Leesburg Health Inspections: Halftime, Ledo Pizza, Delirium Cafe

LEESBURG, VA — Several restaurants around Leesburg and western Loudoun County recorded violations during recent inspections from the health department. Inspectors conducted the most recent restaurant visits between April 19 and April 25.

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 Leesburg area, according to the Loudoun County Health Department.

• Chipotle Mexican Grill #3007, 1200 Wolf Rock Dr Purcellville, VA 20132
  • Date inspected: April 19
  • Total violations: 1
    • Observed white rice hot holding at improper temperature. Rice was observed at 118F. Hot hold time/temperature control for safety foods at 135F or above.
• 900° Brick Oven Pizza, 609 E Main St, Unit A Purcellville, VA 20132
  
  • Date inspected: April 19
  • Total violations: 4
    • Observed hand washing sink by the 3 compartment sink not supplied with hand drying provision. Paper towel dispenser was observed empty. Hand washing sinks shall be supplied at all times.
    • Observed 4 cans with significant damage (denting) of the can. Cans were stored with other canned goods and not separated.
    • Observed slicer in need of cleaning. Per PIC, they have not sliced any foods today. Slicer was observed with dried on food residue.
    • Observed daylight from back door at the bottom of the door. Door is no longer tight fitting. Ensure outer openings are tight fitting to prevent the entry of pests.
• La Chocita Grill, 210 Loudoun St SE Leesburg, VA 20175
  
  • Date inspected: April 20
  • Total violations: 1
    • Observed several damp wiping cloths stored on counters in the kitchen. Damp wiping cloths shall be held between uses in a chemical sanitizer solution at proper concentration.
• Halftime, 19623 Evergreen Mills Rd Leesburg, VA 20175
  
  • Date inspected: April 20
  • Total violations: 8
    • The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Employees were not aware of the type of sanitizer used.
    • There is no certified food protection manager available at the time of inspection. A certified food protection manager is required.
    • A fan was on and sitting atop the employee hand wash sink, prohibiting employees from washing hands. Employee removed fan to unblock sink. All employee hand sinks need to be accessible to ensure employees have access to wash hands. Corrected.
    • There were no paper towels at (upper level) bar hand sink nor at the only employee hand sink in the kitchen. Person in charge restocked paper towels at both hand sinks. Corrected.
    • Employees were unaware of which sanitizer (chlorine or quaternary ammonia) were to be used or how to use it properly. Provide training for employees to be able to set up the three compartment sink to sufficiently wash, rinse and sanitize the wares that are being used to serve the public.
    • Lettuce and tomato in prep table were stored in to-go containers on top of the lexan insert pans, preventing said food items from being cold held at proper temperatures. Person in Charge transferred said foods to lexan pans which sit deeper in refrigeration unit, to attain acceptable cold hold temperature. Corrected at inspection.
    • Three door low boy in kitchen is not maintaining foods within (hot dogs, buttermilk) at proper cold holding temperatures. Person in charge lowered thermostat to bring temperature down. Follow up item.
    • Facility as an accumulation of clutter (boxes, etc) and needs a more thorough cleaning.
• Smokin Willy / Satellite Kitchen, 250 Shepherdstown Ct Purcellville, VA 20132
  
  • Date inspected: April 21
  • Total violations: 2
    • Observed chemical dish machine in use at time of inspection with no sanitizer. Sanitizer bucket was observed empty and chlorine concentration was tested and read 0 PPM chlorine. Facility had wares in the dish machine prior to testing. Ensure wares are being properly sanitized when utilizing a chemical dish machine.
    • Observed reduced packaged fish thawing improperly. The packaging has a label that states the fish shall be removed from the packaging prior to thawing. The fish was not removed from the environment prior to thawing.
• Delirium Cafe / DC Wings / Gypsy Cellars/ Snack Bar, 101 S. King St Leesburg, VA 20175
  
