Masala Express, Rhodeside Grill, Yuruku: Restaurant Inspections

ARLINGTON, VA — Several facilities in Arlington recorded violations during recent inspections from the Arlington County Public Health department. Inspectors conducted the most recent visits between Jan. 12 and Jan 18.

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."

Here are the violations from Jan. 12 to Jan. 18 as listed by Arlington County Public Health:

DCA - Kapnos Taverna WNA Terminal C North Pier Post Security Space #C-4 Arlington, VA 22202

Inspection: Jan. 18

Observations & Corrective Actions: 4

• Observed chicken (110F) and beef kabobs (120F) improperly hot holding in the table top steam table.Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed in-use utensils stored in standing water that measured 89F.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.
• The following physical facilities are in need of repair: the floor tiles are cracked throughout the kitchen, the floor tile grout is wearing, the floor in the walk-in cooler and the door to the walk-in freezer can't completely close.Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• The floors under and around equipment are in need of cleaning. 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.

DCA - &Pizza, WNA-Terminal C- Space C-07 Washington, VA 22202

Inspection: Jan. 18

Observations & Corrective Actions: 3

• The facility does not have an operable hand sink on the front line due to the plumbing leaking. Corrective Actions: Repair the hand sink so employees can properly wash their hands.
• Observed the can opener blade to be soiled. Corrective Actions: Clean the can opener blade.
• The 3-compartment sink is 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.

Columbia Pike Deli, 2406 Columbia Pike Arlington, VA 22204

Inspection: Jan. 18

Observations & Corrective Actions: 4

• The 3-compartment sink and the hand washing sinks need to be re-sealed to the walls.
• The cutting boards on the prep units were observed heavily scratched & scorned. Re-surface or replace the equipment.
• The following equipment is in need of cleaning: 1) the exteriors of the wok stations and surrounding areas 2) the exteriors of the deep fryers. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The floor tile grout throughout the kitchen is in need of repair. Corrective Actions: Repair or replace floor or floor covering to make it smooth and easily cleanable.

Crystal Thai Restaurant, 4819 N 1st St Arlington, VA 22203

Inspection: Jan. 18

Observations & Corrective Actions: 4

• The 3-compartment sink and the hand washing sinks need to be re-sealed to the walls.
• The cutting boards on the prep units were observed heavily scratched & scorned. Re-surface or replace the equipment.
• The following equipment is in need of cleaning: 1) the exteriors of the wok stations and surrounding areas 2) the exteriors of the deep fryers.Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The floor tile grout throughout the kitchen is in need of repair.Corrective Actions: Repair or replace floor or floor covering to make it smooth and easily cleanable.

Masala Express, 2622-A N Pershing Dr Arlington, VA 22201

Inspection: Jan. 18

Observations & Corrective Actions: 6

• Container of knives and kitchen utensils observed not properly cleaned and sanitized (food debris on utensils). Corrective Actions: Manager cleaned and sanitized equipment.
• Chemical spray bottle observed not properly labeled with the common name. Corrective Actions: Properly label chemical spray containers.
• Interior / exterior of refrigeration units in need of cleaning. Exterior side surfaces of kitchen frying and cook-line equipment in need of cleaning. Corrective Actions: Properly clean equipment.
• Floor surface under / around cook-line and storage shelving in need of cleaning. Corrective Actions: Properly clean physical facilities.
• HVAC ceiling vent covers and kitchen cook-line hood in need of cleaning. Corrective Actions: Properly clean vent filters.
• A few kitchen ceiling and cook-line lights in need of replacing. Corrective Actions: Properly replace / repair lights.

Lebanese Taverna, 1101 S Joyce St B-30 Arlington, VA 22202

Inspection: Jan. 18

Observations & Corrective Actions: 2

• Hand sink near ware washing area observed in need of caulking/sealing. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• Light Shield in baking area observed broken. Corrective Actions: Shield or replace light bulb with a coated or shatter-resistent bulb.

