Local Restaurant Inspection Reports: July

The following area restaurants were inspected by the Virginia Department of Health in the month of July:

Eggspectation Resto-Cafe & Bar: two critical

• Observed employee break raw eggs on grill then handled toasted bagel with same gloves.
• The food-contact surfaces of the following equipment were not observed sanitized: coffee cups. This happened because the sanitizer at the sink was not coming out at the proper concentration.
  
  

Primo Hoagies: two critical

• Employee was observed sweeping the floor then proceeded to put deli glove on without washing hands.
• Assorted unwrapped deli meats cold holding at improper temperatures
  
  

Taipei Cafe: one non-critical

• The cold water faucet on the front hand sink is damaged.
  
  

China King: No violations were found during the inspection.

Pei Wei Asian Diner:one non-critical

• The low temperature dish machine has less than 50 ppm chlorine.
  
  

Loudoun County Senior Center: No violations were found during the inspection.

The Greene Turtle: one critical

• Assorted food items for which time rather than temperature is being used as a control was not labeled or otherwise marked with a four hour cook, serve or discard by time.

Six non-critical: 

• The macaroni in the walk in cooler was tightly wrapped with plastic wrap and not cooling fast enough.
• Wiping cloths improperly stored between use.
• Food containers were found stacked while wet after cleaning and chemical sanitization (repeat)
• The cutting board(s) along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
• There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (repeat)
• Plumbing connections under the hand sink are leaking.
  
  

Dairy Queen: two critical

• The sanitizing solution in the 3 compartment sink was low so the food-contact surfaces of the following equipment were not observed sanitized: Utensils .
• Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.

One non-critical:

• A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.

What's a 'Critical Violation'?

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 VDH'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."

How This Works

Clicking on the restaurant name below will bring you to the business' page in the Patch directory of local businesses. Clicking on the number of violations will bring you to VDH's web page with detailed information on that restaurant.

Patch will be updating this table approximately every two weeks.

To look up restaurant inspection reports from previous months, go to the Virginia Department of Health restaurant inspection reports database here.