Restaurant Inspections: Asian Delight, Pho Capital

Inspectors from the Virginia Department of Health visited several restaurants in or near Fairfax City this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.
 
Asian Delight
11180 Fairfax Blvd.
Date of inspection: June 10
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: no items in all refrigerator units were date marked.
 
Pho Capital Restaurant
9412 Main Street
Date of inspection: June 10
The non food-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1) Observed wooden pallets being used to store food and equipment.
 
Wendys #148
9688 Main Street
Date of inspection: June 10
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bleu cheese, pico de gallo, cheese

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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