Smokehouse Live, 1602 Village Market Blvd S.E. #120, Leesburg, VA 20175 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Smokehouse Live
Address: 1602 Village Market Blvd S.E. #120, Leesburg, VA 20175
Type: Full Service Restaurant
Total inspections: 3
Last inspection: 12/18/2015
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Inspection findings

Inspection date

Type
dish machine at the bar working well, all food temps are good, well organized and clean facility, cooling practices are good, keep the peach butter in the cooler
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
    Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.(Service on machine was scheduled and utilization of the 3 comp sink initiated)
  • Toxics - Separation of Toxics (corrected on site)
    Observation: Container of Delimer is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of toxic materials must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
12/18/2015Routine
Keep training staff. Correct the remaining items this week. Handling practices were reviewed. The dish machines were all sanitizing.
  • Critical: Hands - When to Wash*
    Observation: An employee failed to wash his or her hands after handling dirty dishes and proceeded to handle clean food utensils.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths used on bar counter improperly stored between use as the sanitizing solution was to high.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Insect Control Devices - Design and Installation
    Observation: Insect control device is located over a prep table where dead insects may be fall.
    Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
08/10/2015Routine
All items have been corrected. The lighting at the cutting / prep stations are 65 to 100 candles. Water temperature was good at hand sinks and dish ware area. Handouts for employee reportable illnesses, cooling info, and no bare hand contact info was left with the chef. Approved for permit.
No violation noted during this evaluation.		05/18/2015Pre-Opening

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