From Dec. 20 to Jan. 2, the state health department inspected a few restaurants in the Centreville and Chantilly 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.
14245H Centreville Sq
Date of inspection: Dec. 28
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection. Other CFM on premises has an expired card. CFM with valid card arrived within 10 minutes.
Critical (corrected during inspection): Raw chicken and pork over washed vegetables in the walk-in refrigerator.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
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 bottle of WD40 stored above clean sheet trays near dishwasher.
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.
Non-critical (corrected during inspection): Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.
Taste of Hong Kong
13912 Lee Jackson Memorial Hwy
Date of inspection: Dec. 27
Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical (corrected during inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination.
Carrabba’s Italian Grill
5805 Trinity Parkway
Date of inspection: Dec. 26
Critical (corrected during inspection): 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.
Critical (corrected during inspection): A food employee was observed handling the following ready-to-eat food using their bare hands. Observed employee handling bread without gloves.
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.
5706 Pickwick Rd
Date of inspection: Dec. 20
Critical (corrected during inspection): Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw pork and shrimp over cooked pork, vegetables.
Critical (corrected during inspection): When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of 0 ppm total chlorine.
Non-critical (corrected during inspection): Observed that hand soap was not provided at each handwashing sink.
Non-critical: The nonfood-contact surfaces of some equipment had accumulations of grime and debris.
Thai Cuisine by PK
6005 Centreville Crest Lane
Date of inspection: Dec. 20
Critical (corrected during inspection): The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
Critical (corrected during inspection): Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken over curry sauces, raw salmon over vegetables in the reach-in refrigerators at the cookline; raw eggs over vegetables at the walk-in refrigerator.
Non-critical: Sink stoppers were missing at the 3-vat sink.