Restaurant Inspections: Peking Express, Elevation Burger

Inspectors from the Virginia Department of Health recently visited several restaurants in or near Vienna:

Peking Express of Vienna
103 Center St. N
Date of inspection: Nov. 4
3 critical violations, corrected during inspection: "Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Pan of raw beef roast resting directly on pan of raw chicken on shelf over same in freezer." 2 non-critical violations were found during the inspection. Click here for the full report.
 
Elevation Burger
142 Branch Road SE
Date of inspection: Dec. 3
One critical violation was found and corrected during inspection: Water from the handwashing sink closest to walk-in cooler was measured at a temperature less than 100°F.; two non-critical violations were found during the inspection. Click here for the full report.

Sweet Ginger Restaurant
120-B Branch Road SE
Date of inspection: Dec. 3
No violations were found during the inspection.

Taco Bell
362 Maple Ave. E
Date of inspection: Nov. 22
No violations were found during the inspection.

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.

• 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."