Atlacatl Restaurant, 4701 Columbia Pike, Arlington, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Atlacatl Restaurant
Address: 4701 Columbia Pike, Arlington, Virginia
Phone: (703) 920-3680
Total inspections: 29
Last inspection: Aug 18, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-302.11 - Critical Raw eggs were stored on top of RTE food and vegetables inside the WIC.
  • 3-501.16A2 - Critical Pupusa mix (beans) at 55 F inside the prep table located across from the grill.
  • 3-501.17A - Critical Repeat Ready to eat tamales, yucca and other food products 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.
August 18, 2009Critical Procedures30Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the big five pathogen associated with food borne illness.
  • 3-305.11 - Food containers were stored on the WIF floor.
  • 3-501.14A - Critical Cooling rice at room temperature.
  • 3-501.17A - Critical Repeat Ready to eat pupusa mix and tamales 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.
  • 4-501.11 - Repeat The bottom shelf of the metal prep table is rusty. The WIC shelve are rusty.
  • 4-601.11A - Critical Repeat The can opener blade is not clean to sight and touch.
  • 4-602.13 - The inside of the deep fryer need cleaning.
  • 6-501.12 - The floor area behind the cooking line need cleaning.
April 30, 2009Routine44Details / Comments
  • 3-203.12 - Critical Shellstock tags are missing from the shellstock containers.
  • 3-501.17A - Critical Beef, chicken tamales and pupusa mix 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.
  • 7-201.11B - Critical A spray bottle of WD-40 was outside next to the species shelf.
January 05, 2009Critical Procedures30Details / Comments
  • 2-102.11C - Critical (CORRECTED DURING INSPECTION): The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.>>The CFM was not familiar with the Big Five foodborne illnesses.
  • 2-201.11A - Critical (CORRECTED DURING INSPECTION): The food establishment was observed without a working health notice (policy).
  • 3-302.11 - Critical Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.>>Raw eggs observed stored over crab and fish in the walk-in cooler and over beef in the 3-door prep refrigerator
  • 3-501.16A2 - Critical The following foods observed cold holding at the improper temperature:1. Papussa stuffing at 49F in the walk-in cooler2. Guacamole at 51F in the 3-door prep unit
  • 4-101.19 - The raw wood blocks was observed under the 2-door ice cream chest freezer.
  • 4-501.11 - The floors of both the walk-in cooler and walk-in freezer observed rusty.
  • 4-601.11A - Critical The inside of the ice was observed in need of cleaning.
  • 4-703.11 - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.>>Three compartment sink at bar observed at 100 ppm of sanitizer.
  • 6-202.15 - The two front doors of the food establishment and the inner door have gaps around them.
  • 6-501.11 - The ventilation cover above the 1-compartment sink in the kitchen was observed in need of repair.
  • 6-501.111C - Critical A live roach was observed crawling on waxed paper and several flies was observed flying around in the kitchen area.
  • 6-501.14 - The vents on the wall in the dining room wall (leading to the kitchen) was observed covered in dust.
September 11, 2008Routine75Details / Comments
No violation noted during this evaluation. May 02, 2008Follow-up00Details / Comments
  • 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
  • 3-203.12 - Critical Shellstock (clams) tags are missing from the shellstock original container located inside the Walk-in refrigerator.
  • 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils.1. Ice scoop handle was found in direct contact with the ice in the ice bin located at the bar.CORRECTED DURING INSPECTION.
  • 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical mechanical operations, using a proper chlorine based sanitizing solution.1. Solution of chlorine based sanitizer in final rinse of mechanical warewasher was found at 0 ppm.
April 29, 2008Critical Procedures40Details / Comments
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
  • 2-301.12B - Critical Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms.1. Immediately following the cleaning procedure with thorough drying using paper towels, the employee recontaminated their hands by not using disposable paper towels to turn off the manually operated faucet handles of the handwashing sink in the kitchen.2. Employee was observed washing hands with gloves on.
  • 2-301.14 - Critical 1. Food employee failed to wash his or her hands before donning gloves for working with food.2. Food employee failed to wash his or her hands when switching between working with raw food and ready to eat food. Food employee did not remove gloves and wash hands after handling raw beef and raw seafood prior to handling sliced onions and sliced green peppers stored in containers.3. Food employee at bar are not handwashing, the handwashing sink was blocked with a bag of avocados, an umbrella, a CD lens cleaning cd and cord charger.
  • 3-203.12 - Critical Inadequate record keeping system of Shellstock tags.
  • 3-302.11 - Critical Food is not in packages, covered containers, or wrappings.1. Cut radishes and cooked beef and veggie micture for empanadas were found uncovered in the "Superior" 2 door reach-in refrigerator.
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken was found stored over raw shrimp and raw beef in the 3 door prep refrigerator.2. Raw shelled eggs were found stored over raw beef and raw pork in the 3 door refrigerator.
  • 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef was found stored intermingled with opened packages of diced carrots in the 2 top door ice cream cooler.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Ice scoop handle was found in direct contact with the ice at the ice bin in bar.2. Bottom of container was found in direct contact with taco shells at a shelf in the kitchen.3. Grilled tortillas were served to customer dish with soiled gloves.CORRECTED DURING INSPECTION.
  • 3-501.17A - Critical The following foods are prepared and held in the food establishment for more than 24 hours and are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.1. Cooked beef and veggie mixture for empanadas, beef gravy, dough made of yuca and cheese in the "Superior" 2 door refrigerator.2. Shredded roasted chicken in the 3 door prep refrigerator.
  • 3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat 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.1. Ranchero eggs are cooked to order, dine-in and carry-out menu do not provide a disclaimer "*" for this item.
  • 4-601.11A - Critical The inside food contact surface of the soda gun is not clean to sight and touch.
  • 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.1. An unlabeled spray bottle container with a light yellowish chemical liquid was found with pans on the shelf holding the fryer.
