at 62-64F. Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
• Goodfellas Pizza, 23520 Overland Dr #108 Dulles, VA 20166
  
  • Date inspected: Feb. 8
  • Total violations: 8
    • The person in charge (PIC) did not know the 6 big foodborne illnesses that are reportable to the department.
    • Management must be aware and inform all employees of their responsibility in reporting symptoms or diagnosis of diseases transmissible through food. Manager was unable to provide a signed copies of employee health reporting agreement.
    • Hand washing facility in rear food prep area observed without soap and paper towel.
    • Food stored in improper manner in that four cooked pizza dough observed stored directly in trash bags in the walk in refrigerator.
    • Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in that raw shell eggs observed stored above cheese in shelf in the walk in refrigerator.
    • The prepared ready-to-eat (RTE) chicken wings in the refrigeration unit is not properly dated for disposition in that date marking not provided to cooked chicken wings on shelf in the walk in refrigeration. Said food items held for more that 24 hours.
    • Few mice dropping and two dead roaches observed on floor in rear food prep and dry food storage area.
    • Several cardboards observed laid on floor and on shelves.
• The Don's Wood-Fired Pizza, 21018 Southbank St Sterling, VA 20165
  
  • Date inspected: Feb. 9
  • Total violations: 5
    • When asked, the person in charge (PIC) did not know what the required maximum temperature for cold holding time/temperature control for safety foods (TCS), which is 41F or less. The PIC must have basic food safety knowledge so that sufficient oversight in food handling, cooking, prep and storage is being performed.
    • Marinara sauce in the walk-in refrigerator was observed cold holding at improper temperature (47F). Per PIC, the walk-in has been opened continuously for prep this morning, contributing to the rise in temperature. TCS items (cooked chicken, feta and mozzarella cheese) found cold holding at improper temperature (48F) at the salad station - upper portion. TCS foods that are ready to eat (RTE) must be maintained at 41F or less to inhibit the growth of harmful bacteria. PIC placed an ice paddle within the marinara to facilitate rapid chilling of the marinara. Cooked chicken, mozzarella and feta were voluntarily discarded.
    • No date marking was observed within the facility. This is a repeat violation. TCS/RTE foods that are kept longer than 24 hours must be labeled with a date 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 food items by the follow-up inspection date of 2/20/23.
    • A box of romaine lettuce was observed stored on the floor while it was in the process of being prepared. Foods shall be protected from contamination by storing at least 6" off the floor. Employee moved the lettuce off the floor and onto a counter.
    • Establishment does not have test strips to monitor the concentration of chlorine (Bleach) sanitizers for the three basin sink or low temperature dish machine. A device or test strips that monitor the concentration of sanitizers for food contact surfaces must be available at all times. Provide these test strips and use them daily.
• Moon Lounge, 20921 Davenport Dr #111 Sterling, VA 20165
  
