Restaurant Inspections: Cold Stone, Eggspectation

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.

Cold Stone Creamery
1013 Edwards Ferry Road           
  Date of inspection: July 16
No violations were found during the inspection.
 
Eggspectation Resto-Cafe & Bar
1609 Village Market Blvd.
Date of inspection: July 16
The prepared ready-to-eat corn beef hash in the refrigeration unit is not properly dated for disposal.
 
Akshaya Restaurant
22510 S. Sterling Blvd. #110
Date of inspection: July 15
Roofing of the facility is not maintained in good repair.
 
Manhattan Pizzeria 7 Luv'n Berry
43930 Farmwell Hunt Plaza #108
Date of inspection: July 15
The following non-food contact surfaces noted in need of cleaning: interior of ice machine, shelves above pizza prep, knife rack, interior of two-door freezer.

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 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."