Restaurant Inspections: Picante Taco, Sully Cafe

Inspectors from the Virginia Department of Health Visited several restaurants in or near Chantilly this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

Picante The Real Taco
14511B Lee Jackson Memorial Highway
Date of inspection: April 30
1 critical, 5 non-critical violations
The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
 
Floris Elementary School
2708 Centreville Road
Date of inspection: May 3
2 critical violations, 2 non-critical violations
The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Beef Teriyaki
 
Sully Cafe
14240-B Sullyfield Circle
Date of inspection: April 30
1 critical violation
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."

"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."