Arlington Restaurant Inspections: Whitlow's, Lyon Hall, Ray's Hell Burger and More

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 Arlington County, inspectors grade restaurants based on benchmarks set in the most recent version of the Food and Drug Administration Code

Establishments can be cited for violations of "core" items, "priority" items and "priority foundation" items.

• 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 foodborne 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, handwashing."
• 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 foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."

Since our , the following area restaurants have been inspected by the Virginia Department of Health. The full reports can be accessed on the health department's website.

• Priority Item The food establishment is not under the immediate control of a Northern Virginia certified food manager.
• Core Item No handwash sign in men's restroom, used by employees.
• Priority Item After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. Bar glass washer observed not sanitizing.
• Priority Item After being cleaned, equipment food-contact surfaces and utensils are not sanitized in the hot water mechanical operations by being cycled through equipment that is properly set up and/or achieving a utensil surface temperature of 160°F as measured by an irreversible registering temperature indicator. Main ware washing machine observed not sanitizing.
• Priority Item Repeat PHF items in Continental line prep units #1 and #2 are not holding at 41oF or less, including cooked beef at 57oF, heavy cream at 50oF in unit #1, raw salmon at 54oF, raw shrimp at 49oF in unit #2.

• Priority Item Repeat Vegetables are not protected from cross contamination by separating them from raw animal foods in the walk-in refrigerator.
• Priority Item Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display in the walk-in freezer.
• Priority Item Repeat Pooled eggs on the cook's spice cart cold holding at the improper temperature of 69ºF.
• Priority Item Repeat The cutting boards and inside the refrigerators are not clean to sight and touch.
• Priority Item Repeat There are not an adequate number of working handwashing sinks necessary for the convenient use by employees [The handwashing sink by the 3-compartment sink is not in use (no soap or papertowels, bucket lids stored inside the basin)].

Courthouse Deli

• Priority Item Repeat The following foods cold holding at improper temperatures. 1. All foods on the buffet between 53ºF-61ºF (discarded). 2. Half & half-55ºF in the display refrigerator. 3. Dressings labeled "Keep refrigerated" in the not in use Bev air sliding glass refrigerator.
• Priority Item Chlorine at 200ppm++ in the sanitizer buckets applied to food-contact surfaces does not meet requirements.

• Core Item The handwashing sink in kitchen is used for purposes other than handwashing (washing boiled eggs and vegetables, etc).
• Priority Item Repeat After being cleaned, equipment food-contact surfaces and utensils are not sanitized in the hot water mechanical operations by being cycled through equipment that is properly set up and/or achieving a utensil surface temperature of 160°F as measured by an irreversible registering temperature indicator.
• Priority Item Repeat Melted cheese cold holding at the improper temperature of 64F.
• Priority Item "Hot Shot" and "RAID" Flying Insect sprays are not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.

• Priority Item After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. Cutting boards observed being washed in 3 part sink without sanitize step.
• Priority Item Raw burgers at 55oF in grill drawer unit. Raw burgers patties at 49oF in 3 door reach in. Relocated to uprt unit.

Mala Tang

• Priority Item Repeat Open beverages observed on prep tables.
• Priority Item Foods were uncovered in walk-in.
• Priority Item Repeat Raw beef and eggs observed over vegetables in walk-in.
• Priority Item Repeat Cups observed used as scoops for spices and sauces.
• Priority Item Repeat Garlic and oil mixture was 50F in walk-in.

• Priority Item Bulgogi (marinated grilled beef) was cooked at the mangers house and then offered for sale in the restaurant. All cooked bulgogi in the establishment was discarded while the inspector was watching. Food prepared in a private home is used or offered for human consumption.
• Priority Item Half and Half (77F) and milk (54F) were observed cold holding at the improper temperatures indicated in carafes near the coffee machines.
• Priority Item Commercially sliced cheese had been repacked the previous morning and was going to be kept until the afternoon without date marking
• Priority Item Hard boiled eggs left on the counter for consumer self-service; eggs were discarded during inspection. No written procedures exist for the use of time only as a public health control for the eggs.
• Priority Item The sanitizer in the wiping cloth bucket was initially observed to be 200 ppm free available chlorine.

Jon's Coffee Shop

• Priority Item A food employee failed to wash his or her hands before donning gloves and engaging for working with food.
• Priority Item Repeat Home-fries (95F) in "Vulcan"1-door prep refrigerator and Chili w/beans on counter (99-103F) were observed at improper hot temperature.
• Priority Item Sliced ham (49F) and Tomatoes (51F) were observed at improper cold holding temperature in the "True" 2 door prep refrigerator.
• Priority Item Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45ºF or less. A bucket of eggs observed at 65F (as measured by IR thermometer) on the shelf.
• Core Item Repeat After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.

• No violations

Williamsburg Deli

• Core Item A sign or poster that notifies food employees to wash their hands is not provided at employee restroom handwashing lavatories used by food employees and/or is not clearly visible to food employees.
• Priority Item Portioned, wrapped, sliced deli cheese, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
• Core Item The outer openings of the food establishment are not protected against the entry of insects and rodents. Front door propped open at beginning of inspection.
• Core Item The nonfood-contact surface of the soda racks used to hold microwave on front line is not corrosion-resistant, nonabsorbent, and/or smooth.
• Core Item Repeat There is no covered receptacle in the toilet rooms used by females.
• Core Item Repeat The acoustic ceiling tiles over front line are not designed, constructed, and installed so that it is smooth and easily cleanable.

