Health Inspections: Chantilly Restaurant Cited for Handling Food with Bare Hands

From March 26 to April 5, 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.

Chick-fil-A

4412 Chantilly Pl

Date of inspection: April 5

• Critical (corrected during inspection): A food employee was observed handling ready-to-eat food using their bare hands.
• Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
• Non-critical (corrected during inspection): There was no temperature measuring device located in two of the cold or hot holding equipment.
• Non-critical: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding. Discussed with CFM.
• Non-critical: One of the refrigeration units is not operating properly and is unable to maintain cold food at or below 41 degrees.

Pho Duong Vietnamese Restaurant

14215W Centreville Square

Date of inspection: April 2

• Critical (corrected during inspection): A number of items on the Turbo Air prep top were not maintained at 41 degrees.
• Critical (corrected during inspection): Egg rolls were not datemarked for use up to 48 hours after preparation.
• Non-critical: Recently cooked egg rolls were observed piled high in a container. There was very little chance that they would cool to 70F in less than two hours.
• Non-critical (corrected during inspection): The battery was dead in the digital food thermometer. The certified food manager could not provide a food temperature measuring device.
• Non-critical: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 125 degrees and the actual temperature is 115 degrees.
• Non-critical (corrected during inspection): There was no soap at the handsink in the kitchen.

The Best Little Cafe

13955 Metrotech Drive

Date of inspection: April 1

• 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): Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw duck, raw beef, raw eggs stored over vegetables and cooked meats.
• Critical (corrected during inspection): Unwrapped or uncovered food in the following location where the food is subject to contamination: all refrigerators.
• Critical (corrected during inspection): The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: At display cabinet - duck 110 degrees, pork 70 degrees. At buffet: fried tofu 125 degrees, pork 120 degrees, beef and radish 110 degrees.
• Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoops stored in cold water.
• Non-critical: Sink stoppers for all three sinks at 3-vat sink were missing.
• Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
• Non-critical: Hood filters are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
• Non-critical (corrected during inspection): The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.

Noodle & Company

13958 Lee Jackson Memorial Highway

Date of inspection: March 28

• Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use as follows: in 70F stagnant water. Dipper well was turned off.