  • Date inspected: April 24
  • Total violations: 6
    • Observed no paper towels in paper towel dispenser in the newly prepared breakfast prep area. Hand washing sinks shall be supplied at all times.
    • Observed bar dish machine at 0 PPM chlorine. Bar dish machine was observed connected to Quaternary Ammonium sanitizer instead of chlorine sanitizer. Also observed kitchen dish machine at 0 PPM chlorine and a plate surface temperature of 106F. Dish machine is not sanitizing by chemical or heat. Wares are not being properly sanitized.
    • Observed ham & white bean (130F) and brown gravy (128F) not properly reheated to 165F prior to placing in hot holding. Foods that have been cooked then cooled shall be reheated to 165F prior to hot holding.
    • Observed several pans not allowed to air dry prior to stacking. After cleaning and sanitizing, equipment and utensils shall be air dried and shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
    • Observed non food contact surface of the ice machine in need of cleaning. Guard was observed with brown residue. The ice was not in contact with the guard.
    • Observed facility to have a breakfast kitchen without hood ventilation. Facility has 2 fryer baskets, induction burners that are used to cook animal proteins and a flat top grill without hood ventilation to prevent grease or condensation from collecting on walls and ceilings.
• Ledo Pizza, 1037 Edwards Ferry Rd NE Leesburg, VA 20176
  
  • Date inspected: April 24
  • Total violations: 9
    • A person with a certified food protection manager (CFPM) certificate is not available during the time of inspection. At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager.
    • There is no verifiable employee health policy (Form 1B) at the time of inspection. Have available for verification an employee health policy (1B form) which is a training form that is to be signed by each foodhandling employee, which requires employees to report certain symptoms of foodborne illness. This form is available at: www.loudoun.gov/food.
    • Employee cutting lettuce (ready to eat food) without using a barrier (gloves). Use a barrier (gloves, deli paper or tongs) when touching ready to eat food. Person in charge instructed employee to put on gloves.
    • At the warewashing employee hand sink there is no signage at instructing employees to wash hands. Provide signage instructing employees to wash hands at each employee hand sink.
    • Raw sausage patties are stored above cooked noodles and pre portioned salad dressings/sauces (ready to eat foods (RTE). Raw animal foods need to be stored below ready to eat foods RTE). Corrected at inspection. Raw sausage patties were relocated to bottom shelf, below RTE food.
    • Meatballs (not in marinara sauce) were below the acceptable hot holding temperature (135F). TCS (Time/temperature control for safety foods) need to be hot held for customer service at 135F or above. PIC reheated said food item to 165 before returning to hot hold unit.
    • Cut lettuce and cut tomato are being held above acceptable cold hold temperature (41F). Maintain TCS (time/temperature control for safety foods being cold held for customer service at or below 41F.
    • The deflector in the ice machine has an accumulation of dark residue. Maintain deflector clean to sight and touch tp avoid cross contamination.
    • The plumbing that moves the water from the employee hand wash sink in the back of the facility (that services the warewashing area) does not drain directly into inlet, creating an accumulation of water on the floor, near the water heater. Maintain the plumbing so that leakage, flooding on flooring does not occur.
• The Learning Experience, 20005 Riverside Commons Plaza Leesburg, VA 20176
  
  • Date inspected: April 25
  • Total violations: 2
    • When asked, the Person in Charge was not able to provide verifiable documentation that the food service worker has been trained on employee health policy. Corrected on site - the Facility Director provided training to the food service worker using form 1-B. The foodservice worker signed the form.
    • When asked, the food service worker was only able to locate one food thermometer. Locate or obtain at least one more food thermometer within 10 days.
• Loudoun Kitchen and Bar (The), 510 Market Street East Leesburg, VA 20176
  
  • Date inspected: April 25
  • Total violations: 5
    • The identity of the source of shellstock are not maintained by retaining their tags or labels. Shellstock tags must be maintained for 90 days for the purposes of recall or foodborne illness.
    • The blade and frame around blade of slicer was observed with dried food residue on it. Clean and sanitize food contact surfaces after using the utensil.
    • The internal tempera of the large container of chili was observed at 55 degrees F while stored in the walk-in cooler. Chef stated the chili was made yesterday. Cooked foods must cool down from 135 F to 41 F or less in 6 hours to control bacterial growth.
    • House made Pico, diced chicken, and mashed potatoes were observed stored in prep coolers without any date marking indicating when item was made or to be discarded. Items must be date marked so employees know when the food was made and when to get rid of it.
    • House made Caesar salad contains raw egg and the menu doesn't have any disclosure indicating the Caesar dressing contains raw egg. Raw proteins such as raw eggs must contain information indicating there are health hazardous when you consume raw proteins.

The following facilities did not record any violations:

• Subway
• Dolce & Ciabatta Patisserie
• Farm Belly Inc
• La Taqueria
• Goodstone Inn (Bistro)
• Douglass Community Center
• Goodstone Inn(Conservatory)