Restaurants & Bars
Dog Biscuits In Jar On Bar + Dead Roaches: Restaurant Inspections
Arlington County Public Health officials recorded violations at food establishments during inspections between Feb 21 and Feb. 28.
ARLINGTON, VA — A number of facilities in Arlington recorded violations during recent inspections from the Arlington County Public Health Department. Inspectors conducted the most recent visits between Feb. 22 and Feb. 28.
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.
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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.
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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."
Here are the violations from Feb. 22 to Feb. 28 as listed by Arlington County Public Health:
4401 Wilson Blvd Arlington, VA 22203
Status: Permitted
Fast Food | Routine
February 28, 2024
Violations & Corrective Actions
- Chlorine sanitizer at the mechanical dish-machine observed at improper concentration (<10 ppm). Sanitizer container was almost completely used. Corrective Actions: Manager will order proper sanitizer for dish-machine. Container of bleach was available to properly sanitize in 3-compartment sink.
- Wiping cloths observed not properly provided in the sanitizer buckets between uses. Corrective Actions: Ensure wiping cloths are stored in proper sanitizer between uses.
- The thermostat to the cook-line drawer refrigeration unit observed not properly functioning. Corrective Actions: Repair / replace thermostat and/or the cook-line drawer refrigerator.
- Floor surfaces under / around all cook-line frying, grilling and kitchen equipment in need of equipment. Floor area in ware-washing area in need of cleaning.Corrective Actions: Properly clean physical facilities.
5880 Washington Blvd Arlington, VA 22205
Status: Permitted
Full Service Restaurant | Routine
February 27, 2024
Observations & Corrective Actions
- A platter observed with both raw & cooked beef; use separate platters. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Rice in container by rice warmer at 95°F. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Rice noodles on counter at 63°F; keep in refrigerator or surrounded with ice. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Spray bottles with "Mr. Clean" weren't labeled as such. Corrective Actions: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Containers of salt/sugar and reused "Tomato Shade" and "Dragon Chef" bottles aren't labeled with current contents. Corrective Actions: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Mouse droppings observed on the floor in the back of the kitchen; air gap at left bottom side of the back door, shall be eliminated. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Cloth under cutting board instead of rubber cutting board mat that can be washed & sanitized. Corrective Actions: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Outside shared trash & cardboard containers aren't kept covered; damaged/missing lids. Corrective Actions: Cover all waste containers when not in continuous use.
- Outside shared trash & cardboard recycling containers aren't in good repair; leaking onto paved surface. Corrective Actions: Replace leaking refuse containers, they are an attractant for pests.
4251 S Campbell Ave Arlington, VA 22206
Status: Permitted
Full Service Restaurant | Routine
February 27, 2024
Observations & Corrective Actions
- Hand sink in back area observed blocked. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pot preventing its use.
- Dish machine observed not reaching proper sanitizing temperature. Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Roasted corn prepared the day before observed cold holding at improper temp. 51°F 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.
- Bulk food container not properly labeled. Corrective Actions: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Ware washing rise table observed not sealed to the wall. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
1301 S Joyce St D-23 Arlington, VA 22202
Status: Permitted
Fast Food | Routine
February 27, 2024
Observations & Corrective Actions
- Observed a food employee handling and making chicken sandwich with bare hands. Corrective Actions: Discard the chicken sandwich, wash hands and use gloves when working with RTE-foods. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Observed raw chicken stored over bagged lettuce and cheese sauce in walk-in ref. Corrective Actions: Do not store raw meats/chicken over packaged lettuce and cheese sauce.
- Observed boxes of produce and raw chicken stored on the floor inside the walk-in ref. Corrective Actions: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Observed the floor by rear exit door in need of deep scrubbing and cleaning. Corrective Actions: Clean the floor by rear exit door.
- Observed hood filters in need of cleaning. Corrective Actions: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
3322 Wilson Blvd Arlington, VA 22201
Status: Permitted
Carry Out | Routine
February 27, 2024
Observations & Corrective Actions
- Surfaces underneath the front grill storage stand / shelving in need of cleaning. Corrective Actions: Properly clean equipment.
- Floor surface under the cook-line grill in need of cleaning. Corrective Actions: Properly clean physical facilities.
- HVAC vents above the bulk ice machine in need of cleaning. Corrective Actions: Properly clean HVAC vents.
