Restaurant Inspections: Restaurant Cited for Food Held at Improper Temperatures

From March 26 to April 5, 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.

Chipotle

5747 Burke Centre Parkway

Date of inspection: April 5

• Critical: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration more than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-compartment sink with a concentration of over 400 ppm total quaternary ammonium compound.
• Critical: The food-contact surfaces of utensils cleaned at the 3-compartment sink were not observed sanitized. Employee was observed wash and rinsing utensil but not sanitizing them before drying them on the drainboard.
• Critical (corrected during inspection): Some food items were found hot holding at improper temperatures using a calibrated food temperature measuring device.
• Non-critical: The sanitizer dispensing unit at the 3-compartment is not operating properly. It was noted dispensing sanitizing solution in excess of 400 ppm.

George’s Steak n’ Things

5624-C1 Ox Road

Date of inspection: April 1

• Critical (corrected during inspection): Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit.
• Critical: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes=54-F, diced tomatoes = 49-F; shredded cheese = 49-F, sour cream=51-F.
• Non-critical: The door gaskets of the cookline refrigerators were noted to be broken or damaged
• Non-critical: The TRUE cookline refrigerator located on the right is not operating properly and is unable to maintain cold food at or below 41 degrees.
• Non-critical: The TRUE cookline refrigerator located on the right is not operating properly and is unable to maintain cold food at or below 41 degrees
• Non-critical: The surfaces of the torn rubber gaskets and the counter top located under the soda fountain were noted with accumulations of dust and debris.