Woodbridge Restaurant Inspections: 9 Violations At One Place

WOODBRIDGE, VA — One restaurant was cited with nine violations during a recent inspection from the Prince William Health District, according to a health district report. The inspection took place on Nov. 29.

Though some coronavirus restrictions continue to fluctuate around the state, health inspectors are returning to conduct many restaurant inspections in person. However, some visits, such as those for training purposes, can be conducted virtually.

Violations at restaurants typically focus on factors that can contribute to food contamination. The local health department can also perform a re-inspection to ensure that possible violations have been corrected.

For every observed violation, the inspector provides a specific corrective action that can be completed to rectify the violation. Sometimes these are simple, and violations can be corrected during the course of the inspection. Other violations are addressed later, and an inspector may conduct a follow-up inspection to ensure compliance.

Here is the most recent restaurant inspection from the Woodbridge area, according to the Prince William Health District.

• Mirna Restaurant, 17485 Jefferson Davis Hwy Dumfries, VA 22026
  • Date inspected: Nov. 23
  • Total violations: 9
    • The person in charge failed to explain the significance of the relationship between the holding time and temperature of time/temperature control for safety (TCS) food and foodborne illness.
    • Employees and conditional employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • No disposable towels were provided at the hand washing lavatory in the kitchen on the top of the prep table.
    • The following visibly soiled or improperly cleaned equipment or utensils was observed in the restaurant : Clean in place equipment such as a slicer for cabbage was observed soiled and with debris, not properly cleaned.
    • Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef steak and marinated beef were stored next to a white container of cooked rice.
    • The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous foods is not properly dated for disposition using the date of the first-prepared ingredient: cooked rice, cooked potatoes all for taco mix and pupusa.
    • Wiping cloths improperly stored between use, not in chemical sanitizing solution, in the following locations: under the cart in the kitchen next to the hand washing sink in white bucket with dirty water.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.