El Salvador Restaurant, 4805 Columbia Pike, Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: El Salvador Restaurant
Address: 4805 Columbia Pike, Arlington, Virginia
Phone: (703) 521-3225
Total inspections: 27
Last inspection: Aug 26, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3-203.12 - Critical Shellstock tags are missing from the shellstock containers.August 26, 2009Critical Procedures10Details / Comments
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.>>Raw eggs stored over raw shrimp and other foods.
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures : pork papusa mix (44 F), rice (44 F), cabbage mix (44 F) in the walk-in cooler.
  • 3-501.17A - Critical Repeat Foods 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.
  • 4-101.19 - The nonfood-contact surfaces of the inside of the walk-in (floor, walls, shelving) are not corrosion-resistant, nonabsorbent, and/or smooth.
  • 4-501.12 - The surfaces of the cutting boards on prep units and the mobile cutting boards are no longer effectively cleaned and sanitized.
  • 4-601.11A - Corrected During Inspection Critical The blender is not clean to sight and touch.
  • 4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained, and/or they are cloth dried before contact with food (pans and cutting boards).
  • 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food (freezer and service area).
  • 6-303.11 - The light intensity is below 20 foot candles in the 2 door freezer.
  • 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
March 18, 2009Routine45Details / Comments
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
  • 3-302.11 - Critical Repeat Several uncovered food containers inside the WIC.
  • 3-501.14A - Critical Yellow rice was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
  • 3-501.17A - Critical Tamales, rice, beef and chicken 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.
October 22, 2008Critical Procedures40Details / Comments
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness. The person in charge was not able to demonstrate knowlegde of proper cooling procedures.
  • 3-101.11 - Critical Chicharron (fried pork) offered to consumers was observed with a white mold growth on the surface.CORRECTED DURING INSPECTION.
  • 3-203.12 - Critical Shellstock tags are missing from the "curiles" (blood clams) shellstock containers in the "True" 2 door freezer.
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw eggs were observed stored over raw shrimp and raw calamari inside the "True" 1 door prep.
  • 3-501.16A2 - Critical Repeat Minced garlic in oil was observed cold holding at the improper temperature of 80 oF.CORRECTED DURING INSPECTION.
  • 4-601.11A - Critical The food contact surface of the inside of the pan is not clean to sight and touch. The inside of the pan was observed with encrusted deposits of grease.
July 01, 2008Routine60Details / Comments
  • 3-202.17 - The raw shucked mussels did not have tags.
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw eggs were stored over seafood in the reach-in refrigerator.
  • 3-305.11 - Stored food is not protected from contamination. Food was found uncovered in the walk-in refrigererator.
  • 3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. No freeze records for the raw fish used in ceviche.
  • 3-501.16A2 - Critical Repeat The following were found cold holding at the improper temperatures: squid 44 F,cut tomatoes 46 F,rice 44 F, chicken 44 F
  • 4-204.112 - Repeat The freezer chest located in the basement 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.
March 05, 2008Routine33Details / Comments
  • 2-201.11 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. No written employee health policy in place.
  • 3-302.11A4 - Critical Foods in Superior freezer observed unwrapped or uncovered.
  • 3-501.16A2 - Critical The following foods were observed cold holding at the improper temperatures :1. cut tomatoes 44 F (1 door prep)2. cubed cheese 46 F (1 door prep)3. raw beef 44 F (walk-in)4. raw turkey (walk-in)5. cooked rice (walk-in)May need maitenance on walk-in unit. Unit temperature not cold enough to hold foods at 41 F or below.
  • 4-602.11 - Critical Cutting boards observed were excessively soiled and appear to be no longer easily cleanable.
November 21, 2007Critical Procedures--Details / Comments
  • 3-203.12 - Critical Tags missing from the various varieties of oyster containers.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over fish in the Superior 2 door freezer.
  • 3-304.13 - Linens and/or napkins were in contact with food.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Cases of beer on the floor beind the bar and in the walk in.
  • 3-501.14 - Critical Recently cooked salsa noted not being adequately cooled to prevent the growth of harmful bacteria. One container cooling in walk in ref. in large, tightly covered container. One container cooling on counter.
  • 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. The steaks need astericks, and the other items with astericks need the proper asterick to make the connection with the necessary items.
  • 4-204.112 - Repeat There was no temperature measuring device located in Superior 2 door freezer.
  • 6-303.11 - Inadequate light was noted in the back room in the kitchen.
  • 6-501.111 - Harborage conditions exist. Mouse droppings noted in a couple of places.
  • 6-501.12 - The wall next to the Superior prep ref was noted in need of cleaning. The areas in the cupboards where the mouse droppings were noted are in need of cleaning.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
  • 7-202.11 - Critical Eco Pco Acu pesticide found in the establishment and is not required for the maintenance and operation of the food establishment.
April 09, 2007Routine57Details / Comments
  • 3-302.11 - Corrected During Inspection Critical Repeat Raw eggs stored over juice in walk in refrigerator. Raw eggs stored over ready to eat food in the walk in refrigerator.
  • 4-501.11 - Repeat The stoppers for the three part sink are being used in conjunction with plastic bags.
  • 5-501.115 - Critical Repeat A Kenmore dryer and gum ball machine were stored in the back of the facility by the trash. (They belong to the Dollar Store). Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-201.13 - Repeat The baseboard behind the sink in the mens restroom is missing.
  • 6-201.16 - Indoor walls of basement storage room were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface.
  • 6-501.11 - The floor of the walk in is coming up.
August 31, 2006Routine24Details / Comments
  • 3-301.11 - Critical Repeat A bowl used as a scoop was found in the cooked rice.
  • 3-302.12 - Repeat Unlabeled spice above the 1 door prep unit.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
  • 3-304.14 - Repeat Heavily soiled wiping cloths in use.
  • 3-305.11 - Food is stored on the floor in the walk in refrigerator.
  • 3-305.11 - Rice stored on the floor under the handsink.
  • 3-501.16A2 - Corrected During Inspection Critical Cooked chicken stacked on top of another container in the prep unit is cold holding at 52F.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE meats and rice 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.
  • 4-101.111 - The nonfood contact surface of the cardboard lining the floor in the walk in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-204.112 - Repeat There was no temperature measuring device located in the 2 door prep unit or in the 2 door Superior freezer.
  • 4-501.11 - Repeat The kitchen handsink is cracked. The stoppers for the 3 part sink are also being used with plastic bags to keep water in the sink.The bottom shelf of the table next to the oven is covered with duct tape and has a hole in it. One light cover in the kitchen is cracked.
  • 4-501.12 - The wood cutting board along the 2 door prep unit is cracked in the middle.
  • 5-205.11 - The hand sink in the kitchen has flip flops in them.
  • 5-501.115 - Critical Repeat Trash and litter were observed adjacent to the refuse container outside the facility (Kenmore dryer and other large pieces of trash).
  • 6-101.11 - Critical The floor in certain parts of the kitchen and under the legs of equipment are not smooth and have concrete showing.
  • 6-201.13 - Repeat The baseboard is missing in some parts throughout the kitchen and in the mens restroom.
  • 6-202.15 - Repeat The back door has a little air gap on the bottom of it.
  • 6-501.12 - The wall to the right of the oven has splash residue on it.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
August 08, 2006Routine612Details / Comments
  • 3-301.11 - Critical Repeat A bowl was found as a scoop in the cooked and uncooked rice.
  • 3-302.11 - Critical Raw eggs and beef were stored over juices in the walk in refrigerator and raw beef was stored over condiments in the 2 door prep refrigerator.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE chicken, yuca, rice and pork held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical The disclaimer on the menu telling the customer which food contains the raw or undercooked is missing on the menu.
  • 4-204.112 - The thermometer in the 2 door prep unit was broken.
  • 4-501.11 - Repeat The shelf in the kitchen next to the ovens has holes in the bottom shelf and is taped.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution for the three part sink.
  • 6-201.13 - There are some baseboard tiles missing in the mens restroom. The floor is not completely sealed.
  • 6-202.15 - Repeat The back metal door with the screen over it does not protected against the entry of insects and rodents.
  • 6-501.11 - Repeat The floor in the kitchen is missing floor tiles around the equiptment.
April 05, 2006Routine46Details / Comments
  • 3-301.11 - Critical Repeat A bowl was found as a scoop in the cooked and uncooked rice.
  • 3-302.11 - Critical Raw eggs and beef were stored over juices in the walk in refrigerator and raw beef was stored over condiments in the 2 door prep refrigerator.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE chicken, yuca, rice and pork held more than 24 hours is not properly date marked.
  • 3-603.11 - Critical The disclaimer on the menu telling the customer which food contains the raw or undercooked is missing on the menu.
  • 4-204.112 - The thermometer in the 2 door prep unit was broken.
  • 4-501.11 - Repeat The shelf in the kitchen next to the ovens has holes in the bottom shelf and is taped.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution for the three part sink.
  • 6-201.13 - There are some baseboard tiles missing in the mens restroom. The floor is not completely sealed.
  • 6-202.15 - Repeat The back metal door with the screen over it does not protected against the entry of insects and rodents.
  • 6-501.11 - Repeat The floor in the kitchen is missing floor tiles around the equiptment.
April 05, 2006Routine46Details / Comments
  • 3-301.11 - Critical Repeat An improper scoop was found in the fried rice in the walkin cooler.
  • 3-302.12 - Some food containers not labeled.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-202.16 - Repeat Foil used to line bottom shelf of kitchen work table .
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 4-501.11 - Repeat Tape on work table bottom shelf.
  • 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 and 2 stoppers not fitting properly).
  • 5-501.113 - Corrected During Inspection Repeat Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-201.16 - Repeat Indoor walls of the basement were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface (Where store the chest freezer and some single service items).
  • 6-202.15 - The air curtain is not properly designed and/or installed: air gap at bottom of back door.Back door not self closing tight.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the restroom hand sinks.
  • 6-501.11 - Repeat Some floor tiles chipped/damaged.
  • 6-501.16 - Repeat Mops are not hung up to air dry (No mop rack/mop hanger provided).
  • 7-102.11 - Corrected During Inspection Critical Spray bottle of cleaner is not properly labeled.
