Restaurant Inspections: Herndon Elementary, McDonald's and Marriott Suites

Fairfax Health District officials recently inspected food preparation and storage in the Herndon area. Full reports can be accessed on the health department's website.

A "critical violation" is one that "poses a direct or immediate threat to the safety of the food being served."

"In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to Virginia Department of Health's website.

• When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed chlorine at 0 ppm when tested the dishmachine at the bar.
• The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes 50F, mozzarella cheese 50F, butter 50F--cold well on ice. 
• The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: all items have asterisk but the footnote is missing.

• Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered sliced american cheese under the prep line (on undercounter refrigerator).
• The food-contact surfaces of the following equipment were not observed sanitized: Employee failed to dip metal trays and plastic pans in sanitizer after washing. Trained employee on dipping the utensils in sanitizer for 1 minute and discussed with manager to monitor sanitizing practices.