  • 7-201.11B - Critical Poisonous or toxic materials are stored above food, equipment, utensils, linens or single-service and single-use articles.1. Windex container was found stored with clean dishes in a shelf located across the handwashing sink at kitchen.CORRECTED DURING INSPECTION.
March 27, 2008Critical Procedures110Details / Comments
  • 3-203.11 - The shellfish in the 3 door prep refrigerator are not stored in their original container.
  • 3-301.11 - Critical An improper scoop was found in the bulk rice.
  • 3-301.11 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 3-302.11 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken over beef over fish in the walk in refrigerator. Chicken over beef in the 3 door prep ref.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Cases of food on the floor in the walk in freezer, and cases of beer stored on the floor next to the bar.
  • 3-501.16 - Critical Sausage hot holding at 110oF. Cheese mixture hot holding at 67oF.
  • 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the 3 door prep and the Superior 2 door reach in are not accurate.
  • 4-402.11 - Repeat The kitchen handsink is not sealed to the wall. The 3 part sink and the ware washing machine table were not sealed to the wall.
  • 4-501.11 - The shelving under the steam table in the kitchen, the shelving under the prep tables, the shelving in the walk in refrigerator and freezer, and the floor of the walk in freezer, were observed rusty.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the interior of the Bev Air 1 door glass.
  • 4-903.11 - The ice cream freezer and the Foster sliding glass refrigerator were observed on wood blocks.
  • 5-205.11 - Repeat The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
  • 5-205.15B - The men's urinal was noted damaged and/or in poor repair.
  • 5-501.11 - Repeat The outdoor refuse container is stored on absorbent material. Dumpsters are stored on the grass.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door does not fit tightly at the door jamb along the top. A large gap is present.
  • 6-501.11 - Repeat Coving tiles were damaged at the Foster sliding glass ref.
  • 6-501.111 - Harborage conditions exist. Mouse droppings were observed in the corner at the bar.
  • 6-501.12 - The floor under the equipment in the kitchen, and the corners at the bar were in need of cleaning.
  • 7-102.11 - Critical Working containers of chemical spray bottles are not properly labeled.
  • 7-202.11 - Critical Repeat Raid Ant and Roach spray were found in the establishment and are not required for the maintenance and operation of the food establishment.
November 02, 2007Routine516Details / Comments
  • 3-101.11 - Critical One of the gallons of milk in the Bev Air 1 door glass refrigerator is expired with a date of 1/15.
  • 3-301.11 - Critical An improper scoop was found in the bin of salt.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Chicken observed stored over seafood, and beef stored over seafood in walk in refrigerator.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Cases of beer stored on floor in lobby of restaurant. Many 5 gallon buckets of food stored on floor of walk in freezer.
  • 3-501.15 - The methods used for cooling were not adequate. Cooked meat observed at 50oF wrapped in tightly sealed container.
  • 3-501.16A2 - Critical Repeat Cooked meat observed at 50oF in walk in. Beef observed at 49oF in Superior 2 door reach in ref.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Superior 3 door prep ref. or the Foster upright ref.
  • 4-402.11 - The handsink in the kitchen and the 3 part sink have moldy caulking and arein need of recaulking.
  • 4-501.11 - Repeat Water is collecting in the bottom of the Superior 3 door prep refrigerator.The Superior 2 door reach in refrigerator is not maintaining a temperature of 41oF.The doors to the beer reach in refrigerator observed damaged.
  • 4-501.12 - Repeat The cutting board(s) along the steam table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 5-501.113 - Repeat Outside refuse container was uncovered.
  • 6-501.11 - Repeat Floors in walk in refrigerator and walk in freezer observed rusty.Holes observed in walls behind 2 door glass Foster refrigerator, as well as various other places in kitchen and behind bar.
  • 6-501.111C - Critical Methods are not being used to control pests. Live roaches observed going in and out of hole in wall behind Foster refrigerator.
  • 6-501.12 - Repeat Floor under stove/grill observed in need of cleaning.Area under sink in bare observed in need of cleaning.Floor behind Bev air 1 door glass ref. and Foster 2 door glass ref. observed in need of cleaning.
January 16, 2007Routine510Details / Comments
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.Observed no handwashing during the inspection.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. - Open cup of water observed on expo line.
  • 3-202.15 - Critical Repeat Food from damaged packaging offered for sale or service.- Can of sliced beef observed dented on food storage shelf downstairs.
  • 3-302.12 - Containers of salt and/or sugar observed without labels to properly identify their contents.
  • 3-304.12 - In-use utensils improperly stored between use. - Ice scoop observed stored on exposed wood across from ice machine.
  • 3-501.16A2 - Critical 1. Rice, beef, and yuca observed at 48, 47, and 44F respectively in the walk-in.2. Creamer and cheese observed at 50 and 51F respectively in Foster upright.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE beef, rice, and other foods held more than 24 hours is not properly date marked.
  • 4-101.111 - 1. Exposed wood observed used as shelving downstairs, under plantains on prep table (where can opener is), and shelf at bar across from hand sink.2. Cardboard observed used to block vent above one door prep sink.3. Exposed wood observed used as support for shelving on the expo line.
  • 4-201.11 - The Galaxy freezer downstairs is not designed and constructed to be durable. The top of this freezer observed in need of cleaning as well.
  • 4-204.112 - There was no temperature measuring device located in the chest freezer.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11 - Dish machine drain boards observed not sealed to wall.
  • 4-501.11 - 1. The doors to the beer reach-in observed damaged.2. Caulk at the three comp. sink observed damaged and with mildew.
  • 4-501.12 - The cutting board(s) along the steam table observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-502.11 - 1. Several containers and bins observed cracked and damaged and in a state of repair and condition preventing effective maintenance and easy cleaning.2. Wooden paddle observed damaged at the food contact surface end.3. Thermometer in three door prep observed out of calibration.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. exterior of bulk food containers in walk-in2. fan in walk-in3. fan in Bev. Air upright display (w/ milk)4. interior of Foster upright5. shelf by one comp. sink6. shelving where spices are stored7. shelving above and below prep table with can opener8. all shelving located above where the eye can see.
