Pupuseria Mi Champita, 712 Lynn Street, Herndon, VA 20170 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Pupuseria Mi Champita
Address: 712 Lynn Street, Herndon, VA 20170
Type: Fast Food Restaurant
Phone: 703 464-4746
Total inspections: 8
Last inspection: 12/14/2015

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Inspection findings

Inspection date

Type

The purpose of this visit was to perform a risk factor assessment.
Please fax/email me the invoice for the repair of the Turbo Air glass door refrigerator by December 28, 2015.
Cooling information was discussed and provided to the PIC in Spanish.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the Turbo Air glass door refrigerator was unable to maintain 41F or below. Do not use this refrigerator for PHF/TCS food until it is repaired and capable of maintaining PHF/TCS food at 41F or below.

  • Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
    Observation: The tags for the molluscan shellfish are discarded - mussels.
    Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
  • Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
    Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.Observed salsa cooked 12.13.15 at 50F
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCARDED. DISCUSSED WITH THE CFM THAT FOOD ABOVE 41F SHOULD NOT BE FILL TO THE TOP OF THE CONTAINER AND THE LID TIGHTLY ATTACHED.
  • Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site) (repeated violation)
    Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed three containers of diced tomatoes at 52F, 66F, 49F, sliced tomatoes at 48F in the Turbo Air glass door refrigerator
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature. DISCARDED
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:eggs
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.GAVE OWNER PRINTED OUT COMPLETE CONSUMER ADVISORY TO HANG ON THE MENU BOARD
  • Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
12/14/2015Risk Factor
The purpose of this follow up visit was to verify the Turbo Air 2 door refrigerator, True 2 door refrigerator and Turbo Air glass door refrigerator were at 41F or below. All of the units were at 41F or below.
Please fax to my attention, in 2 weeks, the refrigeration temperature logs and the corresponding PHF/TCS food temperatures inside the units.

  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed crema at 43F in the Turbo Air glass door refrigerator
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.MOVED TO THE TRUE 2 DOOR REFRIGERATOR
04/23/2015Follow-up
The purpose of today's visit was to perform a routine inspection.
A follow up will be conducted on or about April 23, 2015 to assess the cold holding capability of the Turbo Air 2 door refrigerator, True 2 door refrigerator, Turbo Air glass door refrigerator.
Provided to the CFM were handouts on active managerial control, cooling methodology, cooling logs, cold holding methodology, refrigerator temperature logs in Spanish.

  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Lettuce
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.DISCARDED
  • Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
    Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Diced tomatoes
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken at 46F, cheese at 45F, raw chicken at 47F in the Turbo Air 2 door refrigerator, cooked beans at 48F, 51F, cooked yucca at 47F, shredded cheddar cheese at 45F in the True 2 door refrigerator
    Correction: pico de gallo at 50F in the Turbo Air glass door refrigerator
  • Critical: Consumer Advisory, Reminder Provided (corrected on site)
    Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Eggs
    Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". PRINTED OUT THE REMINDER STATEMENT OF THE CONSUMER ADVISORY
  • Equipment / Good Repair / Operation (repeated violation)
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Turbo Air 2 door refrigerator, True 2 door refrigerator, Turbo Air glass door refrigerator
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
04/22/2015Routine
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Diced tomatoes, sour cream, in Turbo Air 1DR refrigerator, at 47F and 49F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DICED TOMATOES AND SOUR CREAM WERE MOVED TO THE TRUE 2DR UPRIGHT REFRIGERATOR TO COOL TO 41F OR BELOW.
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs (#3) which may be served undercooked. Printed menus and menu board are missing the complete consumer advisory. (See comments).
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
10/10/2014Risk Factor
The purpose of this visit was to conduct a follow-up to verify proper working order of the 3DR prep refrigerator. Facility has replaced the unit with a
2DR prep refrigerator. During today's visit 2DR prep refrigerator was observed in compliance. The 2DR upright refrigerator in the back kitchen was observed at 55F. Use for Temperature Control for Safety Foods was discontinued. Person in charge indicated that a service request had been placed and unit would be serviced this afternoon.
Submit invoice or service report within 48 hours. Invoice or service report should indicate final holding temperatures in degrees Fahrenheit.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today

No violation noted during this evaluation.
05/27/2014Follow-up
The purpose of this visit was to conduct a routine inspection.
Ensure Temperature Control for Safety food items are properly cooled to 41F or below and that employees are trained in these procedures. In-house training will be provided to food employees concerning cooling methods. Do not overstock refrigeration units.
NOTE: ALL COOLING TEMPERATURES OBSERVED TODAY BEGAN THE AFTERNOON OF 5/18/14 OR PRIOR.
> Repair Greenworld 3DR prep refrigerator at 50F within 3 days. Follow-up will be conducted to verify proper working order of 3DR prep refrigerator.
> Consumer advisory was provided to person in charge today. Please add consumer advisory to printed menus within 14 days.
> Employee Health Policy forms were provided to management today. Complete training and forms for all food employees within 14 days.
If you have any questions, please call (703) 246-2444. Thank you for your time today.

  • Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
    Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Several cold-holding violations were noted today throughout the establishment as a result of poor cooling.
    Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. COOLING METHODS WERE REVIEWED WITH PERSON IN CHARGE AND FOOD EMPLOYEE.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw ribs over produce (celery, pico de gallo, carrots).
    Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. ITEMS WERE REARRAGNED PROPERLY TO PREVENT CROSS CONTAMINATION.
  • Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
    Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Chicharron (x3), tomato sauce, cooked beans (x2), beef soup, cooked corn, chicken, beef,tamales, yuca (x3) in True 2DR upright refrigerator (inside).
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. ALL FOOD ITEMS DISCARDED.
  • Cooling Methods
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed that soups, pico de gallo, meats, corn, are being cooled in large, deep, covered containers. This does not facilitate proper cooling. Issue was discussed with person in charge. Employees indicated they have ice wands, and are using proper procedures for cooling corn atol. Do not overstock refrigeration units.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice in cooker at 117F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PROVIDED TRAINING. RICE WAS SET TO REHEAT TO 165F.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ,milk (x2), in True 2DR upright refrigerator (inside), at 50F and 51F Chicharrones, yucca, in Greenworld 3DR prep refrigerator at 49F, and 49F. Pico de gallo from Turbo Air 1DR glass refrigerator at 50F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. THE FOLLOWING ITEMS WERE DISCARDED DURING TODAY'S INSPECTION: milk (x2), Chicharrones, yucca, in Greenworld 3DR prep refrigerator were moved to another unit to cool. Pico de gallo from Turbo Air 1DR glass refrigerator also discarded.
  • Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
    Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Chicharrones, cooked corn, in True 2DR upright refrigerator (inside) were observed with a 7-day expiration day of 5/18/14.
    Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
  • Critical: Consumer Advisory, Disclosure Provided
    Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Item #3 (Huevos con bistek),
    Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CONSUMER ADVISORY PROVIDED TO MANAGEMENT DURING TODAY'S VISIT.
  • Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
    Observation: Food thermometers were not accurate in °F during today's visit.
    Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. CALIBRATION TRAINING PROVIDED.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: GREENWORLD 3DR PREP REFRIGERATOR AT 50F.
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. USE FOR TCS FOOD ITEMS DISCONTINUED.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink by the 3DR prep refrigerator is being used to rinse spatulas.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH STAFF.
  • Plumbing / Maintained in Good Repair
    Observation: Plumbing connections under the rinse basin at the 3-vat sink piping are leaking.
    Correction: A plumbing system shall be maintained in good repair.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNAGE PROVIDED FOR RESTROOMS.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floors around and behind the prep refrigerator and three-comparrment sinks are in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: The concentration of the chlorine solution was observed in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of chlorine solution at at a minimum of 50-100 ppm. Verify concentration using the appropriate test kit. TRAINING WAS PROVIDED AND SANITIZER WAS ADJUSTED TO 50 PPM CHLORINE.
05/19/2014Routine
  • Critical: Hands and Arms / Cleaning Procedure (corrected on site)
    Observation: Observed food employees using improper handwashing procedures.OBSERVED EMPLOYEE WASHING HANDS WITHOUT USING SOAP.
    Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
    Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.OBSERVED OPEN CONTAINER OF DRINK ON THE PREP TOP TABLE IN THE BACK KITCHEN AREA.
    Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CORRECTED: CFM ASKED STAFF TO DISCARD THE ITEM.
  • Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED DICED TOMATOES, PICO DE GAYO, COOKED RICE AND COOKED CHICKEN IN THE TURBO AIR 2 DR REFRIGERATOR (COOKLINE) AND 3 DR PREP REFRIGERATOR THAT WAS NOT COVERED.
    Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: CFM COVERED THE ITEMS.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED NO DATE MARKING ON THE BEEF SOUP IN THE TRUE 2 DR UPRIGHT REFRIGERATOR AND COOKED PAPUSAS AND COOKED CHICKEN IN THE TURBO AIR 2DR UPRIGHT REFRIGERATOR (COOKLINE)
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: CFM ASKED STAFF TO DATE AMRK THE FOOD ITEMS.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO SOAP AT SINK IN THE KITCHEN.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.CORRECTED: CFM PROVIDED SOAP.
12/19/2013Risk Factor
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNWRAPPED CONTAINERS OF DICED TOMATOES, PICO DE GAYO IN THE TRUE I DR GLASS FRONT UPRIGHT AND UNCOVERED PANS OF VERDURA AND CHEESE IN THE TRUE 2 DR REFRIGERATOR.
    Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CORRECTED: CFM COVERED THE CONTAINERS.
  • Wiping Cloths/Use Limitation/Wet Towel Storage
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in a bucket under the counter with no sanitizer solution in the bucket..
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED VERDURA AT 48F, ATOL AT 46F AND SHREDDED CHEESE AT 48F IN THE TURBO 2 DR REFRIGERATOR
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.CORRECTED: CFM REMOVED THE ITEMS TO TURBO FREEZER.
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:PROVIDE ADVISORY FOR THE FOLLOWING MENU ITEMS: HUEVOS CON BISTECK.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the back door. Seal the gap present at the base of the door to the back of the restaurant.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
05/03/2013Routine

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