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McLean Restaurant Inspections: Starbuck's, Cheesecake Factory

In this new column, Patch will periodically publish the latest round of McLean restaurant reports.

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 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 McLean restaurants have been inspected by the Virginia Department of Health. The full reports can be accessed on the health department's website.

  • Critical Repeat The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed sliced turkey at 53F

  • Critical A food employee failed to wash his or her hands after handling dirty dishes and handling cleaned dishes.
  • Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  • Observed that paper towels were not provided at each handwashing sink.
  • Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Peeler, food processors blades
  • Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
  • Critical Repeat 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 Repeat The food-contact surfaces of the following equipment were not observed sanitized:Dishes, prep pans
  • 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 fresh mozzarella at 58F after 4 hours in the pizza prep refrigerator - PUT IN THE WALK IN
  • Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed bean sprouts at 47F at the udon prep top; shredded cheddar cheese at 52F, sour cream at 47F on the Mexican prep top; dolmas at 46F, feta cheese at 47F on the Greek prep top; cut tomatoes at 46F, cooked eggplant at 45F on the Pizza prep top; sliced ham at 44F, sliced turkey at 44F, sliced cheddar cheese at 45F on the sandwich 3 door prep top, fresh mozzarella at 47F in the sandwich prep refrigerator; caramelized onions at 50F, marinara at 46F, spinach ravioli at 55F in the Barker pasta display refrigerator; cut watermelon at 51F, cut honeydew at 47F in the Barker reach in customer service area; milk at 53F on melted ice at the smoothie area; milk at 72F at the customer service area - DISCARDED; ALL ITEMS PUT IN THE WALK IN EXCEPT THE MILK AT THE CUSTOMER SERVICE AREA
  • Critical The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:All the hot food items at the Mexican and Greek station
  • Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed unlabeled bottle, according to the person in charge, of cleaning agent
  • Critical Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.Hot Shot pest strip
  • The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:Mexican prep refrigerator, Greek prep refrigerator
  • Coffee filters were observed stored unprotected at the smoothie station.
  • Single service food containers were found displayed food or lip-contact surface facing upward.
  • The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:sandwich 3 door prep refrigerator
  • The cutting board along the pizza 3 door prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • The door gaskets of the following unit is damaged:Victory refrigerator
  • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Interior of Victory refrigerator, gaskets of all the refrigerators, non-food contact surfaces of the slicer
  • Observed that the floor under the equipment, dry storage shelving are in need of cleaning.
  • Observed that less than 50 foot candles of light were being provided in the hood at the front cookline. Three out of four bulbs were burnt out
  • Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.

  • Critical There is no Certified Food Manager present at the beginning of the 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.
  • Critical A food employee was observed handling the following ready-to-eat food using their bare hands: Sliced pepper jack cheese, sliced american cheese - DISCARDED
  • Critical Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.Observed box of plastic wrap stored on the floor, brought off of the floor set on a cutting board
  • Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed hamburgers hot holding on the cooktop at 103F - COOKED TO 165F
  • Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed crumbled blue cheese at 49F, sliced pepper jack cheese at 49F on the True 2 door prep top - PUT IN THE WALK IN, cooked chicken wings at 45F in the walk in - PUT ICE ON, RELOCATED AWAY FROM THE DOOR OF THE WALK IN
  • Critical Repeat Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.Hot Shot pest strips - DISCARDEDThe following methods used for cooling were not adequate to facilitate proper cooling:Observed sliced tomatoes at 51F on the prep top piled above the rim of the prep container and sliced and placed on the prep top 2 hours ago, sliced ham at 47F sliced 45 min ago
  • There was no temperature measuring device located in the following cold equipment:True 2 door prep refrigerator, Kolpak walk in, outside walk in
  • Critical Methods are not being used to control pests.Observed 3 live roaches at the base of wall running under the sheet metal covering the wall
  • Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
  • The door gaskets of the following unit is damaged:True flat top freezer
  • The cutting board along theTrue prep refrigerator adjacent to the handsink is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • Observed no handles on the cold or hot water are present at the 3-vat sink.
  • Toilet room doors, for both the men's and women's restrooms, are not provided with a self-closing door.
  • Observed that the wall adjacent to the 3-vat sink and the non-working refrigerator, cove molding, area under the 3-vat sink and dishmachine are in need of cleaning.

