Restaurant Inspections: Little Italy and KFC

From Jan. 16-28, the state health department inspected a few restaurants in the Annandale area. 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.

Little Italy Restaurant
6920J Bradlick Shopping Ctr
Date of inspection: Jan. 23
Critical: 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): Some equipment/utensils were observed soiled to sight and touch.
Critical: Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use as follows: knife stored in between a prep cooler and prep table.
Non-critical: The door gaskets on multiple cooling units are damaged.
Non-critical: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking needed around the dishwashing area.
Non-critical: The cutting board at the 2dr prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical: Observed a couple of holes in the wall not maintained in good repair.
Non-critical: Grease from the exhaust hood system at the cook line was observed using a plastic container collecting oil and dripping.

Peking Cafe
7438A Little River Turnpike
Date of inspection: Jan. 23
Critical: Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical (corrected during inspection): Clean single service utensils were observed stored with the food-contact surface facing upward.
Non-critical: Refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees.

KFC
7450 Little River Turnpike
Date of inspection: Jan. 23
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.

Lunch Time
7630 Little River Turnpike
Date of inspection: Jan. 23
Non-critical (corrected during inspection): Observed that hand soap was not provided at handwashing sink in the kitchen.
Non-critical (corrected during inspection): Observed the handsink at the serving station is being used to stored soiled utensils.
Non-critical: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical: Dispensing and/or in-use utensils improperly stored between use.
Non-critical: The nonfood-contact surfaces of the interior hood system had accumulations of grime and debris.
Non-critical: Observed that the drain ramp on the cookline where the water pours into the grease trap is not long enough, causing leakage under the cookline and missing a hood vent.
Non-critical: Observed multiple items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Non-critical: Observed that the walls, floor under the cook line in the kitchen is in need of cleaning.

Pho Hot Restaurant
7442-A Little River Turnpike
Date of inspection: Jan. 23
Critical (corrected during inspection): Unwrapped or uncovered food in a location where the food is subject to contamination.
Critical (corrected during inspection): Some equipment/utensils were observed soiled to sight and touch.
Non-critical (corrected during inspection): Food stored in a location where it is subject to splash, dust or other contamination.
Non-critical (corrected during inspection): Outside refuse container was uncovered.
Non-critical: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food stored on the floor: 1. rice 2. onions 3. beef soup containers.
Non-critical: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Walls at food preparation stations.
Non-critical: Observed that the wall next to hallway door in the kitchen is not maintained in good repair.

Subway
6920L Bradlick Shopping Ctr
Date of inspection: Jan. 22
Critical: 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.
Non-critical: A food employee was observed cleaning their hands in a food preparation sink.
Non-critical: The nonfood-contact surface of  some equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Non-critical: The nonfood-contact surface of some equipment is not designed or constructed to be easily cleanable.
Non-critical: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.

Papa John’s Pizza
6920C Bradlick Shopping Ctr
Date of inspection: Jan. 18
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
Non-critical: There is no cover to the feminine napkin refuse container in the ladies room stall.

Szechuan Star
6960-H Bradlick Shopping Ctr
Date of inspection: Jan. 18
Critical: 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 was observed eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Critical (corrected during inspection): Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Non-critical: Observed the following food thawing using an improper method: thawing chicken in room temperature.
Non-critical: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical: The door gaskets of the following unit are damaged: True 2dr prep cooler .
Non-critical: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: floors and shelving.
Non-critical: Observed that the floor under the cook line has a hole that is filled with water is not maintained in good repair.
Non-critical: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.

Ariana Grill
6920H Bradlick Shopping Ctr
Date of inspection: Jan. 17
Critical: 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): Different types of raw animal foods stored in such a manner that may cause cross contamination.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical: The cavity and door seal of the microwave oven is observed soiled.
Non-critical: The cutting board along the True 2dr prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil as a lining.
Non-critical: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior hood system, true 2dr prep cooler, 1dr freezer, true 2dr cooler.
Non-critical: Observed that the walls and shelving in the kitchen is in need of cleaning.

Smoothie King
6920K Bradlick Shopping Ctr
Date of inspection: Jan. 17
Critical: 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.
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.
Non-critical: Observed a can opener attach to the hand sink next to the 3-compartment sink being used to open cans of fruits.
Non-critical: Observed that hand soap was not provided at each handwashing sink.
Non-critical: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Non-critical: Some equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.

Panisa Thai Dining
5747 Burke Center Pkwy
Date of inspection: Jan. 16
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
Critical (corrected during inspection): Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered food containers noted in refrigerators.
Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Soap, Windex and other cleaning chemicals noted next to cleaned pots and next to food.
Non-critical: Food stored on the floor and/or food stored less than 6 inches off the floor.
Non-critical: Observed that the floor in the walk-in freezer is in need of cleaning.