Leesburg Public House, 962 Edwards Ferry Rd, Leesburg, VA 20176 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Leesburg Public House
Address: 962 Edwards Ferry Rd, Leesburg, VA 20176
Type: Full Service Restaurant
Total inspections: 7
Last inspection: 03/15/2016
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Inspection findings

Inspection date

Type
All violations have been corrected
-Prep coolers on the line have been repaired and all food temperatures were in the acceptable range.
- Dish machine has been serviced and has a sanitizer concentration of 75ppm
-Parasite paperwork for fish is on file
continue to work on cooling, rearrange walk in cooler so large containers of sauces and soups are not by the door.
No violation noted during this evaluation.		03/15/2016Follow-up
Work on cooling practices, Great date labeling practices, very clean and well organized kitchen
  • Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
    Observation: Facility did not date the mussel tags after the last mussel was served/sold
    Correction: Write the date on the mussel tag when the last mussel was served/sold
  • Records - Creation and Retention
    Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
    Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
  • Critical: Cooling* (corrected on site)
    Observation: Soups noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.PIC voluntarily discarded said soups
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Items in the front line prep cooler cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below Repair/replace cooler.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Mechanical low temp dish machine not dispensing enough santizer therefore all equipment and utensils are not getting sanitized.
    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. utilize 3-compartment sink quat sanitizer until dish machine is repaired/adjusted
  • Critical: Toxics - Storage of Toxic Containers*
    Observation: Containers ofdegreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
03/02/2016Routine
No violations noted.
Note: Monitor the reach-in cooler along the front of the kitchen.
No violation noted during this evaluation.		11/03/2015Routine
No violations noted.
Note: Keep coolers closed along the line to ensure proper cold holding.
No violation noted during this evaluation.		04/28/2015Routine
No violations noted.
No violation noted during this evaluation.		01/29/2015Routine
No violations noted.
No violation noted during this evaluation.		09/17/2014Routine
The door sweeps for the back doors are currently being installed.
No violations noted.
Approved for permit.
No violation noted during this evaluation.		08/12/2014Pre-Opening

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