  • 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. Manager/owner, Soledad Marreros showed up at 12:20 PM.
October 24, 2005Routine413Details / Comments
  • 3-301.11 - Critical Repeat An improper scoop was found in the fried rice in the walkin cooler.
  • 3-302.12 - Some food containers not labeled.
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 4-202.16 - Repeat Foil used to line bottom shelf of kitchen work table .
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 4-501.11 - Repeat Tape on work table bottom shelf.
  • 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 and 2 stoppers not fitting properly).
  • 5-501.113 - Corrected During Inspection Repeat Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 6-201.16 - Repeat Indoor walls of the basement were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface (Where store the chest freezer and some single service items).
  • 6-202.15 - The air curtain is not properly designed and/or installed: air gap at bottom of back door.Back door not self closing tight.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the restroom hand sinks.
  • 6-501.11 - Repeat Some floor tiles chipped/damaged.
  • 6-501.16 - Repeat Mops are not hung up to air dry (No mop rack/mop hanger provided).
  • 7-102.11 - Corrected During Inspection Critical Spray bottle of cleaner is not properly labeled.
  • 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. Manager/owner, Soledad Marreros showed up at 12:20 PM.
October 24, 2005Routine413Details / Comments
  • 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage: 41°F or below, (2) Hot holding: 140°F or above, (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (4) Reheating: 165°F within 2 hrs.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. i.e.walk-in refrig.
  • 3-501.13 - Meat was found standing in room temperature water.
  • 3-501.16A2 - Critical Repeat The seasoned oil was holding at room temperature and should be discarded. These mixtures should be used immediately and if not then kept refrigerated. The papoosa mixture was found at 74 F.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (meat, soups, etc.) held more than 24 hours is not properly date marked.
  • 4-201.11 - The homestandard Montgomery Ward microwave is not designed and constructed to be durable.
  • 4-202.16 - The nonfood contact surface of the foil lining the shelves are not designed or constructed to be easily cleanable.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 4-402.11 - 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. Re-caulk behing the handsink.
  • 4-501.11 - Repeat There are two stoppers missing at the three-compartment sink. The prep unit in the back was broken. Remove all food from the unit. The metal table is damaged and the cabinets in the wait area are ,too. The deep chest in the basement was damaged and stored in a room with unfinished floors, walls and ceilings.
  • 4-501.12 - The cutting board(s) along two prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 5-205.15B - Repeat The coldwater knob in the ladiesroom is not operating properly.
  • 6-201.16 - Indoor walls basement( where there is a deep freezer) were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface. Finish the walls or remove the freezer.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
May 12, 2005Routine512Details / Comments
  • 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage: 41°F or below, (2) Hot holding: 140°F or above, (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (4) Reheating: 165°F within 2 hrs.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. i.e.walk-in refrig.
  • 3-501.13 - Meat was found standing in room temperature water.
  • 3-501.16A2 - Critical Repeat The seasoned oil was holding at room temperature and should be discarded. These mixtures should be used immediately and if not then kept refrigerated. The papoosa mixture was found at 74 F.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (meat, soups, etc.) held more than 24 hours is not properly date marked.
  • 4-201.11 - The homestandard Montgomery Ward microwave is not designed and constructed to be durable.
  • 4-202.16 - The nonfood contact surface of the foil lining the shelves are not designed or constructed to be easily cleanable.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
  • 4-402.11 - 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. Re-caulk behing the handsink.
  • 4-501.11 - Repeat There are two stoppers missing at the three-compartment sink. The prep unit in the back was broken. Remove all food from the unit. The metal table is damaged and the cabinets in the wait area are ,too. The deep chest in the basement was damaged and stored in a room with unfinished floors, walls and ceilings.
  • 4-501.12 - The cutting board(s) along two prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 5-205.15B - Repeat The coldwater knob in the ladiesroom is not operating properly.
  • 6-201.16 - Indoor walls basement( where there is a deep freezer) were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface. Finish the walls or remove the freezer.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
May 12, 2005Routine512Details / Comments
  • 3-301.11 - Critical An improper scoop was found in the rice in the Superior.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Spatula for the grill stored in 70oF water.
  • 3-305.11 - Food (drinks) stored on the floor and/or food stored less than 6" above the floor in the walkin refrigerator.
  • 3-501.16A2 - Critical Repeat The walkin refrigerator foods are cold holding around 47oF
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE onion salads 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 towel over the dough is not durable, corrosion resistant, and/or nonabsorbent.
  • 4-101.15 - Critical A galvanized tomato paste can is being used in contact with foods.
  • 5-205.15B - The handsink in the kitchen and in the bar have no hot water.The women's restroom handsink water is switched.
  • 5-501.113 - Outside refuse container was uncovered.
  • 6-501.11 - Repeat The waitress station in the front is missing the baseboards.There is missing tiles under the prep refrigerator by the waitress station.There are some cracked tiles in the men's and women's restroom.There is a hole in the wall of the walkin to the left of the door and above the shelving.There are missing and cracked tiles in the bar under the ice bin.
  • 6-501.111C - Critical Repeat Methods are not being used to control pests. There is evidence of roaches in the kitchen. A small roach was seen in a plastic tub. Flies were seen in the bar.
  • 6-501.12 - Repeat The floors throughout the facility are in need of major cleaning, paying close attention to the edges near the walls and around corners.The moldy mound of caulking to prevent the water in the 3 part sink from flowing on the floor should be replaced or another, cleaner method found to prevent the water from flowing onto the floor.
January 13, 2005Routine67Details / Comments
  • 3-301.11 - Critical An improper scoop was found in the rice in the Superior.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Spatula for the grill stored in 70oF water.
  • 3-305.11 - Food (drinks) stored on the floor and/or food stored less than 6" above the floor in the walkin refrigerator.
  • 3-501.16A2 - Critical Repeat The walkin refrigerator foods are cold holding around 47oF
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE onion salads 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 towel over the dough is not durable, corrosion resistant, and/or nonabsorbent.
  • 4-101.15 - Critical A galvanized tomato paste can is being used in contact with foods.
  • 5-205.15B - The handsink in the kitchen and in the bar have no hot water.The women's restroom handsink water is switched.
  • 5-501.113 - Outside refuse container was uncovered.
  • 6-501.11 - Repeat The waitress station in the front is missing the baseboards.There is missing tiles under the prep refrigerator by the waitress station.There are some cracked tiles in the men's and women's restroom.There is a hole in the wall of the walkin to the left of the door and above the shelving.There are missing and cracked tiles in the bar under the ice bin.
  • 6-501.111C - Critical Repeat Methods are not being used to control pests. There is evidence of roaches in the kitchen. A small roach was seen in a plastic tub. Flies were seen in the bar.
  • 6-501.12 - Repeat The floors throughout the facility are in need of major cleaning, paying close attention to the edges near the walls and around corners.The moldy mound of caulking to prevent the water in the 3 part sink from flowing on the floor should be replaced or another, cleaner method found to prevent the water from flowing onto the floor.
January 13, 2005Routine67Details / Comments
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen just before the hood area, a reading was taken, 10 foot candle.
  • 6-501.12 - The floor under and behind all equipment need cleaning.
  • 4-101.111 - Repeat Lining shelf with aluminum foil.
  • 6-501.111C - Critical Mice droppings under the hand sink and behind the reach-in also roaches were observed under the hand sink.
  • 4-501.11 - Repeat The bottom shelf of the metal prep table is damaged. The wait station cabinets are in poor maintenance.
  • 3-501.16A2 - Critical Beans at 55 F, chicharon at 57 F inside of cold holding trays.
  • 3-402.11 - Critical Raw fish, ceviche for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, there is gap on the bottom of the back door.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE 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.
  • 6-501.11 - Repeat Several floor tiles are damaged, also some areas around the edges are unfinished and some baseboards either loose from the wall or missing including the bathrooms. Peeling paint on the bathrooms walls. Bar floor tiles damaged. Walk-in cooler floor is rusted.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees at the bar.
September 09, 2004Routine57Details / Comments
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen just before the hood area, a reading was taken, 10 foot candle.
  • 6-501.12 - The floor under and behind all equipment need cleaning.
  • 4-101.111 - Repeat Lining shelf with aluminum foil.
  • 6-501.111C - Critical Mice droppings under the hand sink and behind the reach-in also roaches were observed under the hand sink.
  • 4-501.11 - Repeat The bottom shelf of the metal prep table is damaged. The wait station cabinets are in poor maintenance.
  • 3-501.16A2 - Critical Beans at 55 F, chicharon at 57 F inside of cold holding trays.
  • 3-402.11 - Critical Raw fish, ceviche for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, there is gap on the bottom of the back door.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE 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.
  • 6-501.11 - Repeat Several floor tiles are damaged, also some areas around the edges are unfinished and some baseboards either loose from the wall or missing including the bathrooms. Peeling paint on the bathrooms walls. Bar floor tiles damaged. Walk-in cooler floor is rusted.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees at the bar.
September 09, 2004Routine57Details / Comments
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 3-302.11 - Critical Some Unwrapped or uncovered food in the refrigerators.
  • 5-205.11 - Repeat The bar and kitchen handsinks are blocked, preventing access by employees for easy handwashing.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
  • 6-301.11 - Repeat Soap was not provided at the bar handsink.
  • 4-501.12 - The cutting board along the prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2-402.11 - Employee observed working in the food service area without proper hair restraints.
  • 4-501.11 - Repeat Walkin cooler floor rusted.Walkin cooler racks rusted.Chest freezer in basemen tin disrepair.
  • 6-202.15 - The outer opening of the door to storage room in basement is not protected against the entry of insects and rodents.
  • 3-302.12 - Repeat Some bulk food food containers containers not labeled.
