McLean Restaurant Inspections: Roaches, Temperature Violations at Area Restaurants
Patch publishes the latest round of health department restaurant inspection reports from restaurants in McLean and Tysons Corner.
In Virginia, restaurant inspection reports aren't 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 from the Virginia Department of Health 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 Virginia Department of Health'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."
Boss Hog Smoked Bar-B-Q, 6811 Elm Street, Jan. 22
Corrected During Inspection Critical Repeat 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 in a red folder labeled "Employee Health Policy." EHP was confirmed by CFM that employees understood and signed copies, but documents could not be provided during inspection.
Corrected During Inspection Critical The following cooked potentially hazardous foods are not being adequately cooled from 135F to 70F within 2 hours: collard greens at 100F on counter and at room temperature (4hrs). Collard greens in container in Hobart 4-door cooler at 94F (4hrs). Both items discarded by certified food manager.
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: Cooked meatloaf, clam chowder, collard greens. Certified food manager labeled items.
Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: egg items on breakfast menu. Consumer advisory needs to be done on ALL printed menus.
Au Bon Pain, 1676 International Drive, Jan. 17
Corrected During Inspection Critical: The following food item(s) from damaged packaging were found offered for sale or service: Dented cans (1 chickpeas, 1 black beans). CFM removed cans and placed them in a separate area.
Corrected During Inspection Critical Repeat: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked egg 130F. Certified food manager discarded the top layer of cooked eggs.
Corrected During Inspection Critical: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41F: 2 bottles of half & half in 1-door glass cooler office. Certified food manager removed and discarded items.
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: smoked salmon.
Repeat: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: Beverage air glass cooler produce.
Insect control devices is located over food prep area next to the Beverage Air glass veggie cooler and by the 3-vat sink where dead insects may be impelled or fall
An accumulation of dead or trapped flies was found in the control devices.
The cutting board(s) along the beverage air 3-door prep-top cooler sandwich line and the beverage air 1-door pre-top cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave by beverage air 3-door prep-top cooler in sandwich prep line.
Observed that the floors along the side of walls and around the grease trap area and under drink machine is in need of cleaning.
McKeever’s Pub, 6625 Old Dominion Drive, Jan. 17
Corrected During Inspection Critical: There is no certified food manager present at the beginning of the inspection.
Corrected During Inspection Critical: A food employee was observed drinking from an uncovered container in the bar area.
Corrected During Inspection Critical: Raw salmon and corned beef stored over broccoli in the refrigeration unit.
Corrected During Inspection: There was no temperature measuring device located in the following cold or hot holding equipment: All metal 2-door prep refrigerator.
Observed two live roaches outside of the walk-in refrigerator.
Wendy’s, 8301 Leesburg Pike, Jan. 16
Corrected During Inspection Critical: The following food item(s) from damaged packaging were found offered for sale or service: 4 dented cans of beans. Certified food manager removed and discarded cans.
Boston Market, 1408 Chain Bridge Road, Jan. 15
Corrected During Inspection: Observed that paper towels were not provided at hand washing sink by 3-vat sink. Certified food manager restocked sink with paper towels.
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