Restaurant Inspections: Napoleon and Tikal Bakeries

The state health department recently 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.

Big Papa Pizza & Wings
6653G Little River Tpk
Date of inspection: Feb. 11
No violations were found during the inspection.

Napoleon Bakery
4217 Annandale Center Drive
Date of inspection: Feb. 11
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: Open bags of sugar, flour in the dry storage room.
Critical (corrected during inspection): Raw shelled eggs observed at room temperature 61 degrees.
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): There was no temperature measuring device located in the following cold or hot holding equipment: Superior 2 dr reach in refrigerator.
Non-critical: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Excessive fruit flies in kitchen due to cleaning frequency.
Non-critical: Observed that the kitchen shelves, fans, equipment drawers, are in need of cleaning.
Non-critical: Observed that hand soap was not provided at each handwashing sink.
Non-critical: Observed that paper towels were not provided at each handwashing sink.
Non-critical: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.

Seoul Soon Dae Restaurant
4231-L Markham Street
Date of inspection: Feb. 10
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
Critical (corrected during inspection): Observed food employees using improper handwashing procedures.
Critical (corrected during inspection): The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: In Wic observed pork sausage, pork not date labeled.
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. A handwashing sign is missing in the restrooms.
Non-critical (corrected during inspection): There was no temperature measuring device located in the following cold or hot holding equipment: True 2 dr reach in refrigerator.
Non-critical: The following food items that are not easily identified by appearance were observed without a label: large sugar container.
Non-critical: Observed that the ceiling fans, ceiling tiles, and walls in the kitchen in the is in need of cleaning.

Tikal Bakery
4230 Annandale Rd
Date of inspection: Feb. 7
Critical: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Tilapia.
Critical (corrected during inspection): Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Utensils at the bar were observed to be dirty.
Critical (corrected during inspection): The following 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: Shredded beef not labeled.
Critical (corrected during inspection): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw shelled eggs 64F left out overnight on baker's rack.
Non-critical: Observed the following food thawing using an improper method: Short Ribs observed to be thawing at room temperature on baking table.
Non-critical: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical: The food-contact equipment surface of the baking pan, spatulas, muffin tins is observed soiled with accumulations of grime and debris.
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.