Business & Tech

Restaurant Inspection Reports: Johnny Rockets, Magic Wok and Others

The most recently available restaurant inspection reports (through Sept. 25) from the Rose Hill, Kingstowne and Franconia areas.

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.

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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.

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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 inspections 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.

Greendale Golf Course
6700 Telegraph Rd
Date of inspection: Sept. 20
Critical (corrected during inspection): One or more of the elements of an effective employee health policy is either missing or incomplete.

Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.

Johnny Rockets
5900 Kingstowne Center
Date of inspection: Sept. 18
Critical (corrected during inspection): One or more of the elements of an effective employee health policy is either missing or incomplete.

Critical (corrected during inspection): Cooked potentially hazardous foods — such as mushrooms and cooked onions — are not being adequately cooled from 135°F to 70°F within two hours and to 41degrees within a total of six hours.

Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature.

Magic Wok
6194 Franconia Rd
Date of inspection: Sept. 19
Critical (corrected during inspection): One or more of the elements of an effective employee health policy is either missing or incomplete.

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): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.

Critical (corrected during inspection): The food-contact surfaces of some equipment were not sanitized at the time of inspection.

Critical (corrected during inspection): Some ready-to-eat, potentially hazardous foods were being held for more than seven days at 41 degrees.

Critical (corrected during inspection): Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.

Romano’s Macaroni Grill
5925 Kingstowne Towne Center
Date of inspection: Sept. 21

Critical (corrected during inspection): Paper towels were not provided at each handwashing sink and two hand sinks at the cookline were being used to hold dirty dishes.

Critical: Salmon offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.

Critical (corrected during inspection): Different types of raw animal foods were stored in such a manner that may cause cross contamination.

Critical: Chlorine sanitizing solution was not observed with an acceptable concentration.

Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.

Critical: Certain raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure.


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