Ashburn Health Inspections: Pholicious, Deli Delicioso, Ledo Pizza

ASHBURN, VA — Several facilities in the Ashburn area recorded violations during health department inspections between April 5 and April 11.

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.

• Burgerim, 22855 Brambleton Plaza #100 Brambleton, VA 20148
  • Date inspected: April 5
  • Total violations: 4
    • 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.
    • Observed raw chicken/ beef cold holding at improper temperature (F) in the drawer cooler below grill. Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
    • Live roaches observed on the kitchen floor. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
    • Wet paper towels stored on the kitchen counter. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• Blue Ridge Grill II, 22865 Brambleton Plaza Brambleton, VA 20148
  
  • Date inspected: April 5
  • Total violations: 6
    • The handwashing sink located in the kitchen close to the walk in cooler is blocked by a piece of equipment. Hand washing sink should be accessible at all times for employee use.
    • Raw piece of beef stored above cooked potatoes and vegetables in the walk in cooler. Raw animal origin food should be stored below cooked, ready to eat food.
    • Dish machine doesn't dispense enough sanitizer to sanitize the kitchen utensils. Maintain 50-200 parts per million in a dish machine using Chlorine sanitizer for proper sanitization.
    • Observed raw chicken, beef, shrimp in the small reach in cooler by the fryer cold holding at improper temperature (F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
    • 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.
    • Tuna observed thawing in the ROP packaging. Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70°F for a time period that doesn't allow the thawed portions of the fish to exceed 41°F for more that 4 hours including the time to cool back down to 41°F in the refrigerator if not immediately cooked.
• Deli Delicioso, 45665 W. Church Rd #112 Sterling, VA 20164
  
  • Date inspected: April 6
  • Total violations: 5
    • The hand sink for washing hands is blocked by items preventing it's use to wash 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.
    • 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 chicken and raw red meats stored over and next to ready to eat food in multiple cooler on multiple shelves. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Observed cole slaw (71), raw beef tips (50), raw whole muscle beef (60), egg (66) cold holding at improper temperature. Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
• Blackfinn Ameripub, 43781 Central Station Dr #150 Ashburn, VA 20147
  
  • Date inspected: April 6
  • Total violations: 7
    • Employee dried her hand with cloth towel, not a disposable one. Food employees should use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles.
    • Bar employee observed handling lemon pieces and strawberries for he drinks with her bare hands. No bare hands should be in contact with ready to eat food.
    • The writing on the hand washing signs in the kitchen is gone. Please provide the signage that notifies food employees to wash their hands.
    • Cooked sliced chicken was observed in the reach in cooler across from the oven to cold hold food at improper temperature. Cold hold food at 41 degrees or below.
    • Container of the bleach observed on the kitchen counter, separate the poisonous or toxic materials to avoid any possible food contaminations.
    • Facility doesn't have a proper test strip to check the sanitizer solution at the three-compartment sink. Provide the quat test strip to check and make sure the solution is within the proper range.
    • Employees jackets and laptop observed on the kitchen counter. Please separate the personal items from the kitchen area.
• Oriental Express, 45665 Church Road West Sterling, VA 20164
  
  • Date inspected: April 6
  • Total violations: 3
    • Observed raw meats stored over ready to eat food in walkin cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Observed cooked chicken cold holding at improper temperature (61F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
    • Storage racks/shelves in the walkin have accumulations of dried food/residue thickly caking the shelves. There is potential for this residue to fall into opened cooked and raw foods held on the next shelf in walkin cooler. Follow-up required to ensure shelving has been cleaned.
• Joe's Cafe, 45665 Church Road West, #109 Sterling, VA 20164
  
  • Date inspected: April 6
  • Total violations: 4
    • Bowl used as scoop in X (ready to eat). Provide scoop with handle. Ready to eat foods cannot be handled with bare hands.
    • Observed raw meat stored over ready to eat food in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • There is dried food residue on slicer after it has been washed/rinsed/sanitized. Food contact surfaces shall be properly cleaned and sanitized after using.
    • Observed sausage hot holding at improper temperature (80F). Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria.
• Blue Ridge Grill III, 44065 Ashburn Shopping Plaza Ashburn, VA 20147
  
  • Date inspected: April 6
  • Total violations: 3
    • Observed gloved food handler touch inside of trash can to move it, then proceed to grab, with said gloved hand, a handful frozen French fries to drop into fryer. Gloves shall be used for only one task. Soiled gloves shall not come in contact with food.
    • Observed many containers of prepared ready to eat Time/temperature control for safety foods (TCS), held for more than 24 hours, stored in walk-in cooler unlabeled or date labeled but without name of food. Food items include bisque, crab cake mix, chicken soup and spinach sauce. Prepared TCS foods not intended to be consumed within 24 hours after preparation shall be labeled with name of food and either the date food is prepared or the discard by date.
    • Bucket of chlorine sanitizer solution observed above 200ppm. Chlorine sanitizer solution shall be prepared at between 50-100ppm and tested to ensure safe range.
• Cold Spoon, 20789 Great Falls Plaza #106 Sterling, VA 20165
  
