Restaurant Inspections: Japanese Restaurant Receives Six Critical Violations
The most recently available restaurant inspection reports from March 2-8 in the Chantilly and Centreville areas.
From March 2-8, the state health department inspected a few restaurants in the Chantilly and Centreville areas. For prior restaurant inspection reports, click here.
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. 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."
Below, find the latest restaurant inspection from the Virginia Department of Health. These inspections reflect visits from inspectors during the last few weeks. Some of the violations were corrected immediately during the recent inspections.
The full reports can be accessed on the health department's website.
Pho Bac of Chantilly
13924 Lee Jackson Memorial Hwy
Date of inspection: March 7
No violations were found during the inspection.
Hibachi Buffet & Grill
13948 Metrotech Drive
Date of inspection: March 5
Critical (corrected during inspection): Food items from damaged packaging were found offered for sale or service.
Critical (corrected during inspection): Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw shrimp and raw pork stored over containers of cooling general tso's chicken at third walk-in refrigerator.
Critical (corrected during inspection): Some food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Critical (corrected during inspection): Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of glass cleaner stored next to trays at sushi area.
Critical: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Critical: Tags missing from the molluscan shellfish containers. One bag of cherrystone clams observed at walk-in refrigerator with tag missing. Tags were observed attached to unopened bags of cherrystone clams as well as little clams in another walk-in.
Non-critical (corrected during inspection): Employees are not properly sanitizing cleaned multiuse equipment and utensils. Three-vat sink set up to wash, rinse, sanitize and rinse again.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the cutting boards, especially at sushi area.
Non-critical (corrected during inspection): Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: Dispensing and/or in-use utensils improperly stored between use as follows: Spatulas stored at room temperature water at hibachi station, knives stored between refrigerators at kitchen.
Non-critical: The nonfood-contact surface of the cardboard being used to line the majority of the shelves in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Non-critical: The nonfood-contact surfaces of the shelves and tops of the reach-in refrigerators had accumulations of grime and debris.