Restaurant Inspections: Bangkok City and Charcoal Chicken

From Feb. 7-21 , the state health department inspected a few restaurants in the Chantilly and Centreville 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.

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.

Bangkok City Restaurant
6351 Multiplex Drive
Date of inspection: Feb. 21
Critical (corrected during inspection): A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed a food employee eating and drinking at work table used for food prep in the kitchen.
Critical (corrected during inspection): A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed employee report to work and put on gloves to begin food preparation without first washing his hands.
Critical (corrected during inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Found raw chicken stored on top of raw squid in the walk-in freezer.
Non-critical (corrected during inspection): Observed some food items thawing using an improper method.
Non-critical (corrected during inspection): Preset tableware was observed unprotected from contamination.
Non-critical (corrected during inspection): There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Non-critical: Observed the back kitchen door is kept open for ventilation and is not protected by a screen or other effective means.
Non-critical: The cutting board on the 3-door refrigerated prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

Subway
14513D Lee Jackson Memorial Hwy
Date of inspection: Feb. 21
Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical: The establishment has not posted the permit to operate in a conspicuous location.
Non-critical: There was no temperature measuring device located in the 2-dr undercounter refrigerator.
Non-critical: Observed that inadequate lighting was provided in the walk-in freezer. Light bulb burned out.

Buon Appetito
13932 Metrotech Dr
Date of inspection: Feb. 19
Critical: 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.
Critical (corrected during inspection): Some 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.

Charcoal Chicken
13969 Metrotech Dr
Date of inspection: Feb. 12
Critical: 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.
Critical (corrected during inspection): Observed food employees using improper handwashing procedures. Observed employee washing hands, without soap, at 3-vat sink.
Non-critical (corrected during inspection): Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: Some of the equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility has a QAC test kit even though they use bleach to sanitize.