  • 4-903.11 - Single service utensils observed stored at random in container behind the bar.
  • 4-903.11 - Dish rack observed stored on the floor.
  • 4-904.12 - Observed employee handle dirty utensils and then clean utensils without washing hands first.
  • 5-205.11 - The handwashing facility located at the bar is blocked (by candy, vegetables, and wire), preventing access by employees for easy handwashing.
  • 5-205.15B - Repeat Leak observed downstairs in the employee area.
  • 5-501.11 - The outdoor refuse container is stored on material that is not (smooth, durable, sloped to drain). Container observed on grass.
  • 5-501.11 - The recyclable refuse container is stored on absorbent material.Container observed on grass.
  • 5-501.113 - Outside refuse container was open.
  • 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents.- Gap observed on top right of rear exit door.
  • 6-301.12 - Towels observed not in the dispenser at the kitchen hand sink.
  • 6-303.11 - Repeat Light bulb observed out in the women's restroom.
  • 6-303.11 - Repeat Three light bulbs observed out at the vent hood.
  • 6-404.11 - Products for credit, redemption, or return are not being stored in a separate designated area.- Can of sliced beef observed dented on food storage shelf downstairs.
  • 6-501.11 - Repeat The following observed in need of repair:1. two ceiling tiles in kitchen observed damaged/missing2. hole observed in wall in center of shelf above prep table with can opener3. holes observed in wall downstairs in the employee area.
  • 6-501.12 - Repeat The following observed in need of cleaning:1. floor under Foster upright2. light shielding by dish machine3. ceiling tiles in kitchen by hood.
  • 7-202.11 - Critical Can of household Raid observed on top step of stairway to downstairs.
  • 7-202.12 - Critical Chlorine sanitizing solution in the bucket observed at 200ppm++++.
July 05, 2006Routine723Details / Comments
  • 2-102.11 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  • 3-202.15 - Critical The cans of mushrooms and a can of jalapenos in the basement were severely dented.
  • 3-302.11 - Critical Repeat Raw chicken stored over raw beef in walk in and 3 door prep unit. Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 3-304.12 - The handle of the sugar scoop was in the sugar.
  • 4-501.12 - The cutting board(s) along the @LOCATION@ 2 door prep unit is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 6-303.11 - Repeat Three lights were out in the hood area.
March 02, 2006Routine33Details / Comments
  • 3-302.11 - Critical Repeat Raw chicken stored over scallops in 3 door prep refrig.
  • 3-305.11 - Repeat Food in buckets found on floor in walk in freezer.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat The milk in the 3 door prep refrig was at 53F and the raw eggs were sitting out at 75F.Feta cheese cold holding at 43F and shreaded soft chees is at 45F outside of the the prep unit.
  • 3-501.17 - Critical Repeat No food held more than 24 hrs is being date marked.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.11 - Repeat The food contact surface of the raw wood shelf in the walk in cooler is not finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door hindges to the 3 door refrig are broke and not allowing the doors to properly close. The gaskets are torn in the 3 door prep refrig.
  • 4-501.11 - Repeat There is a leak inside of the 3 door refrig.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the wood shelf inside of the walk in refrigerator, the inside and outside of the reach in refrig next to the mop sink.
  • 5-205.11 - The handsink in the kitchen is being used to dump ice in.
  • 5-205.15B - Repeat There is a pipe leak coming from the wall in the basement. The faucet at the 3 part sink is dripping.
  • 5-501.113 - Outside refuse container was uncovered. The one refuse container has a lid missing.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the mens restoom handsink.
  • 6-303.11 - Some of the hood lights are out. The light inside of the reach in by the mop sink is out.
  • 6-501.11 - Repeat The floor of the walk in cooler is rusty and is damaged by the entrance. Water is leaking thru the floor and onto the outside floor of the kitchen area. The ceiling tiles above the 3 part sink are damaged by water.
  • 6-501.12 - Repeat The floor in the kitchen and the wall behind the mop sink needs to be cleaned.
  • 7-206.11 - A bottle of Roach Spray was found on top of the 2 door reach in next to the mop sink.Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
January 31, 2006Routine412Details / Comments
  • 3-302.11 - Critical Repeat Raw chicken stored over scallops in 3 door prep refrig.
  • 3-305.11 - Repeat Food in buckets found on floor in walk in freezer.
  • 3-501.16A2 - Corrected During Inspection Critical Repeat The milk in the 3 door prep refrig was at 53F and the raw eggs were sitting out at 75F.Feta cheese cold holding at 43F and shreaded soft chees is at 45F outside of the the prep unit.
  • 3-501.17 - Critical Repeat No food held more than 24 hrs is being date marked.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.11 - Repeat The food contact surface of the raw wood shelf in the walk in cooler is not finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door hindges to the 3 door refrig are broke and not allowing the doors to properly close. The gaskets are torn in the 3 door prep refrig.
  • 4-501.11 - Repeat There is a leak inside of the 3 door refrig.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the wood shelf inside of the walk in refrigerator, the inside and outside of the reach in refrig next to the mop sink.
  • 5-205.11 - The handsink in the kitchen is being used to dump ice in.
  • 5-205.15B - Repeat There is a pipe leak coming from the wall in the basement. The faucet at the 3 part sink is dripping.
  • 5-501.113 - Outside refuse container was uncovered. The one refuse container has a lid missing.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the mens restoom handsink.
  • 6-303.11 - Some of the hood lights are out. The light inside of the reach in by the mop sink is out.
  • 6-501.11 - Repeat The floor of the walk in cooler is rusty and is damaged by the entrance. Water is leaking thru the floor and onto the outside floor of the kitchen area. The ceiling tiles above the 3 part sink are damaged by water.
  • 6-501.12 - Repeat The floor in the kitchen and the wall behind the mop sink needs to be cleaned.
  • 7-206.11 - A bottle of Roach Spray was found on top of the 2 door reach in next to the mop sink.Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides.
January 31, 2006Routine412Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in cooler.
