Reston/Herndon Health Violations: Please, Don't Handle Sandwiches

RESTON/HERNDON, VA — Fairfax County regularly conducts inspections of Reston and Herndon restaurants. Reports are generally posted about a week after the inspection. We've listed the violations -- including an employee handling a sandwich with bare hands at one Herndon eatery -- from inspections at local restaurants from April 4-6, the most recent dates available.

Pei Wei Asian Diner, 2338-A Woodland Crossing Dr., Herndon

Date: 4/6
Violations: 3

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tuna (48F, 49F), and imm crab (44F) in #2 cooler.

Non-critical violation: Observation: The door gaskets of the following unit(s) are (damaged): #2 cooler bottom drawer

Non-critical violation: Observation (CORRECTED DURING INSPECTION): Clean lexan bins were stacked on shelves not stored in a position that allows for air-drying.

Herndon Moose Lodge, 779 Center St, Herndon

Date: 4/6
Violations: 1

Non-critical violation: Observation (REPEAT): Observed that the kitchen and pantry in the upstairs service area is in need of cleaning. CFM stated that upstairs area is only used on special occasions and is in the process of undergoing future renovations.

Central Park Cafe, 2411 Dulles Corner Park, Herndon

Date: 4/6
Violations: 2

Critical violation: Observation (CORRECTED DURING INSPECTION): Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: prepared sandwich

Non-critical violation: Observation (CORRECTED DURING INSPECTION): The food temperature measuring device was found out of calibration in the range of use.

Egg Karne, 909 Ferndale Ave, Herndon

Date: 4/6
Violations: 3

Critical violation: Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory designation for the following food items that may be served raw and/or undercooked: eggs, burgers

Non-critical violation: Observation: Openings to the exterior of the building are present along the screend rear exit door.

Non-critical violation: Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.

TGI Fridays, 13071 Worldgate Dr, Herndon

Date: 4/5
Violations: 5

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) parmesan in ice bath 55F, 2) mango pico de gallo 46F, butter parmesan 46F, cheddar 45F, cooked onions 67F all in 3 drawer cooler

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer buckets with a concentration of 0 ppm total quaternary ammonium compound.

Non-critical violation: Observation (CORRECTED DURING INSPECTION): Frozen food slacked at improper temperatures.

Non-critical violation: Observation (CORRECTED DURING INSPECTION): The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3 drawer cooler 47F

Non-critical violation: Observation (CORRECTED DURING INSPECTION): Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment- EHS observed an open refuse container meant for construction refuse.

Sorrento Grill, 2443 Centreville Rd, Herndon

Date: 4/4
Violations: 4

Critical violation: Observation (CORRECTED DURING INSPECTION): When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer bucket with a concentration of 10 ppm total chlorine.

Critical violation: Observation (CORRECTED DURING INSPECTION): The food-contact surfaces of the following equipment were not observed sanitized: bowls, cups, utensils, containers

Critical violation: Observation (CORRECTED DURING INSPECTION): There is no Certified Food Manager present at the beginning of the inspection.

Non-critical violation: Observation (CORRECTED DURING INSPECTION): Dispensing and/or in-use utensils improperly stored between use as follows: tongs on oven handles

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