1999 Richmond Hwy, Arlington, VA, USA Arlington, VA 22202
Status: Permitted
Full Service Restaurant | Pre-Opening
February 27, 2024
No Violations or Corrective Actions
Arlington County Detention Facility
1435 N Courthouse Rd G Level Arlington, VA 22201
Status: Permitted
Correctional Facility | Routine
February 27, 2024
Observations & Corrective Actions
- There were no paper towels at kitchen prep handsink and handsink by ice machines. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Observed potato salad (70F) and turkey sandwiches (53-61F) at improper cold holding temperature. The PIC voluntarily discarded all the foods. 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.
- Floor in 3-compartment sink and high-temp dishmachine area is in need of regrouting. Corrective Actions: Regrout the floor in above-mentioned areas.
Homewood Suites by Hilton Arlington-Rosslyn Key Bridge Restaurant
1900 N Quinn Street Arlington, VA 22209
Status: Permitted
Full Service Restaurant | Routine
February 27, 2024
Observations & Corrective Actions
- Packages of raw chicken observed in a container at the 3-part sink drainboard thawing at 42-61°F. Corrective Actions: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Open bowls of granola, shredded cheese, salsa, sliced jalapeños, onions, sauce at buffet weren't protected from contamination with sneeze guard or hinged lids/covers. Corrective Actions: Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
- Floors not kept cleaned throughout the kitchen. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
1661 Crystal Dr Arlington, VA 22202
Status: Permitted
Full Service Restaurant | Routine
February 27, 2024
Observations & Corrective Actions
- Individually dispensed paper towels not provided at the bar hand sink. Corrective Actions: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Shellstock tags aren't dated with the last one sold. Corrective Actions: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied; that date shall be replaced.
- Raw shell eggs stored above limes and lemons in the walk-in refrigerator. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- No consumer advisory on the menu. Raw oysters and eggs are served. A disclosure is missing for the egg item served in a drink and their is no reminder statement on the menu. Corrective Actions: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods offered raw or undercooked and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Dog biscuits in glass jar at bar; only service animals are allowed as specified in 2-301.12 and 2-301.14(C). Corrective Actions: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort.
- Mouse droppings observed on floor by soda syrup boxes storage in the kitchen. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Utensils observed in standing water. Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Raw wood under the bar counter-top & gap between the counter and wall must be sealed closed. Corrective Actions: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Light less than 50 foot candles at the prep refrigerator cutting board surface. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensi.ls or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
4238 Wilson Blvd Arlington, VA 22203
Status: Permitted
Fast Food | Routine
February 26, 2024
Observations & Corrective Actions
- The cutting boards on the prep units were observed heavily scratched & scorned. Re-surface or replace the equipment.
- The floors near the coffee prep area and near the 3-compartment sink are in need of cleaning. Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.
2923 S Glebe Rd Arlington, VA 22206
Status: Permitted
Fast Food | Routine
February 26, 2024
Observations & Corrective Actions
- The hand sink and the toilet in the restroom need to be re-sealed to the adjoining floor/walls.
3100 Washington Blvd Arlington, VA 22201
Status: Permitted
Full Service Restaurant | Routine
February 26, 2024
Observations & Corrective Actions
- Couple dented cans of tomato juice on their top seams found on shelf with other cans. Corrective Actions: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Foods inside the 2-dr prep ref. and right sauté ref. found at 43-49°F; cold hold at or below 41°F; adjust/repair units to hold foods at or below 41°F; foods surrounded with ice. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Lamb at 95 F in the kitchen walk-in ref. in pan with plastic wrap and on top of a plastic container; uncover and unstack to facilitate maximum heat transfer through the container walls. Corrective Actions: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Reduced oxygen packaged tuna fish found in the refrigerators; prior to thawing remove fish from its reduced oxygen packaging. Corrective Actions: Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70°F for a time period that doesn't allow the thawed portions of the fish to exceed 41°F for more that 4 hours including the time to cool back down to 41°F in the refrigerator if not immediately cooked.
- Pots, pans, dish racks and boxes of single-service items observed stored on the floor; elevate onto approved shelving with 6 inch legs or wheels. Corrective Actions: Store items in a clean, dry location where they aren't exposed to splash, dust or other contamination at least 6 inches above the floor.
- Containers observed stacked while still wet; allow to air dry prior to stacking. Corrective Actions: Store containers in a self-draining position that allows air-drying.
