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Restaurant Health Reports: 'Proper Hair Restraints' Needed, Inspector Says

Inspections of four Vienna-area eateries.

State health inspectors check restaurants for cleanliness. Patch archive
State health inspectors check restaurants for cleanliness. Patch archive
Inspectors from the Virginia Department of Health recently visited several restaurants in or near Vienna:

Paisano's Pizza
312 Maple Ave. W
Date of inspection: Nov. 26, 2013
5 critical violations (four corrected during inspection). "Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Serveral cups of coffee with no lids observed near handwashing sink." 4 non-critical. "Employees observed working in the food service area without proper hair restraints." For the full report, click here.

Jammin' Java
227 Maple Ave. E
Date of inspection: Dec. 6, 2013
1 critical violation, corrected during inspection: "The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half and half 32 oz in 3 dr beverage display cooler bar: 46 degrees F." 
3 non-critical violations were found during the inspection. Click here for the full report.

The Italian Gourmet (carryout only)
505 Maple Ave. W
Date of inspection: Dec. 2
0 critical violations; 5 non-critical violations, including food stored on the floor and/or food stored less than 6 inches off the floor. Click here for the full report.

Clyde's of Tyson's Corner
8332 Leesburg Pike
Date of inspection: Dec. 2
4 critical violations/1 non-critical; "a review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: bar menu." Click here for the full report.


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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