From Jan. 29 to Feb. 6, the state health department inspected a few restaurants in the Burke and Fairfax Station areas. For prior restaurant inspection reports, click here.
In Virginia, restaurant inspection reports aren't quite as simple as getting a letter grade or an easy-to-see number rating to post in the front window.
That said, we all want to know how our favorite restaurants stack up on cleanliness and sanitation. Inspectors grade restaurants based on critical and non-critical violations.
A "critical violation" is one that "poses a direct or immediate threat to the safety of the food being served." Non-critical violations are generally related to cleaning or maintenance.
"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 Virginia Department of Health's 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."
Below, find the latest restaurant inspection from the Virginia Department of Health. These inspections reflect visits from inspectors during the last few weeks. Some of the violations were corrected immediately during the recent inspections.
The full reports can be accessed on the health department's website.
9522 Burke Rd.
Date of inspection: Feb. 5
Critical: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical: There is no quaternary ammonium compound test kit located in the facility for monitoring the concentration of the chemical sanitizing solution at the 3-compartment sinks.
Non-critical: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution at the 3-compartment.
Non-critical (corrected during inspection): The exterior surfaces of the bulk grease container located outside at the back of the restaurant is in need of cleaning.
9532 Old Keene Mill Rd
Date of inspection: Feb. 4
Non-critical: Observed several holes in walls throughout back of facility which need to be patched and sealed.
5765-C Burke Centre Pkwy
Date of inspection: Jan. 30
Critical (corrected during inspection): Working bottles of poisonous and toxic materials are not properly labeled with a common name. One unmarked spray bottle in the kitchen and one by the back door were noted to be not properly labeled.
Non-critical: The top of the hot water heater has accumulation of dust and debris. The interior of the deep- fryer compartment has grease build-up.
5661 Burke Centre Pkwy
Date of inspection: Jan. 30
Non-critical (corrected during inspection): Water from the handwashing sinks at all locations was measured at a temperature less than 100 degrees.