Restaurant Inspections: Amphora's Diner, Breakers

Inspectors from the Virginia Department of Health visited several restaurants in Herndon this week.

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

Amphora's Diner Deluxe
1151 Elden St.
Date of inspection: July 8
The door gaskets of the following units are damaged: two sliding door display refrigerators near service line, and one door of the upright freezer in basement.
 
Breakers Billiard Cafe
2445 Centreville Road
Date of inspection: July 3
The employees use multipurpose scented cleaner spray to clean food contact surfaces like prep table, cutting board, etc.
 
Spices and Beyond
2340 Dulles Corner Blvd.
Date of inspection: July 3
The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: hummus, marinara sauce, beef gravy - walk-in and prep refrigerators.

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."

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