Restaurant Inspections: Mee Ga Korean BBQ, Chuck E Cheese

By Rachel Hatzipanagos

Inspectors from the Virginia Department of Health visited several restaurants in or near Fairfax City this week. 

See a sampling of the results below, and visit the health department's website for a complete list of recent inspections.


Mee Ga Korean BBQ
4070 Jermantown Road
Date of inspection: August 1
No violations were found during the inspection.


Chuck E Cheese
9404 Main St.
Date of inspection: August 1
The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: 1) hot dogs, 2) deli meats.
 
Hacienda El Paso Mexican Grill
9715 Fairfax Blvd.
Date of inspection: August 1
Excessive food waste on the top screen of the grease dumpster outside the facility and the top door was open.
 

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."