Business & Tech

Restaurant Inspections: American Legion Post #177, 29 Diner

The most recent restaurant inspection reports in Fairfax City.

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.

In Fairfax County, inspectors from the Virginia Department of Health grade restaurants based on critical and non-critical violations.

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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.

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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."

The following restaurants in Fairfax City were most recently inspected by the Virginia Department of Health. The full reports can be accessed on the health department's website.

How this works: Click on the links to get the detailed report of inspection violations for each restaurant listed below.

American Legion Post #177

  • Number of critical violations: 4
  • Number of non-critical violations: 11

Critical violations included:

  • Critical, Corrected During Inspection: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken Salad - 60F, Tuna Salad - 60F in the T1DPC
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM discarded all PHF items in unit.
  • Critical, Corrected During Inspection: The following 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: Jumbalia, Creamed Chicken, Pot Roast in the WIC and Cut Tomatoes, Chopped Ham, & Milk in the TU2DC.
    Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.

29 Diner

  • Number of critical violations: 4
  • Number of non-critical violations: 11

Critical violations included:

  • Critical, Corrected During Inspection: The following 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: SLICED SCRAPPLE
    Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. INCLUDE THE DAY FOOD IS PREPARED AS THE FIRST OF THE 7 DAYS (WALL CALENDER MAY HELP)
  • Critical, Corrected During Inspection: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: FRENCH TOAST


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