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

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Business Info

Restaurant: Leesburg Moose Lodge 1041
Address: 43 Catoctin Circle Se, Leesburg, Virginia
Phone: (703) 777-8487
Total inspections: 8
Last inspection: Jul 8, 2009

Restaurant representatives - add corrected or new information about Leesburg Moose Lodge 1041, 43 Catoctin Circle Se, Leesburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored above ready-to-eat foods in the reach-in cooler.
  • 0830 - Critical Multiple items observed without a date mark.
  • 2000 - Disposable straws stored in a location that exposes them to contamination.
  • 3180 - The floor sinks are noted in need of cleaning.
July 08, 2009Routine22Details / Comments
  • 0470 - Critical Raw shell eggs stored over ready-to-eat (RTE) food in the walk-in cooler.
  • 0570 - Wiping cloths improperly used, wiping cloths observed wrapped around fire suppression system nozzles.
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade and the food slicers, the interior of the beer tap closest to the kitchen, the ice machine deflector.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the soda gun holster.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on the water supply line feeding the ice machine.
  • 3180 - Floors under the fryers noted in need of cleaning.
  • 3180 - Accumulation of dust noted on ceilings near air vent grates.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  • 3340 1 - Cans of various cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, they are stored above containers of single-use items.
March 05, 2008Routine36Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  • 0220 - Critical Evidence that personnel are smoking and eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 1320 - There was no temperature measuring device located in the freezer
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer had accumulations of old food
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: slicer and items being washed in the kitchen three vat.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 50 foot candles of light was noted in the kitchenb
  • 3180 - Walls and ceilings throughout the kitchen are yellowed and in need of cleaning. Be sure that ventillation is turned on whenever cooking is done.
June 27, 2006Routine45Details / Comments
  • 0470 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food (butter) in the refrigeration unit.
  • 0610 - Repeat Food stored on the floor of the walk-in cooler.
  • 1580 - The cutting boards throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2310 - Critical The handwashing facility located by the dry storage area in the kitchen is blocked, preventing access by employees for easy handwashing.
  • 2810 - Floor underneath the handwash sink and ice bin in bar area is not smooth and easily cleanable.
  • 2870 - Ceiling fans in kitchen are not easily cleanable.
  • 3030 - No disposable towels were provided at the hand washing lavatory by dry storage area in kitchen.
  • 3180 - Floors underneath shelving noted in need of cleaning.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
February 27, 2006Routine27Details / Comments
  • 0060 - Critical Repeat The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of microwave and ice machine.
  • 3180 - Repeat Floor drain under the 3 basin sink noted in need of cleaning.
February 07, 2005Follow-up31Details / Comments
  • 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
  • 0220 - Corrected During Inspection Critical The food handlers are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0690 - Corrected During Inspection Filled ashtray was placed on top of box of bags of chips.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Pizza in the refrigeration unit is not properly dated for disposition.
  • 0940 - Critical Pizza observed with mold growth.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine, ice scoop, can opener blade and interior of microwave.
  • 2190 - Water from the handwashing sink at the ware wash area and men's toilet room was measured at a temperature less than 110F.
  • 3180 - Floor drain under the 3 basin sink and the fan guard in the walk-in noted in need of cleaning.
January 20, 2005Routine54Details / Comments
  • 1780 - Critical Food contact surfaces of the ice machine ceiling used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 1570 - Gasket on bottom of cooler door open.
  • 3280 - Rodent droppings were found on floor near bait stations throughout facility
May 06, 2003Routine23Details / Comments
  • 3680 - Permit has expired. A written application was not submitted for the desire to operate a food establishment
  • 0820 - Critical meat loaf cold holding at improper temperatures.
  • 0520 - Bottled drink is stored in icemachine. Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  • 1550 - The hood is not sealed to adjoining equipment or walls.
  • 2810 - Floor under dishmachine is not smooth and easily cleanable.
  • 3300 - Mechanical dishmachine and beverage air sandwich unit do not maintain proper temperatures. Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 1510 - The certified food manager could not provide a food temperature measuring device.
  • 3180 - Light shield above the fan is dusty.
  • 0050 - Critical The person in charge was not available at the time of inspection.
January 07, 2003Routine28Details / Comments

July 08, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored above ready-to-eat foods in the reach-in cooler.
    Store raw animal foods below ready-to-eat foods.
  • 0830 - Critical Multiple items observed without a date mark.
    Mark the date on foods prepared greater than 24 hours in advance to reflect a maximum holding period of seven days including the date of preparation.
  • 2000 - Disposable straws stored in a location that exposes them to contamination.
    Store single-use and single service items away from sources of contamination.
  • 3180 - The floor sinks are noted in need of cleaning.
    Clean the floor sinks and increase the regular cleaning frequency.
Comments:
Correct the critical item within 24 hours, all others within two weeks.
New prep cooler, new 3 door reach-in cooler, new 3 door reach-in freezer, walk-in relocated, new coolers at bar, new ceiling.