  • Observed the handsink at the dishmachine area being used to store dishes.
  • Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  • Critical The food-contact surfaces of the following equipment were not observed sanitized: Pitches, glasses - SANITIZED IN THE KITCHEN DISHMACHINE
  • Critical The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm - bar dishmachine
  • Critical The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut panela cheese at 46F at the grill prep top; cooked rice at 45F, cooked shrimp at 45F, cooked potatoes at 44F, raw chicken at 43F in the saute 4 drawer prep refrigerator - ALL ITEMS PUT IN THE WALK; cubed panela cheese at 57F in the pantry 6 drawer prep top - DISCARDED, salsa at 47-48F at the wait station - REDUCED AMOUNT PUT IN WALK IN REMAINDER SURROUNDED BY ICE

  • No violations

Lebanese Taverna

  • No violations

  • 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.
  • Water from the handwashing sink at the employee restrooms and bar handsink measured at temperature less than 100°F.
  • Critical Repeat Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the 3-vat sink at the bar with a concentration of 0ppm.
  • Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed lowcarb cheesecake at 44F, vanilla bean at 44F, snicker's cheesecake at 45F, caramel turtle cheesecake at 45F in the CRMA 2 glass door display case - ROTATE THEM OUT; bean sprouts at 52F - 9 drawer salad prep top - DISCARDED; cream sauce at 50F, cooked tomatoes at 53F - 6 drawer pasta prep top - PUT IN WALK IN; pasta at 47F in the 6 drawer pasta refrigerator under cooktop; spinach dip at 50F in the cold holding prep top adjacent to pasta cooktop - PUT IN WALK IN; raw beef at 47F - 6 drawer prep refrigerator under saute - PUT IN WALK IN, sour cream at 44F on the grill prep top; buttermilk at 50F on the appetizer 2 drawer prep top - PUT IN WALK IN; sliced turkey at 45F in the 6 drawer pizza prep refrigerator - PUT IN WALK IN; raw beef at 47F in the 6 drawer saute prep refrigerator - PUT IN WALK IN; cream sauce at 46F, liquid egg at 49F - prep pans rt of saute - PUT IN WALK IN; diced tomatoes at 47F - 6 drawer saute prep top - PUT IN WALK IN; sliced tomatoes at 51F, diced tomatoes at 56F in the Traulsen salad refrigerator - PUT IN WALK IN
  • The following methods used for cooling were not adequate to facilitate proper cooling:Marinara sauce on the pasta prep prep top at 79F
  • Glasses were found stacked while wet after cleaning and chemical sanitization.
  • Uncovered straws, according to the certified food manager, were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • The individual cutting board at the prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • The door gaskets of the following unit is missing: 6 drawer pasta prep refrigerator
  • The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: CRMA glass door display refrigerator, 6 drawer pasta prep refrigerator, 9 drawer salad prep refrigerator

  • Repeat 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.
  • Critical Observed food employees using improper handwashing procedures. Observed employee wash hands without the use of soap for approximately 3 seconds - DISCUSSED PROPER HANDWASHING TECHNIQUE WITH PIC
  • Critical Repeat A food employee was observed handling the following ready-to-eat food using their bare hands:Cutting a prepared sandwich - DISCARDED
  • Observed that paper towels were not provided at each handwashing sink.
  • Critical The following equipment/utensils were observed soiled to sight and touch: Observed mandoline and peeler dirty that according to the person in charge had not been used at todays inspection
  • Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced turkey at 54F, caramelized onions at 49F, sliced tomatoes at 53F on the Randell 2 door/2 drawer prep top; cooked peppers at 49F on the Randell 2door/2 drawer prep top - ALL ITEMS MOVED TO FREEZER; cooked potatoes at 44F, cut tomatoes at 43F, half and half at 44F - PUT BAGGED ICE ON AND SURROUNDING PHF, hardboiled egg shell removed at 43F, cooked corn at 43F on the Randell 4 drawer/1door prep top - PUT IN FREEZER
  • The following food items that are not easily identified by appearance were observed without a label:Observed spray bottles of water and oil - LABELED
  • Observed that clean knives were between prep refrigerator and prep table.
  • The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in
  • The individual cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels under cutting boards
  • The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Caulking at the 2-vat and 3-vat sink
  • Light bulbs in the Federal display cases are not covered by a protective shielding.
  • Observed that inadequate lighting was provided in the food preparation areas. Observed 1 of 2 light bulbs burnt out in the hood at the back cook area providing less than 50 foot candles of light.

