Restaurant Inspections: Jumma Trade and La Tolteca
The most recently available restaurant inspection reports from Dec. 7 to Dec. 19 in the Burke and Fairfax Station areas.
From Dec. 7 to Dec. 19, the state health department inspected a few restaurants in the Burke and Fairfax Station areas. One of them received 18 critical violations and 20 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.
Jumma Trade & Fish Factory
7890-B Backlick Road
Date of inspection: Dec. 13
Critical (corrected during inspection): The person in charge failed to state the minimum cook temperatures and times for potentially hazardous foods.
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.
Critical (corrected during inspection): Food item is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public.
Critical (corrected during inspection): Food items were found hot holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical: Food manager observed working in the food service area without proper beard restraint.
5614 Ox Rd
Date of inspection: Dec. 7
Critical: Cooked potentially hazardous foods in the walk-in cooler are not being adequately cooled from 135 degrees to 70 degrees within two hours and to 41 degrees within a total of six hours.