Rhodeside Grill, 1836 Wilson Blvd Arlington, VA 22201

Inspection: Jan. 18

Observations & Corrective Actions: 12

• Observed oyster tags comingled with mussel tags.Corrective Actions: No comingling with shellstock tags from another container with different certification (harvester) number.
• Dates are not marked/recorded on the oyster tags.Corrective Actions: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
• Observed a container of oysters missing shellstock tag in "Superior" 1-dr upright ref. - (corrected by instructions). Corrective Actions: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• Observed slicer blade assembly not clean to sight and touch.Corrective Actions: Clean and sanitize the food contact surface of the slicer blade assembly
• Observed several chemical spray bottles not labeled.Corrective Actions: Properly label working containers of toxic items with the common name.
• There is no functional food thermometer.Corrective Actions: Provide a temperature measuring device that is scaled in increments of no greater than 2 degrees F to ensure accurate readings.
• Observed ice being used as external coolant.Corrective Actions: Do not use of ice used as a cooling medium for food or beverages. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• Observed wiping cloths are not stored in a chemical sanitizer solution.Corrective Actions: Store in-use wiping cloths in a chemical sanitizer solution.
• The cutting boards are heavily scored and scratched.Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• All the dish racks are heavily soiled and are in need of de-liming and cleaning.Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
• Several kitchen floor tiles are cracked and in need of replacement.Corrective Actions: Repair or replace the cracked floor tiles.

Yuraku Japanese Restaurant, 1850 Fort Myer Dr N Arlington, VA 22209

Inspection: Jan. 18

Observations & Corrective Actions: 8

• Observed food employees in the kitchen not washing their hands.Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• No paper towels provided at any of the kitchen handsinks.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 materials14: 3-402.11 No parasite destruction letter available. The PIC called the vendor and was told that they will email in 30 minutes. The PIC later emailed me the letters. Corrective Actions: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
• Observed dirty knives on the wall magnet in the kitchen.Corrective Actions: Clean and sanitize the food contact surfaces of knives.
• There is no thermometer available to monitor/check the food temperatures.Corrective Actions: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• (1) Observed boxes of chicken and several other foods stored on the floor inside the walk-in refrigerator and walk-in freezer.Corrective Actions: Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
• Observed rice scoops and some other utensils in standing water at room temperature .Corrective Actions: During pauses in food preparation or dispensing, food utensils shall be stored 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 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, 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 time/temperature control for safety food, or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
• Observed wet towels under cutting boards and greasy cardboard box used as a shelf-liner.Corrective Actions: Do not use wet towels/paper towels under cutting boards and remove greasy cardboard box from the shelf.
• No trash can provided by any of the kitchen handsinks.Corrective Actions: Provide a waste receptacle for the disposal of paper towels at all the kitchen hand sinks.

DCA - American Tap Room, WNA-Terminal C Space C2-850 Arlington, VA 22202

Inspection: Jan. 18

Observations & Corrective Actions: 1

• The following were observed in need of cleaning: the ceiling and vents above the cooks line, the floor and plumbing behind the water heater and the floor under and around equipment on the cooks line. 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.

Best Buns Bread Company, 4010 Campbell Ave Arlington, VA 22206

Inspection: Jan. 18

Observations & Corrective Actions: 12

• Damaged food processer lids and a few cracked food containers must be replaced.Corrective Actions: Discard and replace the cracked/damaged food equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability.
• Basement lights over handing bakery cloths aren't shielded or shatter-resistant.Corrective Actions: Shield or replace light bulbs with a coated or shatter-resistant bulbs.

Guerra Steakhouse Restaurant, 1725 Wilson Blvd Arlington, VA 22209

Date: Jan. 18

Observations & Corrective Actions: 6

• Open carton of half 'n' half with a "best buy" date of 12/13/23 found inside bar 2-door refrigerator; it was discarded, date mark containers/cartons of milk once opened to be used within 7 days.
• Corrective Actions: Discard the food at this time and ensure all commercially processed RTE (TCS) food is served, sold or discarded by the ""consume by"" date after opening. 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.
• Reusable containers and bottles of dry & liquid food ingredients observed without labels. 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.
• Air gap observed under back door. Rat burrow observed behind shared strip mall left outside dumpster. Corrective Actions: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• Cloth used under cutting board; replace with cleanable rubber cutting board mat. 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 & recycling dumpster door(s)/lid(s) found open; were closed during inspection. Corrective Actions: Cover all waste containers when not in continuous use.
• 55: 6-501.11 Missing light switch and outlet covers by the copier; small holes observed in walls; install covers and fill in holes. Corrective Actions: Finish and seal the walls to provide a smooth, nonabsorbent, easily cleanable surface.

DCA - Chick-fil-A, WNA-Nat'l Hall #C2-5727 Arlington, VA 22202

Date: Jan. 18

Observations & Corrective Actions: 3

• Milk shake base holding in dispensing unit at 49F. Discarded. Unit plugged in to functional outlet. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Birds observed in dining space of establishment. 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.
• Mop sink is not functional due to a leak. Airport has prevented its use. Corrective Actions: Facility must have a functional mop sink.

