Restaurant Inspections: Burger King, Sleepy Hollow Manor

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 United Methodist Church Child Development Center
6935 Columbia Pike
  Date of inspection: July 12
The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
 
Sleepy Hollow Manor
6700 Columbia Pike
Date of inspection: July 9
No violations were found during the inspection.
 
Burger King
7064 Columbia Pike
Date of inspection: July 11
The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked pull pork, slice ham, raw turkey burger.
 
Exxon Mobil Fairfax
3225 Gallows Road
Date of inspection: July 11
No violations were found during the inspection.

About these inspections: 
"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."