Unauthorized People In Reston Golf Course Kitchen: Inspections

RESTON/HERNDON, VA — Fairfax County regularly conducts inspections of Reston and Herndon restaurants. Reports are generally posted about a week after the inspection. We've listed the violations cited in inspections at local restaurants -- including unauthorized people invading the kitchen at Reston National Golf Course -- on May 23-24, the most recent dates available.

Old Ox Grille, 13869 Park Center Rd, Herndon

Date: 5/24
Violations: 5

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken wings @ unit 6 and sliced tomatoes @ unit 3.

Critical violation: Observation (CORRECTED DURING INSPECTION): The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement: cold smoked salmon on the breakfast menu.

Critical violation: Observation: Due to improper operation of the hot water, mechanical warewashing machine, the high temperature registering plate thermometer only reached 158F, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.

Critical violation: Observation (CORRECTED DURING INSPECTION): There is no Certified Food Manager present at the beginning of the inspection.

Non-critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 door cooler at the end of the cookline.

Hama Sushi Japanese Restaurant, 2415 Centreville Rd #B2, Herndon

Date: 5/24
Violations: 3

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: all sushi rice.

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): There is no Certified Food Manager present at the beginning of the inspection.

Non-critical violation: Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.

Kalpasi Indian Cusine, 13055 Worldgate Dr, Herndon

Date: 5/24
Violations: 5

Critical violation: Observation (CORRECTED DURING INSPECTION): A food employee was observed handling the following ready-to-eat food using their bare hands: naan.

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): Raw unpasteurized shell eggs stored over ready-to-eat food in the walk-in cooler.

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: lamb cooling overnight in the walk-in cooler observed at 50°F.

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: rice/lentil cakes, melted butter, bread dough.

Non-critical violation: Observation (CORRECTED DURING INSPECTION): Cardboard box used as floor mat in walk-in cooler.

Reston National Golf Course, 11875 Sunrise Valley Dr, Reston

Date: 5/23
Violations: 4

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food items was not reheated for hot holding within a sufficient time of 2 hours or less: COMMERCIALLY PURCHASED COOKED HOT DOGS PLACED FOR REHEATING ON THE ROLLER AT 7: 23 AM WERE FOUND TO BE BETWEEN 112 F - 117 F AFTER 2 HOURS AT 9: 30 AM

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: WHIPPED CREAM STORED IN THE ARGUS UPRIGHT REFRIGERATOR WAS AT 47 F. THE REFRIGERATOR WAS OVERSTOCKED WITH NUMEROUS ITEMS LIKE BREAD ROLLS, SALAD BAGS AND WRAPS ALLOWING NO ROOM FOR CIRCULATION.

Critical violation: Observation (CORRECTED DURING INSPECTION): There is no Certified Food Manager present at the beginning of the inspection STAFF WORKING IN THE FOOD FACILITY STARTED SHIFT AT 7 AM, WAS NOT A CERTIFIED FOOD MANAGER AND THERE WAS NO OTHER CERTIFIED FOOD MANAGER WITH VALID FAIRFAX COUNTY APPROVED CARD PRESENT. FOOD WAS BEING REHEATED AND PREPPED.

Non-critical violation: Observation (CORRECTED DURING INSPECTION): Unauthorized personnel, were observed present in the food preparation, food storage, or warewashing areas. A STAFF MEMBER OF THE GOLF COURSE WAS OBSERVED WALKING INTO THE KITCHEN AREA AND USING THE EQUIPMENT IN THE BACK KITCHEN AREA TO MAKE COFFEE.THIS STAFF MEMBER DOES NOT WORK AT THE PERMITTED FOOD FACILITY

Russia House Restaurant, 724 Pine Street, Herndon

Date: 5/23
Violations: 6

Critical violation: Observation: Observed creme brulee in reachin cooler that CFM stated was old and needed to be discarded.

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine. Chlorine dispenser tubing line not inserted into dispenser buscket.

Non-critical violation: Observation (REPEAT): Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Observed biofilm accumulating on surface of dispenser and shield.

Non-critical violation: Observation (REPEAT): Openings to the exterior of the building are present along the base of the back door.

Non-critical violation: Observation (REPEAT): Observed that paper towels were not provided at each handwashing sink.

Non-critical violation: Observation: Observed that the kitchen walls by the hand sink is not maintained in good repair. Kitchen lighting is low, dish machine tilted to one side not aligned.

Sully's Pour House, 754 Elden St #102, Herndon

Date: 5/23
Violations: 6

Critical violation: Observation (CORRECTED DURING INSPECTION): Unwrapped or uncovered food in the following location where the food is subject to contamination: bacon unwrapped in walk-in.

Critical violation: Observation (CORRECTED DURING INSPECTION): The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: chicken 155F retuned to grill cooked to 165F.

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 47F, ham 43F.

Non-critical violation: Observation: Ice machine door cut condensation creating rust around outside of lid.

Non-critical violation: Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed equipment stored under stairs, propane tank next to door.

Non-critical violation: Observation: Observed that the walls and floors in the walk-in cooler (mold), mop sink, dish and storage area is in need of cleaning.