DCA - Washington Pour Bar, WNA-Pier C (Storage with Refrigeration Post Security/Space C1-570) Arlington, VA 20001

Date: Jan. 18

Observations & Corrective Actions: 3

• Observed the water at the hand sinks only measuring 51F. Corrective Actions: Provide a mixing valve or combination faucet capable of providing an adequate flow of water at 85°F or more.
• Observed the dish machine not properly sanitizing dishes due to the maximum registering thermometer only reaching 148F after several attempts. Corrective Actions: The facility made a repair call during the inspection and will use a neighboring facilities dish machine if the need arises. Repair the dish machine to have the maximum registering thermometer read a minimum of 160F.
• Observed the prep sink leaking and the sinks are not supplied with hot water. Corrective Actions: Repair the leaking sink and supply the hand sinks with water that measures at least 85F.

Bright Horizons at National Landing, 3550 S Clark St Arlington, VA 22203

Date: Jan. 17

Observations & Corrective Actions: 1

• Cutting board observed not smooth and easily cleanable.Corrective Actions: Repair or replace the cutting board 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.View

Padaek, 2931 S Glebe Rd Arlington, VA 22206

Jan. 17

Observations & Corrective Actions: 5

• Chemical spray bottle observed not properly labeled with the common product name. Corrective Actions: Properly label chemical spray bottles.
• Back kitchen area exit door between door sweep in need of replacing. Corrective Actions: Replace door sweep.
• Wiping cloths along the preparation line observed not properly placed in sanitizer between uses. Corrective Actions: Properly store wiping cloths in proper sanitizer between uses.
• Floor surface under fryer units in need of cleaning. Corrective Actions: Properly clean physical facilities.
• Cook-line hood filters in need of cleaning. Corrective Actions: Properly clean hood filters.

Hot Lola's #2, 1501 Wilson Blvd #102 Arlington, VA 22209

Jan. 17

Observations & Corrective Actions: 2

• Observed that coleslaw, street corn are prepared and packaged, and per staff packages are prepared in the morning for the following day.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.
• Observed that the front handsink cold tap is not operating. Corrective Actions: Maintain plumbing in good repair, and fix cold tap.

Sabores, 2401 Columbia Pike Arlington, VA 22204

Status: Permitted

Date: Jan. 17

Observations & Corrective Actions

• Main ware washing machine is dispensing sanitizer at greater than a maximum concentration of 100 ppm for chlorine, (200 ppm). Bar glass washer is not ejecting sanitizer. Call for service placed. Corrective Actions: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
• Raw beef observed thawing in basin of 3 part sink without running water. Corrected. 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
• Three part sink and ware washing table assembly are not caulked to adjoining wall. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.

Sicilian Pizza, 923 S Walter Reed Dr Arlington, VA 22204

Date: Jan. 17

Observations & Corrective Actions: 7

• Observed an employee rinsing a pair of tongs in the hand washing sink. Discussed proper usage of hand sink with the employee (Corrected)
• The cutting boards were observed heavily scratched and scorned. Re-surface or replace the equipment.
• The hand washing sink and the 3-compartment sink need to be re-sealed to the adjoining walls.
• The cardboard, being used as shelving liner, was heavily soiled and needs to be changed or discarded.
• The following equipment is in need of cleaning: 1) the exterior of the pizza oven 2) the exteriors of the refrigeration units 3) the shelving racks.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 damaged areas on the walls throughout the kitchen. Repair or replace the damaged areas.Corrective Actions: Repair or replace wall or wall covering to make it smooth and easily cleanable.
• The floors, walls, and ceilings throughout kitchen need to be cleaned.Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.

The Cheesecake Factory, 2900 Wilson Blvd #101 Arlington, VA 22201

Date: Jan. 17

• Observed clean and sanitized pans and Brioche buns stored under line handwashing sinks.Corrective Actions: Food and equipment (pans) may not be stored under handwashing sinks where contamination may occur.
• Observed upstairs handwashing sink and 3-compartment sink piping is leaking.Corrective Actions: A plumbing system shall be maintained in good repair.

Goldfinch VA, 918 S Lincoln St Suite #2 Arlington, VA 22204

Date: Jan. 17

• Handsoap observed not properly provided at the back area handsink dispenser. Corrective Actions: Person in charge provided hand soap.
• Ice cream dipper well in need of cleaning and sanitizing. Corrective Actions: Person in charge cleaned and sanitized equipment.
• Cutting boards along the preparation unit observed scratched, scoured, and in need of resurfacing / replacement. Corrective Actions: Repair / replace damaged cutting boards.
• Outside waste / trash area observed in need of cleaning. Waster container overflowing. Corrective Actions: Person in charge contacted general manager.
• Ceiling tiles along the front prep area in need of cleaning. Floor surface under fryer units in need of cleaning. Corrective Actions: Properly clean physical facilities.
• Cook-line hood vent filters in need of cleaning. Corrective Actions: Properly clean hood filters.

