Restaurant Inspections: Burger King, Star Thai Cuisine, Chef's Cafe

Inspectors from the Virginia Department of Health visited several restaurants in or near Oakton this week. See a sampling of those results below, and visit the health department's website for a complete list of recent inspections.

Burger King #8261
13040 Fair Lakes Shopping Center Date of inspection: October 1
No violations were found during the inspection
 
Target Cafe
2905 District Avenue Date of inspection: October 1
No violations were found during the inspection
 
Star Thai Cuisine
13046 Fair Lakes Shopping Center Date of inspection: September 27
No violations were found during the inspection
 
Chef's Cafe
3957 Pender Drive Date of inspection: September 27
Vegetable soup cooked and cooled on site was not reheated for hot holding to a sufficient temperature and/or time.
 
Flint Hill Upper School
3320 Jermantown Road Date of inspection: September 27
No violations were found during the inspection
 
Vienna Inn
120 Maple Ave. E. Date of inspection: September 27
Rear kitchen door is kept open for ventilation and opening is not protected by a screen or other effective means.

About these inspections: 

"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 department of health 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."

Full reports can be accessed on the health department's website.
A core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."

A priority item is "a provision in this code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with food borne illness or injury and there is no other provision that more directly controls the hazard," and "includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, hand washing."

A priority foundation item "includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to food borne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."