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



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:

October 22, 2008 (Critical Procedures)


Violations:

July 01, 2008 (Routine)


Violations: Comments:
Shellstock source: Manolo and Sons.

March 05, 2008 (Routine)


Violations:

November 21, 2007 (Critical Procedures)


Violations: 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:

August 31, 2006 (Routine)


Violations:

August 08, 2006 (Routine)


Violations:

April 05, 2006 (Routine)


Violations:

April 05, 2006 (Routine)


Violations:

October 24, 2005 (Routine)


Violations:

October 24, 2005 (Routine)


Violations:

May 12, 2005 (Routine)


Violations:

May 12, 2005 (Routine)


Violations:

January 13, 2005 (Routine)


Violations:

January 13, 2005 (Routine)


Violations:

September 09, 2004 (Routine)


Violations: Comments:
Acoording to the Owner/Manager, Mrs. Soledad Marreros the restaurant no longer sell shellfish.

September 09, 2004 (Routine)


Violations: Comments:
Acoording to the Owner/Manager, Mrs. Soledad Marreros the restaurant no longer sell shellfish.

April 07, 2004 (Routine)


Violations:

April 07, 2004 (Routine)


Violations:

October 30, 2003 (Routine)


Violations:

October 30, 2003 (Routine)


Violations:

May 20, 2003 (Follow-up)


Violations:

May 20, 2003 (Follow-up)


Violations:

April 16, 2003 (Routine)


Violations:

April 16, 2003 (Routine)


Violations:

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