Mobile unit # 098 approved.
Clean interior of the truck and all equipment.
Obtain police permit and business license before vending.
- Ventilation Hood-Systems, Drip Prevention/Functionality (repeated violation)
Observation: No grease/oil drip pan is not provided.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: All walls, floors, and ceilings are in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/11/2014 | Follow-up | |
The water tanks and pipes were frozen.
Mobile unit # 098 is not approved
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The microwave and toaster oven is(are) not commercial (NSF).
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Ventilation Hood-Systems, Drip Prevention/Functionality
Observation: No grease/oil drip pan is not provided.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Ventilation Hood Systems, Adequacy
Observation: The ventilation hood system is not sufficient to prevent grease or condensation from collecting on the walls and/or ceiling.
Correction: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. If a ventilation system is inadequate, grease and condensate may build up on the floors, walls, and ceilings of the food establishment, causing an insanitary condition and possible deterioration of the surfaces of walls and ceilings. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.
- Water/Capacity/Quantity and Availability
Observation: Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the establishment.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized.
- Water/Capacity/Quantity and Availability
Observation: The water source and system are not of sufficient capacity to meet the peak water demands of the establishment.
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Availability of sufficient water is a basic requirement for proper sanitation within a food establishment. An insufficient supply of safe water will prevent the proper cleaning of items such as equipment and utensils and of food employees' hands.
- Mobile Water Tank/Inspection and Cleaning Port, Protected and Secured
Observation: The mobile's water tank access port is not equipped with a port cover that is provided with a gasket and device for securing the cover in place.
Correction: If a water tank is designed with an access port for inspection and cleaning, the opening shall be in the top of the tank and equipped with a port cover assembly that is: (1) Provided with a gasket and a device for securing the cover in place, and (2) Flanged to overlap the opening and sloped to drain. Some tanks are designed with an access opening to facilitate the cleaning and servicing of the water tank. The access must be constructed to prevent the opening from becoming a source of contamination of the water.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: All walls, floors, and ceilings are in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/05/2014 | Follow-up | |
No propane sign.
Mobile unit # 098 is not approved.
"Propane" 3 inches [RED] "Not to be used inside structures by order of Arlington County Fire Marshall" 1 inch [BLACK]. The propane sign is in poor repair.
The propane tanks are not secure.
Call for follow-up inspection.
Hire a licensed pest control company to treat the truck.
- Equipment and Utensils/Durability and Strength
Observation: The microwave and toaster oven is(are) not commercial (NSF).
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Manual Warewashing/Sink Compartment Requirements
Observation: 1 stopper was observed missing for the 3 compartment sink.
Correction: Except as specified in paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil
- Equipment/Fixed, Spacing or Sealing
Observation: The handwashing sink and 3 compartment sinks are not sealed the adjoining walls.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: All surfaces of equipment in the truck are in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: The plumbing under the truck was observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The lights in the mobile truck are not shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: Holes and cracks were observed throughout the truck walls.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Signage (corrected on site)
Observation: No handwashing sign was observed near the handsink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Controlling Pests
Observation: Mouse droppings were observed around the handwashing sink.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: All walls, floors, and ceilings are in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/24/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about La'yaya Truck, Clarendon/Rosslyn, Arlington, VA »