Business & Tech

Restaurant Inspections: Bowl America, Katie's Irish Pub

Inspectors from the Virginia Department of Health visited several restaurants in or near Burke area this week.
 
Bowl America Burke
5615 Guinea Road
Date of inspection: July 3
Observed the following ready-to-eat, potentially hazardous food being held for more than seven days at 41 degrees: chili, sauerkraut inside the walk-in refrigerator. Date marked to be held for 14 days.
 
Katie's Irish Pub
6131 Backlick Road
Date of inspection: July 3
When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the in the wiping cloth bucket as the wiping cloth bucket not assembled.
 
Target T-1005
10301 New Guinea Road
Date of inspection: July 3
The surface of the interior ceiling of the popcorn machine was observed soiled to sight and touch.

About these inspections: 

"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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