Ashburn Restaurant Inspections: Tava Fry, Bebop, Viet Fire Kitchen

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

• Viet Fire Kitchen, 44650 Waxpool Rd #125 Ashburn, VA 20147
  • Date inspected: March 8
  • Total violations: 13
    • Employee observed walking into kitchen and didn't wash his hands prior to using gloves for food preparation. All employees should wash their hands in between tasks.
    • There is no signage at hand sink for employees to wash hands. There must be written signage at each hand sink 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.
    • Observed raw chicken, beef stored over ready to eat food in coolers. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Observed slicer containing food residues of raw beef and lettuce. Food contact surfaces of kitchen utensils should be washed and sanitized in between use to avoid contamination.
    • Beef broth notes as improperly cooled to prevent the growth of harmful bacteria. Beef broth was made last night and has been cooling for over 6 hours. Cool time/temperature control for safety (TCS) food(s) from 135F to 41F within a total of 6 hours and from 135F to 70F within 2 hours.
    • Multiple food items observed cold holding at improper temperatures 64,65 degrees. Garlic and oil mix and bean sprouts both on the kitchen counter. Ready to eat food time temperature control food should be cold held at 41 degrees or below.
    • Ready to eat food observed in the reach in coolers and walk in cooler without a proper date marking.
    • Food items containing raw egg (Mayo egg dressing) doesn't include asterisks. The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
    • Chemical spray bottles observed without the proper labeling. All working containers of toxic materials should have a label with the common name of the material in it.
    • Kitchen utensils observed being stored next to the mop sink hose. Avoid storing kitchen utensils by the mop sink hose to avoid possible contamination.
    • Rice scopes observed being stored in the water. 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 time/temperature control for safety (TCS) food 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 TCS food. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
    • Ice machine observed with accumulation of the black residues. Non-contact food surfaces should be cleaned regularly.
• Bebop, 20630 Ashburn Rd #172 Ashburn, VA 20147
  
  • Date inspected: March 8
  • Total violations: 8
    • Person in charge could not describe nor could not provide written procedures for employees to follow when responding to vomiting or diarrheal events. Facility should have written procedures for employees to follow when responding to vomiting or diarrheal events.
    • Observed large container of kimchi without a date mark for disposition. Ready-to-eat time/temperature control for safety should have a date of preparation and the day of preparation shall be counted as day 1 and not kept more than 7 days.
    • The menu did not offer the customer an indication of what food items are offer raw or under cooked. The menu should provide a disclosure and a reminder of what food items are offer raw or under cooked.
    • Observed pot and pan detergent store over a cleaned lettuce spinner and potatoes cutter. Detergents should be store in a way to spill on clean utensils/food equipment.
    • Observed at the backdoor that light could be seen coming through when closed. Exterior doors should close tightly to minimize insects and rodents being able to come into facility.
    • Observed in-use utensils kept water at 115F, utensils kept container of water if the water should be maintained at a temperature of at least 135°F and utensils cleaned every 4 hours or as needed.
    • Observed the soda machine with a build up of soda the back of plate. Non food contact surfaces should be cleaned at frequency to be maintained clean.
    • Observed at the 3 compartment sink handle missing for the cold water. Plumbing should be maintained in good repair.
• Mr. Pollo Peruvian Charcoal Chicken, 23520 Overland Dr #152 Sterling, VA 20166
  
  • Date inspected: March 8
  • Total violations: 1
    • No hand drying provisions were provided at the handwashing sink in the rear kitchen near the three compartment sink.
• A Plus 40050H / Laredo Taquerea, 22405 Flagstaff Plaza Ashburn, VA 20147
  
  • Date inspected: March 8
  • Total violations: 3
    • Raw animal food stored over and next to ready-to-eat (RTE) food in the refrigeration units in that cooked shrimp stored below raw shell eggs in the low boy refrigeration unit in front food prep/service area. Separate raw animal foods during storage, preparation, holding, and display from other raw RTE food such as vegetables, and cooked RTE food to prevent contamination.
    • Cut tomatoes registered at 50ºF in top section of low boy refrigeration units in front food service area.
    • The facility does have not a functioning maximum temperature registering thermometer or other means to verify that the high temperature warewashing machine is sanitizing.
• Sunoco A Plus(Subway), 44950 Rudder Road Sterling, VA 20165
  
