Business & Tech

Restaurant Inspections: 1320 Club, Braddock Glen

Inspectors from the Virginia Department of Health Visited several restaurants in or near Burke area this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

1320 Club II
7039 Brookfield Plaza
  Date of inspection: June 11
The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
 
Braddock Glen
4027A Olley Lane
Date of inspection: June 11
The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked lamb, cooked chicken, cottage cheese, cooked green beans
 
Celadon Thai Cuisine
8412 Old Keene Mill Road
Date of inspection: June 11
Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed windex and other bottles of cleaners hanging on a shelf over mangos and limes.

"Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to department of health website.

The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long term cleanliness of an establishment."

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Full reports can be accessed on the Health Department's website.

  • core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."
  • priority item is "a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard," and "includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing."
  • priority foundation item "includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."

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