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Restaurant Inspections: Mi Rico Peru, Rice & Noodles Thai Gourmet

The most recently available restaurant inspection reports in the Kingstowne area.

From Nov. 5-10, a few restaurants in Kingstowne were inspected. 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.

Rice & Noodles Thai Gourmet
6111 Franconia Road
Date of inspection: Nov. 9
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical: One of the refrigeration units is not operating properly and is unable to maintain cold food at or below 41 degrees.

Mediterranean Gourmet Market
6122 Franconia Road
Date of inspection: Nov. 8
Critical (corrected during inspection): 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): The concentration of the chlorine sanitizing solution was measured at above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Employees were using undiluted chlorine solution in spray bottles on prep tables - spray bottles emptied out and trained on how to use sanitizing wiping towels.
Critical (corrected during inspection): Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: 2 bottles of bleach and 1 bottle of detergent on top of ice machine.
Non-critical (corrected during inspection): Employees are not properly sanitizing cleaned multiuse equipment and utensils: manager did not know how to prepare sanitizing solution. Employees were using straight clorine as spray on food prep surfaces. EHS trained and demonstrated how to make sanitizing solution and sanitizing wiping buckets.

Mi Rico Peru
6113 Franconia
Date of inspection: Nov. 8
No violations were found during the inspection.

Franconia Moose Lodge
7701 Beulah St
Date of inspection: Nov. 6
Critical (corrected during inspection): Cooked potentially hazardous foods are not being adequately cooled from 135 degrees to 70 degrees within two hours and to 41 degrees within a total of six hours.
Critical (corrected during inspection): Food items were found hot holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): 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): Working containers of poisonous and toxic materials are not properly labeled with a common name: two sanitizing spray bottles.
Non-critical: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.

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