Restaurant Inspections: KFC and Duk Wo

From Nov. 10-27, a few restaurants in Burke and Fairfax Station were inspected. 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.

Zano’s Pizza
9526 Burke Road
Date of inspection: Nov. 19
Critical: There is not a backflow prevention device on the water line serving the ice maker.
Non-critical: Light bulbs in the pizza warmer/display case are not shielded.
Non-critical: Lighting is inadequate in the storeroom area in the back of the facility.

Duk Wo
9570J Burke Rd.
Date of inspection: Nov. 13
Critical: There is no handwashing sink in the sushi area preventing routine handwashing by food workers.
Critical (corrected during inspection): Some equipment/utensils were observed soiled to sight and touch.
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: Surfaces of ice bins and enclosed components of equipment are not being cleaned at a frequency necessary to prevent accumulation of mold.
Non-critical (corrected during inspection): Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical (corrected during inspection): Observed the following food thawing using an improper method.
Non-critical: Food items is offered for customer orders in a way that misleads or misinforms the consumer.
Non-critical: Unlabeled food containers with the following food items that are not easily identified by appearance.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.

KFC
9402 Old Burke Lake Road
Date of inspection: Nov. 13
No violations were found during the inspection.