  • Date inspected: March 8
  • Total violations: 4
    • Observed Hand Washing Sink in the front bread area to be used to store a bottle of degreaser.
    • Observed Precooked Eggs Cooling at 60F. When asked, the PIC indicated they were at said temperature due to thawing from the morning.
    • Observed 25 containers improperly air drying with water in the lip causing water to remain pooled.
    • Observed the Seal on the Freezer Door of the Walk in to be disconnected causing Walk In Handle to freeze over.
• Ford's on The Road #2, 44260 Ice Rink Plaza #101 Ashburn, VA 20147
  
  • Date inspected: March 9
  • Total violations: 1
    • No signage at hand sink to remind employees to wash hands. Obtain signage to remind employees wash hands.
• MalGudi Veg, 43150 Broadlands Center Plaza #166 Ashburn, VA 20148
  
  • Date inspected: March 9
  • Total violations: 2
    • Observed leak at pipe beneath hand sink located near mop sink, water drips on to floor. Plumbing shall be maintained in good repair.
    • Observed the following areas of the physical facilities in disrepair: base of wall adjacent to mop sink observed with missing tile and caulk, small piece of sheetrock missing at top of back door. The physical facilities shall be maintained in good repair.
• China Gourmet Inn, 20789 Great Falls Plaza #118 Sterling, VA 20165
  
  • Date inspected: March 10
  • Total violations: 4
    • The hand washing sink located to the right of the dish machine was observed blocked by a cart, with pans stored in the basin, no soap or hand drying provision. Hand sinks must not be obstructed in any way, be used for no other purpose (no storing) and must be supplied with soap and a hand drying provision so that frequent and proper hand washing is encouraged and easily accessible. Person in charge (PIC) unblocked the hand sink and provided soap and paper towels during the inspection. Corrected.
    • Time as the public health control (TPHC) is used during lunch and dinner rushes for cut broccoli and lo mein noodles. No time stamp/label of when these items left temperature control were observed on the containers. When using TPHC for time/temperature control for safety foods (TCS), written documentation of when the food item left temperature control (41F or less) or a discard time not to exceed 4 hours from the time that the food item left temperature control. PIC supplied label indicating food items had left temperature control at 11am (opening). Any portion left over at 3pm will be discarded.
    • 2 packages of skewered beef was found thawing at room temperature on a shelf. Several packages of tilapia in closed reduced oxygen packaging (ROP) in the walk-in cooler were found fully thawed. TCS foods that are to be thawed shall be thawed under refrigeration or under cold, continuously running water. Fish that are in ROP shall be slit, cut, punctured or otherwise opened to introduce oxygen while thawing so that harmful anaerobic bacteria (c.botulism) cannot reproduce. PIC placed beef into walk-in cooler to thaw, and slit open the ROP of the fish and placed back in the walk-in cooler. Corrected.
    • Cooked spring rolls and fried wontons were found stored directly in cardboard boxes. Food contact surfaces must be smooth, non absorbent, and easily cleanable. Discontinue use of cardboard boxes as food containers as they are unable to be cleaned. PIC moved foods into proper storage containers and discarded the cardboard boxes. Corrected.
• Locals Tacos & Tequila, 20789 Great Falls Plaza #176 Sterling, VA 20165
  
  • Date inspected: March 10
  • Total violations: 3
    • The low temperature dish machine is not dispensing sanitizer (Container is empty) and the sanitizing basin that is set up at the three basin sink behind the bar does not have any sanitizer in it - Both readings were 0ppm. Food contact surfaces must be sanitized before use, after cleaning. Person in charge had an employee change out the sanitizer at the low temperature dish machine with a full container of sanitizer. EHS demonstrated how to properly prime machine after cleaning/sanitizing agents are changed so that they are dispensed correctly - Sanitizer is now at 50PPM. EHS demonstrated the proper use and amount of chlorine bleach to properly sanitize drinkware at the three basin sink behind the bar. Sanitizer is at 50PPM. Both corrected.
    • Several time/temperature control for safety (TCS) food items in the low boy cooler located to the very left of the line were found cold holding at improper temperatures (Above 41F). This cooler is observed holding 49-50F. EHS discussed with PIC - close this cooler and monitor it's temperature and food items within it. Discard contents at 3PM. Discontinue use until this unit is able to maintain 41F or less.
    • The employee bathroom was observed without a covered trash receptacle. Bathrooms that are utilized by females must be supplied with a covered trash receptacle to discard sanitary napkins/products. Provide a trash can or other covered receptacle for the employee bathroom.
• Charisa Thai, 43150 Broadlands Center Plaza 180 Broadlands, VA 20148
  