  • Date inspected: Feb. 9
  • Total violations: 9
    • The person in charge (PIC) was not able to answer basic food safety questions when questioned by the EHS (Environmental Health Specialist). The PIC must have basic knowledge of food safety and be able to answer questions regarding food borne illness, how it is prevented and internal cook temperatures for foods etc.
    • No Certified Food Protection Manager (CFPM) is onsite or overseeing the prep, storing, or cooking of foods within the establishments. An employee in a supervisory role must that oversees the prep, storing, cooking, cooling and temperature control of foods must be a CFPM. Post a CFPM certificate so that it may be reviewed. Note: A CFPM must be onsite at all times starting 6/24/2023.
    • No documentation of an employee health reporting policy was available for review during the inspection. Documentation that employees have been trained in the signs and symptoms of food borne illness and how to properly report them must be available for review. EHS printed a copy of form 1B - Have all employees read and sign their own copy and keep on file within the facility at all times for review when requested.
    • No policy or procedure is present for employees to follow to properly clean any vomit or diarrheal incidents. A written policy/procedure must be available for employees access to properly clean up these events. EHS gave a copy of the norovirus clean-up worksheet.
    • Both hand sinks (kitchen & Bar) were observed with items (lids/bucket) in them, obstructing use. Hand sinks shall be used for no other purpose than to wash hands. They shall be unobstructed so that frequent handwashing is encouraged and easily accessible at all times. PIC cleared items from the basins of both hand sinks. Corrected.
    • Sanitizing of food contact surfaces is not being performed in this establishment. When asked, the PIC was unable to set up or demonstrated the proper set up for sanitizing food contact surfaces. Food contact surfaces of equipment and utensils shall be sanitized before use, after cleaning. EHS demonstrated the proper process for setting up the three basin sink with the sanitizer that was available, the correct dosage of sanitizer (chlorine bleach), and how to properly test the concentration to effectively sanitize food contacts. EHS will also provide step by step instructions in writing so that sanitizing is consistent.
    • Several items in the reach-in cooler were found cold holding at improper temperatures (Chicken wings 48F, Chicken tenders 46F, Mixed Cheese 48F, Cooked Sausage 48F) above 41F. Time/temperature control for safety foods (TCS) that are ready-to-eat (RTE) must be maintained at 41F or less to prevent the growth of harmful bacteria. PIC voluntarily discarded all items that were found improperly cold holding.
    • EHS observed no date marking of TCS/RTE foods within the facility. TCS/RTE foods that are held longer than 24 hours must be marked with a date 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 food items.
    • TCS/RTE foods in the reach-in cooler were found opened, with no cover, closed containers. Food shall be protected from sources of contamination by covering or closing containers so that they are protected from dust, splash, drips, spills and any other source. Close opened bags and keep lids on containers containing foods.
• Ashburn Kabob, 42882 Truro Parish Dr #101 Ashburn, VA 20148
  
  • Date inspected: Feb. 9
  • Total violations: 6
    • 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.
    • Hand sink in the kitchen doesn't have hot water. Water temperature at the hand sink should be at least 100 degrees.
    • Pickled vegetables observed outside the walk in cooler at 56 degrees. Time/temperature control food items should be cold held at 41 degrees or below.
    • Wet towel observed sitting on the kitchen counter. Wet towels should be stored in the sanitizer bucket.
    • In use utensils observed being stored in the water on the counter. In use utensils should be stored in the water which is at 135 degrees or on a clean surface.
    • Light bulb in the walk-in cooler above the food isn't shielded. Light bulbs need to be shielded to make sure there is no broken glass falling into food.
• Velocity Wings, 20789 Great Falls Plaza #162 Sterling, VA 20165
  
  • Date inspected: Feb. 9
  • Total violations: 6
    • An opened can of redbull was observed stored on shelving with cleaned and sanitized serving dished at the dish area, across from the prep area. Employees may drink from a closed beverage container if the container is handled to prevent the contamination of hands, the container, and any exposed food, equipment, utensils or food contact surfaces. Person in charge moved the can of red bull to a space designated for employee items.
    • EHS observed a server take off the protective packaging of drinking straws and place into drinks with bare hands. Food employees shall not contact exposed, ready to eat foods or food contact surfaces with their bare hands. Straws should not be opened by staff. Give straws that are wrapped directly to consumer so that bare hand contact is not made with these food contact surfaces.
    • A container of Milk (1/29/23) and a container of buttermilk (1/24/23) were found past their posted expiration dates and were no longer "Grade A". Fluid Milk and milk products shall be obtained from sources that comply with Grade A standards. PIC voluntarily discarded the milk and butter milk. Corrected.
    • Raw fish and raw chicken were found stored above ready to eat (RTE) cooked sausage and cooked chicken in the low boy reach in cooler on the line. Food shall be protected from cross-contamination by separating raw proteins from RTE foods and arranging them so that contamination is mitigated. PIC rearranged the food items so that the raw proteins are on the bottom shelf and the RTE item is above. Corrected.
    • The low temperature dish machine registered 0ppm chlorine when tested. EHS noticed that the chlorine supply was empty. Food contact surfaces shall be sanitized before use, after cleaning. PIC changed the chlorine supply and primed the sanitizing line of the dish machine. Second test confirmed sanitizer at 50ppm. Corrected.
    • A container of "Steak rolls" (1/23/23) and a container of Queso (1/15/23) were found stored in the reach-in coolers behind the line with date marking past the 7 day holding time frame. Foods that are time/temperature control for safety (TCS) that are ready to eat (RTE) must not be sold to consumers after 7 days from the day that the food was opened/prepared. PIC voluntarily discarded the steak rolls and the queso.
• Riceberry Market Commissary Kitchen, 22034 Shaw Rd 114 Sterling, VA 20164
  
