California Tortilla, 2057 Wilson Blvd, Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: California Tortilla
Address: 2057 Wilson Blvd, Arlington, Virginia
Phone: (703) 243-4151
Total inspections: 6
Last inspection: Aug 31, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-304.11 - Corrected During Inspection Critical Cups used to scoop sauce.
  • 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily. Instead, soap is being used, according to PIC.
  • 4-202.11 - Critical Some plastic lids on buffet pans observed cracked/broken.
  • 4-204.112 - Repeat Both "Migoli" 2-dr prep refrigerators are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-501.11 - The gaskets of both "Migoli" 2-dr prep refrigerators are in poor repair and also observed a condensation leakage.
  • 4-501.12 - The surfaces of the cutting boards are no longer effectively cleaned and sanitized.
  • 4-601.11A - Corrected During Inspection Critical The food-contact surface of some of the tongs and knives is not clean to sight and touch.
  • 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents. A small gap was observed between the two doors on front entrance.
  • 6-301.11 - Repeat No soap/cleanser available in the hand-washing sink by the food-prep sink.
  • 6-303.11 - Some lights are out above the cash register and the light intensity is below 50 foot candles in the kitchen.
  • 6-501.111C - Critical a lot of active rat holes observed outside and some mouse droppings inside.
  • 6-501.14 - Intake and exhaust air ducts in both the restrooms are not clean and/or filters are not changed.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
August 31, 2009Routine--Details / Comments
  • 2-102.11C - Critical Repeat The certified food manager could not identify the big five foodborne illnesses and their symptoms.
  • 6-301.11 - No soap at front hand sink.
April 14, 2009Critical Procedures11Details / Comments
  • 2-102.11C - Critical The certified food manager could not identify the big five foodborne illnesses.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  • 2-401.11 - Critical Open beverage observed on clean utensil storage shelf.
  • 3-301.11 - Critical 1. Cups observed used as scoops for sauces.2. Ramekin observed used as a scoop for spiced used on chicken.
  • 3-304.14 - Wet cloth observed on food prep surface.
  • 3-305.11 - Food observed on floor in walk-in and walk-in freezer.
  • 3-501.16A2 - Critical Repeat Pico de gallo on counter observed at 72F.
  • 4-204.112 - The following observed with no thermometer:- Migoli two door prep- other two door prep.
January 06, 2009Routine53Details / Comments
  • 3-501.16A2 - Critical Repeat Tomatoe salsa in Migelli 1 door prep refrigerator cold holding at the improper temperature of 54F.
  • 4-501.11 - The 1 door Migelli prep refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. To be repaired.
August 28, 2008Follow-up11Details / Comments
  • 3-501.16A2 - Critical Tomatoe in 1 door prep refrigerator at 48F. Cole slaw in 2 door Migelli at 54F. Tomatoe in 2 door Migelli at 47F against back.
  • 6-501.11 - Repeat Employees toilet room missing ceiling tile.
August 18, 2008Follow-up11Details / Comments
  • 3-301.11 - Critical Cups without handles used to dispense food in Alto Sham.
  • 4-204.112 - The 2 door Migelli prep refrigerator and walkin is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-501.11 - The men's urinal is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
  • 6-202.11 - The light bulbs in the walkin are not shielded, coated, or otherwise shatter-resistant.
  • 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents. Back door not self closing.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at ladies handwashing lavatories used by food employees and/or is not clearly visible to food employees.
  • 6-303.11 - The light intensity is below 10 foot candles in front of walkin and in front of employees toilet room and in basement back room.
  • 6-501.11 - Employees toilet missing ceiling tile.
  • 6-501.12 - Floor dirty under soda island.
July 23, 2008Routine18Details / Comments

August 31, 2009 (Routine)