- The 2-dr prep refrigerator and right sauté prep ref. aren't keeping foods at or below 41 F; adjust/repair to do so. Corrective Actions: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Inside the 2-dr counter prep refrigerator & outside the bulk food containers aren't kept clean. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
- Hot water is leaking at the kitchen hand sink by the slicer; hot water low pressure at bottom floor mop sink and the upstairs server station hand sink is off due to a leak (to be repaired this week; provide hand sanitizer until then). Corrective Actions: Plumbing systems and components shall be maintained in good repair.
- Outside trash/recycling containers located in neighboring "Phoenix building"; lids missing and/or not kept closed for the cardboard & grease containers. Corrective Actions: Cover all waste containers when not in continuous use.
- Some cracked/damaged floor tiles in the kitchen; missing cove base in hallway leading to back exit; floors not kept clean under equipment. Corrective Actions: Repair the damaged areas of the floors and cove base. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
2909 Wilson Blvd Arlington, VA 22201
Status: Permitted
Full Service Restaurant | Routine
February 26, 2024
Observations & Corrective Actions
- During inspection observed that several practices did not have proper procedures or were not corrected by the person in charge. All Hand washing sinks located in food preparation areas were not stocked with soap or towels, and staff were directed to wash hands in bathroom. Staff were not checking temperatures of foods during cooling, or taking steps to ensure that foods are maintained cold during cleaning, and staff do not have thermometers to check foods. Corrective Actions: Train all employees in food safety as it relates to their assigned duties. During inspection reviewed proper cooling procedures, and requirements for handwashing, and suggested purchasing a thermometer for staff. Manager and owner corrected items as needed, and purchased thermometer onsite.
- Soap was not provided at the hand washing sink in the ktichen, or at the cookline handsink. Corrective Actions: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- No paper towels provided at kitchen and cookline handwashing sink. Corrective Actions: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Dishmachine at the bar was dispensing sanitizer at 25ppm. Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Use the three compartment sink or kitchen dishmachine until the unit can be adjusted.
- Observed that dough mixing bowl still had remnants of flour on the interior of the bowl after washing. Also observed that the slicer was soiled with food debris, staff stated that it was last used the day before. Corrective Actions: Food contact surfaces must be cleaned after contamination, and must be cleaned of all food debris.
- Observed large containers of pasta sauce were cooling in large containers at room temperature. Pasta began cooling around 3pm, and was checked at 5:15pm and was at 79F. Corrective Actions: Cool time/temperature control for safety (TCS) food(s) from 135°Fto 41°F within a total of 6 hours and from 135°F to 70°F within 2 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Asked chef to reheat sauce and begin cooling again.
- Observed pasta sauce hot holding at improper temperatures in cook line steam bath (alfredo 80F, meat sauce 83F) Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- During the inspection observed that several refrigeration units are cleaned at the same time, and all foods are removed for about an hour while cleaning the interior of the units. Food temperatures ranged from 43 to 48F. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Foods must be maintained cold and kept in refrigeration units or ice to ensure they are kept cold while cleaning. Cleaning should be staggered to clean one unit at a time so that foods can be kept cold in other refrigeration units, and allow for the refrigerator that was cleaned to return to the proper temperature.
- During inspection observed that pasta sauce was cooling at room temperature for extended periods in large covered containers. Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Instructed PIC to begin the cooling process again, and make ice baths in the 3 compartment sink. Recommended purchasing ice wands.
- Observed that labels on ROP stated that fish must be removed from packaging before thawing, and observed that fish was kept in ROP packaging after thawing. Corrective Actions: When directed by labeling, you must remove fish from ROP packaging either before or immediately after thawing.
- The Person in Charge could not provide a food temperature measuring device. Corrective Actions: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible.
- Observed that the hand sinks, 3 compartment sinks, and dish machine dish tables are no longer sealed to the wall. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Observed that restroom doors were left open. Corrective Actions: Keep toilet room doors closed except when cleaning or during maintenance operations. It is recommended that closing hinges be installed on the doors, so that doors are kept closed automatically.
71 N Glebe Rd Arlington, VA 22203
Status: Permitted
Full Service Restaurant | Routine
February 26, 2024
Observations & Corrective Actions
- Stacking wet plates & bowls; allow to air dry prior to stacking. Corrective Actions: Store plates & bowls in a self-draining position that allows air-drying.
- Grease dumpster lid kept open. Corrective Actions: Cover all waste containers when not in continuous use.
