Cookline, Sushi Prep Sinks Used For Cleaning Utensils: Inspections

ARLINGTON, VA — Six of the seven food establishments Arlington County Public Health Department inspectors reported health code violations at six of the seven food establishments they inspected from June 14 to June 25.

At one restaurant, an inspector reported seeing the cooline and sushi prep sinks, where employees typically wash their hands, being used to dump and rinse utensils.

"A handwashing sink may not be used for purposes other than hand washing," according to the inspection report.

More information about what types of violations ACPHD inspectors reports can be found at the bottom of this story. Here are the violations from June 14-25 as reported by Arlington County Public Health:

Ravi Kabob House

305 N Glebe Rd Arlington, VA 22203
Status: Permitted

Full Service Restaurant | Risk Factor
June 25, 2024

Observations & Corrective Actions

• The food establishment is not under the immediate control of a Certified Food Protection manager. Corrective Actions: It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Certified Food Protection Manager.
• Observed samosas obtained from an unapproved source (another restaurant) which is not regulated and inspected by Virginia Department of Agriculture and Consumer Services (VDACS). The PIC stated that samosas are obtained from Nirala Sweets in Springfield, VA. Corrective Actions: Food shall be obtained from sources that comply with the Law.
• When tested, chlorine sanitizer in 3-compartment sink was observed << 50 ppm. Corrective Actions: Provide chlorine sanitizer at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• Food Contact surfaces of dry spic containers are not clean to sight and touch. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed chickpeas at 65F in downstairs walk-in ref. not cooled from 135F to 41F or less in a total of 6 hours. The PIC voluntarily discarded the food. The chickpeas were cooked yesterday (06/24/2024). Corrective Actions: TCS foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
• Observed lamb shanks (54F), okra masala (51F), yogurt-fritters curry (57F), spinach w/potatoes (47F), samosas (47F), pakoras (47F), rice (50F) and paya (48F) at improper cold holding temperature in the downstairs (prepared foods) walk-in ref. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.

A Plus Kids

925 N Garfield Street Suite D Arlington, VA 22201
Status: Permitted

Child Care Food Service | Risk Factor
June 24, 2024

Observations & Corrective Actions

• Milk (52F) and string cheese (54F) were brought by a delivery-driver at improper cold holding temperature. The PIC refused to accept the delivery and called the vendor during the inspection. Corrective Actions: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect TCS-foods upon receipt for evidence of current or previous temperature abuse.

Los Chamacos Mexican Restaurant

922 S. Walter Reed Dr Arlington, VA 22204
Status: Permitted

Full Service Restaurant | Risk Factor
June 24, 2024

Observations & Corrective Actions

• Kitchen handwashing sink is not easily accessible to the chef/cook to wash their hands - (corrected by instructions). Corrective Actions: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
• Observed soda gun nozzles at bar not clean. Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• Observed chorizo (82F) and sausage w/vegetables (92F) at improper hot holding temperature. The PIC voluntarily discarded these foods. Corrective Actions: Discard the food and ensure that TCS-foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
• Observed multiple foods (yellow cheese sauce-70F; white cheese sauce-72F; beef soup-50F and roasted corn-52F in the "Avantico" 2-dr RIC # 1 and salsa verde-50F in "Avantico" 2-dr RIC # 2) were observed at improper cold holding temperature. Corrective Actions: 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.

Lost Dog Cafe

2920 Columbia Pike Arlington, VA 22204
Status: Permitted

Full Service Restaurant | Risk Factor
June 24, 2024

Observations & Corrective Actions

• The facility is not under the immediate control of a certified food manager. Corrective Actions: The manager came in. Ensure the facility is under the immediate control of a certified food manager during all hours of operation.
• Observed the blade of the can opener soiled. The blade was cleaned during the inspection. Corrective Actions: Ensure the blade of the can opener blade is kept clean of grime and debris.

