Restaurant Inspections: Food Found Subject to Contamination at Springfield Bakery

From March 26 to April 5, the state health department inspected a few restaurants in the Kingstowne area. 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.

Edison High Restaurant Trade

5801 Franconia Rd

Date of inspection: April 5

• 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.
• Non-critical: Light bulb(s) in the dry storage area are not covered by a protective shielding.

J&S Bakery

7000 Commerce Street

Date of inspection: April 5

• Critical (corrected during inspection): Observed raw shell eggs stored at room temperature (68 degrees) during busy times.
• Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
• Non-critical (corrected during inspection): The following methods used for cooling were not adequate to facilitate proper cooling: placing just cut tomatoes on the top portion of the prep to cool...top of prep refrigerators are not designed to cool. Place cooling foods in the cabinet portion of refrigeration units where air circulates and will facilitate cooling. Once a phf reaches 41F or below, then you may place on the top of prep cooler.
• Non-critical (corrected during inspection): Some food items were found subject to contamination after receipt and during storage due to the condition.
• Non-critical: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.

McDonald’s

9528 Old Keene Mill Rd

Date of inspection: April 5

• Non-critical (corrected during inspection): Observed the handsink at the back with debris in the basin. Observed a food worker rinse a wiping cloth in the handsink in the front area of the kitchen.

Saigon City

6333 Brandon Avenue

Date of inspection: April 5

• 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 a food worker go to walk in refrigerator and not wash hands when returning to the cookline to prepare foods.
• 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 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.
• Critical (corrected during inspection): Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
• Critical (corrected during inspection): Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
• Non-critical: The following methods used for cooling were not adequate to facilitate proper cooling: leaving cooked pork, cooked chicken out at ambient room air after cooking during the busy hour to cool. Placing sliced tomatoes above the prep cooler in bowls elevated above the prep cooler. Placing approximately 2 feet broth in the walk in freezer to cool overnight and not monitoring to ensure that the two step cooling process requirements are met.
• Non-critical (corrected during inspection): Unlabeled food containers with the following food items that are not easily identified by appearance: cooking oil/water/vinegar.
• Non-critical (corrected during inspection): Food items were found subject to contamination after receipt and during storage due to the condition.
• 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 as follows: tongs for bean sprouts stored with handle touching sprouts. Scoop for ice machine stored with handle touching ice.
• Non-critical: The nonfood-contact surface of some equipment is not corrosion resistant, nonabsorbent and/or smooth.
• 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: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed newspapers, catalogues, unused empty bottles, personal items stacked on shelves and not organized.
• Non-critical: Observed pitting caulking, holes in ceiling in basement storage area, holes in walls and these areas are in need or repair.
• Non-critical: Under cookline equipment, cove/wall base junctures, walls, caulking, interior of walk in refrigerator and freezer are in need of cleaning.
• Non-critical (corrected during inspection): Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. Observed purses hanging on a shelf where spices and single service items are stored.
• Non-critical: Light bulb(s) in the basement dry storage area and the food prep area near the back of kitchen are not covered by a protective shielding.
• 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.
• Non-critical (corrected during inspection): Observed that paper towels were not provided at the front handsink.
• Non-critical (corrected during inspection): Observed that hand soap was not provided at each handwashing sink.
• Non-critical (corrected during inspection): Observed the handsink at the front is being used to hold utensils such as a cutting board.
• Non-critical: Employees are not properly trained in food safety as it relates to their assigned duties.

Chutny Restaurant

7081 Brookfield Plz

Date of inspection: April 4

• 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 following equipment/utensils were observed soiled to sight and touch: knives inside of drawer located by ovens.
• Critical (corrected during inspection): The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked rice, cooked chicken on buffet.
• 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): Working containers of poisonous and toxic materials are not properly labeled with a common name.
• Non-critical: Absence of no-smoking signs or international no-smoking signs in non-smoking area.

Rice & Noodle Thai Gourmet

6111 Franconia Road

Date of inspection: April 4

• Critical (corrected during inspection): A food employee failed to wash his or her hands after handling partially cooked chicken and before continuing cooking.
• Critical (corrected during inspection): Observed food employees using improper handwashing procedures: washed hands with gloves on.
• Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken and raw shrimp over sauces in 2dr prep cooler - left, raw beef over tofu in 2dr prep cooler - right.
• Critical (corrected during inspection): The food-contact surfaces of the following equipment were not observed sanitized: pot. After washing pot, employee did not perform sanitizing step.
• Critical (corrected during inspection): The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: partially cooked chicken was not fully cooked before service. EHS observed cook temperature of 145F - manager discarded and cooked the dish again with good cooking temperature .
• Critical (corrected during inspection): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts (55F) on counter - swapped out and placed into prep top.
• Non-critical: Dispensing and/or in-use utensils improperly stored between use as follows: ice scooper touching ice, rice scooper in standing water.
• Non-critical: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
• Non-critical: Observed that following are in need of cleaning: ceiling, vents and walls.
• Non-critical: Observed that following is not in good repair: cracked flooring in dry storage area.
• Non-critical (corrected during inspection): Observed the handsink at the bar being used hold dirty dishes.

