Restaurant Health, Cleanliness Inspections: China Wok, Ovvio Osteria

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

China Wok
8395 Leesburg Pike
Date of inspection: August 27
Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over cooked duck and veggies, raw scallops over tofu.
 
Ovvio Osteria
2727-G Merrilee Drive
Date of inspection: August 27
The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Shellstock received fresh: mussels and clams.
 
Panda Express #682
3071 Gatehouse Plaza
Date of inspection: August 27
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp in cooler.
 
Bennigan's Restaurant
8201 Greensboro Drive
Date of inspection: August 26
The following food item(s) from damaged packaging were found offered for sale or service: several dented cans were observed in dry storage area.
 
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 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."