Cobb Theatre Village @ Leesburg, 1600 Village Market Blvd Se, Leesburg, VA 20176 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Cobb Theatre Village @ Leesburg
Address: 1600 Village Market Blvd Se, Leesburg, VA 20176
Type: Fast Food Restaurant
Phone: 571 291-9451
Total inspections: 9
Last inspection: 10/20/2015

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Inspection findings	Inspection date	Type
Cooling Methods (corrected on site) Observation: The methods used for cooling cheese sauce were not adequate. Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Equipment - Cutting Surfaces Observation: The cutting board along the prep cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.	10/20/2015	Routine
Items were corrected. Monitor the sanitizer concentration every day to make sure the solution is within the proper range. Staff was observed washing hands and changing gloves between tasks in the kitchen. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling cut lemons with their bare hands at the bar. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) sweet potatoes in the refrigerator, the food should have been discarded 2 ago. Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: bar glasses. The dish machine was not working properly.. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.	06/01/2015	Routine
All food temperatures were within the acceptable range. Employee practices were good. Food utensils were being sanitized. No violation noted during this evaluation.	02/03/2015	Routine
The dish machine was sanitizing with hot water with a utensil temperature of 161 degrees F. The 3 basin sink quat sanitizer was good @ 200 ppm. Employees observed washing hands and changing gloves between tasks. All food temperatures were good. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the bar. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	09/16/2014	Risk Factor
The above item was corrected on site. The dish machine was sanitizing with hot water and was good with a utensil temperature of 160 degrees F. The quat sanitizer at the 3 basin sink by coffee station was good @ 200 ppm. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working container of cleaner is not properly labeled. Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.	02/24/2014	Risk Factor
The above item was corrected. The dish machine at bar was sanitizing with chlorine and was good @ 150-200 ppm. The dish machine in kitchen was sanitizing with hot water with a utensil temperature of 172 degrees F. Quat sanitizer at the 3 basin sinks were good. Staff was able to provide information no the reportable illnesses. Clean kitchen. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Caramelized onions cold holding at improper temperatures in unit across from the gill. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	09/30/2013	Routine
The above item was corrected. The dish machine was sanitizing with hot water. The 3 compartment sink was sanitizing with quat @ 200 ppm. Staff provided info for reportable illnesses. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Hot dogs and pepperoni cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Items were moved to the walk in cooler.	06/12/2013	Risk Factor
Handouts were given to the manager concerning the big 5 reportable illnesses. Discussed the need to train staff better when it comes to diagnosed illnesses. The quat sanitizer at the 3 basin sink was good @ 200 ppm. All food temperatures were within the acceptable range. Critical: Employee Health* (corrected on site) Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus	01/02/2013	Risk Factor
The health department received a complaint of no hot water at hand sink, complaint # 26775. Spoke to the manager who was not aware of the complaint but said the hot water heater went down Friday night. Plumbers were called and found the heating elements to be bad. Parts could not be ordered at the time do to the warehouse closed for the holidays. The parts have since been ordered for next day service but have not come in yet. Spoke to the staff in kitchen and informed them to heat hot water on the stove to wash utensils until the hot water heater is repaired. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.	01/02/2013	Complaint

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