Amorini Panini, Ballston/Rosslyn Mobile # 006, Arlington, VA - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Amorini Panini
Address: Ballston/Rosslyn Mobile # 006, Arlington, VA
Type: Mobile Food Unit
Total inspections: 1
Last inspection: 06/17/2013
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Inspection findings

Inspection date

Type
No hood, No propane
Conditions no grilling or frying
Install screen at serving window.
Install paper towel dispenser
Mobile sticker #006 approved.
  • Food Temperature Measuring Devices
    Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
    Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
  • Critical: Sanitized/Hot Water and Chemical/Methods
    Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual operation, using a proper solution. No sanitizer on the mobile truck.
    Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
  • Handwashing Cleanser, Availability
    Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink.
    Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
06/17/2013Pre-Opening

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