Ashburn Health Inspections: Saffron House Of Kabob, Taste Of Vietnam

ASHBURN, VA — Several facilities in the Ashburn area recorded violations during health department inspections between Sept. 13 and Sept. 19.

COVID-19 restrictions around the state have relaxed, 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.

• Marco's Pizza, 43300 Southern Walk Plaza #112 Ashburn, VA 20148
  • Date inspected: Sept. 13
  • Total violations: 2
    • Observed pizza sauce on the kitchen counter cold holding at improper temperature (46F). 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: chicken nuggets and chicken wings. 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.
• Hunan Village, 42920 Piccadilly Plaza #131 Ashburn, VA 20147
  
  • Date inspected: Sept. 13
  • 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.
    • Raw chicken skewer and beef were stored above ready to eat food in the freezer which was broken and cold held food at 36 degrees.
    • 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.
    • Frozen ducks stored in the three-compartment sink thawing.
    • Wet towels stored on the kitchen counter.
    • Plastic bowl with a handle is being used to dispense white rice.
• Yen's Cafe, 43490 Yukon Dr #113 Ashburn, VA 20147
  
  • Date inspected: Sept. 13
  • Total violations: 1
    • Employee's uncovered drink observed on the prep table. Remove the uncovered drinks to prevent food contamination.
• Taco Bell #036549, 44855 Lakeview Overlook Plz Ashburn, VA 20147
  
  • Date inspected: Sept. 14
  • Total violations: 1
    • A spoon for stirring coffee drinks was found stored in a container of stagnant water. In-use utensils that are stored in between uses must be stored on a clean, dry surface, in continuously running water with enough velocity to wash away food particles, or in water that is 135F or more. Person in charge (PIC) replaced the utensil in a clean, dry container. Corrected.
• Saffron House of Kabob, 20921 Davenport Dr #133 Sterling, VA 20165
  
  • Date inspected: Sept. 14
  • Total violations: 11
    • Proper oversight of the facility is not being performed. Priority and priority foundation violations continue to be repeated. Proper handling of food and food contacts (temperature abuse, cross-contamination risks, employee supervision etc.) are not being practiced. The PIC shall have supervisory control of the prep, cooking, cooling, storing and general handling of foods. Proper oversight of these processes must be conducted by the owner or an employee that has been appointed with managerial control. Violations from the previous routine inspection have not been corrected.
    • Both hand sinks (front & back) are blocked with items in their basins. Hand sinks shall be free of obstacles and provide unimpeded access to employees to promote frequent hand washing. Hand sinks shall be used for no other purpose than to wash hands. Unblock both hand sinks so that they are easily accessible.
    • Raw Chicken kabobs observed stored over raw beef, raw lamb, cucumbers used for salads. Food shall be protected from cross contamination by separating raw proteins from ready to eat (RTE) foods, and by separating raw proteins from one another and arranging them from lowest internal cook temperature (top) to highest internal cook temperature (bottom).
    • No date marking was observed during the inspection. No date marking was found on any foods in the facility. When keeping time/temperature control for safety (TCS) foods that are ready to eat (RTE) longer than 24 hours, the date that the food was prepared/opened or a discard date not to exceed 7 days from the date that the food was prepared/opened must be labeled on the food/container. Date label all TCS RTE foods.
    • This facility is using time as the public health control (TPHC) for saffron rice that is used as garnish on/in their rice dishes and is kept at room temperature. No time stamp or other indication/log of time keeping for this was observed within the facility. When using TPHC, written documentation of a log or other means to track time that the TCS RTE food is not under temperature control must be available and used. EHS has discussed TPHC, the use of this, a worksheet for this practice and instructions on how to time stamp. No indication this procedure is being practiced. PIC put a time stamp of when the rice was made on the container.
    • A spray bottle of clear liquid with no identifying information was found at the grill on the line. When using unmarked containers to house liquids, the common name of the material must be labeled on the container so that toxic and non toxic materials are not mixed on food or food contact surfaces. Label all unmarked spray bottles.
    • Large containers of basmati rice were observed covered while actively cooling. When cooling foods, they must remain uncovered so that proper heat exchange is met and rapid cooling is achieved. Do not cover cooling foods until they have properly cooled. EHS uncovered the rice so that it could cool properly.
    • Food prepared and packaged in the facility have labels with incomplete information (Common name of food and expiration date). Food packaged in a food establishment, shall be labeled as specified in accordance with all applicable laws and regulations, including 21 CFR Part 101 and 9 CFR Part 317. B. Label information shall include: 1. The common name of the food, or absent a common name, an adequately descriptive identity statement; 2. If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors, and chemical preservatives, if contained in the food; 3. An accurate declaration of the net quantity of contents; 4. The name and place of business of the manufacturer, packer, or distributor; and 5. The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient;Pf Above is the information that needs to be put on the label. Contact the EHS for information if needed.
    • Food that was observed during the routine inspection on the floor has not moved and is still being stored on the floor. Foods shall be protected from sources of contamination by keeping/storing at least 6" off the ground. Move foods off the ground, including bags of onions.
    • No employees (except one - hat) was observed wearing hair restraints. All observed engaged in food prep/cooking. Employees must wear effective hair restraints that ensures hair does not come in contact with food or food contact surfaces.
    • A wet wiping cloth was observed in the prep area of the kitchen, stored directly on the prep table. Wet wiping clothes that are in-use must be stored in between uses in a sanitizing solution. No sanitizing buckets or sanitizing basin was observed in the kitchen or on the line.
• Celebrations By Rupa Vira, 44260 Ice Rink Plaza #120 Ashburn, VA 20147
  