  • 3-304.11 - Critical The ice scoop handle was stored in the drinking ice.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Boxes of fruits stored on the walk-in cooler floor.
  • 3-501.16A2 - Critical Repeat Pupusa mix at 70 F inside the prep table cold holding tray.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.11 - The food contact surface of the raw wooden shelf inside of the walk-in cooler is not finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door and door frame of the walk-in cooler is rusty and damaged. The three door prep table cooling unit is rusty in the inside and outside. Several rusty shelve inside on almost all the cooling units.
  • 4-602.11 - Critical Repeat The raw wooden shelf inside of the walk-in cooler is moldy.
  • 4-602.13 - Repeat The mop sink is moldy. All the prep table cooling units door gaskets are moldy.
  • 5-205.15B - The rinse sink was noted damaged underneath is leaking water.
  • 5-501.115 - Repeat Oil and grease spill on and around the grease barrels.
  • 6-202.15 - Repeat The back door was wide opened.
  • 6-501.11 - Repeat The walk-in floor is rusty and damaged. Several floor tiles are damaged around the back entrance door.
  • 6-501.111C - Critical Repeat Roaches were observed on the kitchen wall by the spices rack.
  • 6-501.12 - Repeat The floor need cleaning especially under and behind all kitchen equipment.
July 28, 2005Routine710Details / Comments
  • 3-302.11 - Critical Unwrapped or uncovered food in the walk-in cooler.
  • 3-304.11 - Critical The ice scoop handle was stored in the drinking ice.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Boxes of fruits stored on the walk-in cooler floor.
  • 3-501.16A2 - Critical Repeat Pupusa mix at 70 F inside the prep table cold holding tray.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-101.11 - The food contact surface of the raw wooden shelf inside of the walk-in cooler is not finished to have a smooth, easily cleanable surface.
  • 4-501.11 - Repeat The door and door frame of the walk-in cooler is rusty and damaged. The three door prep table cooling unit is rusty in the inside and outside. Several rusty shelve inside on almost all the cooling units.
  • 4-602.11 - Critical Repeat The raw wooden shelf inside of the walk-in cooler is moldy.
  • 4-602.13 - Repeat The mop sink is moldy. All the prep table cooling units door gaskets are moldy.
  • 5-205.15B - The rinse sink was noted damaged underneath is leaking water.
  • 5-501.115 - Repeat Oil and grease spill on and around the grease barrels.
  • 6-202.15 - Repeat The back door was wide opened.
  • 6-501.11 - Repeat The walk-in floor is rusty and damaged. Several floor tiles are damaged around the back entrance door.
  • 6-501.111C - Critical Repeat Roaches were observed on the kitchen wall by the spices rack.
  • 6-501.12 - Repeat The floor need cleaning especially under and behind all kitchen equipment.
July 28, 2005Routine710Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.11 - The black clams were not stored in their original container.
  • 3-203.12 - Critical Tags missing from the black clams container.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food container with beef and chicken were stored on the walk-in freezer floor.
  • 3-501.15 - The methods used for cooling were not adequate, roasted chicken stored in the walk-in cooler right after been cooked without cooling first.
  • 3-501.16A2 - Critical Repeat Cooked yucca at room temperature, 72 F. Pupusa mix at 69 F inside of the prep the cold holding tray.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-402.11 - Repeat The men's bathroom hand sink is loose from the wall.
  • 4-501.11 - Repeat One of the metal prep table has is rusted on the bottom and the shelve of the small cooling unit by the metal prep table.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer blade.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the walk-in shelve need cleaning. The inside of the "Beverage" reach-in shelve and bottom area need cleaning.
  • 4-602.12 - The cavities of the two microwave oven was observed soiled.
  • 4-602.13 - Repeat The 3-part sink wall juncture is moldy. The mop sink is moldy.
  • 5-501.115 - Repeat There is metal and wood debris stored at the outside back of the restaurantTrash and litter were observed adjacent to the refuse container outside the facility.
  • 6-501.11 - Repeat The floor tiles across from the walk-in and the wall corners are damaged. The walk-in floor is rusted. There is damaged to some of the walls in the basement.
  • 6-501.12 - The walls behind the metal prep table need cleaning. The floor under and behind all kitchen equipment need cleaning.
April 12, 2005Routine711Details / Comments
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-203.11 - The black clams were not stored in their original container.
  • 3-203.12 - Critical Tags missing from the black clams container.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food container with beef and chicken were stored on the walk-in freezer floor.
  • 3-501.15 - The methods used for cooling were not adequate, roasted chicken stored in the walk-in cooler right after been cooked without cooling first.
  • 3-501.16A2 - Critical Repeat Cooked yucca at room temperature, 72 F. Pupusa mix at 69 F inside of the prep the cold holding tray.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form.
  • 4-402.11 - Repeat The men's bathroom hand sink is loose from the wall.
  • 4-501.11 - Repeat One of the metal prep table has is rusted on the bottom and the shelve of the small cooling unit by the metal prep table.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: slicer blade.
  • 4-602.11 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris, the walk-in shelve need cleaning. The inside of the "Beverage" reach-in shelve and bottom area need cleaning.
  • 4-602.12 - The cavities of the two microwave oven was observed soiled.
  • 4-602.13 - Repeat The 3-part sink wall juncture is moldy. The mop sink is moldy.
  • 5-501.115 - Repeat There is metal and wood debris stored at the outside back of the restaurantTrash and litter were observed adjacent to the refuse container outside the facility.
  • 6-501.11 - Repeat The floor tiles across from the walk-in and the wall corners are damaged. The walk-in floor is rusted. There is damaged to some of the walls in the basement.
  • 6-501.12 - The walls behind the metal prep table need cleaning. The floor under and behind all kitchen equipment need cleaning.
April 12, 2005Routine711Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.No sanitizer in sanitizing bucket (Corrected).
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  • 3-302.12 - The sugar and rice containers are not labeled.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-402.11 - The Men's Room ahndsink is not sealed to wall.
  • 3-305.11 - Repeat Food stored on walkin freezer floor.
  • 6-202.15 - Air gap at bottom of back door.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Galaxy chest freezer.
