Restaurant Inspections: Mixing Bowl, Cinnabon, Sabrina's Grill

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.

Mixing Bowl
7949-LB Tyson’s Corner Center
Date of inspection: September 17
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.
 
Cinnabon
1961 Chain Bridge Road
Date of inspection: September 16
Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. The health department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
 
Sabrina's Grill
2962 Gallows Road
Date of inspection: September 16
Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed soiling on interior surface of ice machine in kitchen.

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 food borne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."