  • 4-204.112 - There was no temperature measuring device located in the chest freezer in basement.
  • 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).
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-101.111 - Repeat Foil used to line bottom shelf of work tables.
  • 6-303.11 - Repeat One hood light missing.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
  • 3-501.13 - Improper methods used to thaw frozen chicken.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 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.
  • 6-305.11 - Personal belongings stored on bottom shelf of the kitchen work table.
  • 3-203.12 - Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
April 07, 2004Routine--Details / Comments
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
  • 3-302.11 - Critical Some Unwrapped or uncovered food in the refrigerators.
  • 5-205.11 - Repeat The bar and kitchen handsinks are blocked, preventing access by employees for easy handwashing.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
  • 6-301.11 - Repeat Soap was not provided at the bar handsink.
  • 4-501.12 - The cutting board along the prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2-402.11 - Employee observed working in the food service area without proper hair restraints.
  • 4-501.11 - Repeat Walkin cooler floor rusted.Walkin cooler racks rusted.Chest freezer in basemen tin disrepair.
  • 6-202.15 - The outer opening of the door to storage room in basement is not protected against the entry of insects and rodents.
  • 3-302.12 - Repeat Some bulk food food containers containers not labeled.
  • 4-204.112 - There was no temperature measuring device located in the chest freezer in basement.
  • 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).
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 4-101.111 - Repeat Foil used to line bottom shelf of work tables.
  • 6-303.11 - Repeat One hood light missing.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
  • 3-501.13 - Improper methods used to thaw frozen chicken.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 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.
  • 6-305.11 - Personal belongings stored on bottom shelf of the kitchen work table.
  • 3-203.12 - Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
April 07, 2004Routine--Details / Comments
  • 6-202.15 - Repeat Holes on bottom of wooden back door frame.
  • 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 blade not kept clean.
  • 4-204.112 - The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
  • 4-601.11 - Exterior surfaces of kitchen rfefrigerators 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 bar 3-part sink.
  • 6-303.11 - One hood light out.Not enough lighting in the kitchen cook line area.
  • 6-501.11 - Repeat Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 larges holes in basement walls.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Box of soda syrup on floor.
October 30, 2003Routine37Details / Comments
  • 6-202.15 - Repeat Holes on bottom of wooden back door frame.
  • 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 blade not kept clean.
  • 4-204.112 - The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
  • 4-601.11 - Exterior surfaces of kitchen rfefrigerators 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 bar 3-part sink.
  • 6-303.11 - One hood light out.Not enough lighting in the kitchen cook line area.
  • 6-501.11 - Repeat Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 larges holes in basement walls.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Box of soda syrup on floor.
October 30, 2003Routine37Details / Comments
  • 6-501.11 - The floor in the walk in cooler is in poor repair.
  • 6-202.11 - Repeat The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant. (some missing or cracked light shields)Corrected.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. (open bottle of juice on top of the prep unit)
  • 4-101.111 - Repeat The nonfood contact surface of the foil lining the bottom shelf of the metal tables next to the three part sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11 - The metal table by the big hood is in poor repair.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan guard in the walk in cooler.
  • 6-303.11 - Repeat Inadequate light was noted in the reach in refrigerator.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back doors do not self close and the screen on the outer door is not tight fitting.
  • 4-202.11 - Critical Repeat The food contact surface of the bamboo handled strainer is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
May 20, 2003Follow-up27Details / Comments
  • 6-501.11 - The floor in the walk in cooler is in poor repair.
  • 6-202.11 - Repeat The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant. (some missing or cracked light shields)Corrected.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. (open bottle of juice on top of the prep unit)
  • 4-101.111 - Repeat The nonfood contact surface of the foil lining the bottom shelf of the metal tables next to the three part sink is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-501.11 - The metal table by the big hood is in poor repair.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan guard in the walk in cooler.
  • 6-303.11 - Repeat Inadequate light was noted in the reach in refrigerator.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back doors do not self close and the screen on the outer door is not tight fitting.
  • 4-202.11 - Critical Repeat The food contact surface of the bamboo handled strainer is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
May 20, 2003Follow-up27Details / Comments
  • 3-302.12 - Unlabeled food containers. Bulk sugar/salt? containers are not labeled.
  • 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.The facility serves ceviche and does not provide a consumer advisory.
  • 5-205.11 - The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. The sink had a pitcher in it.
  • 4-402.11 - Repeat The kitchen hand sink is coming loose from the wall.
  • 6-501.11 - Repeat There is ceiling damage above the three part sink (sagging and gaps in the ceiling).Some wall tiles are missing in the three part sink room.There is a hole in the wall along the coving by the kitchen hand sink.There are damaged floor tiles by the reach in freezer.
  • 6-202.11 - Repeat The light bulbs in the walk in cooler and in the kitchen by the prep table with the microwave were not properly shielded, coated, or shatter-resistant.
  • 4-101.111 - Repeat The nonfood contact surface of the foil lining the bottom shelf of the metal table by the three part sink is not corrosion resistant, nonabsorbent, and/or smooth.The chest freezer downstairs is resting on wooden two by fours that are not corrosion resistant or nonabsorbent.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Mops were observed leaning against the kitchen hand sink soap dispenser.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. - Raw shell eggs stored over ready to eat food in the walk in cooler.
  • 4-501.11 - The metal prep table with the microwave was noted in poor repair.The chest freezer downstairs was noted in poor repair and in need of defrosting.Some prep refrigerator and reach in refrigerator racks are rusty.
  • 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.
  • 5-205.15B - Repeat The hot water is turned off at the kitchen hand sink.
  • 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 hood by the three part sink is very greasy, the walk in cooler fan guard is dusty.
  • 6-201.13 - Repeat There is missing coving in the kitchen.
  • 6-303.11 - Repeat Inadequate light was noted in the area by the three part sink.
  • 6-303.11 - Inadequate light was noted in the reach in refrigerators.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The back doors are not self closing.The back screen door has holes in the screen.
  • 6-501.12 - Repeat The floors, walls, and ceilings in the kitchen were noted in need of cleaning.
  • 6-301.11 - Repeat Soap was not provided at the handwashing facility in the kitchen hand sink.
  • 3-305.12 - Food storage under sewer lines. The chest freezer downstairs is stored under unprotected sewer lines.
  • 4-202.11 - Critical The food contact surface of the bamboo strainer is no longer cleanable.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (rice, beans, tamales, etc.) held more than 24 hours is not properly date marked.
  • 9.2-3.3 - Critical There is no certified food manager on duty. Corrected.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. The downstairs room is very cluttered. Clean and organize - remove unnecessary items.The prep unit with the wooden cutting board no longer works - discard or repair.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the bar. No towels were provided at the kitchen hand sink.Corrected.
April 16, 2003Routine519Details / Comments
  • 3-302.12 - Unlabeled food containers. Bulk sugar/salt? containers are not labeled.
  • 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.The facility serves ceviche and does not provide a consumer advisory.
  • 5-205.11 - The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. The sink had a pitcher in it.
  • 4-402.11 - Repeat The kitchen hand sink is coming loose from the wall.
  • 6-501.11 - Repeat There is ceiling damage above the three part sink (sagging and gaps in the ceiling).Some wall tiles are missing in the three part sink room.There is a hole in the wall along the coving by the kitchen hand sink.There are damaged floor tiles by the reach in freezer.
  • 6-202.11 - Repeat The light bulbs in the walk in cooler and in the kitchen by the prep table with the microwave were not properly shielded, coated, or shatter-resistant.
  • 4-101.111 - Repeat The nonfood contact surface of the foil lining the bottom shelf of the metal table by the three part sink is not corrosion resistant, nonabsorbent, and/or smooth.The chest freezer downstairs is resting on wooden two by fours that are not corrosion resistant or nonabsorbent.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Mops were observed leaning against the kitchen hand sink soap dispenser.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. - Raw shell eggs stored over ready to eat food in the walk in cooler.
  • 4-501.11 - The metal prep table with the microwave was noted in poor repair.The chest freezer downstairs was noted in poor repair and in need of defrosting.Some prep refrigerator and reach in refrigerator racks are rusty.
  • 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.
  • 5-205.15B - Repeat The hot water is turned off at the kitchen hand sink.
  • 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 hood by the three part sink is very greasy, the walk in cooler fan guard is dusty.
  • 6-201.13 - Repeat There is missing coving in the kitchen.
  • 6-303.11 - Repeat Inadequate light was noted in the area by the three part sink.
  • 6-303.11 - Inadequate light was noted in the reach in refrigerators.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The back doors are not self closing.The back screen door has holes in the screen.
  • 6-501.12 - Repeat The floors, walls, and ceilings in the kitchen were noted in need of cleaning.
  • 6-301.11 - Repeat Soap was not provided at the handwashing facility in the kitchen hand sink.
  • 3-305.12 - Food storage under sewer lines. The chest freezer downstairs is stored under unprotected sewer lines.
  • 4-202.11 - Critical The food contact surface of the bamboo strainer is no longer cleanable.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (rice, beans, tamales, etc.) held more than 24 hours is not properly date marked.
  • 9.2-3.3 - Critical There is no certified food manager on duty. Corrected.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. The downstairs room is very cluttered. Clean and organize - remove unnecessary items.The prep unit with the wooden cutting board no longer works - discard or repair.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the bar. No towels were provided at the kitchen hand sink.Corrected.
April 16, 2003Routine519Details / Comments

