The following area restaurants were inspected by the Virginia Department of Health in the month of June:
: three critical
- Food in contact with soiled equipment or utensils. This is due to knives being stored in the crevice between two preparation units. That space is situated so that it cannot be effectively cleaned and sanitized (repeat)
- Foods on sandwich prep line are cold holding at improper temperatures (tomatoes, roasted pepper)
- Working containers of HAZARDOUS PRODUCTS are not properly labeled (four bottles observed without labels) (repeat)
- Employees observed working in the food service area without proper hair restraints (repeat)
, two critical
- Wonton cold holding at improper temperatures (repeat)
- The prepared ready-to-eat (RTE) wontons in the refrigeration unit is not properly dated for disposition
- Unlabeled bulk bins
- Employee observed handling raw vegetable and lo main noodles with bare hands while putting them in the wok
- Several tubs used for food prep observed wired together after splitting down the sides
, three critical
- A cook was observed eating in area where they may contaminate food, clean equipment, utensils or other items needing protection
- Raw chicken and beef stored over vegetables in the refrigeration unit (repeat)
- Garlic and oil mixture from cooler for which time rather than temperature is being used as a control was not labeled or otherwise marked with a four hour cook, serve or discard by time
: Zero critical, zero non-critical
: six critical
- employees observed drinking from open containers
- the shellstock tag record keeping system is not being used
- raw animal food stored above ready to eat food (repeat)
- wares washed at the downstairs three vat sink are not being sanitized - sanitizer concentration and contact time
- some items are marked with a date that reflects a maximum holding period of greater than seven days
- some cooked plant foods are used with time control - no written procedures or marking), one non-critical
- no hand soap available at the dish machine station hand sink (repeat)
What's a 'Critical Violation'?
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 VDH'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."
How This Works
Clicking on the restaurant name below will bring you to the business' page in the Patch directory of local businesses. Clicking on the number of violations will bring you to VDH's web page with detailed information on that restaurant.
Patch will be updating this table approximately every two weeks.
To look up restaurant inspection reports from previous months, go to the Virginia Department of Health restaurant inspection reports database here.Restaurant Last Inspected Critical Violations Non-Critical Violations La Villa Roma June 1, 2012 3 1 Burapa Thai Classic June 1, 2012 3 0 James Cafe June 4, 2012 2 3 Taco Bell/Pizza Hut June 5, 2012 0 0 Lightfoot June 11, 2012 6 1