Firehouse Subs

5900 Kingstowne Towne Center

Date of inspection: April 3

• Critical (corrected during inspection): The following food item prepared from proper cold holding temperature ingredients is not being adequately cooled to 41 degrees or less within four hours: tomatoes. The food items were discarded during the inspection.
• Non-critical (corrected during inspection): Observed the handsink at the in the kitchen being used hold cups.
• Non-critical (corrected during inspection): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato (45F), sliced tomato (45F) on prep top. The items were swapped out during the inspection.

Magic Wok

6194 Franconia Rd

Date of inspection: April 1

• Critical (corrected during inspection): Observed food employees using improper handwashing procedures: did not use soap when washing hands.
• Critical (corrected during inspection): The following equipment/utensils were observed soiled to sight and touch: peeler and slicer.
• Critical (corrected during inspection): The food-contact surfaces of the following equipment were not observed sanitized: prep table and cutting boards.
• Critical (corrected during inspection): Working containers of poisonous and toxic materials are not properly labeled with a common name: two chemical spray bottles.
• Critical (corrected during inspection): Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
• Non-critical (corrected during inspection): Backdoor by the customer bathrooms were propped open.

TopGolf

6625 S Van Dorn Street

Date of inspection: April 1

• Critical: The following raw and/or undercooked foods are provided on the menu: disclosure missing in consumer advisory. Please include "*Are served raw or undercooked." before advisory.
• Non-critical: The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
• Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
• Non-critical: Observed that following are in need of repair: handles for 1dr reach-in freezer and 2dr server prep cooler.

Bungalow

7003-C Manchester Boulevard

Date of inspection: March 29

No violations were found during the inspection.

Four Seasons Cafe

5960 Kingstowne Town Center

Date of inspection: March 29

• Critical (corrected during inspection): A food employee failed to wash his or her hands before engaging in food preparation: after handling raw pork, after coming in from outside.
• Critical (corrected during inspection): The food-contact surfaces of the following equipment were not observed sanitized: cutting boards.
• Critical (corrected during inspection): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts (48F) on counter - swapped out, garlic and oil mix on chef's cart (73F). The food items were discarded during the inspection.
• Non-critical: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: rusted metal shelves.
• Non-critical: The cutting board(s) along prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
• Non-critical: Soda crate(s) found used for the following purpose(s): hold up foods in kitchen, dry storage and in walk-in cooler.
• Non-critical: 3-vat sink faucet is leaking.
• Non-critical: Observed that following are in need of cleaning, shelvings, floors, outside of equipments and bins, walk-in freezer.
• Non-critical (corrected during inspection): Observed the handsink in the kitchen used to hold dirty dishes.
• Non-critical (corrected during inspection): The establishment has not posted the permit to operate in a conspicuous location.
• Non-critical (corrected during inspection): A food employee was observed cleaning their hands in a food preparation sink.

Viva Tequila Restaurant

6141 Franconia Rd

Date of inspection: March 29

• 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): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs over tortillas in 2dr prep cooler.
• Critical (corrected during inspection): The following 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: cooked beans, salsa in walk-in cooler.

Shiro Japanese Steak House

5860 Kingstowne Center

Date of inspection: March 28

• Critical (corrected during inspection): The following food item(s) from damaged packaging were found offered for sale or service: 3 cans of tomato paste - pulled out for return.
• Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw salmon and raw shrimp over lemon and cooked corn in 3dr display cooler. raw shrimp over cooked rice in 3dr display cooler. Raw fish over sauces in walk-in cooler.
• Critical (corrected during inspection): The food-contact surfaces of the following equipment were not observed sanitized: sushi cutting board.
• Critical (corrected during inspection): Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: insect spray. Pesticides were discarded during inspection.
• Non-critical: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelves are corroded and not easily cleanable.
• Non-critical: Observed that following are in need of cleaning: shelves and outside of equipments.
• Non-critical: Server area/dry storage area has absorbent ceiling.
• Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink: hand sink in kitchen.
• Non-critical (corrected during inspection): Observed that hand soap was not provided at each handwashing sink: hand sink in the kitchen.

Starbucks

6525-B Frontier Dr

Date of inspection: March 28

• Non-critical: The establishment has not posted the permit to operate in a conspicuous location.