Improper Food Temperatures, Hand Sink Problems Found At Arlington Restaurants

ARLINGTON, VA — Several Arlington restaurants were cited for health code violations during inspections from May 18 to May 20, according to Arlington County Public Health inspection reports.

The reports listed violations involving improper food temperatures, handwashing sinks, sanitizer levels, dish machines, food storage and other issues. Restaurants without violations were removed from this report.

Villa Pizza, 1100 S. Hayes St. M-100, was inspected May 20. Inspectors said a hand sink at the front counter was missing paper towels. Lasagna was also observed hot holding at 115 degrees and was reheated to 165 degrees, according to the report.

Matchbox Pentagon, 1100 S. Hayes St., was inspected May 20. Inspectors said items were stored in the bar hand sink and employees were using a wait station hand sink as a dump sink. Dishes stored in a clean storage area had food debris on the surface, according to the report. Inspectors also said an upstairs high-temperature dish machine was not properly sanitizing dishes, and a wait station dish machine had no residual chlorine sanitizer detected. Rice was held at about 90 degrees without written time-as-a-public-health-control procedures, and several foods were held above 41 degrees, including chicken wings, ribs, tuna, tomatoes, calamari and beef. Inspectors also said prep tables and a walk-in cooler were not maintaining proper temperatures.

Top’s China Carryout, 2520 Columbia Pike, was inspected May 20. Inspectors said cooking utensils were improperly stored in a kitchen hand sink. A container of Raid bug killer was also improperly stored under the ware-washing area, according to the report.

Four Sisters Grill, 3035 Clarendon Blvd., was inspected May 20. Inspectors said a dish machine was not properly sanitizing dishes because no measurable chlorine sanitizer was present on test strips. The line was primed and sanitizer later measured 100 ppm chlorine. Sprouts at 52 degrees and sliced tomatoes at 49 degrees were also observed cold holding above the maximum temperature of 41 degrees.

McNamara’s Pub & Restaurant, 567 S. 23rd St., was inspected May 19. Inspectors said there were no paper towels at the kitchen handwashing sink. The main kitchen dish machine also measured 0 ppm chlorine sanitizer. The person in charge replaced an empty sanitizer container, but the machine still did not dispense sanitizer, according to the report.

Maya Bistro, 5649 Langston Blvd., was inspected May 19. Inspectors said the facility had no written employee health policy or verbal knowledge during the inspection, and no written procedures related to vomiting and diarrheal events. Raw shrimp was observed over ready-to-eat lemons in a prep cooler, and ready-to-eat stuffed zucchini and moussaka were not labeled properly. The report said those issues were corrected during the inspection.

DCA - Taylor Gourmet, WNA-Terminal B/C Center Pier Post-Security - Space#BC-20B, was inspected May 18. Inspectors said open drinks were observed on kitchen countertops, handwashing sinks were reaching only 75 degrees, and soda fountain nozzles were not being kept clean. Breakfast potatoes were found in a fryer basket at 74 degrees, and an open bag of breakfast potatoes was found on a counter at 60 degrees. The report’s additional comments also noted mouse droppings on a cart across from the fryers and on cabinet shelving under the soda fountain machine, along with small flies throughout the establishment.

DCA - Page Bar, WNA-Terminal A-Post Security Space AB205E, was inspected May 18. Inspectors said cabinetry was in disrepair in places throughout the space.

Bob & Edith’s Diner, 2310 Columbia Pike, was inspected May 18. Inspectors said a low-temperature warewashing machine was not dispensing chlorine sanitizer. The person in charge replaced the sanitizer container during the inspection, and the machine worked afterward, according to the report.

Neko Panchi, 1700 N. Moore St., was inspected May 18. Inspectors said a cookline handwashing sink was not easily accessible because a trash can was blocking its knee pedals, the cold water pressure was very low and there were no individually dispensed paper towels. The report also cited no sanitizer at the three-part sink in the kiosk area, foods in the top portion of a three-door prep refrigerator held at 43 to 48 degrees, sushi rice that was not time-marked, reduced-oxygen packaged fish thawing improperly, wet wiping cloths not stored in sanitizer, an improperly stored container in a bulk rice bin, rice bowls and refrigerator lids stored on the floor, and no QT-40 test kit on site.

Mexicali Blues, 2933 Wilson Blvd., was inspected May 18. Inspectors said food in a walk-in cooler had not been discarded within seven days according to its label. The report specifically cited vegan chorizo dated May 8.

Darna Restaurant & Lounge/Detour Coffee, 946 N. Jackson St., was inspected May 18. Inspectors said chorizo in a glass upright cooler was holding at 50 degrees, and chicken wings in cold drawers were holding at 48 degrees. Cold foods must be held at 41 degrees or below, according to the report.

Gyu San Japanese BBQ, 4300 Wilson Blvd. Suite. 150, was inspected May 18. Inspectors said a certified food manager was not present during the inspection. The report also cited shellfish tags that were not dated with the date sold and missing oyster tags, chicken stored over produce in a reach-in cooler, and employees washing dishes in food prep sinks with soap only.

Sheraton Pentagon City Potomac Restaurant & Lounge, Galaxy Ballroom, Stars Ballroom, Club Lounge & Employee Cafeteria, 900 S. Orme St., was inspected May 18. Inspectors said no certified food manager was on duty during the inspection and no hand towels were available at a wait station hand sink. A pizza prep unit and another two-drawer line prep unit were not holding TCS foods at 41 degrees or less, with foods in both units holding at 60 to 61 degrees, according to the report.

DCA - Colada Shop, WNA- CONCOURSE C RM C2-703, was inspected May 18. Inspectors said no paper towels were found at the bar or kitchen handwashing sinks. The bar glass washer was found without detergent and sanitizer, and a three-part sink’s multi-quaternary solution was below 150 ppm. Breakfast empanadas were found at 130 degrees in a countertop heated unit with a missing thermometer. Sofrito chicken was found at 51 degrees in the top portion of a prep refrigerator, and milk was found at 44 degrees in a one-door undercounter refrigerator. The report’s additional comments also said small flies should be eliminated from the facility.