Violations:
  • 3-304.11 - Corrected During Inspection Critical Cups used to scoop sauce.
    Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
  • 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily. Instead, soap is being used, according to PIC.
    Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
  • 4-202.11 - Critical Some plastic lids on buffet pans observed cracked/broken.
    Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled, (b) By disassembling without the use of tools, or (c) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches; this does not apply to cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes. The purpose of the requirements for multiuse food-contact surfaces is to ensure that such surfaces are capable of being easily cleaned and accessible for cleaning. Food-contact surfaces that do not meet these requirements provide a potential harbor for foodborne pathogenic organisms. Surfaces which have imperfections such as cracks, chips, or pits allow microorganisms to attach and form biofilms. Once established, these biofilms can release pathogens to food. Biofilms are highly resistant to cleaning and sanitizing efforts. The requirement for easy disassembly recognizes the reluctance of food employees to disassemble and clean equipment if the task is difficult or requires the use of special, complicated tools.
  • 4-204.112 - Repeat Both "Migoli" 2-dr prep refrigerators are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
    Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
  • 4-501.11 - The gaskets of both "Migoli" 2-dr prep refrigerators are in poor repair and also observed a condensation leakage.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 4-501.12 - The surfaces of the cutting boards are no longer effectively cleaned and sanitized.
    Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
  • 4-601.11A - Corrected During Inspection Critical The food-contact surface of some of the tongs and knives is not clean to sight and touch.
    Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
  • 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents. A small gap was observed between the two doors on front entrance.
    Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
  • 6-301.11 - Repeat No soap/cleanser available in the hand-washing sink by the food-prep sink.
    Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
  • 6-303.11 - Some lights are out above the cash register and the light intensity is below 50 foot candles in the kitchen.
    The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
  • 6-501.111C - Critical a lot of active rat holes observed outside and some mouse droppings inside.
    The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
  • 6-501.14 - Intake and exhaust air ducts in both the restrooms are not clean and/or filters are not changed.
    Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

April 14, 2009 (Critical Procedures)



Violations:
  • 2-102.11C - Critical Repeat The certified food manager could not identify the big five foodborne illnesses and their symptoms.
    Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 6-301.11 - No soap at front hand sink.
    CORRECTED.Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

January 06, 2009 (Routine)



Violations:
  • 2-102.11C - Critical The certified food manager could not identify the big five foodborne illnesses.
    CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
  • 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
    CORRECTED.Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
  • 2-401.11 - Critical Open beverage observed on clean utensil storage shelf.
    CORRECTED.A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-301.11 - Critical 1. Cups observed used as scoops for sauces.2. Ramekin observed used as a scoop for spiced used on chicken.
    CORRECTED.Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-304.14 - Wet cloth observed on food prep surface.
    CORRECTED.Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
  • 3-305.11 - Food observed on floor in walk-in and walk-in freezer.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 3-501.16A2 - Critical Repeat Pico de gallo on counter observed at 72F.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-204.112 - The following observed with no thermometer:- Migoli two door prep- other two door prep.
    Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.

August 28, 2008 (Follow-up)



Violations:
  • 3-501.16A2 - Critical Repeat Tomatoe salsa in Migelli 1 door prep refrigerator cold holding at the improper temperature of 54F.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 4-501.11 - The 1 door Migelli prep refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. To be repaired.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
Comments:
C.O. approved.

August 18, 2008 (Follow-up)



Violations:
  • 3-501.16A2 - Critical Tomatoe in 1 door prep refrigerator at 48F. Cole slaw in 2 door Migelli at 54F. Tomatoe in 2 door Migelli at 47F against back.
    Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • 6-501.11 - Repeat Employees toilet room missing ceiling tile.
    Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
Comments:
C.O. not approved.

July 23, 2008 (Routine)



Violations:
  • 3-301.11 - Critical Cups without handles used to dispense food in Alto Sham.
    Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
  • 4-204.112 - The 2 door Migelli prep refrigerator and walkin is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
    Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
  • 4-501.11 - The men's urinal is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
  • 6-202.11 - The light bulbs in the walkin are not shielded, coated, or otherwise shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
  • 6-202.15 - The outer openings of the food establishment are not protected against the entry of insects and rodents. Back door not self closing.
    Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at ladies handwashing lavatories used by food employees and/or is not clearly visible to food employees.
    A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
  • 6-303.11 - The light intensity is below 10 foot candles in front of walkin and in front of employees toilet room and in basement back room.
    The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
  • 6-501.11 - Employees toilet missing ceiling tile.
    Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
  • 6-501.12 - Floor dirty under soda island.
    Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
C.O. not approved.

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