Amvrosia, 43670 Greenway Corporate Dr. #112, Ashburn, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Amvrosia
Address: 43670 Greenway Corporate Dr. #112, Ashburn, Virginia
Phone: (703) 858-2200
Total inspections: 15
Last inspection: May 27, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. May 27, 2009Routine00Details / Comments
  • 0550 - Wiping cloths not stored in sanitizing solution
  • 0550 - Ice scoop stored with handle in ice allowing for contamination
February 17, 2009Routine01Details / Comments
0830 - Critical Repeat Prepared foods not date marked for dispositionNovember 18, 2008Routine10Details / Comments
  • 0540 - Corrected During Inspection Critical Personal beverage container stored in drinking ice bin allowing for contamination
  • 0540 - Critical Cook observed handling ready to eat foods after handling non sanitized items with out changing gloves allowing for contamination
  • 0570 - Wiping cloths not stored in buckets of sanitizer.
  • 0830 - Critical Repeat Prepared foods are not date marked for disposition
August 20, 2008Routine21Details / Comments
  • 0450 - Corrected During Inspection Critical Bare hand contact with ready to eat food
  • 0830 - Critical Repeat Prepared foods are not date marked for disposal
  • 1960 - Food trays wet stacked allowing for microbial growth
May 15, 2008Routine21Details / Comments
1770 A - Critical Repeat Can opener blade soiled, allowing for possible contamination.Blade was cleaner than previous inspection but not free of food debrisFebruary 11, 2008Routine10Details / Comments
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0550 - In-use utensils improperly stored between use.
  • 0570 - Wiping cloths improperly stored between use.
  • 0690 - Chopped potaotes not covered in walk-in.
  • 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1570 - Corrected During Inspection Strainer was observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  • 2190 - Water from the handwashing sink at the wait station area was measured at a temperature less than 100F.
  • 2310 B - The handwash station at the wait station area is being used for purposes other than washing hands.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
January 23, 2008Routine46Details / Comments
0820 - Critical tarrtar sauce cold holding at improper temperatures.September 07, 2007Routine10Details / Comments
  • 0820 - Corrected During Inspection Critical shrimp in one meat drawer is cold holding at improper temperatures.
  • 2810 - Repeat Wall or wall covering behind the hot water heater has exposed drywall and is not smooth and easily cleanable.
May 29, 2007Follow-up11Details / Comments
No violation noted during this evaluation. May 23, 2007Other00Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses. Ice scoop have the handsles down into ice.
  • 0760 - Corrected During Inspection Critical The meat sauce and soup was not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 1550 - The back of the dishtable has come away from the walls and is not sealed to adjoining equipment or walls.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 110F
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<150°F>. To Correct:
  • 1730 - The food temperature measuring device was found out of calibration in the range of use.
  • 2810 - Wall or wall covering behind the hot water heater is not smooth and easily cleanable.
May 10, 2007Routine25Details / Comments
No violation noted during this evaluation. January 29, 2007Routine00-
  • 1550 - The counter is not sealed to adjoining walls.
  • 3080 - Less than 10 foot candles of light was noted in the walkin
January 10, 2007Pre-Opening02Details / Comments
No violation noted during this evaluation. December 15, 2006Other--Details / Comments
No violation noted during this evaluation. November 13, 2006Other00Details / Comments

May 27, 2009 (Routine)

Comments:
Clean organized facility

February 17, 2009 (Routine)


Violations: Comments:
Ice bath used to cool down cooked foods. Correct violations in one week. Overall a clean facility. Information on reportable diseases given to person in charge.

November 18, 2008 (Routine)


Violation: 0830 - Critical Repeat Prepared foods not date marked for disposition
Mark all prepared foods held for more than 24 hours with disposition date or preparation date
Comments:
Ensure appropriate glove usage by frequent glove changes, overall well managed and clean.

August 20, 2008 (Routine)


Violations: Comments:
Correct violation 540 immediately and others in one week. The dish machine does not have a pressure gauge, instructed PIC to have it serviced maintanence person to call EHS.

May 15, 2008 (Routine)


Violations: Comments:
Correct 830 in twenty four hours, correct 1960 in one week. Discussed proper glove use

February 11, 2008 (Routine)


Violation: 1770 A - Critical Repeat Can opener blade soiled, allowing for possible contamination.Blade was cleaner than previous inspection but not free of food debris
Clean and sanitize blade as needed to minimize contamination potential
Comments:
All other violations noted on January 23, 2008 corrected.

January 23, 2008 (Routine)


Violations: Comments:
Spinach pie in drawer coolers=40F
Meat sauce, hot hold=150F
Correct critical items today and all violations within 1 week.
Menu reviewed-recommend using pasturized egg in crab cakes, cooling lasagne and moussaka in ice water bath prior to placing in walkin, (document time/temperature of cooling process to verify process is working).

September 07, 2007 (Routine)


Violation: 0820 - Critical tarrtar sauce cold holding at improper temperatures.
Container is overstocked. Keep level of food at least one inch from the top of the container. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

May 29, 2007 (Follow-up)


Violations:

May 23, 2007 (Other)

Comments:
Site visit. Operator stated dish machine was corrected. Wash temperature still low. Will do complete followup later.

May 10, 2007 (Routine)


Violations:

January 10, 2007 (Pre-Opening)


Violations: Comments:
Approved for occupancy. Next visit demo opening of grease trap and have floor drains cleaned.

December 15, 2006 (Other)

Comments:
Operator requested site visit. Not ready for occupancy. All refrigeration units must be on and construction completed.Not approved for Occupancy.

November 13, 2006 (Other)

Comments:
Site visit. Need to apply for permit, Provide mop rack, have someone trained in food safety and provide grease removal and pest control. Will call for occupancy inspection.

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