Restaurant Inspections: KFC, Little Acorn Patch, 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.

Waterford At Springfield
6715 Commerce Street
Date of inspection: April 19
2 critical violations, 1 non-critical violation
Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shell eggs over tomato sauce in true three door upright refrigerator.
 
KFC #K071143
6310 Backlick Road
Date of inspection: April 18
One critical violation, no non-critical violations
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: white american cheese slices inside the cold well at the back prep line which were observed elevated inside the cold well on a metal plate which appeared to cause an air space between the bottom of the metal pan and the surface of the cheese slices.
 
Little Acorn Patch
5801 Castlewellan Drive
Date of inspection: April 18
Three critical violations, no non-critical violations
A food employee failed to wash his or her hands before putting on gloves and engaging in food preparation.

"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."