McLean Restaurant Inspections: Deli in Tysons Corner Shut Down

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, longterm 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.

The following was taken from the VDH's reports.

Saigon Deli (No website available)

• Critical The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
• Critical There is no Certified Food Manager present in the establishment.
• 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.."
• Critical Chlorine santizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the wet wiping bucket with a concentration of fewer than 50 ppm.
• Critical Repeat The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: Observed cooked chicken at 125F on steam table. DISCARDED.
• Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed creamers at 46F in 3-door flat-top refrigerator - Spoke to person in charge about maintaining the temperature of potentially hazardous food during storage; butter at 46F, American cheese at 53F, provolone cheese at 52F, sliced tomatoes at 45F on 3-door prep top. Moved all the food inside the prep refrigerator.
• Critical Observed employee's vitamins being stored in flat-top refrigerator over creamers. Moved to location away from food.
• Critical Methods are not being used to control pests. Observed two live cockroaches and one dead cockroach.
• The following items are intended for household use only and are not approved for use in a commercial food establishment: two cuisinart toasters.
• The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of both prep refrigerators.
• Observed under the espresso machine and the floors along the wall are dirty.
• Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.

• 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 in a red folder labeled "Employee Health Policy. PROVIDED THE CFM WITH ENGLISH, SPANISH AND KOREAN EMPLOYEE HEALTH POLICY INFORMATION
• 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 following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced ham at 44F, 42F, veggie patties at 47F on the service line . PUT IN WALK IN
• There was no temperature measuring device located in the following cold or hot holding equipment:Duke 2 door flat top prep refrigerator

• No violations were found during the inspection

• Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: parsley. DISCARDED.

Highlands Swim Club

• Critical Observed a food handler drinking from an uncovered beverage container while in the kitchen.
• Critical Repeat There is not an adequate number of handwashing sinks on site. Observed no handsink in the food prep area. Only one handsink in the unisex restroom.
• Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
• Unlabeled food containers with the following food items that are not easily identified by appearance: salt.
• Coffee filters were observed stored unprotected next to the microwave.
• The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore 1-door refrigerator, and Kenmore 1-door freezer

• Employees are not properly trained in food safety as it relates to their assigned duties - proper levels of santizer, how to use test strips - chlorine and quaternary ammonia
• Critical Repeat There is no Certified Food Manager present at the beginning of the 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 JUNE 6, 2011, NOVEMBER 10, 2011, AND THE MARCH 13, 2012 INSPECTIONS INFORMATION WAS GIVEN TO THE CERTIFIED FOOD MANAGER TO IMPLEMENT AN EMPLOYEE HEALTH POLICY. NO POLICY HAS BEEN IMPLEMENT, BUT THE INFORMATION GIVEN WAS FOUND IN PAPERWORK FOUND IN FILES.
• Critical Repeat The date when the last shellstock from the container is sold or served is not recorded on the tag or label - mussels DISCUSSED WITH CFM THE REQUIREMENT TO MARK ON THE TAG THE DATE THE LAST SHELLSTOCK IS USED
• Critical Repeat The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
• Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
• Critical The food-contact surfaces of the following equipment were not observed sanitized: Glasses - UTILIZED THE SANITIZER AT THE 3-VAT SINK TO SANITIZE
• Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tofu at 72F on a cart in front of the cookline, cut tomatoes at 74F, cut 5 hours ago, adjacent to the True 3 door flat top prep refrigerator - BOTH ITEMS DISCARDED

• Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
• Critical Food employee was observed handling the following ready-to-eat foods using their bare hands:Garlic bread - DISCARDED
• Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tomato sauce at 49F, cooked sausage at 60F at the Bari pizza prep top - DISCARDED SAUSAGE, PUT TOMATO SAUCE IN THE WALK IN
• Critical Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Observed two mozzarella cheese containers with a use by date of July 27, 2012, August 8, 2012 - DISCARDED
• 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:Spicy ham, ham - DATEMARKED
• Critical Working containers of poisonous and toxic materials are not properly labeled with a common name - LABELED WITH SANITIZER

• Critical Observed food employees washing gloved hands.
• A food employee was observed cleaning their hands in a food preparation sink. SPOKE TO CERTIFIED FOOD MANAGER ABOUT PROPER HANDWASHING LOCATIONS.
• Critical Repeat A food employee was observed handling the following ready-to-eat food using their bare hands: raw tuna, making sushi rolls. DISCARDED.
• Observed the handsink at both sushi lines being used to store dirty bowls. REMOVED THE BOWLS.
• Critical The date when the last shellstock from the container is sold or served is not recorded on the tag or label. SPOKE TO CERTIFIED FOOD MANAGER ABOUT RECORDING DATE SHELLSTOCK BAG IS EMPTIED.
• Critical Observed food employees using the same cutting board for raw chicken and ready-to-eat pork without sanitizing between changes in use. DISCUSSED WITH CERTIFIED FOOD MANAGER ABOUT HAVING SEPARATE BOARDS FOR RAW AND READY-TO-EAT FOODS.
• Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. DISCUSSED CLEANING FREQUENCY OF THE ICE MACHINE WITH CERTIFIED FOOD MANAGER.
• Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked shrimp at 42F, and half and half at 44F in walk-in refrigerator.
• The cutting boards in the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
• The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of the True 2-door flat top prep refrigerator.
• Employee toilet room door is not provided with a self-closing door. DISCUSSED REPAIR/REPLACEMENT WITH THE CERTIFIED FOOD MANAGER.
• Observed that the following items in the kitchen are in need of cleaning: hood ventilation, vent, ceiling, knife storage container, and shelving along prep refrigerators.

Editor's Note: Patch contacted the Saigon Deli for comment, but could not leave a message at the deli's listed number.