Between Sept. 15 - 25, only one restaurant in the Annandale area was inspected: Pho Hot Restaurant. During a recent inspection, Pho Hot Restaurant received three critical violations and six non-critical violations.
In Virginia, restaurant inspection reports aren't quite as simple as getting a letter grade or an easy to see number rating to post in the front window.
That said, we all want to know how our favorite restaurants stack up on cleanliness and sanitation.
Inspectors grade restaurants based on critical and non-critical violations. A "critical violation" is one that "poses a direct or immediate threat to the safety of the food being served." Non-critical violations are generally related to cleaning or maintenance.
"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 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."
Below, find the latest restaurant inspection from the Virginia Department of Health. These inspections reflect visits from inspectors during the last few weeks. Some of the violations were corrected immediately during the recent inspections.
The full reports can be accessed on the health department's website.
Pho Hot Restaurant
7442-A Little River Turnpike
Date of inspection: Sept. 21
Critical (corrected during inspection): Observed food employees using improper handwashing procedures. Observed the food employee not using soap.
Critical (corrected during inspection): A slicer was observed soiled to sight and touch.
Critical (corrected during inspection): Cooked potentially hazardous foods are not being adequately cooled from 135 degrees to 70 degrees within two hours and to 41 degrees within a total of six hour.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical (corrected during inspection): Observed a box of raw beef thawing using an room temperature — an improper method.
Non-critical: Equipment was not installed in a manner that allows accessibility for cleaning, nor was it installed with closely abutting surfaces to minimize the need for cleaning.
Non-critical (corrected during inspection): The nonfood-contact surface of the metal racks were not corrosion resistant, nonabsorbent, and/or smooth.
Non-critical: The door seal of the microwave oven was observed soiled.
Non-critical: The nonfood-contact surfaces of the hood filters were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
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