Restaurant Inspections: Peter Pan Cafe, Chipotle

Inspectors from the Virginia Department of Health visited several restaurants in or near Fairfax City this week. 

See a sampling of the results below, and visit the health department's website for a complete list of recent inspections.


Peter Pan Buffet
9522 Fairfax Blvd.
Date of inspection: July 15
There is excessive food waste under the cover on the large screen and thick grease on parking lot surface of the grease refuse container stored outdoors. There are rat type holes in the hill near-by that rodents could feed on any food waste. Note: On follow-up it was observed that there was no food waste on top of grease dumpster, however there was excessive grease around dumpster. Clean and monitor workers, please.
 
Chipotle Mexican Grill #456
11062 Lee Highway
Date of inspection: July 16
Trash and litter were observed adjacent to the refuse container outside the facility. Ensure bags or sealed boxes are used for all food waste and clean-up all spills promptly.
 
Bellissimo Restaurant
10403 Main St.
Date of inspection: July 12
No violations were found during the inspection.
 
Casa Italia
10515 Main St.
Date of inspection: July 12
The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment along with how to mix and test sanitizers.

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 food-borne 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, hand washing."

• 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 food-borne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."

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