Inca Social

1776 Wilson Blvd Unit #1 Arlington, VA 22209
Status: Permitted

Full Service Restaurant | Risk Factor
June 20, 2024

Observations & Corrective Actions

• The staff is not monitoring the sanitization of equipment and utensils. Corrective Actions: Ensure the staff is properly trained on food safety and how to wash, rinse and sanitize the equipment and utensils. The staff should monitor the sanitization of equipment and utensils.
• Observed multiple uncovered coffee and beverage glasses on cookline. Corrective Actions: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• No handwashing observed during this inspection. Corrective Actions: Employees must wash their hands properly as and when needed.
• Observed cookline and sushi prep sinks being used to dump and rinse the utensils. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• No handwashing soap provided at any handsink; instead hand-sanitizer was dispensed thru soap dispensers. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• No paper towels at any handwashing sink. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• Observed food employees using same utensils with raw- and cooked RTE-foods. Corrective Actions: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
• Observed soda gun nozzles not clean. Corrective Actions: Clean and sanitize the food contact surfaces of the soda gun nozzles.
• High-temp dish machine did not reach to 160F after multiple attempts. Setup and use 3-compartment sink. Corrective Actions: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• Steamed white rice (54F), made yesterday and found in the WIC were not cooled from 135F to 41F or less in a total of 6 hours. The PIC voluntarily discarded the food. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
• Observed chlorine sanitizer >> 200 ppm in sanitizer buckets. Corrective Actions: Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces

Hyatt Regency Crystal City Main Kitchen (Banquet & Pastry Kitchens)

2799 Richmond Hwy Arlington, VA 22202
Status: Permitted

Caterer | Risk Factor
June 17, 2024

No Violations Reported

Hyatt Regency Crystal City Cinnabar Restaurant

2799 Richmond Hwy Arlington, VA 22202
Status: Permitted

Full Service Restaurant | Risk Factor
June 17, 2024

Observations & Corrective Actions

• Observed fresh mozzarella (47F), sour cream (48F) and diced tomatoes (48F) in "Traulsen" 2-dr dairy RIC and chicken soup (52F-discarded) in "Forma-Kool" walk-in ref. at improper cold holding temperature. The PIC relocated these foods to another unit. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.

What Violations Do ACPHD Inspectors Report?

In Virginia, all food service locations are supposed to be inspected at least once per year. Facilities with higher risk factors may be inspected as often as four times per year, according to the Virginia Department of Health.

Violations at restaurants typically focus on factors that can contribute to food contamination. The local health department can also perform a re-inspection to ensure that possible violations have been corrected. Sometimes, the follow-up inspection only considers the most important "priority" violations.

For every observed violation, the inspector provides a specific corrective action that can be completed to rectify the violation. Sometimes these are simple, and violations can be corrected during the course of the inspection. Depending on the results of the inspection, the health department can pursue several actions.

They can issue a permit for the restaurant to continue serving food, they can schedule a follow-up inspection to determine if violations have been rectified, or they can temporarily shut down an establishment until certain issues are solved.

The Virginia Department of Health only recommends restaurants have their permits suspended when "the continued operation of the food service presents a substantial and imminent threat to the public health."

More Health Code Violations:

• Food Stored At Wrong Temperatures At 5 Arlington Restaurants: Report
• Mishandling Raw Meat Reported At Multiple Arlington Eateries: Health
• Insect Floating In Sauce, Pests In Sushi Fridge: Arlington Inspections
• Calamari Thawing In Container On Floor Under Sink: Food Inspections
• No Parasite Destruction Records Kept For Raw Fish: Health Inspections
• Chemical Poisoning Risk With Unlabeled Food Containers: Inspections
• Little Flies Observed; Chicken Legs Kept Too Cold: Health Inspections
• Health Inspections: Dented Tomato Juice Can labelled 'Don't Use'
• Bananas Stored In Wet Container With Sanitizer: Health Inspections
• Rodents, Insects And Other Pests: Arlington Health Inspection Reports