Restaurant Inspections: Boston Market, Chicken Palace and More

The state health department recently inspected a few restaurants in the Burke-area.

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.

Beijing Tokyo Asian Bistro

9544 Old Keene Mill Road
Date: Dec. 4
Number of Violations: 8 critical violations

• Corrected During Inspection Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435. Chinese and English forms provided. Training provided to employees during inspection. The facility has 5 employees. The health forms were signed on site. Remember to maintain the copies of the signed agreements on site for future inspections.
• Corrected During Inspection Critical Observed food employees using improper handwashing procedures. A food employee washed hands and used less than 20 seconds and turned off faucet with bare hands. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device. Training provided.
• Corrected During Inspection Critical Escolar being represented on menu as white tuna. Invoices from supplier observed Escolar is purchased.  ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Place sign up notifying consumers that Escolar is being served in place of white tuna and either White Tuna in future orders or change menu to reflect that sushi contains Escolar. Fax invoices for next two months.
• Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef in the walk in refrigerator Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
• Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw beef, raw chicken, raw eggs over tofu in the walk in refrigerator, observed raw pork over cooked chicken in the three door prep cooler Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. 
• Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Two collanders used to strain cooked cabbage observed with dry cabbage. The collanders were stored along with clean utensils. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Taken to the dishwashing area to clean and disinfect
• Corrected During Inspection Critical Repeat The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: sushi rice. If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• Corrected During Inspection Critical The chlorine in wiping cloth buckets observe above 200ppm are not being used in accordance with law or the manufacturer's use directions. Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Corrected to 100ppm chlorine

Boston Market #448

• Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked pork rib, 97F ** holding in the lower steam cabinet at the front line. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Ribs were taken to oven and reheated to 166F-190f during inspection

Chicken Palace

• Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking cup with beverage was noted on an opened-wire shelf above the food prep table at the cookline. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. 
• Corrected During Inspection The handwashing facility located at the cooking area was blocked, preventing access by employees for easy handwashing. An upright refrigerator was placed in front of the kitchen hand washing sink preventing easy access for hand washing. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Move the refrigerator away from the path of the kitchen hand washing sink.
• Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.