Ashburn Restaurant Inspections: 17 Violations At One Restaurant

ASHBURN, VA —

Officials from the Loudoun County Health Department inspected multiple restaurants across the Ashburn area from July 22 to July 27, including several locations with violations.

As coronavirus restrictions continue to fluctuate, health inspectors are returning to conduct 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 also performs a re-inspection to ensure that possible violations have been corrected.

Read more: Ashburn Restaurant Inspections: Dulles Airport Restaurants

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.

• Four Sisters Snack Bar, 43670 Greenway Corporate Dr # 106 Ashburn, VA 20147
  • Date inspected: July 22
  • Total violations and corrective actions: 4
    • Handwashing facility in men's restroom observed without paper towels.
    • Grilled beef and chicken registered between 43°F-45°F in the walk in refrigerator. Said food had been in said unit for more than 24 hours in deep container.
    • Bean Sprouts registered at 54°F in top section of low boy refrigerator.
    • Prepared food such as grilled chicken observed held for more than 7 days in the walk in refrigerator.
• Ashby Ponds-Blue Ridge Clubhouse (Skyline), 44795 Audubon Square Ashburn, VA 20147
  
  • Date inspected: July 22
  • Total violations and corrective actions: 3
    • The person in charge did not have verifiable documentation that food employees have been trained on the signs, symptoms, and exposures of foodborne illness and who to report to.
    • Hamilton dishwasher is not reaching sanitizing temperatures. Observed 156 F temperature.
    • Salsa stored in a way that did not allow for 41f Or below. Salsa observed at 45F.
• Tropical Smoothie Cafe, 43670 Greenway Corporate Dr Ste 126 Ashburn, VA 20147
  
  • Date inspected: July 22
  • Total violations and corrective actions: 1
    • Employee restroom observed without covered trash receptacle.
• Belmont Country Club(Turnhouse), 19661 Belmont Manor Lane Ashburn, VA 20147
  
  • Date inspected: July 22
  • Total violations and corrective actions: 3
    • No paper towels at hand sink.
    • Equipment stored under the soap dispenser.
    • Floors and interior of cabinets noted dirty. Pipe leak under hand sink and debris.
• Ashby Ponds Potomac Black Rock Bistro/ Hamilton Way, 44815 Audubon Sq Ashburn, VA 20147
  
  • Date inspected: July 22
  • Total violations and corrective actions: 2
    • Hamilton Kitchen dishwasher was not reaching sanitizing temperatures. Observed plate temperature of 156F.
    • 3 basin sink in potomac kitchen is only reaching 99F. Wash temperature must reach 110F.
• Sterling Park Golf Swim & Tennis Club, 333 Sterling Blvd South Sterling, VA 20164
  
  • Date inspected: July 23
  • Total violations and corrective actions: 3
    • Food employee reporting agreement not provided in the facility.
    • Sanitizer test strips not provided.
• Parallel Wine Bistro, 43135 Broadlands Center Plaza #121 Ashburn, VA 20148
  
  • Date inspected: July 23
  • Total violations and corrective actions: 4
    • Food employee observed handling (with gloves) soiled wares at the dish machine and then clean wares ( out of the dish machine) without washing their hands.
    • Butter chicken sauce noted not being adequately cooled to prevent the growth of harmful bacteria. The container of sauce was prepared on 7/22 and left to cool in the low boy cooler.
    • TCS foods are cold holding at improper temperatures in the stand up cooler and in the walk in cooler. The top shelf in stand up cooler is plastic wrapped preventing proper airflow within the cooler.
    • Facility reduce oxygen packages TCS foods (raw animal proteins) without a haccp plan (utilizes 48 hour rule) Facility is date marking and time stamping when the TCS food enters the Reduced oxygen packaging but not when it is removed from the freezer. EHS observed date marks and time stamps from before 7/21/2021 and the PIC explained they were just pulled from the freezer.
• Dunkin Donuts, 44110 Ashburn Shopping Plz #184 Ashburn, VA 20147
  
