Restaurant Inspections: Bungalow Lake House, Bunker Sports Cafe

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

Bungalow Lake House
46116 Lake Center Plaza
Date of inspections: April 29
Critical violations: 4, non-critical violations: 1
Employees not using tongs to pick up lemons.

Bunker Sports Cafe
510 Market Street E.
Date of inspections: April 29
One critical violation
Food-contact surfaces of the following equipment were not observed sanitized as the dish machine was not getting the food contact surface up to 160 degrees. The food contact surface was only 157 degrees. Discontinue use of hot water dish machine until the unit can get all food contact surfaces up to at least 160 degrees

Vintage 50 Restaurant & Brew Lounge
50 Catoctin Circle N.E. #100
Date of inspections: April 29
Three critical violations, one non-critical violation
Inadequate record keeping system of clams. The tags are kept on file, however, the date when the last unit from the bag is not written on the tags.

"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."