August 26, 2009 (Critical Procedures)



Violation: 3-203.12 - Critical Shellstock tags are missing from the shellstock containers.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
Comments:
CFM was aware of major symptoms associated with foodborne illnesses.

March 18, 2009 (Routine)



Violations:
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.>>Raw eggs stored over raw shrimp and other foods.
    Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
  • 3-501.16A2 - Critical Repeat The following foods were observed cold holding at improper temperatures : pork papusa mix (44 F), rice (44 F), cabbage mix (44 F) in the walk-in cooler.
    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.
  • 3-501.17A - Critical Repeat Foods 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.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
  • 4-101.19 - The nonfood-contact surfaces of the inside of the walk-in (floor, walls, shelving) are not corrosion-resistant, nonabsorbent, and/or smooth.
    Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
  • 4-501.12 - The surfaces of the cutting boards on prep units and the mobile 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 blender 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.
  • 4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained, and/or they are cloth dried before contact with food (pans and cutting boards).
    After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
  • 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food (freezer and service area).
    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.
  • 6-303.11 - The light intensity is below 20 foot candles in the 2 door freezer.
    The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. 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.
  • 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
    After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.

October 22, 2008 (Critical Procedures)



Violations:
  • 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
    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 stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
  • 3-302.11 - Critical Repeat Several uncovered food containers inside the WIC.
    Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
  • 3-501.14A - Critical Yellow rice was not cooled within 2 hours from 57°C (135°F) to 21°C (70°F); and/or within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less.
    Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and (2) Within a total of 6 hours from 57°C (135°F) to 5°C (41°F) or less. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods (time/temperature control for safety foods) has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, potentially hazardous foods (time/temperature control for safety foods) are subject to growth of a variety of pathogenic microorganisms. A longer time near ideal bacterial incubation temperatures, 21°C - 52°C (70°F - 125°F), is to be avoided. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
  • 3-501.17A - Critical Tamales, rice, beef and chicken 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.
    Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.

