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Restaurant Inspections: China Express and Anita's New Mexican Style Food

The most recently available restaurant inspection reports from Sept. 26 to Oct. 4 in the Chantilly and Centreville areas.

Between Sept. 26 and Oct. 4, some popular local restaurants in the Chantilly and Centreville areas were inspected. 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.

China Express
5712 Union Mill Rd.
Date of inspection: Oct. 4
Critical: One or more of the elements of an effective employee health policy is either missing or incomplete.
Critical (corrected during inspection): Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw beef and raw chicken stored over cooked rice in the walk-in refrigerator.
Critical: 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: Food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
Critical: Raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure.
Non-critical (corrected during inspection): Observed the handsink at the sushi station being used to rinse equipment, food debris observed in basin.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: Wet wiping cloths used for wiping counters and other equipment surfaces at the sushi station were observed stored on the counter.
Non-critical: Observed that the floor in the dry storage area is in need of cleaning, food debris and grease accumulation was observed.

Le Pain
13955 Metrotech Dr. #A-1
Date of inspection: Oct. 4
Critical: One or more of the elements of an effective employee health policy is either missing or incomplete.
Critical (corrected during inspection): A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): Refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked.
Non-critical (corrected during inspection): Observed the handsink by the three compartments being used as a dump station.
Non-critical (corrected during inspection): Observed that hand soap was not provided at each handwashing sink.
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.
Non-critical: The handwashing facility located at the front display area, and two hand sinks in the back kitchen is blocked, preventing access by employees for easy handwashing.

100 Degree C Chinese Cuisine
3903 Fair Ridge Dr., Unit H & I
Date of inspection: Oct. 3
Critical (corrected during inspection): Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles of cleaning chemical solution were observed.
Non-critical: There was no temperature measuring device located in the cookline refrigerators.
Non-critical (corrected during inspection): Unlabeled food containers with salt, sugar and mSg, which are not easily identified by appearance.
Non-critical: Door is kept open for ventilation and opening is not protected by a screen that is in good condition. The screen on the back entrance to the establishment is torn.
Non-critical: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in freezer.
Non-critical: The nonfood-contact surfaces of some equipment had accumulations of grime and debris.

Chantilly National Golf & Country Club
14901 Braddock Rd.
Date of inspection: Oct. 3
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.

Pho Aura
5037 Westfields Blvd.
Date of inspection: Oct. 2
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
Critical (corrected during inspection): A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed eating between cooking orders, at prep area.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device
Critical (corrected during inspection): Observed raw shell eggs stored at room temperature.
Non-critical (corrected during inspection): Observed that hand soap was not provided at each handwashing sink.
Non-critical: Observed that paper towels were not provided at each handwashing sink. Dispenser has been removed from the only hand sink in kitchen.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical (corrected during inspection): Observed food thawing using an improper method.
Non-critical (corrected during inspection): Food stored in a wet or soiled location.
Non-critical: Employees are not properly trained in food safety as it relates to their assigned duties. Many violations from previous inspection were observed including improper thawing, maintaining food at room temperature, storing food on the floor and not cooling foods properly.
Non-critical: The cutting boards along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical: The nonfood-contact surfaces of some equipment had accumulations of grime and debris.

Centreville 12
6201 Multiplex Dr.
Date of inspection: Oct. 1
Non-critical (corrected during inspection): There was no temperature measuring device located in refrigerator near cashier.
Non-critical (corrected during inspection): Small amount of food debris observed at cabinet under fryer.

Rosemary’s Thyme
5762 Union Mill Rd.
Date of inspection: Oct. 1
Critical (corrected during inspection): Food items were found hot holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical (corrected during inspection): Back door is kept open for ventilation and opening is not protected by a screen or other effective means.
Non-critical: The cutting boards along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical: The door closer at the walk-in refrigerator does not work, does not fully close door. The gaskets at the walk-in freezer are old and worn.
Non-critical: Cold water difficult to turn on at handsink near pizza oven.

Anita’s New Mexican Style Food
13921 Lee Jackson Memorial Hwy.
Date of inspection: Sept. 27
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.

BBQ Chicken & Beer
14109 Saint Germain Dr.
Date of inspection: Sept. 27
Critical (corrected during inspection): There is no certified food manager present at the beginning of the inspection.
Critical: The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Critical: The food-contact surfaces of the equipment exiting dishmachine was not observed sanitized.

Hibachi Buffet and Grill
13948 Metrotech Dr.
Date of inspection: Sept. 27
Critical: One or more of the elements of an effective employee health policy is either missing or incomplete.
Critical (corrected during inspection): A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Critical: Sushi rice observed being maintained above 41 degrees without use of time as a public health control.
Critical: Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device
Critical: A review of the menu with the foodservice operator indicates that there is no consumer advisory for food that may be served raw and/or undercooked.
Non-critical: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.

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