  • Date inspected: April 6
  • Total violations: 2
    • EHS observed PIC using the hand sink located in the back kitchen area, next to the prep sink to prepare a sanitizer bucket. Hand washing sinks shall be used for no other purpose than to wash hands. Prepare sanitizing buckets in the prep sink. PIC moved the task to the prep sink. Corrected.
    • EHS observed several time/temperature control for safety (TCS) foods that are ready to eat (RTE) stored in the reach in cooler at the entrance to the kitchen from the store front that were cold holding outside of proper cold holding temperatures (41F or less). Unless cooking, cooling, during prep or when time as the public health control is used, all TCS/RTE foods must be held at 41F or less. Person in charge (PIC) voluntarily discarded those items. Corrected.
• Velocity Wings, 42841 Creek View Plaza #145 Ashburn, VA 20147
  
  • Date inspected: April 7
  • Total violations: 1
    • Hot water is turned off at hand sink by grill and back prep area, hot water faucet handle is broken. Hand sinks shall be maintained in good working order and available for use.
• Pholicious, 43150 Broadlands Center Plaza #120 Ashburn, VA 20148
  
  • Date inspected: April 7
  • Total violations: 6
    • 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.
    • Employees bottles of medicine observed in the walk-in cooler and on the kitchen shelves. Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
    • Vegetables observed wrapped in cloth napkins in the walk-in cooler. Linens such as cloth napkins shouldn't be used in contact with food.
    • Wet towels observed sitting on the kitchen counter. Store the wet towels in the sanitizer buckets.
    • Rice scoop stored in the water by the rice warmer. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
• Social House Kitchen & Tap, 42841 Creek View Plaza #145 Ashburn, VA 20147
  
  • Date inspected: April 7
  • Total violations: 1
    • Hot water is turned off at hand sink by grill and back prep area, hot water faucet handle is broken. Hand sinks shall be maintained in good working order and available for use.
• Minnieland Academy #60, 43560 Suzanne Hope Way Ashburn, VA 20147
  
  • Date inspected: April 10
  • Total violations: 2
    • Facility doesn't have a sanitizer to sanitize the kitchen utensils at the three compartment sink. Food contact surfaces shall be properly sanitized after washing. Maintain 150-400 parts per million Quaternary Ammonia sanitizer for proper sanitization.
    • A bag of cut watermelon in the refrigerator observed without a date label. 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.
• Ledo Pizza, 45995 Regal Plaza Sterling, VA 20165
  
  • Date inspected: April 10
  • Total violations: 2
    • The hand sink to the left of the prep line, upon entrance to the kitchen was found with a pitcher and whisk stored within the basin of the sink. Hand washing sinks shall be clear and unobstructed so that access is not hindered. Pitcher and whisk were removed to the 3 basin sink to be washed, unblocking the hand sink. Corrected.
    • An opened bag of pre cooked chicken wings, a container of cooked diced chicken, and a opened bag of pepperoni was observed with no date marking. When time/temperature control for safety (TCS) foods that are ready to eat (RTE) are kept over 24 hours, a date that the item was opened/prepared, or a discard date not to exceed 7 days from the date that the food item was opened/prepared shall be labeled on the container/package. Date label all TCS/RTE foods that are opened/prepared.
• La Pupusa Loca, 309 South Sterling Blvd Sterling, VA 20164
  
  • Date inspected: April 11
  • Total violations: 3
    • Observed the following tcs food items improperly cold holding: Milk at 44 in the Glass Reach in, Picante at 44 in the Glass Reach in, and no less than 100 raw shell eggs at 70F out in the open.
    • The seal on the bottom of the back door has parts cracked off creating holes with light shining through.
    • Observed in use tongs stored on oven handle and ice scoop in ice bin laying down.
• Tipicos Dona Gloria Restaurant, 317 Enterprise St Sterling, VA 20164
  
  • Date inspected: April 11
  • Total violations: 3
    • Observed Hand Sink at the bar area to be used to store pots, cans, brushes, etc.
    • Observed 1 DR Reach in by the fuse box and alarm system used for cooling large batches of curtido to have a maximum temperature of 46F.
    • Observed that levers on the 3 vat sink are leaking/spitting out water.
• McDonald's, 275 South Sterling Blvd Sterling, VA 20164
  
  • Date inspected: April 11
  • Total violations: 1
    • Observed the side of the back door to not have an airtight seal on one side.
• Maison Culinaire Caterer, 504 Shaw Rd Suite 218 Sterling, VA 20166
  
  • Date inspected: April 11
  • Total violations: 4
    • Handwashing facilities in employees restroom observed without paper towel.
    • Food contact surface not adequately sanitized after washing and rinsing in that high temperature dishwasher not sanitizing at required minimum temperature of 160°F when tested with the maximum temperature recording thermometer for proper sanitization.
    • Date marking not provided to the mixed dressings in the walk in refrigerator that was prepared at the facility.
    • Facility does not have correct test strip to measure the concentration of the sanitizer.

The following facilities did not record any violations:

• Sweetgreen
• Five Guys Burgers & Fries
• Elaine E. Thompson Elementary School
• Toosso
• La Petite Academy
• Kiddie Academy of Ashburn
• Creative Taste of Leesburg
• Creative Gardens Early Education
• McDonald's Ashburn Village
• Center Stage Preschool
• YMCA Loudoun County Youth Development Center
• Bean Tree Learning