Restaurant Inspections: Pho Bac, Two Amigos

The state health department recently inspected a few restaurants in the Chantilly area.

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.

Chipotle, 14416 Chantilly Crossing Ln., Date of inspection: Sept. 13

No violations were found during the risk factor assessment inspection.

Famous Dave’s, 14452 Chantilly Crossing Ln., Date of Inspection: Sept. 13

No violations were found during the risk factor assessment inspection.

Five Guys Burgers and Fries, 14421 Chantilly Crossing Ln., Date of Inspection: Sept. 13

No violations were found during the risk factor assessment inspection.

Pho Bac of Chantilly, 13924 Lee Jackson Memorial Hwy., Date of Inspection: Sept. 12

Critical: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:pho. Old menu, without a consumer advisory, is still being used. The new menu, with the consumer advisory that was added after EHS verified, has not been used yet, owner is waiting until the fall.

Critical (corrected during inspection): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2 door reach-in refrigerator on the left was observed holding at 52F, with foods inside crabsticks 44F, squid 49F, raw beef 50F, raw chicken 50F. 

Non-critical (corrected during inspection):  Hand soap was not provided at each handwashing sink.
Non-critical: The handwashing sink at front of the kitchen has had the water turned off from the valve underneath the basin, the spigot drips.

Otani Japanese Steakhouse, 13952 Lee Jackson Memorial Hwy.,Date of Inspection: Sept. 11 

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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."

Two Amigos, 4300 Chantilly Shopping Center #2A, Date of Inspection: Sept. 11

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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."

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.

Critical (Corrected During Inspection):   Uncovered food containers were found inside the walk-in refrigerator where the foods are subject to contamination.

Critical: The following equipment/utensils were observed soiled to sight and touch: The meat slicing machine including the blades were not cleaned.

Critical (Corrected During Inspection):  The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sour cream, cut cantaloupe, potato salad, pico de gallo, ranch dressing, shredded cheese, rice, cooked pork ribs, cooked ground beef, refried beans, raw meat and raw chicken.

Critical: 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: Soups, rice, and other cooked foods found in the walk-in refrigerator.

Critical (Corrected During Inspection):  Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles were not labeled to identify contents.

Non-critical (Corrected During Inspection): There was no temperature measuring device located in the following cold or hot holding equipment: Reach-in refrigerators.

Non-Critical (Corrected During Inspection): The following food items that are not easily identified by appearance were observed without a label: OIL in spray bottles.

Non-Critical: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer.

Non-Critical: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Deep fryer compartments were noted with grease and debris build-up.  

Non-Critical: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Reach-in refrigerators.

Non-Critical:Observed that paper towels were not provided at the cookline and dish washing area each handwashing sinks.

Non-Critical: Observed the handsink at the cookline handwashing sink is being used to wash utensils and for dumping.