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Restaurant Inspections: Chesapeake Bagel Bakery and Dilly’s Restaurant

The most recently available restaurant inspection reports from Nov. 5-10 in the Burke and Fairfax Station areas.

From Nov. 5-10, a few restaurants in the Burke and Fairfax Station areas 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.

Dilly’s Restaurant
7708-A Backlick Rd
Date of inspection: Nov. 8
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): 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): 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.

Mena Carry Out & Bakery
6222 Rolling Road
Date of inspection: Nov. 8
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
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): Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed Raid.
Non-critical: Observed that paper towels were not provided at each handwashing sink.
Non-critical: 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: The nonfood-contact surface of the foil equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Non-critical: The nonfood-contact surfaces of the gaskets in the American walk in cooler had accumulations of grime and debris.
Non-critical: There is no cover to the feminine napkin refuse container in the ladies room stall.

Chesapeake Bagel Bakery
5719 Burke Center Pkwy
Date of inspection: Nov. 5
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 buckets with a concentration of 0 ppm total chlorine.
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: salmon lox and salmon cream cheese spread.
Non-critical: Farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to health code.
Non-critical: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.

George’s Steak n’ Things
5624-C1 Ox Road
Date of inspection: Nov. 5
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 10 ppm total chlorine.

La Tolteca
5614 Ox Rd
Date of inspection: Nov. 5
Critical (corrected during inspection): Some 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.
Non-critical (corrected during inspection): Employees are not properly sanitizing cleaned multiuse equipment and utensils. Observed food employee washing and rinsing utensils without sanitizing and then putting away utensils.

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