July 01, 2008 (Routine)



Violations:
  • 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness. The person in charge was not able to demonstrate knowlegde of proper cooling procedures.
    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 explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness.
  • 3-101.11 - Critical Chicharron (fried pork) offered to consumers was observed with a white mold growth on the surface.CORRECTED DURING INSPECTION.
    Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
  • 3-203.12 - Critical Shellstock tags are missing from the "curiles" (blood clams) shellstock containers in the "True" 2 door freezer.
    Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw eggs were observed stored over raw shrimp and raw calamari inside the "True" 1 door prep.
    Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
  • 3-501.16A2 - Critical Repeat Minced garlic in oil was observed cold holding at the improper temperature of 80 oF.CORRECTED DURING INSPECTION.
    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.
  • 4-601.11A - Critical The food contact surface of the inside of the pan is not clean to sight and touch. The inside of the pan was observed with encrusted deposits of grease.
    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.
Comments:
Shellstock source: Manolo and Sons.

March 05, 2008 (Routine)



Violations:
  • 3-202.17 - The raw shucked mussels did not have tags.
    Obtain raw shucked shellfish in nonreturnable packages which bear a legible label that identifies the (1) Name, address, and certification number of the shucker-packer or repacker of the molluscan shellfish: and (2) The "sell by" date for packages with a capacity of 1.87L (one-half gallon) or more.
  • 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw eggs were stored over seafood in the reach-in refrigerator.
    Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
  • 3-305.11 - Stored food is not protected from contamination. Food was found uncovered in the walk-in refrigererator.
    Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
  • 3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. No freeze records for the raw fish used in ceviche.
    Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish. Fish from natural bodies of water may carry parasitic worms that can infect and injure consumers who eat such raw fish dishes as sushi, ceviche, green (lighting marinated) herring, and cold-smoked salmon. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time.
  • 3-501.16A2 - Critical Repeat The following were found cold holding at the improper temperatures: squid 44 F,cut tomatoes 46 F,rice 44 F, chicken 44 F
    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 - Repeat The freezer chest located in the basement 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.

November 21, 2007 (Critical Procedures)



Violations:
  • 2-201.11 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion. No written employee health policy in place.
    Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • 3-302.11A4 - Critical Foods in Superior freezer observed unwrapped or uncovered.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-501.16A2 - Critical The following foods were observed cold holding at the improper temperatures :1. cut tomatoes 44 F (1 door prep)2. cubed cheese 46 F (1 door prep)3. raw beef 44 F (walk-in)4. raw turkey (walk-in)5. cooked rice (walk-in)May need maitenance on walk-in unit. Unit temperature not cold enough to hold foods at 41 F or below.
    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 to limit bacterial growth and/or toxin production.
  • 4-602.11 - Critical Cutting boards observed were excessively soiled and appear to be no longer easily cleanable.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
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.

April 09, 2007 (Routine)



Violations:
  • 3-203.12 - Critical Tags missing from the various varieties of oyster containers.
    Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
  • 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over fish in the Superior 2 door freezer.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.13 - Linens and/or napkins were in contact with food.
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Cases of beer on the floor beind the bar and in the walk in.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.14 - Critical Recently cooked salsa noted not being adequately cooled to prevent the growth of harmful bacteria. One container cooling in walk in ref. in large, tightly covered container. One container cooling on counter.
    Cool potentially hazardous foods from 140°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 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. The steaks need astericks, and the other items with astericks need the proper asterick to make the connection with the necessary items.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-204.112 - Repeat There was no temperature measuring device located in Superior 2 door freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 6-303.11 - Inadequate light was noted in the back room in the kitchen.
    Provide at least 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.
  • 6-501.111 - Harborage conditions exist. Mouse droppings noted in a couple of places.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - The wall next to the Superior prep ref was noted in need of cleaning. The areas in the cupboards where the mouse droppings were noted are in need of cleaning.
    All floors, walls, and ceilings must 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.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 7-202.11 - Critical Eco Pco Acu pesticide found in the establishment and is not required for the maintenance and operation of the food establishment.
    Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

August 31, 2006 (Routine)



Violations:
  • 3-302.11 - Corrected During Inspection Critical Repeat Raw eggs stored over juice in walk in refrigerator. Raw eggs stored over ready to eat food in the walk in refrigerator.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-501.11 - Repeat The stoppers for the three part sink are being used in conjunction with plastic bags.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 5-501.115 - Critical Repeat A Kenmore dryer and gum ball machine were stored in the back of the facility by the trash. (They belong to the Dollar Store). Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-201.13 - Repeat The baseboard behind the sink in the mens restroom is missing.
    In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
  • 6-201.16 - Indoor walls of basement storage room were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface.
    Except in areas used for dry storage only, concrete, porous block, and bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface.
  • 6-501.11 - The floor of the walk in is coming up.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 08, 2006 (Routine)



Violations:
  • 3-301.11 - Critical Repeat A bowl used as a scoop was found in the cooked rice.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.12 - Repeat Unlabeled spice above the 1 door prep unit.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-304.14 - Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 3-305.11 - Food is stored on the floor in the walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-305.11 - Rice stored on the floor under the handsink.
    Protect food from contamination by storing the food in a clean and dry location.
  • 3-501.16A2 - Corrected During Inspection Critical Cooked chicken stacked on top of another container in the prep unit is cold holding at 52F.
    Cold hold potentially hazardous food at 5°C (41°F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE meats and rice held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 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.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.111 - The nonfood contact surface of the cardboard lining the floor in the walk in refrigerator is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-204.112 - Repeat There was no temperature measuring device located in the 2 door prep unit or in the 2 door Superior freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11 - Repeat The kitchen handsink is cracked. The stoppers for the 3 part sink are also being used with plastic bags to keep water in the sink.The bottom shelf of the table next to the oven is covered with duct tape and has a hole in it. One light cover in the kitchen is cracked.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.12 - The wood cutting board along the 2 door prep unit is cracked in the middle.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 5-205.11 - The hand sink in the kitchen has flip flops in them.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 5-501.115 - Critical Repeat Trash and litter were observed adjacent to the refuse container outside the facility (Kenmore dryer and other large pieces of trash).
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-101.11 - Critical The floor in certain parts of the kitchen and under the legs of equipment are not smooth and have concrete showing.
    Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable.
  • 6-201.13 - Repeat The baseboard is missing in some parts throughout the kitchen and in the mens restroom.
    In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
  • 6-202.15 - Repeat The back door has a little air gap on the bottom of it.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.12 - The wall to the right of the oven has splash residue on it.
    All floors, walls, and ceilings must 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.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

April 05, 2006 (Routine)



Violations:
  • 3-301.11 - Critical Repeat A bowl was found as a scoop in the cooked and uncooked rice.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.11 - Critical Raw eggs and beef were stored over juices in the walk in refrigerator and raw beef was stored over condiments in the 2 door prep refrigerator.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE chicken, yuca, rice and pork held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-603.11 - Critical The disclaimer on the menu telling the customer which food contains the raw or undercooked is missing on the menu.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-204.112 - The thermometer in the 2 door prep unit was broken.
    Provide a temperature measuring device that is scaled in increments of no greater than 1oC or 2oF to ensure accurate readings.
  • 4-501.11 - Repeat The shelf in the kitchen next to the ovens has holes in the bottom shelf and is taped.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution for the three part sink.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 6-201.13 - There are some baseboard tiles missing in the mens restroom. The floor is not completely sealed.
    In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
  • 6-202.15 - Repeat The back metal door with the screen over it does not protected against the entry of insects and rodents.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.11 - Repeat The floor in the kitchen is missing floor tiles around the equiptment.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 05, 2006 (Routine)