- Shared outside grease/trash dumpster area's aren't kept clean. Bags of trash compactor & litter on top of grease dumpster. Corrective Actions: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.
- Trash compactor is leaking/dripping liquid on the ground; shall be repaired or replaced so it doesn't leak. Corrective Actions: Replace or repair the leaking trash compactor.
3100 Clarendon Blvd #PL 10 Arlington, VA 22201
Status: Permitted
Full Service Restaurant | Routine
February 26, 2024
Observations & Corrective Actions
- Observed hummus and Tzatziki sauce mot used, consumed or discarded within 7 days. The PIC voluntarily discarded these foods. Corrective Actions: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Observed some wire shelves, shelf under prep table and WIC door rusted. Corrective Actions: Repair or replace the rusty shelves and rusty WIC door.
- Observed milk crates being used as shelves and for storage. Corrective Actions: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- The light intensity on cookline and other food prep area was measured from 6-31 ftc. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- A light fixture in food prep area is not shielded. Corrective Actions: Shield or replace light bulb with a coated or shatter-resistant bulb.
2401 Ronald Reagan Washington National Airport Access Rd Terminal B Arlington, VA 22202
Status: Permitted
Full Service Restaurant | Pre-Opening
February 26, 2024
No Observations or Corrective Actions
2415 Wilson Blvd Arlington, VA 22201
Status: Permitted
Full Service Restaurant | Routine
February 26, 2024
No Observations or Corrective Actions
Rickys Pub & Grill Entertainment
237 N Glebe Rd Arlington, VA 22203
Status: Permitted
Fast Food | Routine
February 26, 2024
Observations & Corrective Actions
- Hand sink in basement restrooms, kitchen area and ware washing area observed missing hand washing signage. Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Hand sink by ware washing area observed block by trash can. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
- Cheese sauce observed not hot holding at proper temperature (123°F). Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Working spray bottle observed not properly labeled. Corrective Actions: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Bulk rice & flour containers observed not labeled. Corrective Actions: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Bulk dry good containers observed not clean to sight and touch. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Wall by ware washing area observed in need of cleaning. Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.
2200-I Crystal Dr Arlington, VA 22202
Status: Permitted
Full Service Restaurant | Routine
February 26, 2024
Observations & Corrective Actions
- Observed raw shell eggs stored over bean sprouts, garlic and noodles in the wok prep unit. The eggs were relocated to the bottom shelf. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Observed the soda gun at the bar in need of cleaning. Corrective Actions: Clean the surface of the soda gun at any time when contamination may have occurred, at least every 24 hours,or per manufacturer specifications.
- Observed cooked chicken and sauces in the walk-in cooler without a made or discard date. Corrective Actions: Ensure all prepared RTE (TCS) food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Several ceiling tiles with water damage were observed in the kitchen. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
2901 Wilson Blvd Arlington, VA 22201
Status: Permitted
Full Service Restaurant | Routine
February 23, 2024
Observations & Corrective Actions
- Observed the cutting boards on the prep units to be heavily scratched and scorned.
- The following need to be re-sealed: 1) all hand washing sinks 2) the 3-compartment sink 3) the rinse tables near the dish machine 4) the mop sink.
- The following is in need of cleaning: 1) shelving racks in the walk-in cooler 2) the exteriors of the grills/surrounding areas 3) the exterior of the oven. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Observed several broken and damaged floor tiles throughout the kitchen. The floor tile grout throughout the kitchen also needs to be repaired or replaced.
708 N Glebe Rd Arlington, VA 22203
Status: Permitted
Full Service Restaurant | Routine
February 23, 2024
Observations & Corrective Actions
- Observed the interior of the ice chute on the drink machine in need of cleaning. Corrective Actions: Clean the surface of the ice chute at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
- Observed the gyro (70F) improperly hot holding on the spit. The spit was turned back on to continue cooking. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- No dates were observed on the items prepared in the facility. Corrective Actions: Ensure all prepared RTE (TCS) food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Observed frozen chicken thawing in standing room temperature water. Corrective Actions: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- The wood shelf in the back is not non absorbent. Corrective Actions: Repair the shelf so that the surface is smooth, easily cleanable and nonabsorbent.
- The interior of the pre unit was observed in need of cleaning. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
2049 Wilson Blvd Arlington, VA 22201
Status: Permitted
Full Service Restaurant | Routine
February 23, 2024
Observations & Corrective Actions
- Observed employees using handwashing sinks to rinse out containers and other items. Corrective Actions: Handsinks must be used for handwashing only. Do not place items in the hand sink or use handsinks to rinse utensils or wiping cloths.
