Restaurant Inspections: Hunan West and Domino’s

From Jan. 3-15, 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.

Papa John’s
6228-H Rolling Rd
Date of inspection: Jan. 15
No violations were found during the inspection.

Milano’s Pizzeria
6230-G Rolling Rd
Date of inspection: Jan. 14
Critical (corrected during inspection): 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.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: There is no cover to the feminine napkin refuse container in the ladies room stall.
Non-critical: Ceiling tile in the dry storage area is absorbent and not easily cleanable.

Hunan West
8938 Burke Lake Rd
Date of inspection: Jan. 9
Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical (corrected during inspection): Cooked potentially hazardous foods are not being adequately cooled from 135 degrees to 70 degrees within two hours Gen tso chicken cooling for 2.5 hours in the upright reach in refrigerator observed at 78 degrees.
Critical (corrected during inspection): Some food items were found hot holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): 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.
Critical: Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Non-critical (corrected during inspection): The handwashing facility located at the back is blocked with a trash can, preventing access by employees for easy handwashing.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.
Non-critical (corrected during inspection): Refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: The nonfood-contact surface of some equipment is not designed or constructed to be easily cleanable.
Non-critical: The sink stoppers are missing for the three vat sink and plastic wrap is being used to stop the water from draining.
Non-critical: The nonfood-contact surfaces of some equipment had accumulations of grime and debris.
Non-critical: Plumbing connections under the dipper well piping are leaking causing the dipper well water to not be turned on.
Non-critical: Toilet room door is not provided with a self-closing door.
Non-critical: Observed that mops are improperly stored between use.

Domino’s
8962 Burke Lake Rd
Date of inspection: Jan. 8
Critical (corrected during inspection): When tested, the quaternary ammonium compound-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 wiping cloth bucket with a concentration of zero (0)ppm total quaternary ammonium compound as the bucket was not assembled.
Critical (corrected during inspection): Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottle of nail polish remover on the prep table.
Non-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.
Non-critical: Openings to the exterior of the building are present along the base of the back door.
Non-critical: The ceiling tile located in employee bathroom is absorbent and not easily cleaned.
Non-critical: On November 29, 2005 the Fairfax County Health Department adopted specific design requirements for water heaters as follows: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Recovery rate meets or exceeds the minimum hourly hot water demands of the food establishment as calculated by the Health Department, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. Our records indicate that your current hot water heater GE Smartwater GG75T6A, 75, 500 btuS which produce 83.6 gph at an 80F rise, does not meet these design requirements.
Non-critical: Observed that the wood trim at the base of the back door is eroding and is not maintained in good repair. Holes in wall opposite three vat sink which need to be patched. Also, caulking at three vat sink and hand sink are cracked and moulding.

San Vito Ristorante Italiano
8944 Burke Lake Road
Date of inspection: Jan. 8
Critical: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Although shellstock tags are stored at the facility, it is important to remember to write the date on the tag when pulled from the last shell stock being served. Then from the date you write on the tag, store tag for ninety days from that date.
Critical (corrected during inspection): The food-contact surfaces of some equipment were not observed sanitized.
Critical: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): 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.
Critical: A review of the menu with the foodservice operator indicates that there is no consumer advisory for some food items that may be served raw and/or undercooked.
Non-critical: There was no temperature measuring device located in several refrigeration units.
Non-critical (corrected during inspection): Unlabeled food containers with the following food items that are not easily identified by appearance: cooking oils in bottles.
Non-critical: The nonfood-contact surface of some equipment is not designed or constructed to be easily cleanable.
Non-critical: Some items are intended for household use only and are not approved for use in a commercial food establishment.
Non-critical: The nonfood-contact surfaces of some equipment had accumulations of grime and debris.
Non-critical: Observed that the facility has holes in wall in office door, exposed drywall across from walk in refrigerator door.