  • Critical The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:Chicken tortellini, parmesan chicken
  • The following food items that are not easily identified by appearance were observed without a label:Oil
  • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Caulking at the 3-vat sink
  • There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.

  • Critical The food-contact surfaces of the following equipment were not observed sanitized:Prep pans
  • 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 Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Sliced havarti at 58F, sliced cheddar cheese at 61F on the 6 drawer broiler prep top, raw filet at 44F; tomato bruschetta at 51F; cooked cut potatoes at 44F, couscous at 47F on the 4 door salad prep top; blue cheese at 46F in the 4 door salad prep refrigerator; buttermilk at 44F on 2 drawer fry prep refrigerator - ALL ITEMS PUT IN THE FREEZER OR THE PREPARED FOOD WALK IN ; mozzarella cheese at 44F, sliced american cheese at 44F, raw ribeye at 44-45F, cooked ribs at 46F, 52F, buttermilk at 44F, half and half at 43F, 44F in the walk in - PUT IN THE WALK IN FREEZER

  • Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.Observed employee touch interior of trash can with gloved hands, when asked changed gloves and washed hands - DISCUSSED WHEN TO CHANGE GLOVES AND WASH HANDS WITH CFM
  • Critical A food employee was observed handling the following ready-to-eat food using their bare hands:Observed an employee putting salt on ready to eat french fries with barehands; observed bare hand contact with ready to eat bread - DISCARDED
  • Water from the handwashing sink at the men's restroom was measured at a temperature less than 100°F.
  • The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). - Salmon, smoked salmon
  • Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
  • Critical The following equipment/utensils were observed soiled to sight and touch: Potato cutter
  • Critical Observed raw beef in contact with cutting board, exterior of beef cooked and placed on cutting board without sanitizing the surface of the cutting board.
  • Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced provolone at 44F, sliced havarti at 43F, diced provolone at 44F - PUT IN THE WALK IN; cheese ravioli at 46F in the True 3 door prep refrigerator - PUT IN THE WALK IN; hummus at 44F, caramelized onions at 50F on the True 3 door prep refrigerator - DISCARDED
  • Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder asterisk:Crudo di capesante, mista, spinaci, lattugadi tomo, bistecchina, controfilletto, salmone affumicato
  • The certified food manager could not provide a food temperature measuring device.
  • There was no temperature measuring device located in the following cold or hot holding equipment: True 2 door prep refrigerator
  • Critical Methods are not being used to control pests - drain flies
  • Harborage conditions exist.Observed drain flies around the beer tap
  • Linens (i.e. aprons, towels, table cloths) found used in direct contact with the following food items:Lettuces
  • Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.Observed beer bottles in the ice machine at the bar - BEER BOTTLES REMOVED, ICE REMOVED SURFACE WASHED, RINSED AND SANITIZED
  • Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
  • The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
  • The door gaskets of the following unit is damaged: True 2 door prep refrigerator
  • The cutting board along the True 2 door prep top is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 3 door prep refrigerator
  • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • Plumbing connections under the 2-vat prep sink are leaking.
  • Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
robin finnell August 09, 2012 at 12:48 PM
Thank you, this is very helpful to know.
Betty Stacey August 09, 2012 at 08:14 PM
After reading the temperature requirements for restaurant foods, what temperature should a home refrigerator maintain?
Lauren Sausser (Editor) August 09, 2012 at 09:01 PM
The GE website says 37 degrees F. http://www.geappliances.com/search/fast/infobase/10001020.htm

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