  • Date inspected: Feb. 9
  • Total violations: 1
    • Maintenance tools such as mops and brooms are improperly stored on the ground near the three-compartment sink. Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: 1. Stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles; and 2. Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
• Dunkin Donuts Main LL G-804-A, 1 Saarinen Circle Sterling, VA 20166
  
  • Date inspected: Feb. 10
  • Total violations: 2
    • Handwashing facility observed without appropriate hand drying provision in that the hand sink next to the three compartment sink in food storage and dishwashing area observed without paper towels.
    • The handwashing facility not readily accessible for employees to wash hands in that hand sink located next to the three compartment sink at the rear food storage and dishwashing area is blocked, preventing access by employees for easy handwashing.
• Subway Concourse C, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Feb. 10
  • Total violations: 1
    • The handwashing facility not readily accessible for employees to wash hands in that hand sink located at the rear food prep area is blocked with several equipment parts placed in it, preventing access by employees for easy handwashing.
• Sakura Grill, 43670 Greenway Corporate Dr Ashburn, VA 20147
  
  • Date inspected: Feb. 10
  • Total violations: 10
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomiting or diarrheal event.
    • Employees coffee cup observed stored on the kitchen counter. Separate the employees uncovered drink to prevent any possible food contamination.
    • Employee observed coming inside the facility from the back door and didn't wash his hand before pursuing his next task. ALL food employees shall be washing their hands frequently to keep the hands and exposed portions of the arms clean and sanitary.
    • Raw chicken stored above raw meat in the walk-in cooler. All raw animal origin food should be stored according to their cooking temperature. The food with the highest cooking temperature stays at the bottom shelf.
    • Employee observed washing knives and put them away without sanitizing them. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
    • Raw garlic and oil cold holding at 74 degrees next to the stove. Cold hold food at 41 degrees or below.
    • The following ready-to-eat, potentially hazardous food is not used within 24 hours after cooking is not properly dated for disposition within 7 days at 41°F: boiled egg, rice Discard the food at this time. Ensure that RTE time/temperature control for safety (TCS) foods are date marked once opened to indicate the day or date, not to exceed 7 days after the package is opened, that the food must be consumed, sold, or discarded. 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.
    • Multiple wet towels observed on the kitchen counter. Store the wet towels in the sanitizer solution.
    • In-use utensils improperly stored between use. The rice scope stored in the water by the rice warmer. Store the scope on a clean surface.
    • The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of black residues: Ice Machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Flik @Turkish Airlines Lounge, Concourse B Gate 43 Dulles Airport Dulles, VA 20166
  
  • Date inspected: Feb. 13
  • Total violations: 5
    • The methods used for cooling rice pudding in the walk in cooler were not adequate. Rice pudding observed in a deep plastic pan not in thin small portions.
    • Two chemical spray bottles improperly stored: hanging above the three compartment sink next to clean utensils.
    • Chicken sauce noted as improperly cooled to prevent the growth of harmful bacteria. According to the PIC (person in charge) the (TCS food) was prepared yesterday and is now registering at 46F.
    • The bar dish machine is not sanitizing glassware after they are cleaned and before use. When tested, the sanitizer measured at 0ppm.
    • The bar hand sink does not have a sign reminding employees to wash their hands. All hand sinks need a sign that reminds employees to wash their hands.
• Thai DeeLish, 43330 Junction Plaza #188 Ashburn, VA 20147
  
