Restaurant Inspections: East Sun Asian Bistro, Cafe Right Angle

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.

East Sun Asian Bistro
11270-A James Stewart Circle
Date of inspection: August 13
Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat, chicken and seafood stored above sauces and cooked food inside the walk-in refrigerator.

Cafe Right Angle
8401 Arlington Boulevard
Date of inspection: August 13
The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41 degrees: walk-in cooler.

Old Peking Restaurant
2952C Chain Bridge Road
Date of inspection: August 13
No violations were found during the inspection.

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 foodborne 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, handwashing."

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 foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."