From Nov. 5-10, a few restaurants along the Route 1 corridor were inspected. One of them even racked up as many as eight critical violations and 16 non-critical violations. 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.
Jerry’s Subs and Pizza
6308 Richmond Highway
Date of inspection: Nov. 8
Critical (corrected during inspection): Food items were found hot holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical (corrected during inspection): Observed the handsink located by the pizza prep unit is being used as a dumping station for food.
7700 F Richmond Hwy
Date of inspection: Nov. 5
No violations were found during the inspection.
Maggio’s Italian & Latino Cuisine
2260 Huntington Ave
Date of inspection: Nov. 5
Critical (corrected during inspection): Person in charge at start of inspection did not know requirements for 3-vat sink.
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
Critical (corrected during inspection): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical: Unwrapped or uncovered food in some locations where the food is subject to contamination.
Critical (corrected during inspection): Some equipment/utensils were observed soiled to sight and touch.
Critical (corrected during inspection): Cooked potentially hazardous foods are not being adequately cooled from 135 degrees to 70 degrees within two hours and to 41 degrees within a total of six hours.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical: The handwashing facility located in the Latin kitchen is blocked, preventing access by employees for easy handwashing.
Non-critical: Observed that paper towels were not provided at each handwashing sink.
Non-critical: There was no temperature measuring device located in cold or hot holding equipment.
Non-critical: Unlabeled food containers with cilantro, oil and sauces — which are not easily identified by appearance.
Non-critical: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in coolers in Latin and Italian kitchen.
Non-critical: Utensil was observed in a state of repair and condition preventing the equipment to be used as designed.
Non-critical: Refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees.
Non-critical: The nonfood-contact surface of the wood on the shelving under prep table on Latin side is not corrosion resistant, nonabsorbent and/or smooth.
Non-critical: The cutting board(s) next to chicken rotisserie on Latin side are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical: Non-food contact surfaces of some equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Non-critical: Third (Sanitizing) vat of three vat sink on Italian side not draining.
Non-critical: There is no cover to the feminine napkin refuse container in the ladies room stall.
Non-critical: Ceilings are observed with dirt and dust throughout the facility.
Non-critical: Light bulbs in the dry storage area latin side are not covered by a protective shielding.
Non-critical: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
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