McLean Restaurant Inspections: Da Domenico, Pizza Hut

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 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."

Since our last round-up, the following McLean restaurants have been inspected by the Virginia Department of Health. The full reports can be accessed on the health department's website.

Taka Grill, inside Tysons Corner Center

• Critical: Chicken, bulgogi, bean sprouts and cooked beef were "observed cold holding at improper temperatures."
• Critical: Cooked chicken and marinated bulgogi were not "properly dated for discard using the date of the first-prepared ingredient."

6214 Old Dominion Dr.

• Critical: "...An effective employee health policy is either missing or incomplete."
• Critical: Cream cheese was observed holding at an improper temperature.

Seasons 52, inside Tysons Corner Center

• Critical: A food employee was observed handling ready-to-eat food using his or her bare hands.
• Critical: Kitchen equipment was not sanitized.
• Critical: "Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized."
• Critical: Mashed potatoes and carrots were being held at improper temperatures.
• Critical: Shredded cheeses, crumbled feta, braised butternut squash, whipped cream, sliced tomatoes, edamame hummus, cooked acorn squash and cooked chicken were being held at improper temperatures.
• Critical: The concentration of an ammonia solution was too strong to be used on food-contact surfaces of equipment and utensils in a foodservice establishment.
• A follow-up inspection found no critical violations at the restaurant.

6263 Old Dominion Dr.

• Critical: "One or more of the elements of an effective employee health policy is either missing or incomplete."

Da Domenico, 1992 Chain Bridge Road

• Critical: "One or more of the elements of an effective employee health policy is either missing or incomplete."
• Critical: "A food handler was observed drinking from an uncovered beverage container while in the kitchen."
• Critical: "The date when the last shellstock from the container is sold or served is not recorded on the tag or label."
• Critical: "Observed that the food contact surfaces in the kitchen are not being sanitized and are not cleaned at least every 4 hours."
• Critical: "The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement."
• Critical: Raw scallops were stored next to fresh tomatoes.

Cafe Haagen Dazs, inside Tysons Corner Center

• Critical: "Chlorine santizing solution was not observed with an acceptable concentration."
• Critical: Milk, butter and half and half were held at improper temperatures.

Baja Bistro, 1961 Chain Bridge Rd. 

• Critical: Pico de gallo, salsa and shredded cheese were held at improper temperatures.