Violations:
  • 3-301.11 - Critical Repeat A bowl was found as a scoop in the cooked and uncooked rice.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.11 - Critical Raw eggs and beef were stored over juices in the walk in refrigerator and raw beef was stored over condiments in the 2 door prep refrigerator.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE chicken, yuca, rice and pork held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-603.11 - Critical The disclaimer on the menu telling the customer which food contains the raw or undercooked is missing on the menu.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-204.112 - The thermometer in the 2 door prep unit was broken.
    Provide a temperature measuring device that is scaled in increments of no greater than 1oC or 2oF to ensure accurate readings.
  • 4-501.11 - Repeat The shelf in the kitchen next to the ovens has holes in the bottom shelf and is taped.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution for the three part sink.
    Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
  • 6-201.13 - There are some baseboard tiles missing in the mens restroom. The floor is not completely sealed.
    In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
  • 6-202.15 - Repeat The back metal door with the screen over it does not protected against the entry of insects and rodents.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.11 - Repeat The floor in the kitchen is missing floor tiles around the equiptment.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 24, 2005 (Routine)



Violations:
  • 3-301.11 - Critical Repeat An improper scoop was found in the fried rice in the walkin cooler.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.12 - Some food containers not labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-202.16 - Repeat Foil used to line bottom shelf of kitchen work table .
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-501.11 - Repeat Tape on work table bottom shelf.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 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 and 2 stoppers not fitting properly).
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 5-501.113 - Corrected During Inspection Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-201.16 - Repeat Indoor walls of the basement were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface (Where store the chest freezer and some single service items).
    Except in areas used for dry storage only, concrete, porous block, and bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface.
  • 6-202.15 - The air curtain is not properly designed and/or installed: air gap at bottom of back door.Back door not self closing tight.
    Install the air curtain properly. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the restroom hand sinks.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Repeat Some floor tiles chipped/damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Repeat Mops are not hung up to air dry (No mop rack/mop hanger provided).
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 7-102.11 - Corrected During Inspection Critical Spray bottle of cleaner is not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. Manager/owner, Soledad Marreros showed up at 12:20 PM.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

October 24, 2005 (Routine)



Violations:
  • 3-301.11 - Critical Repeat An improper scoop was found in the fried rice in the walkin cooler.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-302.12 - Some food containers not labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 3-501.17 - Critical Repeat Some prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-202.16 - Repeat Foil used to line bottom shelf of kitchen work table .
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-302.12 - Repeat The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-501.11 - Repeat Tape on work table bottom shelf.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 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 and 2 stoppers not fitting properly).
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 5-501.113 - Corrected During Inspection Repeat Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 6-201.16 - Repeat Indoor walls of the basement were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface (Where store the chest freezer and some single service items).
    Except in areas used for dry storage only, concrete, porous block, and bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface.
  • 6-202.15 - The air curtain is not properly designed and/or installed: air gap at bottom of back door.Back door not self closing tight.
    Install the air curtain properly. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the restroom hand sinks.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Repeat Some floor tiles chipped/damaged.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Repeat Mops are not hung up to air dry (No mop rack/mop hanger provided).
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 7-102.11 - Corrected During Inspection Critical Spray bottle of cleaner is not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 9.2-3.3 - Critical There is no certified food manager on duty at time of inspection. Manager/owner, Soledad Marreros showed up at 12:20 PM.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

May 12, 2005 (Routine)



Violations:
  • 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage: 41°F or below, (2) Hot holding: 140°F or above, (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (4) Reheating: 165°F within 2 hrs.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees 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.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. i.e.walk-in refrig.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Meat was found standing in room temperature water.
    Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
  • 3-501.16A2 - Critical Repeat The seasoned oil was holding at room temperature and should be discarded. These mixtures should be used immediately and if not then kept refrigerated. The papoosa mixture was found at 74 F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (meat, soups, etc.) held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-201.11 - The homestandard Montgomery Ward microwave is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-202.16 - The nonfood contact surface of the foil lining the shelves are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-402.11 - 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. Re-caulk behing the handsink.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - Repeat There are two stoppers missing at the three-compartment sink. The prep unit in the back was broken. Remove all food from the unit. The metal table is damaged and the cabinets in the wait area are ,too. The deep chest in the basement was damaged and stored in a room with unfinished floors, walls and ceilings.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.12 - The cutting board(s) along two prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 5-205.15B - Repeat The coldwater knob in the ladiesroom is not operating properly.
    Plumbing systems and components shall be maintained in good repair.
  • 6-201.16 - Indoor walls basement( where there is a deep freezer) were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface. Finish the walls or remove the freezer.
    Except in areas used for dry storage only, concrete, porous block, and bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 12, 2005 (Routine)



Violations:
  • 2-102.11 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage: 41°F or below, (2) Hot holding: 140°F or above, (3) Cooling: 140-70°F within 2 hrs., 70-41°F within 4 hrs., and (4) Reheating: 165°F within 2 hrs.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Code requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Code's objectives are fulfilled.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees 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.
  • 3-302.11 - Critical Unwrapped or uncovered food in the refrigerators and freezers.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. i.e.walk-in refrig.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.13 - Meat was found standing in room temperature water.
    Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
  • 3-501.16A2 - Critical Repeat The seasoned oil was holding at room temperature and should be discarded. These mixtures should be used immediately and if not then kept refrigerated. The papoosa mixture was found at 74 F.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE food (meat, soups, etc.) held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-201.11 - The homestandard Montgomery Ward microwave is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 4-202.16 - The nonfood contact surface of the foil lining the shelves are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-302.12 - The food manager could not provide a food temperature measuring device that reads 0-220°F in 2 degree increments.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-402.11 - 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. Re-caulk behing the handsink.
    1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11 - Repeat There are two stoppers missing at the three-compartment sink. The prep unit in the back was broken. Remove all food from the unit. The metal table is damaged and the cabinets in the wait area are ,too. The deep chest in the basement was damaged and stored in a room with unfinished floors, walls and ceilings.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.12 - The cutting board(s) along two prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 5-205.15B - Repeat The coldwater knob in the ladiesroom is not operating properly.
    Plumbing systems and components shall be maintained in good repair.
  • 6-201.16 - Indoor walls basement( where there is a deep freezer) were not finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface. Finish the walls or remove the freezer.
    Except in areas used for dry storage only, concrete, porous block, and bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, and easily cleanable surface.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 13, 2005 (Routine)



Violations:
  • 3-301.11 - Critical An improper scoop was found in the rice in the Superior.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Spatula for the grill stored in 70oF water.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-305.11 - Food (drinks) stored on the floor and/or food stored less than 6" above the floor in the walkin refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A2 - Critical Repeat The walkin refrigerator foods are cold holding around 47oF
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE onion salads held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 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.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.11 - The food contact surface of the towel over the dough is not durable, corrosion resistant, and/or nonabsorbent.
    Repair or replace the towel so that it is durable, corrosion resistant, and nonabsorbent.
  • 4-101.15 - Critical A galvanized tomato paste can is being used in contact with foods.
    Discontinue use of galvanized metal as a food contact surface with foods to prevent heavy metal contamination.
  • 5-205.15B - The handsink in the kitchen and in the bar have no hot water.The women's restroom handsink water is switched.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-501.11 - Repeat The waitress station in the front is missing the baseboards.There is missing tiles under the prep refrigerator by the waitress station.There are some cracked tiles in the men's and women's restroom.There is a hole in the wall of the walkin to the left of the door and above the shelving.There are missing and cracked tiles in the bar under the ice bin.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111C - Critical Repeat Methods are not being used to control pests. There is evidence of roaches in the kitchen. A small roach was seen in a plastic tub. Flies were seen in the bar.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat The floors throughout the facility are in need of major cleaning, paying close attention to the edges near the walls and around corners.The moldy mound of caulking to prevent the water in the 3 part sink from flowing on the floor should be replaced or another, cleaner method found to prevent the water from flowing onto the floor.
    All floors, walls, and ceilings must 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.

