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Restaurant Inspections: Taco Bell and Jerry's Subs & Pizza

The most recently available restaurant inspection reports from Oct. 24 to Nov. 2 in the Greater Alexandria area.

From Oct. 24 to Nov. 2, quite a few restaurants along the Route 1 corridor were inspected. 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.

El Ranchon Restaurant and Discoteque
7305 Richmond Highway
Date of inspection: Nov. 1
Critical: 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): Unwrapped or uncovered food in a location where the food is subject to contamination.
Critical (corrected during inspection): The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food.
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 (corrected during inspection): Working containers of poisonous and toxic materials are not properly labeled with a common name.
Non-critical: Food stored on the floor and/or food stored less than 6 inches off the floor in storage area.
Non-critical: The person in charge has a valid certificate of successful completion of a Certified Food Manager exam but does not possess the CFM card issued by ORS Interactive, Inc.
Non-critical: Observed the handsink at the cookline and bar being used to store utensils and cups.
Non-critical: Water from the handwashing sink at cookline was measured at a temperature less than 100°F.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.
Non-critical (corrected during inspection): Single use cups were found stored on the floor.
Non-critical: The cutting board(s) at the prep sinks are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical: The door gaskets of the prep unit on the cookline are missing or damaged.
Non-critical: The nonfood-contact surfaces of some equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Non-critical: Plumbing connections under the handsink on cook line piping are leaking.
Non-critical: Trash and litter were observed adjacent to the refuse container outside the facility.
Non-critical: Floors and walls throughout the facility was observed with dirt and food debris.

Jerry’s Subs & Pizza
6308 Richmond Highway
Date of inspection: Nov. 1
Non-critical: The walk-in refrigerator is not maintaining 41 degrees ambient air temperature.
Non-critical: Door gaskets are torn on the doors of the pizza prep refrigeration unit. The door closer on the walk-in refrigerator door does not pull the door completely closed and does not return to the ready position after the door is opened.

Rosita’s Restaurant Dely & Carry Out
6510 Richmond Highway
Date of inspection: Nov. 1
Critical (corrected during inspection): There is no certified food manager present at the beginning of the inspection.
Critical: 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): Different types of raw animal foods stored in such a manner that may cause cross contamination.
Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical (corrected during inspection): Unwrapped or uncovered food in a location where the food is subject to contamination.
Critical: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three compartment sink with a concentration of 0 ppm total chlorine.
Critical: The food-contact surfaces of some equipment were not observed sanitized.
Critical: 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 (corrected during inspection): The handwashing facility located at the back kitchen is blocked with personal items stored inside of the sink basin, preventing access by employees for easy handwashing.
Non-critical (corrected during inspection): Observed that hand soap was not provided at the back kitchen handwashing sink.
Non-critical: Surfaces of beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Dispensing nozzles were observed with black mold.

Morning Bagel Bakery
7578A Telegraph Road
Date of inspection: Oct. 31
No violations were found during the inspection.

Taco Bell
7230 Richmond Hwy
Date of inpsection: Oct. 26
Critical: 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.
Non-critical (corrected during inspection): Observed that mops are improperly stored between use.
Non-critical: Absence of no-smoking signs or international no-smoking signs in non-smoking area.

China 1
7700 F Richmond Hwy
Date of inspection: Oct. 25
Critical (corrected during inspection): A food employee was observed handling cooked noodles using their bare hands.
Critical (corrected during inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination.
Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical (corrected during inspection): When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total chlorine.
Critical (corrected during inspection): Food items were observed cold 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 (corrected during inspection): Working containers of soap are not properly labeled with a common name.
Non-critical (corrected during inspection): Observed raw chicken thawing using an improper method.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical: Front door observed opened to the exterior of the building.
Non-critical: Dispensing and/or in-use utensils improperly stored between use.
Non-critical: The nonfood-contact surfaces of some equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Non-critical: Outside refuse container was uncovered.
Non-critical: Floors, walls and ceilings observed with dirt, dust and food debris throughout the facility.

Great American Steak & Buffet Co
5902 Richmond Hwy
Date of inspection: Oct. 24
No violations were found during the inspection.

Montebello Restaurant
5905 Mt Eagle Dr
Date of inspection: Oct. 24
Critical (corrected during inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination.
Critical: 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): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical (corrected during inspection): Observed the following ready-to-eat, potentially hazardous food being held for more than seven days at 41 degrees.
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.
Non-critical: Food storage containers and pans were found stacked while wet after cleaning and chemical sanitization.
Non-critical: Absence of no-smoking signs or international no-smoking signs in non-smoking area.

T Ailshire November 12, 2012 at 06:20 PM
I'd guesstimate over 75% of the restaurant inspections I read on Patch have that "one or more elements of an employee health policy..." *critical* write-up. Somehow, I find it less worrisome than a refrigerator that doesn't keep food cold (Jerry's), or there's no way for employees to wash their hands (Rosita's). What makes this missing information critical?

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