Restaurant Inspections: May Saigon, Famous Dave's

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

May Saigon
47100 Community Plaza
  Date of inspection: July 8
Shell eggs not refrigerated after receipt.
 
Famous Dave's
21080 South Bank St.
Date of inspection: July 5
The following equipment food-contact surfaces were observed soiled to sight and touch: Ice deflector.
 
Panera Bread
215 Fort Evans Road
Date of inspection: July 5
No violations were found during the inspection.
 
4912 Thai Cuisine
45965 Regal Plaza
Date of inspection: July 3
The nonfood contact surfaces of the floor and wall at the oven and one light shield had accumulations of grime and debris.

About these inspections: 
"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 food-borne 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, hand washing."

• 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 food-borne 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, hand washing."