  • Date inspected: Sept. 14
  • Total violations: 3
    • Employee observed washing his hands with gloves on. Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
    • Observed raw chicken stored over ready to eat food in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Frozen lamb stored in water to thaw.
• Smashburger, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Sept. 14
  • Total violations: 2
    • A sheet tray was sitting on top of the hand sink in the back kitchen blocking its use by employees. All hand sinks shall be accessible at all times.
    • TCS (time temperature control for safety) Foods cold holding at improper temperatures in the prep cooler across from the grill. Diced tomatoes holding at 65F, sliced tomatoes holding at 54F cut lettuce holding at 56F. According to the person in charge this is because of a repeatedly opened lid to the cooler during the lunch rush. EHS explained to the PIC that the cooler should still be able to maintain TCS foods at 41F or less. The cooler to the right of the grill is utilized at the same rate as the cooler in question and TCS foods are maintaining proper temperatures.
• & Pizza, (Terminal B), 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: Sept. 14
  • Total violations: 4
    • No soap or paper towels provided at the sink labeled as a hand sink at the bar. All hand sinks shall have hand soap and paper towels at all times for proper hand washing.
    • TCS (time temperature control for safety) foods are cold holding at improper temperatures in the sauce cooler and pizza prep cooler on the make line. White sauce (65F), red sauce (60F), sausage crumbles(54F), cut tomatoes (53F), (vegan crumbles 55F).
    • Facility does not have sanitizer available for proper ware washing. The automatic feed sanitizer equipment was not hooked up to a reservoir of chemical sanitizer.
    • Facility does not have sanitizer test strips available to test the concentration of the obtained sanitizer for the three compartment sink.
• Blackfinn Ameripub, 43781 Central Station Dr #150 Ashburn, VA 20147
  
  • Date inspected: Sept. 14
  • Total violations: 2
    • Food contact surfaces of slicer observed with accumulation of food residues. Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
    • High Temp machine isn't sanitizing the kitchen utensils properly. The utensils temperature at the rack level is at 145 degrees Fahrenheit.
• International House of Pancakes, 44030 Pipeline Plaza Ashburn, VA 20147
  
  • Date inspected: Sept. 15
  • Total violations: 1
    • Employee observed not washing hand in between tasks. Instruct employees to wash their hand after handling raw animal origin food, before engaging in other food preparation.
• Comida Latina Catering, 87 Sugarland Run Dr Sterling, VA 20164
  
  • Date inspected: Sept. 15
  • Total violations: 4
    • Two metal tongs were found stored with visible food debris on them. Food contact surfaces shall be clean to sight and touch. Tongs were placed at the three basin sink to be re-washed.
    • A container of cooked pork (73) and a container of cooked beef (76F) were found in the walk-in cooler and reach-in cooler actively cooling. Food had been cooked and began cooling at 11am. When cooling foods, they must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours, with the entire cooling process not to exceed 6 hours. Food was uncovered to rapidly cool.
    • Several spray bottles with liquids in them were found with no labeling on them. When using toxic materials (cleaners) taken from bulk supplies, the common name of the material must be labeled on the working container. Person in charge (PIC) labeled all the spray bottles during the inspection. Corrected.
    • EHS observed several time/temperature control (TCS) food items covered with plastic wrap while actively cooling. When cooling TCS ready to eat foods (RTE) they should be placed in wide, shallow containers to increase surface area, and not be covered so that maximum heat transfer can occur. PIC uncovered items so that they can properly cool. Do not cover actively cooling foods. Foods should be covered after the cooling process.
• A Plus 40050H / Laredo Taquerea, 22405 Flagstaff Plaza Ashburn, VA 20147
  
  • Date inspected: Sept. 18
  • Total violations: 1
    • The facility does have not a functioning maximum temperature registering thermometer or other means to verify that the high temperature warewashing machine is sanitizing.
• Eagle Ridge Middle School, 42901 Waxpool Road Ashburn, VA 20148
  
