Business & Tech

Restaurant Inspections: Italian Garden, Jimmy John's

Inspectors from the Virginia Department of Health visited several restaurants in or near Vienna this week.

Italian Garden
8500 Leesburg Pike
Date of inspection: July 30
Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over lettuce, hummus, sauces.
 
Jimmy John's Gourmet Sandwiches
8359 Leesburg Pike #B
Date of inspection: July 30
No violations were found during the inspection.
 
Panera Bread #724
8365 Leesburg Pike
Date of inspection: July 30
The cutting board(s) along the back kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
 
Quizno's
2837 Gallows Road
Date of inspection: July 30
The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: plastic crates used as shelving.

About these inspections: 

See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

"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.

  • core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."
  • 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."
  • 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."


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