Restaurant Inspections: Mouse Droppings Found in Herndon Restaurant
The latest health, cleanliness inspections in or near Herndon.
http://herndon.patch.com/articles/restaurant-inspections-mouse-droppings-found-in-herndon-restaurant
Inspectors from the Virginia Department of Health Visited several restaurants in or near Herndon this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.
Charlie Chiang's Restaurant
13059 Worldgate Drive
Date of inspections: April 29
Six critical, 13 non-critical violations
Harborage conditions exist. Observed that surfaces around the cooking equipment was not clean and full of grease. Also, observed mice droppings on cans in the dry storage area. Note: Reviewed monthly pest control service records and recommended the manager to maintain and clean the equipment and storage area.
Thali Express
332 Elden St.
Date of inspections: April 29
11 critical, nine non-critical violations
The following 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: observed no date marking on several items.
Herndon Tutti Frutti
2465 Centreville Road ##J-20
Date of inspections: April 26
One critical violation, three non-critical violations
There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
"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."