  • Date inspected: Sept. 18
  • Total violations: 1
    • High temperature dishwasher thermometer not being used.
• Pizza Twist, 46005 Regal Plaza #130 Sterling, VA 20165
  
  • Date inspected: Sept. 19
  • Total violations: 1
    • There is no signage reminding employees to wash their hands provided in the employee bathroom at the back of the establishment. All hand washing sinks utilized by employees must have signage reminding them to wash their hands. Provide an "Employees must wash hands" or similar signage in the employee bathroom.
• Stone Springs Hospital Center Cafeteria, 24440 Stone Springs Blvd Sterling, VA 20166
  
  • Date inspected: Sept. 19
  • Total violations: 1
    • Employee handwash sink in kitchen near grill is blocked by cart. Maintain area around each employee handwash sink accessible for use. Person in charge relocated cart to allow accessibility to handwash sink.
• Super Chicken Dulles Inc., 45591 Dulles Eastern Plaza #194 Sterling, VA 20166
  
  • Date inspected: Sept. 19
  • Total violations: 2
    • Raw fish stored on the countertop as the employee was slicing cooked chicken. Separate the raw animal origin food from the cooked food to prevent any possible food contamination.
    • Cutting board used to slice the chicken observed with deep scratches/cracks which wouldn't allow for proper cleaning/sanitizing.
• Taste Of Vietnam, 46005 Regal Plaza #110 Sterling, VA 20165
  
  • Date inspected: Sept. 19
  • Total violations: 10
    • Proper oversight handling foods and storing them is not being achieved. Hand washing and sanitizing of tables, counters, food contact surfaces in general are not being properly completed. The person in charge (PIC) shall ensure that all of the duties are being achieved and that proper oversight of food handling is being done.
    • EHS observed that an employee had not completed the employee health agreement form. Verifiable means that ALL employees have been trained in the signs and symptoms of food borne illness and how to report them must be available for review. PIC had new employee read and sign during the inspection.
    • Hand towels or other drying provision are not supplied at the sole hand washing sink within the kitchen. Hand towel dispenser is located on the other side of a wall at the prep sink. All hand sinks that are utilized by employees must have a hand drying provision. Provide paper towels at the hand sink.
    • No sign at the hand washing sink within the kitchen reminding employees to wash their hands. All hand sinks utilized by employees must have signage reminding employees to wash their hands. Provide this signage.
    • A plate of cooked chicken was found stored on a lower shelf on the line at improper temperature (68F). Foods that are time/temperature control for safety (TCS) and are also ready to eat (RTE) shall be maintained at 41F or less. PIC voluntarily discarded the plate of room temperature chicken.
    • Spring rolls, cooked meats (chicken, shrimp, beef) and sticky rice portions were found with no date marking. When keeping TCS/RTE foods longer than 24 hours, a date that the food was prepared/opened or a discard date not to exceed 7 days from the date that the food was prepared/opened shall be labeled on the food/container. Date label all these foods items.
    • A container of grilled beef was found covered while actively cooling. When actively cooling foods, the food shall not be covered to allow for sufficient and rapid heat transfer. PIC uncovered the container of beef so that it can continue to cool.
    • Several large beef & bone portions were found thawing at room temperature on the prep table. Thawing shall be done under refrigeration of 41F or less, or, under cold, consistently running water. PIC put beef portions into the walk in cooler to continue thawing.
    • EHS observed line kitchen employee with no hair restraint. Hair restraints such as a hat or hair net must be used so that food and food contact surfaces are not exposed to hair.
    • Wet wiping clothes used to wipe down tables and counters were observed stored in stagnant water. Wet wiping clothes shall be stored in a chemical sanitizer when not in use. EHS demonstrated how to properly set up the sanitizing bucket to house wet wiping clothes in with a chemical concentration of 50-100ppm chlorine.

The following facilities did not record any violations:

• Independence High School
• Briar Woods High School
• Chef PK's Dosa on Wheels
• Legacy Elementary School
• Winwood Children's Center
• Trump Island Main Clubhouse
• Banaras Xpress
• Montessori of Chantilly - Casa dei Bambini
• Belmont Station Elementary
• Arby's
• Golden Path Academy
• Algonkian Elementary School
• Comida Latina Catering #3
• Comida Latina Catering #1
• Comida Latina Catering #4
• Sanders Corner Elementary School
• Subway
• Arepa Vibes
• Mill Run Elementary School
• Broad Run High School
• Asian Fusion
• Sunoco A Plus(Subway)
• Horizon Elementary School
• Forest Grove Elementary School
• Andolini's Pizza & Subs
• Rai's Rendezvous