Restaurant Inspections: Chima, Nieman Marcus Cafe

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.

Chima Brazilian Steakhouse
8010 Towers Crescent Drive ##100
  Date of inspection: July 1
The door gaskets of the following unit is damaged: Stacked reach-in cooler.
 
Neiman Marcus Cafe
2255 International Drive
Date of inspection: July 1
Observed that sign or poster that notifies food employees to wash their hands is not provided at the hand washing sink by the bar.
 
Cardinal Hill Swim & Racquet Club
9117 Westerholme Way
Date of inspection: July 1
Employee washed gloved hands in sink after touching raw beef, then started to return to food preparation. Discussed proper hand washing/glove procedures with employee.

"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."