Restaurant Inspections: Delia Pizza, Glory Days

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.

Delia Pizza
6715G Backlick Road
  Date of inspection: June 28
Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef stored with cooked beef uncovered and raw chicken stored with lettuce inside of prep units on cook line.
 
Glory Days Grill of Fairfax
3059 Nutley Street
Date of inspection: June 28
Observed hot water handle on front hand sink needing repair.
 
Great Wall Billiards
7064 Spring Garden Drive
Date of inspection: June 28
The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked white rice.

"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."