Insect Floating In Sauce, Pests In Sushi Fridge: Arlington Inspections

ARLINGTON, VA — Seven food establishments in Arlington recorded violations during recent inspections from the Arlington County Public Health Department. Inspectors conducted the most recent visits between April 17 and May 31.

At one Arlington food establishment, an inspector reported seeing an insect floating on the top of some sauce in an uncovered container on the cook line. The inspector also noted that the sushi refrigerator was infested with pests and had pests in its cooling vents. Pests were also found in a cardboard box containing sauce packets and near the handwashing sink.

In order to ensure that food is safe and unadulterated, cook staff must inspect foods and discard if they are contaminated by pests immediately, according to the inspection report. They also needed to establish an effective pest-control system.

More information about what types of violations ACPHD inspectors reports can be found at the bottom of this story. Here are the violations from April 17-May 22 as reported by Arlington County Public Health:

Happy Eatery

1800 N Lynn St #102 Arlington, VA 22209
Status: Permitted

MOST RECENT INSPECTION
Fast Food | Risk Factor
May 22, 2024

Observations & Corrective Actions

• Permit was not observed posted for the public to view. Corrective Actions: Post the Health Permit where the public can view it.
• No soap provided at the prep area hand sink. Soap was provided during the inspection. Corrective Actions: Ensure all hand sinks are provided with hand soap.
• Observed the bulk ice machine soiled. Corrective Actions: Maintain the bulk ice machine clean.
• Observed the food items (shrimp, salmon, fried eggs) that use time rather than temperature not labeled with a made or discard time. All items were labeled during the inspection. Corrective Actions: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.

Rien Tong Thai Cuisine

3131 Wilson Blvd Arlington, VA 22201
Status: Permitted

Full Service Restaurant | Routine
May 21, 2024

Observations & Corrective Actions

• Observed insect in uncovered sauce at cook line. Corrective Actions: Ensure food is safe and unadulterated. Inspect foods and discard if they are contaminated by pests immediately. Items discarded by PIC.
• Observed that foods stored in bottom of prep table coolers, foods and spices stored on the prep line have not been wrapped or covered to prevent contamination. Corrective Actions: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• Observed tempura bin was left dirty from the previous night. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Items that handle TCS foods must also be cleaned at least once every 4 hours. Item removed from shelf to be washed.
• Observed cooked beef holding in prep table cooler at 44F. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust cooler to ensure foods are held at 41F or less.
• During inspection observed containers of curry sauces, and packages of duck were not labeled. Per pic foods are cooked and are served in about 1-2 days. Corrective Actions: Mark the name and ""consume by"" date on the container of RTE foods 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 or sold 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.
• Effective methods are not being used to control pests. During inspection observed that the sushi refrigerator is infested and has pests in the cooling vents, observed pests in cardboard box containing sauce packets and observed pests near handwashing sink near 3 compartment sink. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Staff must inspect areas frequently and ensure that areas are kept clean, cardboard and dropped foods are removed from the kitchen. PIC contacted pest control company to inspect and if possible treat the sushi cooler, and staff cleaned the sushi area and equipment, and discarded cardboard.
• Facility is storing unnecessary items to the operation or maintenance of the establishment. Corrective Actions: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• Interior of establishment is in need of a deep cleaning underneath cookline equipment. 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.

Bun'd Up

1201 S Joyce St C-5 Arlington, VA 22202
Status: Permitted

Fast Food | Risk Factor
May 14, 2024

Observations & Corrective Actions

• Facility not properly observed under the control of a certified food protection manager at time of inspection. Corrective Actions: Certified food protection manager information left with person in charge, and owner contacted via phone.
• Several utensils observed improperly stored in the kitchen handsink basin (person in charge removed items from sink). Corrective Actions: Handsinks are to be used for handwashing only.
• Cooked chicken wings (47 F) observed cold holding at improper temperature in the left side prep unit (top drawer of unit was observed open). Corrective Actions: Person in charge adjusted thermostat. Ensure unit is checked to maintain temperature at 41*F or below.