Burger 7, 2515 Langston Blvd Arlington, VA 22201

Date: Jan. 17

Observations & Corrective Actions: 6

• 10: 6-301.12(A) Handsoap observed not properly provided at the back area handsink dispenser. Corrective Actions: Person in charge provided hand soap.
• Ice cream dipper well in need of cleaning and sanitizing. Corrective Actions: Person in charge cleaned and sanitized equipment.
• Cutting boards along the preparation unit observed scratched, scoured, and in need of resurfacing / replacement. Corrective Actions: Repair / replace damaged cutting boards.
• Outside waste / trash area observed in need of cleaning. Waster container overflowing. Corrective Actions: Person in charge contacted general manager.
• Ceiling tiles along the front prep area in need of cleaning. Floor surface under fryer units in need of cleaning. Corrective Actions: Properly clean physical facilities.
• Cook-line hood vent filters in need of cleaning. Corrective Actions: Properly clean hood filters.

Carlyle Grand Cafe, 4000 Campbell Ave Arlington, VA 22206

Date: Jan. 17

Observations & Corrective Actions: 7

• Blender & chopper not kept clean; clean to sight & touch. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• Dairy items not cold holding at or below 41°F inside the 2-door refrig.; beans not cold holding at or below 41°F inside the 3-door refrig.; the unit was adjusted to a colder setting. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• "Raid" ant & roach pesticide in closet; remove from the facility, only licensed pest control applicators allowed to apply in restaurant. 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.
• The 2-door & 3-door refrigerators aren't holding foods at or below 41°F, rice warmer handle isn't in good repair, and counter lower shelves are rusty-->repair or replace. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• The following surfaces aren't kept clean: kitchen shelves, counters, outside of steamtables & prep refrigerator, inside the refrigerator ceiling fan covers, shelves and microwave. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Shared building outside trash & recycling dumpster drain plugs are missing. Corrective Actions: Replace the missing drain plugs.
• Wall & floors under ware washing sinks & shelving area/plumbing not kept clean (elevate one shelving rack greater than 6 inches above the floor). 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.

Taqueria El Charrito Caminante, 2710-A Washington Blvd Arlington, VA 22201

Date: Jan. 17

Observations & Corrective Actions: 1

• Observed that several lights in vent hood had burned out. Corrective Actions: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Replace light bulbs.

The Simple Greek, 1731 Wilson Blvd Arlington, VA 22209

Date: Jan. 17

Observations & Corrective Actions: 1

Observed that several lights in vent hood had burned out. Corrective Actions: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Replace light bulbs.

We The Pizza, 2100 Crystal Dr Ste D Arlington, VA 22202

Date: Jan. 16

Observations & Corrective Actions: 5

• Observed that the rear handsink was blocked by boxes and personal items. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• Observed that containers of ham and cooked spinach were not discarded within 7 days. Corrective Actions: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE time/temperature control for safety (TCS) foods are served, sold or discarded within 7 days of preparing or opening minus the time the food is held in the freezer. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in refrigerated storage limits the amount of growth allowed for these bacteria.
• During inspection observed that no verifiable methods for tracking pizzas were available. Corrective Actions: When using time as a public health control, you must use a verifiable method to track how long food is left out of temperature control, for example, timers, labels with the time pulled from cold/hot holding, or logs. Replace timers or use a verifiable method to track time.
• Observed wiping cloths stored on countertops. Corrective Actions: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• Observed that the walls in the bakery area are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Regency Care of Arlington LLC, 1785 S Hayes St Arlington, VA 22202

Date: Jan. 16

Observations & Corrective Actions: 1

• Observed droppings on lower shelf in dry storage area. Corrective Actions: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Clean shelf and reach out to pest control provider.

Charley's Philly Steaks, 1100 S Hayes St VC07 Arlington, VA 22202

Date: Jan. 16

Observations & Corrective Actions: 3

• Back hand sink hot water observed not reaching proper temperature. (75 F) Corrective Actions: Provide a mixing valve or combination faucet capable of providing an adequate flow of water at 85°F or more.
• Broken floor tiles observed in back prep area. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• Water observed pooling in back prep area. Corrective Actions: Repair walking surfaces so they drain. If foot traffic is allowed to occur from undrained areas, contamination will be tracked into the establishment. Surfaces graded to drain minimize these conditions.

McDonald's #5037, 3013 Columbia Pike Arlington, VA 22204

Date: Jan. 12

Observations & Corrective Actions: 3

The walk-in cooler was observed leaking from the fans/compressor. Corrective Actions: Repair the walk-in cooler.

