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Restaurant Inspections: Capital Bagel, Pizza Hut, and More

The latest health, cleanliness inspections in or near the Burke/Fairfax Station area this week.

Inspectors from the Virginia Department of Health Visited several restaurants in or near Burke and Fairfax Station this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

Pizza Hut #23615
6403 Shiplett Boulevard
Date of inspection: April 19
No critical violations, three non-critical violations
The following food items that are not easily identified by appearance were observed without a label: cooking oil
 
Capital Bagel Bakery
6030 H Burke Commons Road
Date of inspection: April 18
Three critical violations, 9 non-critical violations
Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Baking trays.
 
McDonald's Of Burke #7422
5651 Burke Centre Parkway
Date of inspection: April 18
No critical violations, eight non-critical violations
The hand washing facility located at the drive-thru serving window was blocked, preventing access by employees for easy hand washing.

"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.

  • core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."
  • 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."
  • 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."

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