Restaurant Inspections: BBQ Delight, Duk Wo

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.

BBQ Delight
6981-C Hechinger Drive
Date of inspection: June 25
Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken being stored over raw beef.
 
Duk Wo
9570J Burke Road
Date of inspection: June 25
The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: deep fryer motor compartments, surfaces of the hot water heater.
 
Pizza Hut #23523
9581 Braddock Road
Date of inspection: June 25
Observed that inadequate lighting was provided over the reach-in refrigerators, hand washing areas, and ware washing areas.

"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."

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

• A core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."
• A 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."
• A 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."