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 Aug. 1, 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.
- Observed that raw chicken was being stored in two of the three compartments of the three compartment sink until time of preparation.
- Observed Lo Mein being cooled in a four to six inch deep plastic tub in the walk-in cooler.
- No violations were found
- Critical Repeat: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed raw pork at 48 degrees, 50 degrees, raw cut beef at 51 degrees on the True 2 door prep top - PUT ALL PHF IN WALK IN
- The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees: True two-door prep refrigerator
- Critical: A food employee was observed handling the following ready-to-eat food using their bare hands: lemons to garnish drinks.
- Critical: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed the food scarper was stored between the cutting board and the prep top, which is not cleaned every four hours. Also observed container of undiluted sanitizer was set on prep area and contaminated the surface.
- Critical: Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solution with 100 ppm in the wet wiping bucket.
- Critical Repeat: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed crabsticks at 44 degrees on True two-door prep-top #3 IN PREP REFRIGERATOR, and heavy cream at 45F,- DISCARDED, raw chicken at 51 degrees in True three-door refrigerator, IN FREEZER.
- Critical: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: Hokkigai is missing asterisk on the menu.
- Critical: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed seven bottles of Raid, and two bottles of Hot Shot pesticide powder.