  • Date inspected: March 10
  • Total violations: 2
    • Time/temperature control for safety (TCS) foods must be held at 41°F or below in that cooked sticky rice and brown rice registered between 45°F-50°F in the one door reach in refrigeration unit in kitchen. Said unit registered operating at 48°F.
    • 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 in that sticky rice, brown rice and panang curry that were prepared more than a day prior observed without any datemarking in refrigeration units in kitchen.
• Wendy's #6649, 24310 Liberty Harvest Court Sterling, VA 20166
  
  • Date inspected: March 10
  • Total violations: 1
    • Fly Swatter stored on the shelf above the paper cups and containers. Avoid storing utensils under a source of contamination.
• La Porchetta Pizza, 21950 Cascades Pkwy Ste 155 Sterling, VA 20164
  
  • Date inspected: March 13
  • Total violations: 2
    • A container of raw marinating chicken and a carton of raw shell eggs was found stored over ready to eat (RTE) foods (Proofing dough, cooked chicken wings, cheeses, cooked pasta) in the walk in cooler. Raw proteins shall be separated from RTE foods and arranged in a way that prevents spills, splashes or other forms of cross contamination. Keep raw chicken, raw shell eggs underneath and away from RTE foods so that the risk of cross-contamination is mitigated. Person in charge (PIC) had raw chicken and shell eggs moved to the bottom shelf, below the RTE foods. Corrected.
    • No date marking of Time/temperature control for safety foods (TCS) that are ready to eat (RTE) was observed within the establishment. TCS RTE foods that are kept over 24 hours must have a date that the food items was opened/prepared or a discard date not to exceed 7 days from the date that the food item was opened/prepared. PIC date marked all food items discussed with EHS during the inspection. Corrected.
• Chopsticks House, 46900 Cedar Lake Plaza #140 Sterling, VA 20164
  
  • Date inspected: March 13
  • Total violations: 5
    • The deli slicer was observed with dried stuck on food debris. Food contact surfaces shall be clean to sight and touch. Clean the deli slicer of all debris so that it is clean to sight and touch.
    • No date marking of time/temperature control for safety (TCS) foods was observed in the establishment. When keeping TCS foods that are ready-to-eat (RTE) longer 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 shall be labeled on the food/container. Date mark spring rolls, chicken wings, pork strips, wontons, rice/noodles from the previous day, and any/all other food items that are kept more than 24 hours.
    • Time as the public health control (TPHC) is being used for cut cabbage, noodles, broccoli, bean sprouts for lunch & dinner rushes but was observed with no time log/time marking on the containers. When using TPHC, written documentation/logs/labels/markings must be used to monitor the time that the food items have left temperature control, or a discard time not to exceed 4 hours from the time that the items have been removed from temperature control. EHS printed TPHC worksheet and explained to the person in charge (PIC). Keep these logs/SOP in the establishment and available for review when requested. Worksheet will need to be filled out and actively in use by follow-up inspection.
    • The salt, sugar & MSG on the cook line was found with no identifying label/information. If foods/ingredients that are not completely recognizable and distinguishable between other like food items, and have been removed from their original containers, a label or other identifier must be provided with the common name of the food/ingredient. Label the salt, sugar & MSG so that they are able to be properly identified.
    • Bins of spring rolls were observed covered with cloth rags, and stored in open/grated baskets that do not protect foods from outside sources of contamination. These are not suitable food contact surfaces and should not be used. Cover foods with food grade covers that are smooth, easily cleanable and sanitized (ie reusable plastic, metal, or food wraps). Discontinue the use of cloth rags to cover/protect foods. Store foods in bins/containers that can be completely enclosed/covered so that foods are protected from outside sources of contamination.
• Tava Fry, 44054 Pipeline Plaza #140 Ashburn, VA 20147
  
