Vienna Restaurant Inspections: July

In Virginia, restaurant inspection reports are not 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.

In Fairfax County, 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 VDH'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."

In the past month, the following Vienna restaurants have been inspected by the Virginia Department of Health. The full reports can be accessed on the health department's website.

Turmeric Indian Dining, 405 Maple Ave E

Inspected July 24: 10 Critical Violations

• Corrected During Inspection Critical The person in charge failed to explain to the dishwasher the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The person in charge and dishwasher shall know that all utensils and food contact surfaces of equipment shall be 1) washed with hot, soapy water to remove visible soil, 2) rinsed to remove residue, 3) sanitized using an approved sanitizer to reduce the number of bacteria and viruses and 4) air dried.

• The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at 703-385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

• Corrected During Inspection Critical A food employee was observed eating, smoking or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. 

• Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen at the dishwashing machine and the bar area. Food employees may drink only from a covered container using a straw. 

• Corrected During Inspection  Observed the handsink at the wait station area being used to discard beverages, lemons and straws. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.

• Corrected During Inspection Observed that hand soap was not provided at each handwashing sink in the kitchen and at the bar area. Provide hand soap at each hand sink to allow employees to properly wash their hands.

• Corrected During Inspection Observed that paper towels were not provided at each handwashing sink at the bar and kitchen. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

• Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks at the bar used by food employees. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

• Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw salmon stored adjacent to raw chicken, and raw beef in the reach in cooler. Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). 

• Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: RTE chicken, RTE beef, in reach in cooler. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.

• Corrected During Inspection Critical Raw animal food (raw salmon) stored over ready-to-eat food in the refrigeration unit. Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. 

• Corrected During Inspection Critical Equipment food-contact surfaces/utensils, onion chopper, serving spoons, plates, were not observed cleaned before any possible contamination. Manager washed, rinsed and sanitized utensils. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. 

• Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, knives. Manager set up 3 compartment sink to sanitize all equipment. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.

• Repeat Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.

• Corrected During Inspection Critical The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours yellow rice, cooling for 2.5 hours in the 2dr standing cooler observed at 75°F. Manager discarded rice. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.

• Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken Tikka 43.8F, marinating raw chicken 45F, raw lamb 44F, all located in 2 dr reach in cooler. Manager removed items and placed in walk in freezer. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.

• Corrected During Inspection Critical The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: tomato sauce, tandoori chicken, chicken curry, lamb curry. Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.

• Absence of no-smoking signs or international no-smoking signs in non-smoking area. Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy

Subway, 262-A2 Cedar Lane

Inspected July 20: Four Critical Violations

• Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. 

• Corrected During Inspection Critical Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information. A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.

• Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solution with 0ppm in the 3-vat sink. The quaternary ammonium sanitizer used in this facility shall have a concentration between 150-400ppm based on the manufacturer's use directions.

• Corrected During Inspection Critical The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed sliced tomatoes at 48F cut and put in the prep refrigerator at 9:30am - DISCARDED; cut tomatoes at 45F cut and put in the prep refrigerator at 10:30 am - PUT IN THE FREEZERPotentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). 

• There was no temperature measuring device located in the following cold or hot holding equipment:Duke 2 door prep refrigeratorCold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

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