  • 4-601.11A - Critical Repeat Dirty knives and spoons in knife holder.
  • 6-202.14 - The toilet room upstairs is not provided with a self-closing door.
  • 4-201.11 - Repeat The Sanyo refrigerator at the server station and the Galaxy chest freezer downstairs are not designed and constructed to be durable.
  • 6-501.111C - Critical Some mouse droppings found on toilet room floor and basement floor.
  • 6-501.11 - Repeat Damaged wall tiles and baseboards by the mop sink and the Beverage Air refrigerator.Walkin cooler floor rusty.
  • 4-501.11 - Repeat The ice machine and the Amana microwave are rusting inside.The Beverage Air refrigerator is rusting on the side and taped.Bottom shelves of work table rusty .
  • 4-903.11 - Boxes of single service items stored on the floor.
  • 4-202.16 - Milk crates used as shelving.
  • 4-601.11 - Exterior surfaces of refrigerators in need of cleaning.
November 24, 2004Routine314Details / Comments
  • 3-304.14 - Wiping cloths improperly stored between use.No sanitizer in sanitizing bucket (Corrected).
  • 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
  • 3-302.12 - The sugar and rice containers are not labeled.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-402.11 - The Men's Room ahndsink is not sealed to wall.
  • 3-305.11 - Repeat Food stored on walkin freezer floor.
  • 6-202.15 - Air gap at bottom of back door.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Galaxy chest freezer.
  • 4-601.11A - Critical Repeat Dirty knives and spoons in knife holder.
  • 6-202.14 - The toilet room upstairs is not provided with a self-closing door.
  • 4-201.11 - Repeat The Sanyo refrigerator at the server station and the Galaxy chest freezer downstairs are not designed and constructed to be durable.
  • 6-501.111C - Critical Some mouse droppings found on toilet room floor and basement floor.
  • 6-501.11 - Repeat Damaged wall tiles and baseboards by the mop sink and the Beverage Air refrigerator.Walkin cooler floor rusty.
  • 4-501.11 - Repeat The ice machine and the Amana microwave are rusting inside.The Beverage Air refrigerator is rusting on the side and taped.Bottom shelves of work table rusty .
  • 4-903.11 - Boxes of single service items stored on the floor.
  • 4-202.16 - Milk crates used as shelving.
  • 4-601.11 - Exterior surfaces of refrigerators in need of cleaning.
November 24, 2004Routine314Details / Comments
  • 6-501.11 - Repeat There are damaged and missing wall and baseboard tiles in the kitchen by the mop sink and "Foster" and "Bev Air" refrigerators. The walk-in refrigerator floor is rusting.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in the knife holder, and inside the cook's line prep refrigerator.
  • 4-703.11 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  • 4-204.112 - Repeat There was no temperature measuring device located in the chest freezers.
  • 6-202.11 - The light bulb in the server station is no properly shielded, coated, or shatter-resistant. The light shield over the kitchen 3-part sink is cracked.
  • 5-205.15B - The cold water handle at the prep sink, the hot water handle at the kitchen 3-part sink, and the mop sink faucet were noted damaged and/or in poor repair.
  • 4-501.11 - Repeat The walk-in refrigerator, the "Bev Air" refrigerator, and the "Foster" refrigerator were not maintaining foods at their proper temperatures. The ice cream chest freezer needs defrosting. Some kitchen counter lower shelves are rusty.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (There is some wood and panels leaning up against the side fence behind the establishment. Various items stored on top of the "Foster" refrigerator).
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (The dish machine was not ejecting any sanitizer, the quaternary tablet solution at the bar 3-part sink was not strong enough).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (The basement floor, and walls).
  • 4-903.12 - Some clean equipment/utensils were found stored under unprotected sewer lines downstairs.
  • 4-602.13 - The nonfood contact surface of the outside handles and doors of the microwaves and the cook's line refrigerator had accumulations of grime and debris.
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen. Four hood lights were not working and a couple of ceiling lights were not working.
  • 5-501.115 - Some grease was observed on the pavement by the grease barrels outside the facility.
  • 4-201.11 - The "Sanyo" refrigerator at the server station and th "Galaxy" chest freezer downstairs are not designed and constructed to be durable.
  • 3-501.16A2 - Critical 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.
  • 3-501.16A2 - Critical Foods in the walk-in refrigerator cold holding at 48oF. Foods in the "Beverage Air" refrigerator cold holding at 49oF. Foods in the "Foster" refrigerator cold holding at 47oF.
  • 6-501.111 - Harborage conditions exist. A couple of dead roaches were observed on top of the dish machine. A few flies was observed in the kitchen.
  • 4-202.11 - Critical The food contact surface of the bar blender lid cap is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
July 02, 2004Routine415Details / Comments
  • 6-501.11 - Repeat There are damaged and missing wall and baseboard tiles in the kitchen by the mop sink and "Foster" and "Bev Air" refrigerators. The walk-in refrigerator floor is rusting.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife in the knife holder, and inside the cook's line prep refrigerator.
  • 4-703.11 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  • 4-204.112 - Repeat There was no temperature measuring device located in the chest freezers.
  • 6-202.11 - The light bulb in the server station is no properly shielded, coated, or shatter-resistant. The light shield over the kitchen 3-part sink is cracked.
  • 5-205.15B - The cold water handle at the prep sink, the hot water handle at the kitchen 3-part sink, and the mop sink faucet were noted damaged and/or in poor repair.
  • 4-501.11 - Repeat The walk-in refrigerator, the "Bev Air" refrigerator, and the "Foster" refrigerator were not maintaining foods at their proper temperatures. The ice cream chest freezer needs defrosting. Some kitchen counter lower shelves are rusty.
  • 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment (There is some wood and panels leaning up against the side fence behind the establishment. Various items stored on top of the "Foster" refrigerator).
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (The dish machine was not ejecting any sanitizer, the quaternary tablet solution at the bar 3-part sink was not strong enough).
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in freezer.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (The basement floor, and walls).
  • 4-903.12 - Some clean equipment/utensils were found stored under unprotected sewer lines downstairs.
  • 4-602.13 - The nonfood contact surface of the outside handles and doors of the microwaves and the cook's line refrigerator had accumulations of grime and debris.
