Restaurant Inspections: Improperly Stored Food Found in Vienna Restaurant

Inspectors from the Virginia Department of Health visited several restaurants in or near Vienna this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

JK Deli & Grill
8251 Greensboro Drive
  Date of inspection: June 17
Observed the hand sink next to the walk-in cooler being used as a prep sink.
 
Cafe America
8300 Greensboro Drive
Date of inspection: June 14
Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw steak over cooked chicken.
 
Donatos Pizza
126B Branch Road
Date of inspection: June 14
No violations were found during the inspection.
 
Elevation Burger
142 Branch Road S.E.
Date of inspection: June 14
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Vegan/veggie burgers in prep tables. Note: person in charge relocated veggie and vegan burgers to walk-in cooler.

"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."