Restaurant Inspections: Bren Mar Cafe, McDonald's and More

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

Annandale Elderly Day Care Center
7200 Columbia Pike #101
Date of inspection: April 15
No critical violations, one non-critical violation
The ceiling tile located in kitchen is absorbent and not easily cleaned.
 
Bren Mar Cafe
5614 General Washington Drive
Date of inspection: April 15
Three critical violations, two non-critical violations
Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete.
 
McDonald's #5020
6302 Little River Turnpike
Date of inspection: April 15
No critical violations, two non-critical violations
Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.

"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."