Restaurant Inspections: China Cafe, Fuji Japanese Restaurant

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.
 
Gourmet Halal Meat Market
13898 Metrotech Drive
Date of Inspection: August 5
Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored over raw beef.

China Cafe
13997 Metrotech Drive
Date of inspection: August 2
The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees: 3-door reach-in prep refrigerator observed at 49 degrees.
 
Fuji Japanese Restaurant
13942 Metrotech Drive
Date of inspection: August 2
Employees are not properly sanitizing cleaned multiuse equipment and utensils. Sanitize step being skipped.

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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