  • Date inspected: March 13
  • Total violations: 10
    • Kitchen manager could not locate proper documentation of an employee health policy showing kitchen staff are properly trained to report symptoms of illnesses transmittable through food. Manager must document staff training.
    • Bowl used as scoop in cooked ready to ear curries and sauces (ready to eat). Provide scoop with handle. Ready to eat foods cannot be handled with bare hands.
    • Shaved chocolate in bowls unprotected are covered with what appear to be drain flies. Remove this food from facility and protect from contamination.
    • Observed several food items stored uncovered in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • In use spatula stored down in between equipment where there is no way to clean. Spatulas are also stored in the dirty location for use without be cleaned after use.
    • Observed tofu, cooked chicken, buttersauce, and samosas 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.
    • Observed time/temperature control for safety foods (TCS) not properly dated for disposition. 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.
    • 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: Goat (3/1/23), Chicken (3/4/23), spinach (2/27/23), dal (2/26/23), garbanzo 3/5/23).
    • Back pastry area must be inspected for pests (drain flies) and pests must be controlled using approved method.
    • Employee was wearing gloves upon arrival and continued to wear gloves throughout inspection while performing different tasks. Employees must change gloves when soiled and/or when changing tasks.
• Anita's New Mexico Style Foods, 44305 Ice Rink Pl #104 Ashburn, VA 20147
  
  • Date inspected: March 13
  • Total violations: 3
    • Can opener blade have observed with accumulation of food residues. Food contact surfaces of kitchen utensils should be washed rinsed and sanitized after each use.
    • Cheese sauce hot holding at 108 degrees, time/temperature control for food safety should be hot hold at 135 degrees or above.
    • Bags of cooked potato bites stored on the counter at the room temperature, TCS/RTE food should be cold held at 41 degrees or below.
• Gogigogo Korean BBQ Bowl & Ramen, 42780 Creek View Plaza #120 , 20147
  
  • Date inspected: March 13
  • Total violations: 11
    • The person in charge (PIC) is not displaying oversight of the following duties: cooling of food, checking the sanitizer solution concentration and date marking.
    • Hand sink by grill used as dump sink. Observed grease and debris collected in sink basin. Hand sinks are for washing hands and shall be used for no other purpose.
    • Observed the following raw animal proteins stored directly on top of ready to eat (RTE) foods: Container of raw shrimp stored on top of container of cooked noodles, raw shell eggs stored directly on top of container of prepared spicy sauce. RTE foods shall be stored protected from possible cross contamination.
    • Wares and food contact equipment being washed are not sanitized. Observed chlorine sanitizer at 3 compartment sink at 0ppm. Prepared sanitizer does not meet minimum requirement of 50-100ppm.
    • All prepared foods held in refrigeration, not intended to be consumed within 24 hours after preparation, observed without label. Foods not labeled with name of food and date prepared or consume by date.
    • Observed improper cooling of chicken broth and rice. Rice stored in several covered plastic containers and stacked together in walk in cooler at temperatures between 98F and 146F, and large pot of broth stored directly on floor in kitchen at 168F.
    • Observed container of frozen shaved beef stored directly on floor. Proper methods for thawing not observed. Owner stated beef was out of refrigeration to thaw.
    • Observed the back door propped open. Exterior doors shall remain closed to prohibit the entry of pests.
    • Observed several containers of food stored directly on floor in kitchen and walk in freezer. These food items are not stored in a protected manner at least 6 inches off floor.
    • Observed in-use scoops for cooked rice stored in container next to rice hot holding container. In-use dispensing utensils for rice shall be stored directly in rice with handles above rice or in clean water at a minimum temperature of 135F.
    • Observed clean chef's knife and food scissors stored in between the prep cooler and prep table by grill. Clean food contact items shall be stored in an area that can be cleaned and sanitized and in a manner that is maintained clean.
• Senior Center @ Cascades, 21060 Whitfield Place Sterling, VA 20165
  
  • Date inspected: March 13
  • Total violations: 1
    • The low temperature dish machine is reading 0ppm chlorine (sanitizer) when tested. The dish machine is not dispensing sanitizer, therefore not sanitizing food contact surfaces. Food contact surfaces shall be sanitized before use after cleaning. Person in charge will use the three basin sink to sanitize food contact surfaces until the low temperature dish machine is fixed and able to dispense proper amounts of sanitizer. Three basin sink tested at 200 PPM Quat sanitizer. Corrected.
• The Olive Garden Restaurant, 45970 Waterview Plaza Sterling, VA 20166
  
