Restaurant Inspections: FroZenYo, Golden King Restaurant and More

Inspectors from the Virginia Department of Health Visited several restaurants in or near Herndon this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

FroZenYo
12975-B Highland Crossing Drive
Date of inspection: April 19
One critical violation, 2 non-critical violations
A complete employee health policy is required to be in place at the food establishment.
 
Moby Dick House of Kabob
12975-A Highland Crossing Drive
Date of inspection: April 19
When tested, the quaternary ammonia-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.
 
Golden King Restaurant
12304 Towncenter Plaza #269
Date of inspection: April 17
Seven critical violations, six non-critical violations
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: observed that the restaurant is not using date marking for any items in any of the refrigerators.

"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."