Restaurant Inspections: Live Mouse Observed During Inspection at Local Eatery

Between Sept. 26 and Oct. 4, a few restaurants in Annandale were inspected. 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.

Osaka & Camino Boutique Lounge
6669 Little River Turnpike
Date of inspection: Oct. 4
Critical: One or more of the elements of an effective employee health policy is either missing or incomplete.
Critical: A review of the menu with the foodservice operator indicates that there is no consumer advisory for some food items that may be served raw and/or undercooked.
Critical (corrected during inspection): Equipment food contact surfaces/utensils were not observed cleaned between working with raw fruits and vegetables.
Critical (corrected during inspection): Food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device.

To Sok Jib
7211 Columbia Pike
Date of inspection: Oct. 4
Critical: One or more of the elements of an effective employee health policy is either missing or incomplete.
Critical (corrected during inspection): A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Critical: Methods are not being used to control pests. Observed live mouse during the inspection.
Non-critical (corrected during inspection): The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Observed live mouse and mouse droppings during inspection (restaurant voluntarily closed).
Non-critical: 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: Dispensing and/or in-use utensils improperly stored between use.
Non-critical: Manufacturer containers were observed reused for the storage of raw and ready to eat food.
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: There is no cover to the feminine napkin refuse container in the ladies room stall.

Buenos Grill
7023 Columbia Pike
Date of inspection: Oct. 3
No violations were found during the inspection.

Sunni’s Deli
3299 Woodburn Road
Date of inspection: Oct. 1
Critical: One or more of the elements of an effective employee health policy is either missing or incomplete.
Non-critical: The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Non-critical: The door gaskets of the Hobart 2DR cooler are damaged.
Non-critical: The nonfood-contact surfaces of the shelving at the bread station had accumulations of grime and debris.
Non-critical: Observed that a broken microwave — which is unnecessary to the operation or maintenance of the establishment — are being stored on the premises.