Samuel Becketts Irish Gastro Pub

2800 S. Randolph St Suite 110 Arlington, VA 22206
Status: Permitted

Full Service Restaurant | Routine
April 30, 2024

Observations & Corrective Actions

• Observed the permit not posted where the public can view it. Corrective Actions: Post your permit where the public can view it.
• Observed the bulk ice machine in need of cleaning. Corrective Actions: Clean the interior of the bulk ice machine.
• Observed fish, chicken wings and chicken rolls cold holding between 47-52F. Items were stored on ice. The cooler is not maintaining temperature so all TCS items will be stored in a different prep unit. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed 2 spray bottles without a label. Both bottles were labeled during the inspection. Corrective Actions: Ensure all working containers of spray bottles are properly labeled with the common name.
• Observed thawed tuna still in the sealed vacuum packaging. Fish was removed. Corrective Actions: Remove frozen fish in vacuum packaging prior to thawing.
• Observed knives stored in the cracks of the prep unit. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
• The kitchen hand sinks are no longer fully sealed to the wall. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• The fryer prep unit was observed not maintaining temperature. Corrective Actions: Maintain equipment in good repair.
• Observed leaks at the 3-compartment sink and warewashing hand sink facets. Corrective Actions: Maintain plumbing in good repair.

Kanji Izakaya

4301 Fairfax Dr 101 Arlington, VA 22203
Status: Permitted

Full Service Restaurant | Routine
April 30, 2024

• Employee observed improperly eating and drinking from an uncovered cup at the sushi station area. Corrective Actions: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• Utensils observed improperly placed in the kitchen cook-line handsink. Corrective Actions: Handsinks are to be used for handwashing only.
• Container of raw shell eggs observed improperly placed above ready to eat foods in the cook-line prep refrigerator. Product relocated by person in charge. 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.
• Surfaces of the meat slicer stored underneath the preparation table in need of cleaning and sanitizing. Slicer was not in use, but manager will have the equipment cleaned and sanitized. Corrective Actions: Properly wash, rinse, and sanitize food-contact surfaces.
• Scoop without a proper handle observed improperly stored in the white rice container. Corrective Actions: Scoop with proper handle was provided.
• Right side plumbing connection under 3-part sink observed leaking and in need of repair. Corrective Actions: Properly repair damaged plumbing connections.
• Floor surfaces underneath the 3-compartment sink in need of cleaning. Corrective Actions: Properly clean physical facilities.

Bar Bao

3100 Clarendon Blvd PL #15 Arlington, VA 22201
Status: Permitted

Full Service Restaurant | Other
April 28, 2024

Observations & Corrective Actions

• No certified food protection manager present during the inspection. Corrective Actions: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food protection manager.
• The back bar glassware dishwasher was observed not dispensing sanitizer. All glassware was taken to the kitchen for cleaning and sanitizing. Corrected on site. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• The air curtains were not observed turned on at the back bar. Corrected on site. Corrective Actions: The air curtains located at the back bar opening must remain turned on to prevent the entry of flying pest.
• Smoking of tobacco products was observed in prohibited areas of the restaurant (front bar). Corrective Actions: Provide a structural separation between the smoking area and the non-smoking area of the restaurant. Consult local building official for requirements.

Turu's by Timber Pizza Co.

4238 Wilson Blvd Suite 135 Arlington, VA 22203
Status: Permitted

Fast Food | Routine
April 26, 2024

Observations & Corrective Actions

• Health Permit is not posted. Corrective Actions: Post current health permit conspicuous to customers. PIC instructed to contact health department office for a copy of permit if it could not be located.
• No hand towels were available at hand washing sink located next to 3 part sink.n Provide hand drying towels at all hand sinks.
• TCS items in 3 door pizza prep unit are not holding at 41F or less, including peperoni, mozerella, ricotta at 49-51F. Items relocated. Call for service placed. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Three door pizza prep unit is not operational at 41F or less. Corrective Actions: Maintain equipment in proper condition.

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:

• 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