  • Date inspected: March 14
  • Total violations: 2
    • Observed the following items stored in the hand washing sink at the bar area: receipts, pads of paper, various items.
    • Observed Container of Milk cold holding in an ice bath at the bar at 60F.
• Alamo Drafthouse Cinema, 20575 East Hampton Plaza Ashburn, VA 20147
  
  • Date inspected: March 14
  • Total violations: 3
    • Handwashing facility in the bar observed without soap.
    • Temperature control for safety (TCS) food items improperly dated in that green chili queso, pizza sauce, salsa and wings that were prepared was dated to be held for more than 7 days.
    • Several live fruit flies observed at the bar in the kitchen and at the front bar.
• Kabob & Chicken, 45591 Dulles Eastern Plaza #198 Sterling, VA 20166
  
  • Date inspected: March 14
  • Total violations: 6
    • Employees observed not washing their hands in between tasks. ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
    • Beef stew observed at 56 degrees in the reach in cooler. Manager stated that since the food was too hot last night, it was left on the counter and put in the cooler this morning. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
    • RTE time/temperature control for safety (TCS) food observed without a date label in the reach in cooler. Date mark combined products with the earliest or first prepared RTE time/temperature control for safety (TCS) food ingredient or portion. The food must be served, sold or discarded within 7 days of preparation including the date of preparation of the first prepared ingredient.
    • Medicine bottles observed stored on the kitchen shelves above the counters. All medicines and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
    • Big container of yogurt observed in the tall reach in cooler. Manager stated they made it in house last night. A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) preparing food by another method that is determined by the Regulatory Authority to require a variance.
    • Frozen beef and chicken observed in the prep sink for thawing. Thaw time/temperature control for safety (TCS) foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41°F or less, 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours, or 3. As part of the cooking process.
• Five Guys Burgers & Fries, 44795 Dulles Overlook Dr Ashburn, VA 20147
  
  • Date inspected: March 14
  • Total violations: 1
    • Facility doesn't have test strip to check the sanitizer solution at the three-compartment sink. Obtain quat test strip to ensure the sanitizing solution is maintained at the proper solution.
• Smashburger, 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: March 14
  • Total violations: 4
    • The person in charge (PIC) was not able to produce a verifiable employee health reporting agreement for each of the food employees.
    • Food employee did not wash their hands in between handling raw animal products and before handling ready to eat foods (burger bun)
    • EHS observed food employee handle raw ground beef with gloved hands and then handle ready to eat foods (the picked up a slice of cheese and placed it on a burger to melt and they also moved a burger bun down a cutting board) with the same gloved hands. Foods shall only come into contact with equipment and utensils including single service items such as gloves that are clean and sanitized.
    • Raw shell eggs observed stored improperly in the walk in cooler. Shell eggs were stored over an open box of whole butter. Raw animal foods should not be stored over ready to eat foods during storage, preparation and display.
• & Pizza, (Terminal B), 1 Saarinen Cir. Dulles, VA 20166
  
  • Date inspected: March 14
  • Total violations: 3
    • The hand sink at the bar is not provided with a sign that reminds employees to wash their hands. All hand sinks shall have signage that reminds employees to wash their hands (for example: "employees mush wash hands")
    • Raw shell eggs stored over ready to eat chicken and sausage in the walk in cooler in the kitchen. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
    • Crumbled sausage (54F) is cold holding at improper temperatures at the pizza prep unit. Sausage is being held in shallow pan and it is most likely not getting proper air flow from the open air prep cooler. EHS recommends utilizing a deeper pan. All other TCS in said cooler are maintaining proper temperatures.

The following facilities did not record any violations:

• Potomac Falls High School
• Briar Woods High School Concession Football
• Briar Woods High School Concession Baseball
• Briar Woods High School
• Briar Woods High School Indoor Concessions
• Legacy Elementary School
• Halal Guys(The)
• Himalayan Wild Yak
• Vino Volo
• Winwood Children's Center
• Rais Pizza
• Lowes Island Elementary School
• Teds Bulletin
• Chipotle Mexican Grill
• Potbelly Sandwich Works (D14)