Restaurant Inspections: Corner Bakery Cafe, Birhan Cafe

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

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

Vienna Moose Lodge #1896
9616 Courthouse Road
Date of inspection: June 28
There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
 
Corner Bakery Cafe
11776-U Fair Oaks Shopping Center
Date of inspection: June 28
The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
 
According to new company policy, breakfast potatoes and breakfast sausage are kept in hot holding cabinet, without adding water to unit, for 20 min or 2 hours, respectively. Time is not being marked or written down or kept track of so that multiple employees know when food needs to be discarded and replaced.
 
Birhan Cafe & Market
3823 South George Mason Drive
Date of inspection: June 28
The hand washing facility located near the three compartment sink is blocked, preventing access by employees for easy hand washing.
 
"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."