Leesburg Moose Lodge 1041, 43 Catoctin Circle Se, Leesburg, VA 20175 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Leesburg Moose Lodge 1041
Address: 43 Catoctin Circle Se, Leesburg, VA 20175
Type: Full Service Restaurant
Phone: 703 777-8487
Total inspections: 6
Last inspection: 11/10/2015

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Inspection findings

Inspection date

Type

Correct the remaining item within ten days.
Reminders - please provide additional food thermometer (one available) - please increase the cleaning frequency of the ice machine/deflector/ceiling - please monitor temperatures of incoming cold food shipments and use cooler/cooler bag for local store trips - reviewed 0470 raw/ready to eat regarding frozen/thawing.
Recommend attending a Certified Food Manager Class.
Reheat review:
food from factory sealed container to 135°F within 2 hours
food prepared/opened in hours to 165°F within 2 hours

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods in the prep cooler cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: Paper towels not available for use in the handsinks.
    Correction: Provide paper towels at each handsink at all times.
11/10/2015Routine
Site visit made to conduct inspection. Member on site indicated that current kitchen hours are 10-2 and 5-9. EHS to return another day to inspect.
No violation noted during this evaluation.
11/09/2015Other
Site visit made to conduct inspection. EHS was notified that the kitchen was currently closed and would not reopen until 5 PM. EHS to contact facility Administrator for current kitchen hours.
No violation noted during this evaluation.
10/28/2015Other
Correct the above item, maintain the corrected items as corrected. Reviewed how to calibrate a food thermometer and testing sanitizer.
Please be sure to monitor cooling of hot foods.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods in the prep cooler cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below.
11/12/2014Follow-up
Please locate test strips (ordered by PIC during inspection), calibrate food thermometer and clean ceiling above work table (dust from vent grate). Reminder - store food and clean items six or more inches above the floor.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Open drink container.
    Correction: Instruct staff to drink from closed container such as a cup with a lid and straw.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Bare hand contact with ready-to-eat foods.
    Correction: Instruct staff to handle ready-to-eat foods with gloves, tongs, deli paper or other suitable utensils.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in the prep cooler cold holding at improper temperatures
    Correction: Cold hold potentially hazardous food at 41°F or below.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: According to the date mark multiple foods should have previously discarded (dated 10/21, 10/20).
    Correction: Promptly discard items after 7 days.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handsink at the back door is blocked, preventing access for handwashing.
    Correction: Remove the items blocking the sink and maintain access at all times.
  • Hand Drying Provision
    Observation: Reusable cloths are provided for drying hands.
    Correction: Provide paper towels for drying hands.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: A multipurpose cleaner spray bottle is stored on the countertop.
    Correction: Store chemicals below and away from food and clean equipment,
11/05/2014Routine
Reviewed cooling and employee health with PIC.
Please obtain a new thermometer and test strips.

  • Critical: Cooling* (corrected on site)
    Observation: Improperly cooled foods.
    Correction: Cool cooked potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Utensils and dishes are stored in the handsink, preventing access for handwashing.
    Correction: Remove the items blocking the sink and maintain access at all times.
01/10/2013Risk Factor

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