Restaurant Inspections: Grill Kabob and More

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

Grill Kabob
905-F Herndon Parkway
Date of inspection: June 17
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: chickpeas and cooked onion.
 
Kindercare Learning Center
1178 Herndon Parkway
Date of inspection: June 17
There is no certified food manager present at the beginning of the inspection.
 
KSB Cafe of New York
2571 John Milton Drive
Date of inspection: June 17
Surfaces of ice bins are not being cleaned as required. Food inspector observed mold on inner surface of the ice bin. 

About inspections such as these:

"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."

FOLLOW HERNDON PATCH FOR THE LATEST NEWS AND EVENTS!