January 13, 2005 (Routine)



Violations:
  • 3-301.11 - Critical An improper scoop was found in the rice in the Superior.
    Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
  • 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Spatula for the grill stored in 70oF water.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-305.11 - Food (drinks) stored on the floor and/or food stored less than 6" above the floor in the walkin refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A2 - Critical Repeat The walkin refrigerator foods are cold holding around 47oF
    Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE onion salads held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 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.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 4-101.11 - The food contact surface of the towel over the dough is not durable, corrosion resistant, and/or nonabsorbent.
    Repair or replace the towel so that it is durable, corrosion resistant, and nonabsorbent.
  • 4-101.15 - Critical A galvanized tomato paste can is being used in contact with foods.
    Discontinue use of galvanized metal as a food contact surface with foods to prevent heavy metal contamination.
  • 5-205.15B - The handsink in the kitchen and in the bar have no hot water.The women's restroom handsink water is switched.
    Repair the plumbing fixtures so that they are in good operating condition.
  • 5-501.113 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 6-501.11 - Repeat The waitress station in the front is missing the baseboards.There is missing tiles under the prep refrigerator by the waitress station.There are some cracked tiles in the men's and women's restroom.There is a hole in the wall of the walkin to the left of the door and above the shelving.There are missing and cracked tiles in the bar under the ice bin.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111C - Critical Repeat Methods are not being used to control pests. There is evidence of roaches in the kitchen. A small roach was seen in a plastic tub. Flies were seen in the bar.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.12 - Repeat The floors throughout the facility are in need of major cleaning, paying close attention to the edges near the walls and around corners.The moldy mound of caulking to prevent the water in the 3 part sink from flowing on the floor should be replaced or another, cleaner method found to prevent the water from flowing onto the floor.
    All floors, walls, and ceilings must 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.

September 09, 2004 (Routine)



Violations:
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen just before the hood area, a reading was taken, 10 foot candle.
    Provide at least 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.
  • 6-501.12 - The floor under and behind all equipment need cleaning.
    All floors, walls, and ceilings must 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.
  • 4-101.111 - Repeat Lining shelf with aluminum foil.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-501.111C - Critical Mice droppings under the hand sink and behind the reach-in also roaches were observed under the hand sink.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-501.11 - Repeat The bottom shelf of the metal prep table is damaged. The wait station cabinets are in poor maintenance.
    Repair the shelf and cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 3-501.16A2 - Critical Beans at 55 F, chicharon at 57 F inside of cold holding trays.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 3-402.11 - Critical Raw fish, ceviche for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
    Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, there is gap on the bottom of the back door.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 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.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 6-501.11 - Repeat Several floor tiles are damaged, also some areas around the edges are unfinished and some baseboards either loose from the wall or missing including the bathrooms. Peeling paint on the bathrooms walls. Bar floor tiles damaged. Walk-in cooler floor is rusted.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees at the bar.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Acoording to the Owner/Manager, Mrs. Soledad Marreros the restaurant no longer sell shellfish.

September 09, 2004 (Routine)



Violations:
  • 6-303.11 - Repeat Inadequate light was noted in the kitchen just before the hood area, a reading was taken, 10 foot candle.
    Provide at least 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.
  • 6-501.12 - The floor under and behind all equipment need cleaning.
    All floors, walls, and ceilings must 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.
  • 4-101.111 - Repeat Lining shelf with aluminum foil.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-501.111C - Critical Mice droppings under the hand sink and behind the reach-in also roaches were observed under the hand sink.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-501.11 - Repeat The bottom shelf of the metal prep table is damaged. The wait station cabinets are in poor maintenance.
    Repair the shelf and cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 3-501.16A2 - Critical Beans at 55 F, chicharon at 57 F inside of cold holding trays.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below.
  • 3-402.11 - Critical Raw fish, ceviche for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
    Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents, there is gap on the bottom of the back door.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3-501.17 - Critical Repeat The prepared, refrigerated RTE held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 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.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 6-501.11 - Repeat Several floor tiles are damaged, also some areas around the edges are unfinished and some baseboards either loose from the wall or missing including the bathrooms. Peeling paint on the bathrooms walls. Bar floor tiles damaged. Walk-in cooler floor is rusted.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees at the bar.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Acoording to the Owner/Manager, Mrs. Soledad Marreros the restaurant no longer sell shellfish.

April 07, 2004 (Routine)



Violations:
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-302.11 - Critical Some Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 5-205.11 - Repeat The bar and kitchen handsinks are blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-301.11 - Repeat Soap was not provided at the bar handsink.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 4-501.12 - The cutting board along the prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 2-402.11 - Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 4-501.11 - Repeat Walkin cooler floor rusted.Walkin cooler racks rusted.Chest freezer in basemen tin disrepair.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-202.15 - The outer opening of the door to storage room in basement is not protected against the entry of insects and rodents.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3-302.12 - Repeat Some bulk food food containers containers not labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 4-204.112 - There was no temperature measuring device located in the chest freezer in basement.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 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).
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-101.111 - Repeat Foil used to line bottom shelf of work tables.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-303.11 - Repeat One hood light missing.
    Provide at least 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3-501.13 - Improper methods used to thaw frozen chicken.
    Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 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.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 6-305.11 - Personal belongings stored on bottom shelf of the kitchen work table.
    Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
  • 3-203.12 - Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
    Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.

April 07, 2004 (Routine)



Violations:
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 3-302.11 - Critical Some Unwrapped or uncovered food in the refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 5-205.11 - Repeat The bar and kitchen handsinks are blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-501.16 - Repeat Mops are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 6-301.11 - Repeat Soap was not provided at the bar handsink.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 4-501.12 - The cutting board along the prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 2-402.11 - Employee observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 4-501.11 - Repeat Walkin cooler floor rusted.Walkin cooler racks rusted.Chest freezer in basemen tin disrepair.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-202.15 - The outer opening of the door to storage room in basement is not protected against the entry of insects and rodents.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3-302.12 - Repeat Some bulk food food containers containers not labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 4-204.112 - There was no temperature measuring device located in the chest freezer in basement.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 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).
    Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-101.111 - Repeat Foil used to line bottom shelf of work tables.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-303.11 - Repeat One hood light missing.
    Provide at least 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.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3-501.13 - Improper methods used to thaw frozen chicken.
    Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 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.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 6-305.11 - Personal belongings stored on bottom shelf of the kitchen work table.
    Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
  • 3-203.12 - Critical Inadequate record keeping system for shellfish when removed from their tagged or labeled container.
    Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time.

October 30, 2003 (Routine)



Violations:
  • 6-202.15 - Repeat Holes on bottom of wooden back door frame.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-601.11A - Critical Can opener blade not kept clean.
    Clean and sanitize these surfaces for food contact.
  • 4-204.112 - The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 4-601.11 - Exterior surfaces of kitchen rfefrigerators not kept clean.Bottom shelves under grill in need of cleaning.Some kitchen shelves not kept clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-301.12 - Employee is washing hands in the bar 3-part sink.
    Only wash hands in the handsink.
  • 6-303.11 - One hood light out.Not enough lighting in the kitchen cook line area.
    Provide at least 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.
  • 6-501.11 - Repeat Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 larges holes in basement walls.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Box of soda syrup on floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.

October 30, 2003 (Routine)



Violations:
  • 6-202.15 - Repeat Holes on bottom of wooden back door frame.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 4-601.11A - Critical Can opener blade not kept clean.
    Clean and sanitize these surfaces for food contact.
  • 4-204.112 - The temperature measuring device located in the kitchen cook line refrigerator is not easily readable (Corrected).
    Provide an easily readable thermometer so employees can accurately read the thermometer.
  • 7-102.11 - Critical One spray bottle of cleaner not labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 4-601.11 - Exterior surfaces of kitchen rfefrigerators not kept clean.Bottom shelves under grill in need of cleaning.Some kitchen shelves not kept clean.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-301.12 - Employee is washing hands in the bar 3-part sink.
    Only wash hands in the handsink.
  • 6-303.11 - One hood light out.Not enough lighting in the kitchen cook line area.
    Provide at least 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.
  • 6-501.11 - Repeat Some kitchen wall tiles damaged.Mop sink wall in disrepair.Walkin floor in poor repair.2 larges holes in basement walls.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3-305.11 - Some boxes of food stored on the walkin floor.Box of soda syrup on floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.

