Restaurant Inspections: Hokkaido Seafood, San Miguel Cafe, Paisanos and La Madeleine French Bakery

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."

Paisanos, 5874 Crossroads Center Way  

Aug. 15, 2013, two critical violations:

• When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
• The concentration of the quaternary solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.

San Miguel Cafe, 5900-B Leesburg Pike 

Aug. 15, 2013, four 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."
• The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: shredded chicken and chicken cooling for over 6 hours in the True 3dr cooler observed at 54F, 50F.
• Observed raw shell eggs stored at room temperature.---75F for more then four hours.
• Tracking powder pesticides are being used in the establishment.----Hot shot boric acid observed on the walls in the water heater area. 

Hokkaido Seafood Buffet, 5900 Leesburg Pike  

Aug. 13, 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."
• When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.---EHS observed 0ppm
• The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken broth soup 126F.
• 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: Sushi rice and sushi buffet items.
• The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: The consumer advisory is display at the sushi buffet; however the sushi items are not label with asterisks that are undercooked or raw to associated to the consumer advisory statement.