Falls Church Restaurant Inspections: August

In Virginia, restaurant inspection reports are not quite as simple as getting a letter grade or an easy to see number rating to post in the front window.

With that said, we all want to know how our favorite restaurants stack up on cleanliness and sanitation.

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 the 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."

In the past month, the following Falls Church restaurants have been inspected by the VDH. The full reports can be accessed on the health department's website.

Chipotle Mexican Grill, 358 W. Broad St., City of Falls Church

Inspected Aug. 7/ one critical violation, seven non-critical violations

Observation / Corrective Action

• Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed raw chicken at 54F, raw steak at 48F in the Delfield 2-drawer prep refrigerator. PUT IN WALK-IN.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
• Corrected During Inspection The following methods used for cooling were not adequate to facilitate proper cooling: Observed Pico de Gallo at 44F, shredded cheese at 47F in Continental two-door prep top; shredded cheese at 46F, cooked corn at 45F, Pico de Gallo at 43F, in Continental 1-door prep top.
  Following preparation of cold potentially hazardous food, the food should be cooled to 41F or below before being placed on the prep tops
• Corrected During Inspection The certified food manager could not provide a functional food temperature-measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• Openings to the exterior of the building are present along the bottom of the back door.
  Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• Corrected During Inspection Prep pans and pots were found stacked while wet after cleaning and chemical sanitization. DISCUSSED ALTERNATE AIR-DRYING METHODOLOGY WITH PERSON IN CHARGE.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 2-drawer prep refrigerator.
  Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
• Corrected During Inspection The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth. Observed wet wiping cloths under the cutting boards. Discussed alternate equipment for such procedures.
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• A protective shielding does not cover light bulb in the hood top.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.

Lazy Sundae, 112 N. West St., City of Falls Church

Inspected Aug. 9/ three critical violations, one non-critical violation

Observation / Corrective Action

• Critical Repeat Upon discussion with the person-in-charge, 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information.
  A complete employee health policy must have the following elements: 1) Employee training on food borne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Food borne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to food borne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to food borne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
• The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Lox/salmon.
  Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
• Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced Swiss cheese at 55F, sliced roast beef at 58F, and corned beef at 59, in Victory 3-door prep top-- PUT IN REFRIGERATOR THAT WAS HOLDING AT 41F OR BELOW; Milk at 46F- DISCARDED, Individual creamers at 46F in Beverage-air 1-door prep refrigerator - PUT IN A REFRIGERATOR THAT WAS HOLDING AT 41F OR BELOW. Milk at 45F in True glass door refrigerator in customer service area - MOVED TO REACH-IN REFRIGERATOR.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
• Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Observed no consumer advisory on the menu board for lox and eggs cooked to order. Observed no disclosure on printed menu for eggs and lox. Observed no asterisk for lox on printed menu.
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

Starbucks, 344 W. Broad St., City of Falls Church

Inspected Aug. 7/No critical violations, three non-critical violations

Observation / Corrective Action

• Corrected During Inspection The establishment has not posted the permit to operate in a conspicuous location.
  No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
• Corrected During Inspection Food stored on the floor of the walk-in.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• Corrected During Inspection Outside refuse container was uncovered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.