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen. Four hood lights were not working and a couple of ceiling lights were not working.
  • 5-501.115 - Some grease was observed on the pavement by the grease barrels outside the facility.
  • 4-201.11 - The "Sanyo" refrigerator at the server station and th "Galaxy" chest freezer downstairs are not designed and constructed to be durable.
  • 3-501.16A2 - Critical 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.
  • 3-501.16A2 - Critical Foods in the walk-in refrigerator cold holding at 48oF. Foods in the "Beverage Air" refrigerator cold holding at 49oF. Foods in the "Foster" refrigerator cold holding at 47oF.
  • 6-501.111 - Harborage conditions exist. A couple of dead roaches were observed on top of the dish machine. A few flies was observed in the kitchen.
  • 4-202.11 - Critical The food contact surface of the bar blender lid cap is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
July 02, 2004Routine415Details / Comments
  • 4-602.13 - The nonfood contact surfaces of the prep sink , 3-part sink and mop sink wall junctures are moldy.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood one light is out.
  • 3-501.16A2 - Critical Pupusa meat at 58 F inside of the cold holding tray.
  • 3-203.11 - The clams are not stored in their original container.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
  • 4-501.11 - Repeat The prep table cooling unit shelve are rusted.
  • 6-501.11 - Repeat Walk-in floor rusted.
  • 3-302.11 - Critical Repeat Raw animal food, (raw eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  • 6-501.12 - Repeat Walk-in freezer floor need cleaning.
  • 4-602.11 - Critical Equipment, (sliding glass doors reach-in) used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Some of the walk-in shelve are moldy.
  • 4-602.11E - Surfaces of the soda gun nozzle and the inside of the holder were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
March 10, 2004Routine48Details / Comments
  • 4-602.13 - The nonfood contact surfaces of the prep sink , 3-part sink and mop sink wall junctures are moldy.
  • 6-303.11 - Repeat Inadequate light was noted under the kitchen hood one light is out.
  • 3-501.16A2 - Critical Pupusa meat at 58 F inside of the cold holding tray.
  • 3-203.11 - The clams are not stored in their original container.
  • 4-204.112 - Repeat There was no temperature measuring device located in the prep table cooling unit.
  • 4-501.11 - Repeat The prep table cooling unit shelve are rusted.
  • 6-501.11 - Repeat Walk-in floor rusted.
  • 3-302.11 - Critical Repeat Raw animal food, (raw eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
  • 6-501.12 - Repeat Walk-in freezer floor need cleaning.
  • 4-602.11 - Critical Equipment, (sliding glass doors reach-in) used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Some of the walk-in shelve are moldy.
  • 4-602.11E - Surfaces of the soda gun nozzle and the inside of the holder were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
March 10, 2004Routine48Details / Comments
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-601.11A - Critical Can opener not kept clean.
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.
  • 4-204.112 - Repeat The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
  • 4-601.11 - Exterior surfaces of the kitchen refrigerators not kept clean.Bottom shelves under grill in need of cleaning.Some kitchen shelves not kept clean.
  • 4-301.12 - Employee is washing hands in the 3-compartment sink.
  • 6-303.11 - One hood light out.Not enough lighting in the nkitchen prep area.
  • 6-501.11 - Repeat Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 large holes in basement walls.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Boxes of soda syrup on floor.
October 30, 2003Routine37Details / Comments
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-601.11A - Critical Can opener not kept clean.
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.
  • 4-204.112 - Repeat The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
  • 4-601.11 - Exterior surfaces of the kitchen refrigerators not kept clean.Bottom shelves under grill in need of cleaning.Some kitchen shelves not kept clean.
  • 4-301.12 - Employee is washing hands in the 3-compartment sink.
  • 6-303.11 - One hood light out.Not enough lighting in the nkitchen prep area.
  • 6-501.11 - Repeat Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 large holes in basement walls.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Boxes of soda syrup on floor.
October 30, 2003Routine37Details / Comments
  • 3-302.11 - Critical Repeat Some uncovered food in the reachin and walkin refrigerators.
  • 6-501.12 - Kitchen floor under equipments not kept clean.
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 3-304.12 - Repeat In-use utensils improperly stored between use: unclean knives stored in the knife holder.Small knife in stored in standing water.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored in a commonly wet or soiled location: the basement was damp, wet and smelling mold.
  • 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-903.11 - Styrofoam carry-out containers and lids were observed stored unprotected by the walkin cooler.
  • 4-202.16 - Repeat Milk crates used as shelving.
  • 3-305.12 - Some food stored under sewer lines in basement.
  • 3-302.12 - Some food containers not labeled.
  • 4-601.11 - Some reachin refrigerator door gaskets not ekpt clean.
  • 6-501.11 - Repeat Some baseboard and wall tiles missing and disrepair. Unapproved and unclean ceiling tiles above hood and grill.
  • 3-301.11 - Critical An improper scoop was found in the bulk food containers to dispense rice.
  • 4-501.11 - Repeat Walkin cooler with rusty shelving.Damaged refrigerator on the cooking line.Rust on right corner and interior of ice machine.
  • 4-501.114 - Critical The dish machine not ejecting sanitizer (CORRECTED).
July 15, 2003Routine412Details / Comments
  • 3-302.11 - Critical Repeat Some uncovered food in the reachin and walkin refrigerators.
  • 6-501.12 - Kitchen floor under equipments not kept clean.
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 3-304.12 - Repeat In-use utensils improperly stored between use: unclean knives stored in the knife holder.Small knife in stored in standing water.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-305.11 - Repeat Food stored in a commonly wet or soiled location: the basement was damp, wet and smelling mold.
  • 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-903.11 - Styrofoam carry-out containers and lids were observed stored unprotected by the walkin cooler.
  • 4-202.16 - Repeat Milk crates used as shelving.
  • 3-305.12 - Some food stored under sewer lines in basement.
  • 3-302.12 - Some food containers not labeled.
  • 4-601.11 - Some reachin refrigerator door gaskets not ekpt clean.