- Observed that raw foods were stored improperly, with raw beef stored over vegetables in the prep tables and walk in cooler. Corrective Actions: Protect foods from cross contamination and separate raw animal foods from vegetables during storage, preparation, holding and display.
- During inspection observed several foods left out after preparation that should be held hot, including rice and fried chicken. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Observed rice placed on prep table top. Manager states that rice is taken out of cooler and left out to complete orders for fried rice while busy, and will be used within an hour. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. If foods are left out during busy periods the establishment may use time as a public health control (TPHC) for safety. However you must have written procedures and mark foods to use TPHC.
- First Aid Supplies are stored on shelves above the cook line. Corrective Actions: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
- During inspection observed several containers of cooling food were wrapped tightly. When asked to move foods cooling improperly at room temperature and move to the walk in, staff covered containers before placing in the walk in cooler. Corrective Actions: Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food, and train employees to cool foods for short periods at room temperature, and when placing in coolers, train them to place in shallow pans and leave them uncovered.
- Food storage containers or working containers of food ingredients that have been removed from their original containers are not labeled to identify the contents. Corrective Actions: Label working containers with the common name of its contents.
- Observed wet wiping cloths were left on countertops. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Rice scoops in standing water. Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
5050 Langston Blvd Arlington, VA 22207
Status: Permitted
Full Service Restaurant | Routine
February 23, 2024
No Observations or Corrective Actions
4213 & 4221 N Fairfax Dr Arlington, VA 22203
Status: Permitted
Full Service Restaurant | Routine
February 23, 2024
Observations & Corrective Actions
- Vent grills are not installed on Avantco and Bev Air 2 door uprt freezers. Corrective Actions: Maintain equipment in proper repair.
- Raw wood shelving observed in walk in. Corrective Actions: Materials should be smooth and easily cleanable.
- Wire shelving in kitchen is in need of cleaning. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
- Exterior of grease barrel has an accumulation of grease. Corrective Actions: Maintain grease container in clean condition.
- Floor tiles are in disrepair, and metal flooring is rusty in walk in refrigerator. Corrective Actions: Maintain physical facility in proper repair.
- Exhaust vent is in need of cleaning in men's restroom. Corrective Actions: Clean ventilation systems so they do not create a public health hazard or nuisance or unlawful discharge
3185 Wilson Blvd Arlington, VA 22201
Status: Permitted
Full Service Restaurant | Routine
February 23, 2024
No Observations or Corrective Actions
2057 Wilson Blvd Arlington, VA 22201
Status: Permitted
Fast Food | Routine
February 23, 2024
Observations & Corrective Actions
- Observed tongs and utensils were stored in water on the cookline. Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container; 2) In food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed; 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours; 4) In running water of sufficient velocity to flush particulates to the drain; 5) In a clean, protected location if the utensils are used only with a food that is not TCS food; or 6) In a container of water if the water is maintained at a temperature of at least 135°F.
Peri-Peri Original Kallisto Steak House
2333 S Eads St Arlington, VA 22204
Status: Permitted
Full Service Restaurant | Routine
February 22, 2024
Observations & Corrective Actions
- Food employees are not trained in food safety and are not monitoring food temperatures. Corrective Actions: The PIC must ensure that employees are properly trained in food safety, including monitoring food temperatures, as it relates to their assigned duties.
- The food establishment is not under the immediate control of a Certified Food Protection manager. Corrective Actions: Obtain a Certified Food Protection Manager certificate within 10 days.
- Observed open cups of coffee/tea on prep tables in the food prep areas. 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.
- Observed chicken wings (125F) and chicken tenders (126F) at improper cold holding temperature in the "CVAP" 4-drawers HH unit. The foods were reheated and placed on the small steamtable. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- The Person in Charge could not provide a food thermometer. Corrective Actions: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- "CVAP" 4-drawers HH unit is not able to maintain food at proper hot holding temperature and is not maintained in good repair. The unit was taken off-line and the PIC was advised to use steamtable until the unit is repaired or replaced. Corrective Actions: Repair or replace the "CVAP" 4-drawers hot holding unit.
- Cold water faucet at front handwashing sink is not working. Corrective Actions: Repair or replace the faucet at front handwashing sink. Both hot- and cold water supply at handwashing sink is essential for food employees to wash their hands.
