Restaurant Inspections: Asia Garden, Chipotle, and More

Inspectors from the Virginia Department of Health Visited several restaurants in or near Kingstowne this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

Asia Garden
6935 Telegraph Road
Date of inspections: April 26
Two critical, six non-critical violations
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 pork dumpling in walk-in cooler, cooked chicken, cooked pork.
 
Chipotle Mexican Grill #787
7108 Old Keene Mill Road
Date of inspections: April 26
No violations were found during the inspection
 
Coco Rico
6701 Franconia Road
Date of inspections: April 26
Two critical, three non-critical violations
A food employee failed to wash his or her hands before engaging in food preparation, after putting on hair restraint and before putting on gloves.

"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 department of health 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."

Full reports can be accessed on the health department's website.

• A core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."
• A priority item is "a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard," and "includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing."
• A priority foundation item "includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."