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Restaurant Inspections: New China and J&S Bakery

The most recently available restaurant inspection reports from Nov. 28 to Dec. 6 in the Annandale area.

From Nov. 28 to Dec. 6, the state health department inspected a few restaurants in the Annandale area. One of them received 18 critical violations and 20 non-critical violations. 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.

Parrillas Del Sur
4230 Annandale Road
Date of inspection: Dec. 6
Critical (corrected during inspection): 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 (corrected during inspection): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Critical (corrected during inspection): Some food items were found hot holding at improper temperatures using a calibrated food temperature measuring device
Critical (corrected during inspection): Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.

J&S Bakery
6850 Versar Center
Date of inspection: Dec. 5
Critical (corrected during inspection): A review of the menu with the foodservice operator indicates that there is no consumer advisory for some food items that may be served raw and/or undercooked.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical (corrected during inspection): Unwrapped knives, forks, or spoons were not stored in customer self service area with the handles up.
Non-critical: Some of the ceiling tiles located in the food prep areas are absorbent and not easily cleaned.

Pizza Boli’s at Landmark
6303 Little River Tpke
Date of inspection: Dec. 5
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): Some food items from damaged packaging were found offered for sale or service.
Critical (corrected during inspection): Observed tongs located at the pizza line that are not being cleaned at least every four hours.
Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): Some ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient.
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.
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: The temperature measuring device in the Knight 3dr prep cooler and True 2dr prep cooler was not properly located in the warmest part of the unit.
Non-critical: Harborage conditions exist. Two roaches sighted.
Non-critical: The cutting boards along the sandwich prep top are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical: The nonfood-contact surfaces of the Knight 3dr prep cooler and true 2dr prep cooler were observed soiled with an accumulation of dust, dirt, food residue and/or other debris.
Non-critical: The waste storage container for dumpster has a missing lid.
Non-critical: Observed that the walls and floors are in need of cleaning.

Cafe' La Cochabambinita
6653 Little River Turnpike #Unit E
Date of inspection: Dec. 4
No violations were found during the inspection.

New China
4205 Tom Davis Drive
Date of inspection: Nov. 30
Critical: The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
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: Effective methods are not being used to control pests as one cockroach observed near kitchen entrance doorway.
Critical: The food-contact surface of some equipment contains cracks, chips or pits and cannot be easily cleaned.
Critical (corrected during inspection): The knives are stored in between the wall and a dirty pipe at the three vat sink.
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 wiping cloth bucket at a concentration of 0 ppm.
Critical (corrected during inspection): Some cooked potentially hazardous foods are not being adequately cooled from 135 degrees to 70 degrees within two hours and to 41 degrees within a total of six hour.
Critical (corrected during inspection): Some food items were found hot 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.
Non-critical (corrected during inspection): The establishment has not posted the permit to operate in a conspicuous location.
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: There was no temperature measuring device located in the cold or hot holding equipment.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical: Observed several items such as boxes of drinks, boxes of utensils, excess items, stored on floor and not on approved shelving.
Non-critical: Items are intended for household use only and are not approved for use in a commercial food establishment.
Non-critical: The nonfood-contact surfaces of some equipment were observed soiled with an accumulation of dust, dirt, food residue and/or other debris.
Non-critical: Outside refuse container was uncovered.
Non-critical: Observed that the areas under cookline equipment, behind cookline equipment, under refrigeration units and pipes and drains are in need of cleaning.
Non-critical: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Non-critical: Light bulbs in the kitchen are not covered by a protective shielding.

Menchie’s Frozen Yogurt
6550-F Little River Turnpike
Date of inspection: Nov. 30
Critical (corrected during inspection): 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): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.

New Annangol
4215 Tom Davis Drive
Date of inspection: Nov. 30
Critical: The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
Critical: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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 (corrected during inspection): The Person in Charge did not ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under Section 2-201.11(A)(1)-(5) was restricted OR in compliance with removal, adjustment or retention of exclusion and restriction. Observed an open wound on an employee of a food prep worker in the kitchen.
Critical (corrected during inspection): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Critical (corrected during inspection): Observed food employees using improper handwashing procedures as no soap was used. Fifty-eight-degree water was used.
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. Observed food workers exiting and entering food prep area without washing hands first before resuming food prep and/or placing on clean gloves.
Critical (corrected during inspection): A food employee was observed handling ready-to-eat food using their bare hands.
Critical (corrected during inspection): Packaged food items is not properly labeled as specified in law. Observed alleged dried eggplant in a mesh bag marked as onion. Food worker could not clearly identify source.
Critical (corrected during inspection): Food items is observed to be unsound or adulterated.
Critical (corrected during inspection): Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Critical: The tags for the molluscan shellfish are not being retained for 90 days.
Critical: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Observed two older shellstock tags for the clams from January and February 2012 stored but no date on tag for last use.
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): 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 wiping cloth bucket with a concentration of 0 ppm total chlorine.
Critical: Equipment/utensils were observed soiled to sight and touch.
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.
Non-critical (corrected during inspection): A food employee was observed cleaning their hands in a food preparation sink or in a mop sink by washing gloves with only water.
Non-critical: The handwashing sink at back handsink is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: There was no temperature measuring device located in cold or hot holding equipment.
Non-critical: Packaged food items are not properly labeled.
Non-critical (corrected during inspection): Food items that are not easily identified by appearance were observed without a label.
Non-critical: Door and screen door propped open.
Non-critical: Openings to the exterior of the building are present along the screen door.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.
Non-critical: The cutting board(s) along the two door prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical (corrected during inspection): The nonfood-contact surface of some equipment is not designed or constructed to be easily cleanable.
Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Non-critical (corrected during inspection): The compartments of the manual warewashing sink was observed being used for hand and body washing activity during inspection.
Non-critical: The nonfood-contact surfaces of some equipment were observed soiled with an accumulation of dust, dirt, food residue and/or other debris.
Non-critical: Plumbing connections in the ceiling above the back hand sink are leaking.
Non-critical: The sink basin at the back handsink is slow to drain.
Non-critical: Outside refuse container was uncovered.
Non-critical: Observed that areas are in need of repair; observed cracked floor tiles, holes in wall, exposed drywall and cracked cove moulding.
Non-critical: Observed that areas in need of cleaning. Cove base/wall junctures throughout the facility have an accumulation of grease and dried food debris. Walls throughout the facility have an accumulation of grease and grime.

Beanetics Coffee Roasters
7028 Columbia Pike
Date of inspection: Nov. 29
No violations were found during the inspection.

Little Caesars
7436 Little River Turnpike
Date of inspection: Nov. 29
Critical (corrected during inspection): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The container was discarded.
Non-critical: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.

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