Restaurant Inspections: Domino’s and Bonchon Chicken

From Nov. 5-10, quite a few restaurants in the Centreville and Chantilly areas were inspected. 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.

Domino’s Pizza
14120A Lee Hwy
Date of inspection: Nov. 8
Critical: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Critical: There are not backflow prevention devices on water lines coming into the facility - mop sink, clothes washer.
Critical: 1) There is only hot water at the 3 compartment sink. 2) There is a leak at the faucet handles in the employee restroom.
Non-critical: The Delfield 3DR prep refrigerator is not maintaining 41 degrees ambient air temperature.
Non-critical: There is no grease trap at the 3 compartment sink.
Non-critical: Caulk is damaged and mildewed along the back of the handsink and the 3 vat sink.

Wellington’s Pub at Westfields
14750 Conference Center Dr
Date of inspection: Nov. 8
Non-critical: The cutting boards along the prep reach-in refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

Westfields Marriott
14750 Conference Center Dr
Date of inspection: Nov. 8
No violations were found during the inspection.

Pho Duong Vietnamese Restaurant
14215W Centreville Square
Date of inspection: Nov. 6
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. Various bottles of cleaners and toxins stored on shelf underneath prep table, next to bottles of spices, oils, etc.
Non-critical (corrected during inspection): Observed that hand soap was not provided at each handwashing sink.

Rasoi of India
14215-S Centreville Sq
Date of inspection: Nov. 6
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Non-critical: Some equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Non-critical: The nonfood-contact surfaces of some equipment had accumulations of grime and debris.

Bonchon Chicken
14215N Centreville Square
Date of inspection: Nov. 5
Critical (corrected during inspection): A food employee was observed handling the following ready-to-eat food using their bare hands: buns for pork buns. Employee used tongs to handle pork but began to use bare hands to handle the bun.
Critical: Refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked.

Masala Country
6007 Centreville Crest Lane
Date of inspection: Nov. 5
Critical (corrected during inspection): Unwrapped or uncovered food in some locations where the food is subject to contamination.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): Refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked.
Critical: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Critical: 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: The food-contact items being washed at dishmachine were not observed sanitized.
Critical: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Facility also received pest control service from pest control company.
Non-critical: Refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees.
Non-critical: Handsink next to dishmachine is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.