  • Date inspected: July 26
  • Total violations and corrective actions: 6
    • Food employees are not informed of their responsibility to report to the person in charge information concerning their health and activities as they relate to diseases transmitted through food.
    • A food employee failed to wash his or her hands before engaging in food preparation, after picking up trash off the floor.
    • Hand sink in back by ice machine had no soap to paper towels.
    • In the walk in cooler there was milk and cream that was past the manufactures expiration date.
    • American cheese slices where uncovered and setting on top of the big package of cheese.
    • In the prep cooler sausage 53 F and ham 45 F in the prep cooler and the person in charge did not know how long the items were in the prep cooler.
• Starbucks Coffee Company, 44050 Pipeline Plaza Ashburn, VA 20147
  
  • Date inspected: July 26
  • Total violations and corrective actions: 1
    • Pest activity noted in the facility, fruit flies were observed in the vicinity of the front hand sink.
• Firehouse Subs, 47010 Community Plaza #110 Sterling, VA 20164
  
  • Date inspected: July 26
  • Total violations and corrective actions: 2
    • Observed steak thawing in standing water in the 3 compartment sink.
    • Observed toaster in need of cleaning.
• MalGudi Veg, 43150 Broadlands Center Plaza #166 Ashburn, VA 20148
  
  • Date inspected: July 26
  • Total violations and corrective actions: 17
    • The following responsibilities are not being monitored or controlled by the PIC: Documentation that all employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food are not completed and on file. Food handlers are not properly washing their hands and soap, paper towels, and hot water is not available. Hot water is not provided and sink in disrepair is not maintained repaired. Refrigerated food temperatures are not being monitored. Equipment and physical facility are not being cleaned and maintained. Food is not being monitored to ensure safe storage. Facility is not being monitored for pests and control measure are not in place.
    • Documentation is not available indicating that all employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
    • Employees are preparing and serving food, and have not washed their hands. Observed no soap, no paper towels, nor hot water at all 4 sinks located in the kitchen and bar.
    • Observed hot water temperature at hand sinks exceeding safe range for use. Hot water observed at 160F and 158F.
    • Hand sinks at bar and grill observed blocked by unused prep table and large pots.
    • Many clean plastic food containers are observed with an accumulation of food particles and debris. These food containers are stored inside of a refrigeration unit at the cooks line that is in disrepair. The unit does not have a lid and the containers are stored directly beneath open bags of food.
    • The following foods observed cold holding in the 3 door prep cooler by the walk in cooler at improper temperatures: yogurt and rasmalai (milk) dessert.
    • Observed no system in place for date marking foods that are required to be date marked. Foods removed from original packaging and prepared foods throughout which are not intended to be consumed/used within 24 hours are not date marked.
    • There are no temperature measuring devices located in the kitchen prep coolers.
    • Harborage conditions exist. Observed many flies throughout kitchen. Gnats are observed at cooks line where many open containers and bags of spices, various types of flour, and unrefrigerated unwrapped cut green pepper was stored on counter. Back door observed open.
    • Observed block of cheese stored unwrapped directly on prep cooler shelf.
    • Employee observed working with dishes at the 3 compartment sink with gauze wrapped around a cut on his right thumb without a glove or finger cot.
    • The non-food contact surfaces of the following observed with an accumulation of debris: interior and exterior of grill area cooking equipment and shelving unit, interior and exterior of all refrigeration units (emphasis on doors, handles, gaskets and shelving), all hand sinks, prep tables and stainless steel
    • Hot water is not available, main valve shut off.
    • The following was observed at the 3 compartment sink: hot water handle missing, leak observed from hot water pipe to wall juncture, hot water not accessible as there is no handle to turn on hot water, hot water in facility is not available.
    • 3 door prep cooler observed with leak on floor, and ambient air temperature of 55F.
    • The following areas of the physical facilities in need of detail cleaning: floor and floor wall juncture beneath all refrigeration units, prep tables, cooking.