March 05, 2008 (Routine)



Violations:
  • 0470 - Critical Raw shell eggs stored over ready-to-eat (RTE) food in the walk-in cooler.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0570 - Wiping cloths improperly used, wiping cloths observed wrapped around fire suppression system nozzles.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade and the food slicers, the interior of the beer tap closest to the kitchen, the ice machine deflector.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the soda gun holster.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on the water supply line feeding the ice machine.
    Install an approved backflow prevention device on the water supply line feeding the ice machine.
  • 3180 - Floors under the fryers noted in need of cleaning.
    Clean the floors under the fryers.
  • 3180 - Accumulation of dust noted on ceilings near air vent grates.
    Clean the air vent grates and the surrounding ceilings.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3340 1 - Cans of various cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items, they are stored above containers of single-use items.
    Containers of cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Correct the critical violations within 24 hours, correct all noncritical violations within 2 weeks. Provided materials on CFM class registration, Employee Health and Norovirus.

June 27, 2006 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
    Recommend training in food safety for personell in this facility.
  • 0220 - Critical Evidence that personnel are smoking and eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All kitchen personnel who are smoking or eating or drinking must be in a designated break area away from food preparation/handling areas to prevent cross contamination.
  • 1320 - There was no temperature measuring device located in the freezer
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer had accumulations of old food
    Clean and sanitize these surfaces for food contact.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: slicer and items being washed in the kitchen three vat.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the kitchen
    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
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Less than 50 foot candles of light was noted in the kitchenb
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - Walls and ceilings throughout the kitchen are yellowed and in need of cleaning. Be sure that ventillation is turned on whenever cooking is done.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 27, 2006 (Routine)



Violations:
  • 0470 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food (butter) in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0610 - Repeat Food stored on the floor of the walk-in cooler.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1580 - The cutting boards throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2310 - Critical The handwashing facility located by the dry storage area in the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes in front of it preventing its use.
  • 2810 - Floor underneath the handwash sink and ice bin in bar area is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable. (Correct by 3/27/2006)
  • 2870 - Ceiling fans in kitchen are not easily cleanable.
    Attachments to walls and ceilings shall be easily cleanable.
  • 3030 - No disposable towels were provided at the hand washing lavatory by dry storage area in kitchen.
    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
  • 3180 - Floors underneath shelving noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

February 07, 2005 (Follow-up)



Violations:
  • 0060 - Critical Repeat The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1770 B - Critical Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of microwave and ice machine.
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Floor drain under the 3 basin sink noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Corrections must be addressed within 1 week.

January 20, 2005 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0220 - Corrected During Inspection Critical The food handlers are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. Recommend more shelving inside of walk-in cooler.
  • 0690 - Corrected During Inspection Filled ashtray was placed on top of box of bags of chips.
    Protect food from miscellaneous sources of contamination.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) Pizza in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 0940 - Critical Pizza observed with mold growth.
    Discard or render unusable food that is found to be unsafe or adulterated.
  • 1770 B - Critical Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine, ice scoop, can opener blade and interior of microwave.
    Clean and sanitize these surfaces for food contact.
  • 2190 - Water from the handwashing sink at the ware wash area and men's toilet room was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 3180 - Floor drain under the 3 basin sink and the fan guard in the walk-in noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Correct all critical items with-in 24 hours and all other items within 2 weeks

May 06, 2003 (Routine)



Violations:
  • 1780 - Critical Food contact surfaces of the ice machine ceiling used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
    Clean food-contact surfaces of ice machine no less than every 2 weeks to prevent the growth microorganisms on those surfaces.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 1570 - Gasket on bottom of cooler door open.
    Repair
  • 3280 - Rodent droppings were found on floor near bait stations throughout facility
    Clean as often as necessary to prevent any possible contamination of food items.

January 07, 2003 (Routine)



Violations:
  • 3680 - Permit has expired. A written application was not submitted for the desire to operate a food establishment
    Submit an application for the desire to operate a food establishment
  • 0820 - Critical meat loaf cold holding at improper temperatures.
    Corrected by Discarding the food. Ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0520 - Bottled drink is stored in icemachine. Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
    Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces may contain pathogens and other contaminants.
  • 1550 - The hood is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2810 - Floor under dishmachine is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3300 - Mechanical dishmachine and beverage air sandwich unit do not maintain proper temperatures. Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 1510 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 3180 - Light shield above the fan is dusty.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0050 - Critical The person in charge was not available at the time of inspection.
    The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Have designated person in charge take training.

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