Business & Tech

Restaurant Inspections: Springfield Steakhouse Cited for Using Residential Pesticide

The most recently available restaurant inspection reports from March 9-19 in the Kingstowne and Rose Hill areas.

From March 9-19, the state health department inspected a few restaurants in the Kingstowne and Rose Hill areas. 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.

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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 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.

Monty’s Steakhouse

8426 Old Keene Mill Rd.

Date of inspection: March 18

Critical: Smoked salmon, salmon, squid and tilapia are offered for service or sale in the ready-to-eat form but were not frozen to ensure parasite destruction.

Critical (corrected during inspection): The date when the last shellstock from the container is sold or served is not recorded on the tag or label.

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): Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. W-D-40 oil and cleaner on a shelf above a prep table.

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): Methods used for cooling were not adequate to facilitate proper cooling.

Non-critical (corrected during inspection): Food items that are not easily identified by appearance were observed without a label.

Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.

Non-critical: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution for the dishmachines located in the facility.

Red Hot & Blue Mobile

6482 Lansdowne Center

Date of inspection: March 14

No violations were found during the inspection.


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