  • 6-501.11 - Repeat Some baseboard and wall tiles missing and disrepair. Unapproved and unclean ceiling tiles above hood and grill.
  • 3-301.11 - Critical An improper scoop was found in the bulk food containers to dispense rice.
  • 4-501.11 - Repeat Walkin cooler with rusty shelving.Damaged refrigerator on the cooking line.Rust on right corner and interior of ice machine.
  • 4-501.114 - Critical The dish machine not ejecting sanitizer (CORRECTED).
July 15, 2003Routine412Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use. Unclean knives were stored in the knife holder.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs were found over the RTE food in the walk-in refrigerator.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 3-302.11 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE) in the walk-in refrigerator.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The cuttingboard on the prep refrigeration units were unclean.
  • 3-304.13 - Critical Linens and/or napkins were in contact with food.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored in a commonly wet or soiled location. The basement was damp and wet with pooling water in areas of the floor.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refigerator and freezer.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-102.11B2 - The styrofoam carryout containers near the walk-in were not clean.
  • 4-201.11 - The homestandard GE and Amana microwaves were not designed and constructed to be durable.
  • 4-101.111 - The nonfood contact surface of the wooden pallet under the Beverage Air refrigerator is not nonabsorbent, and/or smooth.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Royster refrigerator and units on the cooking line.
  • 4-202.16 - The nonfood contact surface of the crates are not designed or constructed to be easily cleanable.
  • 4-402.11 - Repeat The kitchen handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-501.11 - The following were observed in a state of disrepair and damaged: damaged doors in the bar coolers, damaged refrigerators on the cooking line, damaged interior of the icemachine, rusty canopener holder, rusty shelving in the walk-in refrigerator
  • 4-602.11 - Critical Food contact surfaces of the interiors of the refrigerators and freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 4-602.13 - Repeat The nonfood contact surface of the exteriors of equipment had accumulations of grime and debris.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.115 - Critical Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. The floors, walls and ceiling where food is stored are not finished.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door needs a door sweep.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Inadequate light was noted in the basement where food is stored.
  • 6-501.11 - Repeat The establishment is showing signs of age. The basic physical stucture is not maintained in good repair. Floors, walls and ceilings all over the establishment are damaged or unfinished. i.e.damaged and missing tile and coving, damaged walls, unapproved and unclean ceiling tile in the hood area, cracked and splitting door jams
  • 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
  • 7-201.11 - Critical Containers of cleaning agents stored in the kitchen are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 7-209.11 - Eyeglass cleaner was stored in such a way that they could contaminate food in the bar.
March 25, 2003Routine619Details / Comments
  • 3-304.12 - In-use utensils improperly stored between use. Unclean knives were stored in the knife holder.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs were found over the RTE food in the walk-in refrigerator.
  • 3-302.11 - Critical Repeat Unwrapped or uncovered food in the refrigerators.
  • 3-302.11 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE) in the walk-in refrigerator.
  • 3-302.11 - Critical Soiled or improperly cleaned equipment or utensils used during food preparation. The cuttingboard on the prep refrigeration units were unclean.
  • 3-304.13 - Critical Linens and/or napkins were in contact with food.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-305.11 - Food stored in a commonly wet or soiled location. The basement was damp and wet with pooling water in areas of the floor.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refigerator and freezer.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food held more than 24 hours is not properly date marked.
  • 4-102.11B2 - The styrofoam carryout containers near the walk-in were not clean.
  • 4-201.11 - The homestandard GE and Amana microwaves were not designed and constructed to be durable.
  • 4-101.111 - The nonfood contact surface of the wooden pallet under the Beverage Air refrigerator is not nonabsorbent, and/or smooth.
  • 4-204.112 - Repeat There was no temperature measuring device located in the Royster refrigerator and units on the cooking line.
  • 4-202.16 - The nonfood contact surface of the crates are not designed or constructed to be easily cleanable.
  • 4-402.11 - Repeat The kitchen handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-501.11 - The following were observed in a state of disrepair and damaged: damaged doors in the bar coolers, damaged refrigerators on the cooking line, damaged interior of the icemachine, rusty canopener holder, rusty shelving in the walk-in refrigerator
  • 4-602.11 - Critical Food contact surfaces of the interiors of the refrigerators and freezers used to store potentially hazardous food items were observed soiled with accumulations of food residues.
  • 4-602.13 - Repeat The nonfood contact surface of the exteriors of equipment had accumulations of grime and debris.
  • 5-501.113 - Outside refuse container was uncovered.
  • 5-501.115 - Critical Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-201.11 - The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. The floors, walls and ceiling where food is stored are not finished.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door needs a door sweep.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-303.11 - Inadequate light was noted in the basement where food is stored.
  • 6-501.11 - Repeat The establishment is showing signs of age. The basic physical stucture is not maintained in good repair. Floors, walls and ceilings all over the establishment are damaged or unfinished. i.e.damaged and missing tile and coving, damaged walls, unapproved and unclean ceiling tile in the hood area, cracked and splitting door jams
  • 6-501.12 - Repeat The floors needed cleaning especially in corners and under equipment.
  • 7-201.11 - Critical Containers of cleaning agents stored in the kitchen are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 7-209.11 - Eyeglass cleaner was stored in such a way that they could contaminate food in the bar.
March 25, 2003Routine619Details / Comments

