The Prince William Health District cited Bristow restaurant Viet Flavor for 13 violations of the health code, including food temperature and storage issues.
Viet Flavor, located at 10278 Bristow Center Drive, was inspected May 26 and five critical and eight noncritical violations were reported.
Read the restaurant’s May 16, 2014 inspection report here.
According to the Health District report, the critical violations include:
Critical (Corrected During Inspection): Shrimp rolls at improper cold holding at improper temperature.
Critical: Unwrapped or uncovered food in the walk-in cooler.
Critical Repeat: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Critical (Corrected During Inspection): Dishwasher not sanitizing. Chemical pail empty.
Critical: Pump-spray containers of cleaning products not properly labeled.
Other non-critical violations included:
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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.
When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.
These inspections are considered by the Health District as a snapshot of a specific day of operation.
According to the agency, “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.”
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