Restaurant Inspections: See How Your Favorite Loudoun County Restaurants Fared

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.

Sahara Lebanese Cuisine
49650 Community Plaza #108
Date of inspection: April 19
No critical violations, three non-critical violations
The nonfood contact surface of the fan guards in the hood had accumulations of grime and debris.
 
BGR: The Burger Joint
46230 Cranston St.
Date of inspection: April 18
One critical violation, two non-critical violations
No written procedures for the use of time as a public health control with potentially hazardous foods.
 
Applebee's
45979 Denizen Plaza
Date of inspection: April 17
One critical violation, two non-critical violations
Water from the hand washing sink at the bar was measured at a temperature less than 100 degrees.

"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."