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Falls Church Restaurant Inspections: July

In this new column, Patch will periodically publish the latest round of Falls Church restaurant reports.

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.

Super Chicken, 422 S. Washington St., City of Falls Church

Inspected July 18/three critical violations, five non-critical violations

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 in a red folder labeled "Employee Health Policy."
    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.
  • Corrected During Inspection Repeat Observed a strainer in the hand sink at the back
    Hand sinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
  • Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all hand washing sinks used by food employees.
    Provide a sign or poster at all hand washing sinks used by food employees that reminds food employees to wash their hands. Hand washing signs left with operator
  • Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: yucca in a bus tub 44, raw seasoned whole chicken 43f, cut tomato 42f in the walk in refrigerator: yucca out at ambient air 70f (discarded)
    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 Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a bottle of Advil and a bottle of rubbing alcohol on a shelf along with lemon juice and sugar.
    All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
  • Corrected During Inspection The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The walk in refrigerator 50-52f in high use and small area used to cool yucca. The temperature lowered to 41f during inspection. A suggestion is to cool the yucca to 41f using the upright freezers and then place into the walk in 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.
    The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of walk in and prep cooler; prep table shelves, floors have built up grease and dried food debris
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
  • 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.

Spacebar, 709 W. Broad St., City of Falls Church

Inspected June 28/one critical violation, two 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
  • Critical 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 in a red folder labeled "Employee Health Policy."
    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.
  • Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all hand washing sinks used by food employees: at two hand washing sinks.
    Provide a sign or poster at all hand washing sinks used by food employees that reminds food employees to wash their hands.

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