Ashburn Restaurant Inspections: Moldy Jalapeno, Missing Hair Nets

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

COVID-19 restrictions around the state have disappeared, 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.

• Misky Chicken(The), 24640 SouthPoint Dr #115 Chantilly, VA 20152
  • Date inspected: Nov. 27
  • Total violations: 3
    • There are no paper towels at the hand sink to dry hands in the restrooms.
    • Sanitizer not provided at the establishment. As per the PIC, the owner will bring the sanitizer later today.
    • Rice pudding and flan cooked, prepared and held in the reach in refrigerator in for more than 24 hours is not marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
• Smile Thai Cuisine, 24650 South Point Dr #150 Chantilly, VA 20152
  
  • Date inspected: Nov. 27
  • Total violations: 9
    • The handwashing facility not readily accessible for employees to wash hands in that hand sink located at the rear food prep area is blocked, preventing access by employees for easy handwashing in that one pot observed placed in the handwashing sink in the kitchen. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
    • There is no available Chlorine sanitizer in dish machine. Sanitizer is reading 0 parts per million.
    • Time/temperature control for safety (TCS) foods must be hot held at 135°F or above to prevent growth of harmful bacteria in that cooked rice registered at 121°F.
    • Raw chicken and shell eggs in walk in refrigerator. Said walk in refrigerator registered operating at 51°F. As per the PIC, said unit was opened frequently during the lunch prep and rush hence, has increased the temperature of said unit.
    • Cooked tofu, bean sprouts, tomato, cooked noodles, raw chicken, raw shrimp, raw beef and raw pork in the low boy refrigerator cold holding at 48°F. Said unit observed operating at 48°F. As per the PIC, the facility has ordered a replacement refrigeration unit which should be delivered within a week.
    • Two door low boy refrigerator in the kitchen is maintaining time/temperature control for safety (TCS) foods at 48°F. As per the PIC a new replacement unit has been ordered and should be delivered within a week.
    • The walk in refrigerator in the kitchen is not maintaining time/temperature control for safety (TCS) foods at 41°F or below in that said unit registered operating at 51°F. Said unit observed holding TCS food items.
    • Food stored on the floor and/or food stored less than 6 inches off the floor in that containers and bins of food observed stored on floor in the walk in refrigerator.
    • The cutting board along the low boy refrigerator in kitchen observed discolored, heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
• The Qui Korean BBQ & Bar South Riding, 24630 Southpoint Dr 175 Chantilly, VA 20152
  
  • Date inspected: Nov. 27
  • Total violations: 7
    • Observed the Handwashing Sink in Back of House by the oven to not have hand soap or a dispenser.
    • Observed the Handwashing Sink at the bar area used to store a box, air freshener, and other items.
    • Observed Rice at Serving area stored at 89F in hot holding unit set to 140F.
    • Observed a working spray bottle unlabeled and filled with degreaser.
    • When asked, the Manager was not able to locate a food thermometer. Called the owner who said that a replacement was ordered.
    • Observed working knives stored in between prep tables, observed ice scoop laying face down in potable ice at the bar area, and observed rice scoops stored in stagnant water.
    • When asked staff could not provide Chlorine Bleach Test Strips.
• Kabob & Chicken, 45591 Dulles Eastern Plaza #198 Sterling, VA 20166
  
  • Date inspected: Nov. 27
  • Total violations: 2
    • Observed raw beef/fish stored over ready to eat food (bread dough) in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Raw chicken observed stored in the prep sink for thawing.
• La Promesa Restaurant, 20921 Davenport Dr #112 Sterling, VA 20165
  
  • Date inspected: Nov. 28
  • Total violations: 1
    • A spray bottle with a purple liquid inside was found with no identifying information. When toxic materials (Cleaners) are taken from bulk supplies, the common name of the material must be labeled on the working container. Person in charge (PIC) labeled the spray bottle with the common name (fabulouso).
• Jersey Mike's Subs, 25360 Eastern Marketplace Plaza #125 Chantilly, VA 20152
  
  • Date inspected: Nov. 28
  • Total violations: 3
    • Establishment is unable to provide procedures for employees to follow when responding to vomiting or diarrheal events.
    • A food employee was observed eating sandwich in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    • There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
• Shiro Sushi & Teriyaki, 24650 South Point Dr #130 Chantilly, VA 20152
  
  • Date inspected: Nov. 28
  • Total violations: 7
    • Jalapeño observed with mold growth among other vegetables on the shelf in the walk in refrigerator.
    • Prepared ready-to-eat (RTE) cooked rice in the walk in refrigeration unit is not dated for disposition. As per the PIC said rice was prepared two days prior and cold held in said unit.
    • Microwave oven observed dirty with old food debris and stains.
    • The cutting board observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    • Shelves holding food in reach in refrigerator observed dirty with mold growth.
    • Crates holding clean pots and plans observed old and dirty.
    • Inner panel of ice machine observed with heavy accumulation of mildew. Said ice used for consumption.
• Firehouse Subs, 20544 Easthampton Plaza #1002 Ashburn, VA 20147
  
  • Date inspected: Nov. 28
  • Total violations: 3
    • Observed that paper towels were not provided at the handwashing sink in front food prep area.
    • Employees observed working in the food service area without proper hair restraints.
    • The cutting board on rear food prep table observed with black stain marks, scratched and scored.
• Saigon Cafe, 20921 Davenport Drive #108 Sterling, VA 20165
  
  • Date inspected: Nov. 28
  • Total violations: 6
    • EHS observed a glass with ice and what resembles coffee/tea with a spoon stored on a prep table with the microwaves. Food employees may drink while in the kitchen, but must do so from a closed container (lid/straw) so that it does not present a contamination risk to foods that are within the area. Employee removed the drink from the prep area.
    • EHS observed a pot of broth stored next to the stove on the line that was temped at 108F. EHS was told that this broth is used for pho soups when ordered. Time/temperature control for safety foods (TCS) must be maintained at 135F or more to eliminate the growth of bacteria. Employee moved the broth to the stove to reheat to 165F or more. Broth was temped again by the EHS at 187F.
    • Date marking is improving, but is not being applied to all the necessary food items within the facility. When keeping TCS foods that are ready to eat (RTE) for more than 24 hours, a date that the food was opened/prepared or a discard date not to exceed 7 days from the date that the food item was opened/prepared, must be labeled on the food item. Date label all cooked meats, dumplings, reconstituted rice noodles, fried tofu and all other TCS/RTE food items.
    • EHS observed a spray bottle with liquid inside that did not have a label. When taking toxic materials (cleaners) from bulk supplies, the common name of the material must be labeled on the working container. Spray bottle was labeled with "table cleaner".
    • Food products were observed stored directly on the floor of the walk-in freezer. Food shall be protected from sources of contamination by storing them at least 6" off the ground. Move food to shelving, and off the ground.
    • The test strips used to monitor the concentration of sanitizer for the low temperature dish machine have been compromised and are no longer viable. Test strips or other testing device must be provided to monitor the concentration of chlorine sanitizer at the low temperature dish machine. Provide new test strips and keep these in an area where they are not subjected to water damage.

The following facilities did not record any violations:

• Urbano Modern Italian
• Chipotle Mexican Grill