  • Date inspected: Feb. 13
  • Total violations: 1
    • Employee's water container observed stored on the kitchen shelf. Employee drinks should be stored on the kitchen counter to prevent any possible contamination.
• Kitchen by Wolfgang Puck(The), 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Feb. 13
  • Total violations: 2
    • Paper towels not provided at the hand sink at the bar for employees to properly dry their hands after washing them.
    • Two chemical spray bottles at the bar are not labeled with their contents. All chemical spray bottles shall be labeled with their contents.
• Pacifica Sterling, LLC, 46555 Harry Byrd Highway Sterling, VA 20164
  
  • Date inspected: Feb. 14
  • Total violations: 10
    • When asked to test the sanitizer solutions utilized for warewashing and food contact surfaces, Edward used a quat test kit for a lactic acid based sanitizer solution and indicated this was how it was always tested. PIC did not know necessary cook temps.
    • The person in charge (PIC) was not able to find the verifiable employee health policy that states the responsibilities of the food employees with regards to foodborne illness symptoms and reportable foodborne illnesses for employees. Only one employee's form was available.
    • Observed Hand Sink by the warewashing area to be used to store a brush.
    • The handwashing sink by the ice machine in the back of house was found to have a maximum temperature of 75F.
    • HSP Facility reported that they make over easy unpasteurized eggs to order. HSPs are not allowed to undercook raw shell eggs or proteins.
    • Observed facility to have one thermometer for testing food, when tested in an ice bath, it was revealed that the thermometer when compared to 32F and inspector's thermometer was found to be 5F off.
    • Observed several mouse droppings by the dough mixer and walk in.
    • Observed the back door to the dumpster area to have an opening in the corner allowing for possible pest entry.
    • Observed in use tongs stored on oven handle.
    • Observed the dumpster to not have a lid, with harborage and rubbish surrounding the outside of the dumpster.
• Chicago Pizza With Twist, 20691 Ashburn Rd STE 155/160 Ashburn, VA 20147
  
  • Date inspected: Feb. 14
  • Total violations: 5
    • There was no verifiable means that employees have been trained on the signs, symptoms, and exposure to foodborne illnesses and who to report to. Person in charge should be able to provide documentation that food employees have been trained on the signs, symptoms, and exposure to foodborne illnesses and who to report to.
    • Observed the spiral dough hook of the the large mixer with food residue. Food contact surfaces should be clean to sight and touch.
    • Observed improper cold holding temperatures in small prep cooler sliced ham 55F, sausage 55F, lamb 55F, buffalo chicken 54F, BBQ chicken 54F food held cold should be maintained at 41F or below.
    • Observed cutting broad at prep cooler with heavy scathes and scaring not making it easily cleanable.
    • Observed the base of the large mixer with a build up of floor residue. Non food contact surfaces should be clean at a frequency to be able to be maintained clean.
• Potbelly Sandwich Works, 44060 Pipeline Plaza #100 Ashburn, VA 20147
  
  • Date inspected: Feb. 14
  • Total violations: 4
    • Employee's coffee cup stored on the kitchen counter next to the reheating pot. No uncovered drinks should be on the counter to prevent possible food contamination.
    • Bag of meatball in the small reach in cooler next to the bread trays cold holding at improper temperature. Time/Temp ready to eat food should be cold held at 41 or below.
    • 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.
    • One of the light bulbs under hood is out of order. Please have it replaced to provide enough lighting above the food.
• Caliber Club Shooting Sports, Inc, 44950 Russell Branch Parkway Ashburn, VA 20147
  
  • Date inspected: Feb. 14
  • Total violations: 2
    • Ready to eat time/temperature control for safety (TCS) foods held over 24 hours are being kept past their consume by dates labeled on the containers. These foods are as follows: Olives and sliced turkey.
    • The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process for duck.

The following facilities did not record any violations:

• Sully Elementary School
• Capitol Grounds Coffee (Terminal B)
• Pizza Hut
• Subway
• Brown & Green Cafe
• Sheetz #622
• Sheetz #711
• Ashby Ponds - Hamilton Way -Potomac and Black Rock Bistro
• Chillum Lounge
• United Airlines Dulles C 17
• Embassy Suites Dulles North / Brickstones Kitchen & Bar
• Virgin Atlantic Clubhouse
• Taco Zocalo Kitchen
• Madison's Trust Elementary
• Matchbox One Loudoun
• Taco Bell