Restaurant Inspections: Health District Cites Viet Flavor for Repeated Critical Violations

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Following a May 16 inspection, the Prince William County Health District has cited Bristow restaurant Viet Flavor for 11 violations, four of which are critical repeats.

These violations range from the improper storage of food and cleanliness to the failure to implement procedures for the reporting of employee illnesses.

The critical violations for the restaurant, located 10278 Bristow Center Drive, include:

Critical Repeat: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.

Critical Repeat (Corrected During Inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination.

Critical Repeat (Corrected During Inspection): Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler unit.

Critical Repeat (Corrected During Inspection): The following utensils were observed soiled to sight and touch: small hand slicer.

Other non-critical violations included:

  • Repeat (Corrected During Inspection): Two kitchen handwashing sinks were blocked, preventing access by employees for easy handwashing.
  • The 2-door prep cooler, opposite the small display cooler, is not working properly - temperature is 64 degrees.
  • Repeat (Corrected During Inspection): Improper methods used to thaw bones.
  • Repeat: There were no thermometers in the prep coolers.
  • (Corrected During Inspection): A fly trap was located over 3-vat sink.
  • A hose with a spray nozzle is connected to the mop sink faucet, and lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
  • Dead ceiling light lamps in kitchen, dry storage, and women's restroom.

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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 Health District 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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