Leesburg Health Inspections: Vino Bistro, La Perla Restaurant

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 March 29 and April 4.

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.

• Lansdowne Heights, 19520 Sandridge Way Leesburg, VA 20178
  • Date inspected: March 29
  • Total violations: 2
    • When tested, the vegetable wash was too concentrated (2-3ppm) and not suitable for use at this level. Food shall be protected from contamination that may result from the addition of unapproved levels of approved food additives. EHS discussed with PIC. Do not use the veggie wash until it has been recalibrated to the manufacturers specifications. Wash/rinse all veggies/fruits with water until the wash has been recalibrated.
    • When tested, a sanitizing bucket with wet wiping cloths stored within registered 0ppm sanitizer. When storing wet wiping clothes in between uses, they must be stored in a sanitizer that has a proper concentration. Person in charge had the sanitizer bucket dumped, and refilled with Quat sanitizer at 200ppm. Corrected.
• Ford's On Maine Lansdowne, 19308 Promenade Dr Leesburg, VA 20176
  
  • Date inspected: March 30
  • Total violations: 9
    • There was no verifiable employee health policy for all employees. Employees need to be trained on the signs, symptoms of foodborne illnesses and who to report to.
    • Observed to no paper towels at hand sink by kitchen/dishwashing. Paper towels should be available for employees at all times.
    • Person in charge could not provide a parasite destruction letter. Salmon is offered under cooked/raw needs to have a parasite destruction.
    • Observed mussels in walk in cooler in a container without shellstock tags. Shellstock tags should remain with mussels until container is empty.
    • Observed the 3-compartment at 0ppm of quaternary sanitizer and the bar dishwasher was at 0ppm of chlorine sanitizer. The appropriate sanitizing level for quaternary if 150-400ppm and chlorine sanitizing level is 50-100ppm.
    • Observed improper cold holding temperatures of sliced tomatoes 47F, cut lettuce 50F. Foods held cold should be maintained at 41F or below.
    • Observed lobster thawing in 3-compartment sink without running water and white fish thawing in shallow metal pan on the counter. Thawing should be done under refrigeration or under running water.
    • Observed wet wiping cloths in the kitchen on prep cooler cutting boards and bar on the metal draining board. Wiping cloths should be kept dry or place in a sanitizing bucket with appropriate sanitizing levels.
    • Observed all quaternary sanitizing test strips out of date and the was no chlorine test strips. Facilities should be able to test and monitor the sanitizing level of the equipment.
• Deli Italiano, 19329 Winmeade Dr Ste N 106 Leesburg, VA 20176
  
  • Date inspected: March 30
  • Total violations: 3
    • Employee was observed returning from a delivery and proceeded to put gloves on to start working in kitchen. Employees need to wash their hands when entering the kitchen.
    • This food establishment is using a non-continuous cooking process for wings and has not submitted written procedures to or obtained approval from the health department. When using a non-continuous cooking process, an approved written procedure is required.
    • Raw chicken and raw beef used for Philly steak was observed with an internal temperature of 45 F while stored in the small cooler next to fryers. Colding holding of raw proteins needs to be 41 F or less.
• Burger Time, 42245 Black Hops Ln Leesburg, VA 20176
  
  • Date inspected: March 30
  • Total violations: 1
    • Observed by hand sink caulk not sealed properly and had dirt and debris in caulk. Caulking should be in good repair.
• Vino Bistro, 1605 Village Market Blvd- Ste J-100 Leesburg, VA 20175
  
  • Date inspected: March 31
  • Total violations: 10
    • There was not a verifiable means that all food employees have been trained on the signs, symptoms, and exposure for foodborne illnesses and who to report to.
    • Observed employee pick up a dropped item on the floor and then picked up a clean lid and covered food in hot holding. Food employee should wash hands after picking up items off the floor.
    • Observed employee placing lemon in lemon juicer with no gloves on. There should not be bare hand contact with ready to eat foods.
    • Observed no tags with mussels in prep cooler.
    • Observed potato cutter with dried food residue. Food contact surfaces should be clean to sight and touch.
    • Observed menu items (salmon/hamburger) that offered raw/under cooked without an asterisk to let the public know these foods are offered raw/undercooked.
    • Observed lighter stored on cutting board where food is cut and then served to the public. Please do not store lighters on food contact surfaces.
    • Observed raw fish thawing in reduced oxygen packaging (ROP). Fish thawing should be removed from ROP.
    • Observed the soda line in the ice bin and the ice is being use in beverage. Ice that is used for beverages should not have items in the ice that could contaminate the ice.
    • Observed cutting board on prep cooler 2 with heavy scaring making the cutting not easily cleanable.
• Blue Ridge Middle School, 551-A Street East Purcellville, VA 20132
  