August 18, 2009 (Critical Procedures)


Violations:

April 30, 2009 (Routine)


Violations:

January 05, 2009 (Critical Procedures)


Violations:

September 11, 2008 (Routine)


Violations: Comments:
Pest control inspection last conducted on 09/03/08, done bi-monthly
Big five foodborne illness sheet, health policy notice, and food allergy information sheet given to CFM (both English and in Spanish)
Typed inspection will be mailed out to food establishment / CFM

May 02, 2008 (Follow-up)

Comments:
Chemical mechanical warewasher that was not sanitizing properly during the critical procedure inspection of 4/29/08 was reinspected during this follow-up inspection. The mechanical warewasher was repaired on 4/29/08, according to the invoice of ABCO Corporation: (sanitizer pumping tube was replaced). The warewasher was found to be properly working and sanitizing with chlorine based sanitizing solution during the final rinse. Chlorine sanitizing concentration in final rinse was found at 50 ppm.

April 29, 2008 (Critical Procedures)


Violations: Comments:
A follow-up inspection will be done on the mechanical chemical sanitizing warewasher.

March 27, 2008 (Critical Procedures)


Violations:

November 02, 2007 (Routine)


Violations:

January 16, 2007 (Routine)


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July 05, 2006 (Routine)


Violations: Comments:
Big five FBI info sheet was reviewed and left with the CFM.
Be sure to wash hands prior to glove use and when changing gloves.
Have walk-in and Foster upright serviced. Recommend maintaining an ambient air temperature of the units at 38F so that the foods these units contain may be held at or below 41F.
Be sure to add the required Consumer Advisory language to the take-out menu.

March 02, 2006 (Routine)


Violations: Comments:
Great improvements since last inspection. Manager has bulbs for the hood in the restaurant and will install them today. Please remember to store the raw chicken on the bottom shelf and the raw beef above the chicken. The seafood will then be stored above the beef products.

January 31, 2006 (Routine)


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January 31, 2006 (Routine)


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July 28, 2005 (Routine)


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July 28, 2005 (Routine)


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April 12, 2005 (Routine)


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April 12, 2005 (Routine)


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November 24, 2004 (Routine)


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November 24, 2004 (Routine)


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July 02, 2004 (Routine)


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July 02, 2004 (Routine)


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March 10, 2004 (Routine)


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March 10, 2004 (Routine)


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October 30, 2003 (Routine)


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October 30, 2003 (Routine)


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July 15, 2003 (Routine)


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July 15, 2003 (Routine)


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March 25, 2003 (Routine)


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March 25, 2003 (Routine)


Violations:

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