Restaurant Inspections: Starbucks, Mikaku, Subway, Chutney's and Biryani King

Inspectors from the Virginia Department of Health visited several local restaurants recently. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

"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.

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."

Biryani King, 2415 Centreville Road #B3  

Aug. 14, 2013, no critical violations.

Mikaku, 3065-J Centreville Road  

Aug. 14, 2013, five critical violations:

• Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
• A food handler was observed drinking from an uncovered beverage container while in the kitchen.
• Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw fish and chicken stored above raw onion--turbo air 2Dr upright refg.
• The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked crab 57F, cooked pork 62F--2DR prep top kitchen. Crab meat 51F (in use)--sushi case left.--Note: Put all items inside the refrigerator.
• The concentration of the bleach solution in wet wiping bucket was measured at more than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.

Starbuck's Coffee #2981, 13035-A Worldgate Drive  

Aug. 14, 2013, no critical violations.

Subway, 13053 Worldgate Dr  

Aug. 14, 2013, three critical violations:

• Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." No signed agreements for 2 new employees.
• The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: portioned diced ribs 47F--prep line. Note: Overfilled, put extra portions in refrigerator.
• Observed 2 live roaches in kitchen.

Chutney's, 2415-B5 Centreville Rd  

Aug. 13, 2013, nine critical violations:

• The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
• Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
• Observed food employees using improper handwashing procedures. Employee did not use soap to wash hands.
• Unwrapped or uncovered food in the following location where the food is subject to contamination: dumpling batter, dosa batter uncovered on shelf under prep table.
• The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Sambar 94F-steam table and 95 F shelf. --Note: Reheated both items. Samosa 79F, chili bhaji, medu vada--steam table. Idli--hot box 103F.--Note: All items discarded.
• The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: dosa batter 64F, tomato chutney 70F. Note: Both items discarded.
• The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: Samosa, chili bhaji and medu vada.
• Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed Raid spray can for roaches and ants. Note: Discarded.
• Observed 5-6 live roaches, mice dropping in dry storage area and in cabinet under cashier counter.