• Priority Item Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw meats (chicken, beef and fish) stored over dressings in "True" 2-dr refrigerator & raw steak over vegetables in 4-drawer refrigerator under grill).
• Priority Item Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken was stored over raw hamburgers, steak and fish in "True" 2-dr refrigerator (# 13). Raw steak observed over fish in the 4-drawer refrigerator under grill.
• Priority Item After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. Dish machine not ejecting any sanitizer.
• Core Item Inside of the ice makers observed moldy and is not clean.
• Priority Item Repeat The following foods were observed at improper cold holding temperature: 1. Cheese (51F), Chicken (47F) and Pasta (47F) in the "True" 4-door refrigerator. 2. Cheese, Blue cheese and Turkey and most other foods - all measured over 51F.

• Core Item Repeat No hand towels at inside bar hand sink.

• Priority Item Repeat An open Pepsi can was observed in the dish chiller.
• Priority Item Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
• Priority Item Employees observed contacting ready-to-eat (RTE) food with their bare hands.
• Core Item Cloth towels observed in the basin of the back bar hand sink.
• Core Item The back bar hand-sink was observed without paper towles. Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
• Core Item Repeat The bar hand-sinks were observed without a sign or poster that notifies food employees to wash their hands.
• Priority Item Seared, partially cooked tuna was observed over ready-to-eat food.
• Priority Item Scoop handle observed in contact with the sugar; food in contact with soiled equipment or utensils.
• Priority Item The can opener blade is not clean to sight and touch.
• Priority Item Repeat Chicken and ribs were observed cold holding at the improper temperature of 50F and 55F in the walk in cooler. PHFs in the walk in cooler were put on ice-baths. Chicken (46F) and tomato sauce (47F) were observed at improper temperatures in the pizza prep refrigerator. The unit was adjusted during the inspection. Cheese sauce (47F) Jambalaya Sauce (47F) and cooked Pork (47) were observed at improper temperatures in the saute/salad station; the unit was adjusted during inspection. Cheese (60) and raw beef (55F) were observed at improper temperatures in the unit under the grill; items were rearranged and the unit was adjusted during inspection. Cut tomatoes (45F), salsa (46F), and chicken (47F) were observed at improper temperatures in the 'fried' unit under the grill; the unit was adjusted during inspection.
• Priority Item The location is using time as a public health control foe the working supply of tomatoe-chipote sauce and for the batter for frying fish, but no written procedures exist for the use of time only as a public health control.

• Core Item A sign or poster that notifies food employees to wash their hands is not provided at all (men's toilet-room and bar) handwashing lavatories used by food employees and/or is not clearly visible to food employees.
• Priority Item The chicken pie dated 6.11.12 is not safe, unadulterated, and/or honestly presented. Discarded
• Priority Item After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical mechanical operations, using a proper solution. [The bar glass-washer machine observed not sanitizing.]
• Priority Item The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.[burgers, steaks, etc. are missing an asterisk. Mark items served under cooked with an asterisk.]
• Core Item The handwashing sink needs to be seal back to the adjoining wall.
• Core Item The damaged ceiling tiles and floor near the walk in cooler are not maintained in good repair.
• Core Item The acoustic ceiling tiles in the kitchen and near the walk-in are not designed, constructed, and installed so that it is smooth and easily cleanable.

• Priority Item A container of shellstock (mussels) does not bear a tag.
• Core Item Repeat Surfaces of the soda gun holders are not clean.
• Priority Item Repeat The following foods cold holding at improper temperatures. Cheese(51ºF) in the grill prep refrigerator. 2. Smoked salmon(51ºF) in the true grill prep refrigerator. 3. Rice(46ºF) in the True sautee prep refrigerator. 4. Box of cheese( blue cheese48ºF) on the counter. All prep refrigerators were adjusted.

Natural Cafe

• Priority Item An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
• Priority Item Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.
• Core Item A food employee was observed cleaning their hands in warewashing sink.
• Core Item A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
• Priority Item Food in contact with soiled equipment or utensils. Ice scoop handle in direct contact with ice and small plastic cups, used as scoop observed in the foods.
• Priority Item Repeat The following foods were observed at improper cold holding temperature: 1. Cream cheese (47F) and Sour cream (51F) in "True" 2-dr prep refrigerator (middle) - corrected. 2. Chicken breats (45F) in the walk-in refrigerator.

Butcher Burger

• Priority Item The food establishment was not under the immediate control of a Northern Virginia certified food manager when the inspector arrived.
• Priority Item A food employee failed to wash his or her hands before donning gloves for working with food.
• Core Item No accessible soap was observed at the dishwashing area handwashing sink.
• Core Item A broom was observed blocking the hand sink in the front prep line such that the sink was not maintained so that it was accessible at all times for employee use. the sink was also observed to be draining slowly.
• Priority Item Raw chicken was observed over lobster patties.
• Core Item The ice machine was observed in need of cleaining.
• Priority Item Repeat Cut Tomatoes, Cheese, Blue Cheese, and Cheese cold holding at the improper temperatures of 58F, 45F, 46F, and 45F in the "Superior" 2-dr prep refrigerator.
• Priority Item Asterisks or other marks are needed in the menu to link the specific foods that may be served undercooked with the consumer advisory statement.
• Core Item Some holes were observed in the rear exterior door.
• Core Item Roaches observed in the dry storage room.
• Core Item Bacon observed left uncovered in the kitchen.
• Core Item Damp wiping cloths observed let on the counter.
• Core Item Repeat After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
• Core Item A stove was missing several knobs.
• Core Item The wood steps leading to the rear door are not designed and constructed to be easily cleanable or maintained.
• Core Item Repeat There is no covered receptacle in either unisex toilet room.
• Core Item Repeat The baseboards in the dishwashing room were observed i need of sealing. A few floor tiles were observed missing in the dry storage room.
• Core Item The light intensity is was measures to be below 50 foot candles at the table where the employees break down large cuts of meat.