Restaurant Inspections: Buenos Grill and New Annangol

From Dec. 7 to Dec. 19, the state health department inspected a few restaurants in the Annandale area. For prior restaurant inspection reports, click here.

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.

Wara Wara Restaurant
4231-R Markham Street
Date of inspection: Dec. 19
Critical: 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.
Critical (corrected during inspection): When tested, the chlorine-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.
Critical: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi menu that may be served raw and/or undercooked.
Non-critical: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.
Non-critical: The nonfood-contact surface of the foil used as lining is not corrosion resistant, nonabsorbent, and/or smooth.

Buenos Grill
7023 Columbia Pike
Date of inspection: Dec. 18
Critical (corrected during inspection): 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.
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Non-critical (corrected during inspection): Cooking oil is not easily identified by appearance; Item was observed without a label.
Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.

Oegadgib Korean Restaurant
7331 Little River Turnpike
Date of inspection: Dec. 18
Critical: 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.
Critical: 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.
Critical (corrected during inspection): Observed food employees using improper handwashing procedures. Observed rinsing hands at side bar three vat sink without soap, just rinsing under warm water.
Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical (corrected during inspection): When tested, the chlorine-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. Observed the sanitizing solution in the wiping cloth bucket with a concentration of zero ppm total chlorine.
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 hours.
Critical (corrected during inspection): Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Non-critical (corrected during inspection): A food employee was observed cleaning their hands in three vat sink at side bar.
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.
Non-critical: Methods used for cooling were not adequate to facilitate proper cooling.
Non-critical: There was no temperature measuring device located in the upright refrigerators and prep refrigerators.
Non-critical (corrected during inspection): Consumer self-dispensing bulk food bin containing flour is not properly labeled.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.
Non-critical: Observed pans, sheet pans stored on floor.
Non-critical: The permit holder has replaced a previously approved water heater with a unit that does not meet the installation requirements of NSF Standard 5.
Non-critical: Milk crates found used to elevate food and utensils.
Non-critical: The nonfood-contact surfaces of some equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Non-critical: The ceiling tiles along the cookline are absorbent and not easily cleanable.
Non-critical: Observed that the following areas are in need of cleaning: 1. Walls throughout the facility, 2. floors throughout the facility 3. sides of cook equipment.
Non-critical: Observed that the ceiling tiles, walls in food pre area, cove moulding and floor/wall junctures are cracked and/or chipped and are not maintained in good repair.
Non-critical: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.

Imm Thai Cuisine
7203 Columbia Pike
Date of inspection: Dec. 14
Critical (corrected during inspection): 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.
Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical (corrected during inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination.
Critical (corrected during inspection): When tested, the chlorine-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. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): Ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient.
Non-critical: A food employee was observed cleaning their hands at 3-vat sink.
Non-critical: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.

New Annangol
4215 Tom Davis Drive
Date of inspection: Dec. 14
Critical: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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): The compartments of the manual warewashing sink was observed being used for hand and body washing activity during inspection.
Non-critical: The nonfood-contact surfaces of some equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Non-critical: Plumbing connections in the ceiling above the back hand sink are leaking.
Non-critical: Observed that the following areas are in need of repair; observed cracked floor tiles, holes in wall, exposed drywall and cracked cove moulding.
Non-critical: Observed that some areas are in need of cleaning.

A&J Restaurant
4316-B Markham Street
Date of inspection: Dec. 13
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
Critical (corrected during inspection): 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.
Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical: 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.
Non-critical (corrected during inspection): The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.
Non-critical (corrected during inspection): Observed food thawing using an improper method.
Non-critical: The nonfood-contact surface of the cardboards used as linings is not corrosion resistant, nonabsorbent, and/or smooth.
Non-critical: Equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning
Non-critical: The cutting board at the 2dr prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

Quizno’s
7042 Columbia Pike
Date of inspection: Dec. 13
No violations were found during the inspection.

Tanpopo Ramen House
4316 Markham Street Suite L
Date of inspection: Dec. 13
Critical (corrected during inspection): 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.
Critical (corrected during inspection): A food employee was observed handling ready-to-eat food using their bare hands.
Critical (corrected during inspection): Ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient.
Critical (corrected during inspection): There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Non-critical: Observed food thawing using an improper method.

Charm Siroo
4231 Markham Street #Unit N
Date of inspection: Dec. 12
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
Critical (corrected during inspection): The food-contact surfaces of some equipment were not observed sanitized.
Critical (corrected during inspection): Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
Non-critical (corrected during inspection): Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.
Non-critical (corrected during inspection): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.
Non-critical: Observed thawing using an improper method.
Non-critical: The nonfood-contact surface of some equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Non-critical: Refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees.
Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Non-critical: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.

Cue Club Cafe
7014 Columbia Pike
Date of inspection: Dec. 12
Critical (corrected during inspection): There is no Certified Food Manager present at the beginning of the inspection.
Critical: 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.
Critical (corrected during inspection): A food employee was observed handling the following ready-to-eat food using their bare hands. The item was discarded.
Critical (corrected during inspection): The food-contact surfaces of some equipment were not observed sanitized.
Critical: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Critical (corrected during inspection): Some food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Non-critical (corrected during inspection): Observed some food thawing using an improper method.
Non-critical (corrected during inspection): Bottle of salad dressing stored on the floor of the walk in.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.
Non-critical: Manufacturer containers were observed reused for the storage of spaghetti sauce.
Non-critical: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Non-critical: Observed that the floor between the VCS and the ice machine, the walls behind the 3-vat, the floor area around the back door and walk in are in need of cleaning.

Shiney’s Sweet Delicacies
4231-D Markham Street
Date of inspection: Dec. 12
Critical: 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.
Critical (corrected during inspection): Some equipment/utensils were observed soiled to sight and touch.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): Ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient.
Critical (corrected during inspection): The person in charge is not able to provide written procedures for the use of time as a public health control with potentially hazardous food item.
Non-critical: Observed food thawing using an improper method.
Non-critical: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Non-critical (corrected during inspection): The nonfood-contact surface of some equipment is not corrosion resistant, nonabsorbent, and/or smooth.
Non-critical: The cutting board in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Non-critical (corrected during inspection): Refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees.
Non-critical: The nonfood-contact surfaces of some equipment had accumulations of grime and debris.
Non-critical: Observed that the walls at the cookline, floors in the kitchen and ceiling is in need of cleaning.

Flame ‘N Grill
6920 Bradlick Shopping Center #Suite G
Date of inspection: Dec. 11
Critical (corrected during inspection): 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.
Critical (corrected during inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination.
Critical (corrected during inspection): Refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked.

Pho 24
4230 Annandale Road
Date of inspection: Dec. 7
Critical (corrected during inspection): 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.
Critical (corrected during inspection): A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Critical (corrected during inspection): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food.
Critical (corrected during inspection): Some food items were found hot holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): Some food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.

Pho Hai Duong
4231-M Markham Street
Date of inspection: Dec. 7
Critical (corrected during inspection): 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.
Critical (corrected during inspection): Some equipment/utensils were observed soiled to sight and touch.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.
Critical (corrected during inspection): 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.
Non-critical (corrected during inspection): Dispensing and/or in-use utensils improperly stored between use.
Non-critical: The nonfood-contact surface of some equipment is not corrosion resistant, nonabsorbent, and/or smooth.