2919 Columbia Pike Arlington, VA 22204
Status: Permitted
Full Service Restaurant | Routine
February 22, 2024
Observations & Corrective Actions
- A couple of cans were found dented on their seams. Corrective Actions: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Cook's left prep refrigerator is holding foods 52-56°F; foods relocated to another refrigerator. Cooked broccoli stacked too high in top portion of the cook's right prep refrigerator; don't store foods above pan fill lines. Rice noodles not on/surrounded with ice or under refrigeration by wok's, found at 57°F; keep at or below 41°F. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- "Raid" ant & roach spray cans found in storage closet for "household use"; remove from the facility. Corrective Actions: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
- Roach droppings and dead roaches observed on the kitchen walls. Mouse droppings observed on floor in the storage closet. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Foods stored on the floor in the kitchen closet and walk-in freezer. Corrective Actions: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Clean food processer was not observed stored in a position to allow air-drying. Corrective Actions: Store the food processer in a self-draining position that allows air-drying.
- The cook's left prep refrigerator isn't maintaining foods at or below 41°F. Corrective Actions: Repair the cook's left prep refrigerator to keep foods at or below 41°F.
- Outside of storage buckets & kitchen shelves aren't kept clean. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Trash dumpster doors found open; closed during inspection. Corrective Actions: Cover all waste containers when not in continuous use.
- Kitchen walls, doors, handles and floor aren't kept clean. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Small holes in walls. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Some kitchen ceiling lights aren't shielded or shatter-resistant. Corrective Actions: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Employee coats, clothing, shoes and backpacks not all kept separate from kitchen equipment and food storage. Corrective Actions: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
4238 Wilson Blvd Suite 1130 Arlington, VA 22203
Status: Permitted
Full Service Restaurant | Routine
February 22, 2024
Observations & Corrective Actions
- Cabinetry at soda station id in disrepair. Corrective Actions: Maintain equipment in proper repair.
- First line hand sink is clogged/does not drain. Corrective Actions: Maintain plumbing systems in proper repair.
- Prewash spray hose extends below flood rim of sink. Corrective Actions: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Wall tile damage observed next to gas flame burner. Corrective Actions: Maintain physical facilities in proper repair.
- Exhaust vents in ceiling of bakery area are in need of cleaning. Corrective Actions: Clean ceiling vents in order to prevent discharge nuisances.
4675 King St Arlington, VA 22206
Status: Permitted
Fast Food | Routine
February 22, 2024
Observations & Corrective Actions
- Some floor tiles and cove base tiles are missing/damaged in kitchen, with grout deterioration. Corrective Actions: Maintain physical facility in proper repair.
4251 Campbell Ave Ste 105 Arlington, VA 22206
Status: Permitted
Fast Food | Routine
February 22, 2024
Observations & Corrective Actions
- Hand sink by fryers blocked with tall trashcan stored in front and the cold water handle isn't working. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use and repair the cold water handle.
- Bar left soda gun nozzle, the slicer, some cutting boards and a pitcher aren't kept clean. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Falafels and brussel sprouts aren't time marked to be served or discarded within 4 hour from being cooked; chart on wall last noted 1/18/24. Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Spray bottle not labeled. Corrective Actions: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Cooked mushrooms found improperly cooling in deep, covered, plastic container; cool in metal, less than 4 inch containers and leave uncovered until at or below 41 F. Corrective Actions: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Air gap at bottom middle of double entrance doors. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Shared dumpster area cardboard recycling dumpsters lids not provided or kept closed; trash compactor door found open; spigot leaking water, old pallets & equipment; shall be repaired and removed. Corrective Actions: Cover all waste containers when not in continuous use.
- Walk-in refrigerator shelves, walls, and floors not kept clean. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Captain Cookie and the Milk Man
2800 10th St NE Washington, DC 20017
Status: Permitted
Mobile Food Unit | Routine
February 22, 2024
No Observations or Corrective Actions
3211 Wilson Blvd Arlington, VA 22201
Status: Permitted
Fast Food | Routine
February 22, 2024
- Cutting boards observed in poor condition, and not clean to sight and touch. Corrective Actions: Repair or replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Floor in back ware washing are and prep line observed in poor repair. Corrective Actions: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Back door observed in poor repair and not closing properly. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Lighting on prep line in need of cleaning Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.
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