  • Date inspected: March 31
  • Total violations: 1
    • Observed sliced deli meat with a date mark of 3/22 in need of disposition. Sliced deli meat has exceeded the 7 day shelf life.
• Virginia Montessori Academy, 248 Loudoun St SW Leesburg, VA 20175
  
  • Date inspected: April 3
  • Total violations: 2
    • Facility is utilizing time as a public health control rather than temperature control for foods received utilizing hot holding. Receiving employee is unaware of the temperature requirements for receiving food prior to placing on time as a public health control. Food temperature was recorded as 130F. For hot time/temperature control for safety (TCS) foods, prior to placing on time as a public health control, the food must be 135F or above.
    • The person in charge was unable to show verification that facility has an employee health policy. Person in charge is unaware where the signed employee health policy forms may be. At all times of operation and service, the employee health policy shall be accessible.
• Chicken Rico, 506 B E Market St Leesburg, VA 20176
  
  • Date inspected: April 3
  • Total violations: 4
    • The person in charge (PIC) could not provide verification that all employees have been trained to report to the person in charge information about their health and activities as it relates to diseases that are transmissible through food. PIC had some employee health policy forms but not for all employees.
    • Observed employee washing dishes in the prep sink and then place dishes in clean storage area. Dishes were not properly washed, rinsed, and sanitized.
    • Observed several packages of frozen spinach thawing improperly in a container of standing water. Thaw time/temperature control for safety 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 that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process.
    • Observed several food packages stored on the floor in the walk in freezer. Food shall be stored at least 6 inches off the ground to prevent contamination.
• Hot Wok, 1020 E. Main St Unit M Purcellville, VA 20132
  
  • Date inspected: April 4
  • Total violations: 2
    • Observed: employee hand sink in kitchen blocked with baking tray. Maintain employee hand sink unblocked to allow frequent hand washing. Person in charge removed tray. Corrected at inspection.
    • Observation: Raw meat stored in grocery bag in freezer. Use food grade materials to store food in storage.
• La Perla Restaurant, 119 Fort Evans Rd NE Leesburg, VA 20176
  
  • Date inspected: April 4
  • Total violations: 8
    • When asked, the establishment was unable to provide written documentation that employees have been trained in the signs and symptoms of food borne illness and how to properly report them. Verifiable means that employees have been trained in the signs and symptoms of food borne illness and how to report them must be onsite and available for review when requested. EHS printed form 1B in Spanish and explained to the person in charge its purpose. Have all employees read and sign this document and keep on premise and available for review at all times.
    • Hand towels or other hand drying provision was not available at the hand washing sink on the cooking line of the kitchen. All hand washing sinks that are utilized by food employees must have a hand drying provision. PIC restocked the paper towel dispenser with paper towels. Corrected.
    • No signage was observed at the hand washing sinks reminding employees to wash their hands. "Employees must wash hands" or similar signage must be provided at all hand washing sinks that are utilized by employees to remind them to wash their hands. Provide signage at all hand sinks used by employees.
    • EHS observed pork, bean, cheese empanada filling stored on the counter, on the left side of the cook line, at room temperatures (77-78F), well above the acceptable temperature of 41F or less. Time/temperature for safety foods (TCS) that are ready to eat (RTE) shall be maintained at 41F or less at all times. EHS recommends that these items be discarded and not served to the public as a specific time that these items were made was unable to be given. Keep these items under temperature control at all times, unless time as the public health control is used.
    • Most TCS/RTE items observed within the facility are not date marked. When keeping TCS/RTE foods longer than 24 hours, a date that the food item was opened/prepared or a date not to exceed 7 days from the date opened/made shall be labeled on the container of the food. Date mark all TCS/RTE items by the follow-up inspection.
    • items on the menu that are not fully cooked (sunrise eggs) have an Asterix indicating a consumer advisory, but not consumer advisory was located on the menu. A consumer advisory alerting consumers of the elevated risk of food borne illness associated with raw or undercooked animal proteins must be available to the public. Put a consumer advisory on the menus.
    • Multiple boxes of food was observed on the floor of the walk-in cooler. Foods shall be protected from contamination by storing foods at least 6" off the floor. Move all foods off the floor.
    • No test strips are on site to monitor the concentration of chlorine bleach used as the sanitizer. Test strips or other testing device must be provided so the concentration of sanitizer for food contact surfaces may be monitored. Provide test strips for chlorine use by follow-up inspection on 4/7.

The following facilities did not record any violations:

• Academies of Loudoun
• Kovi Asian Street Food Kitchen Mobile
• BurgerFI
• Vocelli Pizza
• Quick Nibbles LLC
• Hamilton Concession Stand
• Greenheart Juice Shop
• Pho Royal Restaurant