.

Restaurant Inspections: Rodent Activity Observed at Thai Herbs Bistro

The most recently available restaurant inspection reports from Jan. 16-28 in the Route 1 corridor.

From Jan. 16-28, the state health department inspected a few restaurants along Route 1. 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.

Thai Herbs Bistro
8501 Richmond Hwy
Date of inspection: Jan. 25
Critical (corrected during inspection): A food employee was observed drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Critical (corrected during inspection): Food items were found hot holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): Refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked.
Critical: A review of the menu with the foodservice operator indicates that there is no consumer advisory for food items that may be served raw and/or undercooked.
Critical: Methods are not being used to control pests. Observed rodent activity and dead roaches.
Non-critical: Harborage conditions exist upstairs.
Non-critical: Observed that the following are in need of cleaning: mice dropping in dry storage area, inside and outside of equipments, walls and shelves.
Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Non-critical: the door gaskets of one of the units are missing or damaged.
Non-critical: There is no cover to the feminine napkin refuse container in the ladies room stall.
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Non-critical: Observed that some areas of the restaurant are not in good repair.
Non-critical: Food stored on the floor and/or food stored less than six inches off the floor.

Wendy’s
6329 Richmond Hwy
Date of inspection: Jan. 25
Critical (corrected during inspection): 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.
Critical (corrected during inspection): A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed food employee touch raw hamburger patties with bare hands and then pick up the spatula to flip hamburger patties without washing his hands.
Non-critical (corrected during inspection): Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: backside of fryer.
Non-critical (corrected during inspection): Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Observed food employee's cellular phone stored in sandwich bun storage above prep cooler.
Non-critical: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.

Old Country Buffet
7820 Richmond Hwy
Date of inspection: Jan. 23
Critical (corrected during inspection): 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.
Critical (corrected during inspection): The concentration of the bleach solution was measured at over 100 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Food employee had added bleach to the quat solution wiping cloth bucket, causing the solution to become toxic. Manager dumped the solution out.
Non-critical (corrected during inspection): The bulk milk container tube was observed not cut on the diagonal.
Non-critical: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Non-critical: Floor and wall junctures are not covered. Tile damage along corner in bakery area as well as on the corner at the ice cream station.
Non-critical: Observed that hand soap was not provided at each handwashing sink.
Non-critical: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.

Boards

More »
Got a question? Something on your mind? Talk to your community, directly.
Note Article
Just a short thought to get the word out quickly about anything in your neighborhood.
Share something with your neighbors.What's on your mind?What's on your mind?Make an announcement, speak your mind, or sell somethingPost something