May 20, 2003 (Follow-up)



Violations:
  • 6-501.11 - The floor in the walk in cooler is in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - Repeat The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant. (some missing or cracked light shields)Corrected.
    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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. (open bottle of juice on top of the prep unit)
    Employees 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.
  • 4-101.111 - Repeat The nonfood contact surface of the foil lining the bottom shelf of the metal tables next to the three part sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11 - The metal table by the big hood is in poor repair.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan guard in the walk in cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-303.11 - Repeat Inadequate light was noted in the reach in refrigerator.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back doors do not self close and the screen on the outer door is not tight fitting.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 4-202.11 - Critical Repeat The food contact surface of the bamboo handled strainer is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
    Corrected (discarded).

May 20, 2003 (Follow-up)



Violations:
  • 6-501.11 - The floor in the walk in cooler is in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - Repeat The light bulbs in the kitchen were not properly shielded, coated, or shatter-resistant. (some missing or cracked light shields)Corrected.
    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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. (open bottle of juice on top of the prep unit)
    Employees 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.
  • 4-101.111 - Repeat The nonfood contact surface of the foil lining the bottom shelf of the metal tables next to the three part sink is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-501.11 - The metal table by the big hood is in poor repair.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fan guard in the walk in cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-303.11 - Repeat Inadequate light was noted in the reach in refrigerator.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. The back doors do not self close and the screen on the outer door is not tight fitting.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 4-202.11 - Critical Repeat The food contact surface of the bamboo handled strainer is not free of breaks, open seams, cracks, chips, inclusions, pits and/or similar imperfections.
    Corrected (discarded).

April 16, 2003 (Routine)



Violations:
  • 3-302.12 - Unlabeled food containers. Bulk sugar/salt? containers are not labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 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.The facility serves ceviche and does not provide a consumer advisory.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 5-205.11 - The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. The sink had a pitcher in it.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 4-402.11 - Repeat The kitchen hand sink is coming loose from the wall.
    Re-seal the sink to the wall.
  • 6-501.11 - Repeat There is ceiling damage above the three part sink (sagging and gaps in the ceiling).Some wall tiles are missing in the three part sink room.There is a hole in the wall along the coving by the kitchen hand sink.There are damaged floor tiles by the reach in freezer.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - Repeat The light bulbs in the walk in cooler and in the kitchen by the prep table with the microwave were not properly shielded, coated, or 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 4-101.111 - Repeat The nonfood contact surface of the foil lining the bottom shelf of the metal table by the three part sink is not corrosion resistant, nonabsorbent, and/or smooth.The chest freezer downstairs is resting on wooden two by fours that are not corrosion resistant or nonabsorbent.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Mops were observed leaning against the kitchen hand sink soap dispenser.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. - Raw shell eggs stored over ready to eat food in the walk in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-501.11 - The metal prep table with the microwave was noted in poor repair.The chest freezer downstairs was noted in poor repair and in need of defrosting.Some prep refrigerator and reach in refrigerator racks are rusty.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 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.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 5-205.15B - Repeat The hot water is turned off at the kitchen hand sink.
    Repair so that hot water is available at all sinks.
  • 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 hood by the three part sink is very greasy, the walk in cooler fan guard is dusty.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-201.13 - Repeat There is missing coving in the kitchen.
    In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
  • 6-303.11 - Repeat Inadequate light was noted in the area by the three part sink.
    Provide at least 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.
  • 6-303.11 - Inadequate light was noted in the reach in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The back doors are not self closing.The back screen door has holes in the screen.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.12 - Repeat The floors, walls, and ceilings in the kitchen were noted in need of cleaning.
    All floors, walls, and ceilings must 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.
  • 6-301.11 - Repeat Soap was not provided at the handwashing facility in the kitchen hand sink.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3-305.12 - Food storage under sewer lines. The chest freezer downstairs is stored under unprotected sewer lines.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 4-202.11 - Critical The food contact surface of the bamboo strainer is no longer cleanable.
    Discard.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (rice, beans, tamales, etc.) held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 9.2-3.3 - Critical There is no certified food manager on duty. Corrected.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. The downstairs room is very cluttered. Clean and organize - remove unnecessary items.The prep unit with the wooden cutting board no longer works - discard or repair.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the bar. No towels were provided at the kitchen hand sink.Corrected.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

April 16, 2003 (Routine)



Violations:
  • 3-302.12 - Unlabeled food containers. Bulk sugar/salt? containers are not labeled.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 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.The facility serves ceviche and does not provide a consumer advisory.
    Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
  • 5-205.11 - The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. The sink had a pitcher in it.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 4-402.11 - Repeat The kitchen hand sink is coming loose from the wall.
    Re-seal the sink to the wall.
  • 6-501.11 - Repeat There is ceiling damage above the three part sink (sagging and gaps in the ceiling).Some wall tiles are missing in the three part sink room.There is a hole in the wall along the coving by the kitchen hand sink.There are damaged floor tiles by the reach in freezer.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-202.11 - Repeat The light bulbs in the walk in cooler and in the kitchen by the prep table with the microwave were not properly shielded, coated, or 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. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
  • 4-101.111 - Repeat The nonfood contact surface of the foil lining the bottom shelf of the metal table by the three part sink is not corrosion resistant, nonabsorbent, and/or smooth.The chest freezer downstairs is resting on wooden two by fours that are not corrosion resistant or nonabsorbent.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry. Mops were observed leaning against the kitchen hand sink soap dispenser.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. - Raw shell eggs stored over ready to eat food in the walk in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-501.11 - The metal prep table with the microwave was noted in poor repair.The chest freezer downstairs was noted in poor repair and in need of defrosting.Some prep refrigerator and reach in refrigerator racks are rusty.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 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.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 5-205.15B - Repeat The hot water is turned off at the kitchen hand sink.
    Repair so that hot water is available at all sinks.
  • 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 hood by the three part sink is very greasy, the walk in cooler fan guard is dusty.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-201.13 - Repeat There is missing coving in the kitchen.
    In food establishments in which cleaning methods other than water flushing are used to clean the floors, floor/wall junctures shall be coved/closed to no larger than 1mm.
  • 6-303.11 - Repeat Inadequate light was noted in the area by the three part sink.
    Provide at least 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.
  • 6-303.11 - Inadequate light was noted in the reach in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
  • 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents.The back doors are not self closing.The back screen door has holes in the screen.
    Protect the food establishment 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.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.12 - Repeat The floors, walls, and ceilings in the kitchen were noted in need of cleaning.
    All floors, walls, and ceilings must 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.
  • 6-301.11 - Repeat Soap was not provided at the handwashing facility in the kitchen hand sink.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3-305.12 - Food storage under sewer lines. The chest freezer downstairs is stored under unprotected sewer lines.
    Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • 4-202.11 - Critical The food contact surface of the bamboo strainer is no longer cleanable.
    Discard.
  • 3-501.17 - Critical The prepared, refrigerated RTE food (rice, beans, tamales, etc.) held more than 24 hours is not properly date marked.
    Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
  • 9.2-3.3 - Critical There is no certified food manager on duty. Corrected.
    It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
  • 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. The downstairs room is very cluttered. Clean and organize - remove unnecessary items.The prep unit with the wooden cutting board no longer works - discard or repair.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the bar. No towels were provided at the kitchen hand sink.Corrected.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

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