The walls were observed in need of cleaning. 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.

The basement floor tiles and the wall tiles behind the cooks line were observed cracked and in need of repair. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Bethel Cafe, 3045A Columbia Pike Arlington, VA 22204

Date: Jan. 12

Observations & Corrective Actions:

• Observed meat in the dehydrator. No approved process. Paperwork will be sent to the person in charge. Corrective Actions: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
• Observed pastries and repackaged items without ingredient labels. Corrective Actions: Provide labels that disclose the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.

Edible Arrangements, 911 N Quincy St Arlington, VA 22203

Date: Jan. 12

Observations & Corrective Actions: 8

• No paper towels at kitchen 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.
• Cut melons in the walk-in refrigerator aren't cold holding at or below 41°F. Have the unit adjusted to hold them at or below 41°F as soon as possible and provide me invoice/photo of unit temperature/and photo of melon ball at or below 41°F. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Box of "Hot Shot" defogger pesticide found at front desk; 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.
• No QT-10 (quaternary ammonium) test papers on-site for testing the sanitizer tabs concentration to ensure 200 ppm used. Corrective Actions: Obtain a QT-10 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• Walk-in refrigerator shelves and the ceiling air vent covers aren't kept clean.Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
• No covered trash can in the rest-room.Corrective Actions: Install a covered refuse container for the disposal of feminine napkins in the rest-room.
• Wall panels behind the 3-part sinks are no longer properly sealed to their adjoining walls and have some holes that need filling closed. Some loose cove base by mop sink. Old tire in back of store. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Some burnt out lights in the kitchen ceiling over prep areas. 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

Pho 75, 1721 Wilson Blvd Arlington, VA 22209

Date: Jan. 12

Observations & Corrective Actions: 4

• Bulk waste container observed improperly blocking the kitchen handsink. Corrective Actions: Ensure handsink is accessible at all times.
• Ice machine interior chute observed in need of cleaning and sanitizing. Corrective Actions: Manager instructed employee to clean and sanitize equipment.
• Interior / exterior of reach-in refrigeration units / gaskets in need of cleaning. Corrective Actions: Properly clean non-food contact surfaces.
• Floor / wall surface underneath the ware-washing and preparation areas in need of cleaning. Corrective Actions: Properly clean physical facilities.

Artisan Confections, 1025 N Fillmore St Suite H Arlington, VA 22201

Date: Jan. 12

Observations & Corrective Actions: 1

• The food establishment does not have a valid health license. Food Establishment License Application for 2024 was handed over to PIC. Corrective Actions: Renew your health license as soon as possible.

Cookology Culinary School, 4238 Wilson Blvd # 3110 Arlington, VA 22203

Date: Jan. 12

Observations & Corrective Actions: 2

• The 3-compartment sink and the handwashing sink in the kitchen need to be re-sealed to the walls.
• The floors in the walk-in cooler and walk-in freezer are in need of cleaning.Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.

Surreal, 2117 Crystal Dr Arlington, VA 22202

Date: Jan. 12

Observations & Corrective Actions: 11

• Soap was not provided at a hand washing sink at the bar. Corrective Actions: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
• Observed containers of squash were molded and spoiled. Corrective Actions: Check foods to ensure that they are unadulterated. Visually inspect foods frequently, and discard foods that are visibly spoiled, or otherwise contaminated.
• The tags for the oysters have not been maintained with the oysters stored on site, and tags have not been maintained for 90 days. Corrective Actions: Shellfish Tags must be kept with live shellfish until they are sold and served. Once sold, tags must be labeled with the date, and stored on site for 90 days. Records must be maintained and organized chronologically. Oysters on site were discarded.
• The food establishment does not have a written agreement or document from the supplier stating that the fish served undercooked, (salmon, swordfish, tuna) are either farm raised, OR frozen according to seafood HACCP standards for parasite destruction OR are exempt from parasite destruction requirements due to being an exempt species. Corrective Actions: Obtain a written agreement or statement from the supplier stipulating that t fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer AND/OR obtain written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish, AND/OR obtain documentation stating that the fish supplied is a species exempt from parasite destruction requirements. It is the establishments responsibility to maintain this documentation on site.
• Observed that the bar dish machine was not dispensing sanitizer while in use (0 ppm, observed that sanitizer container was empty) Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Manager replaced sanitizer during inspection, and dishmachine tested at 150ppm.
• Observed that meatballs, prepared and cooked the day prior (1/11), had an internal temperature of 48F. Corrective Actions: Cool time/temperature control for safety (TCS) food(s) from 135°Fto 41°F within a total of 6 hours. Meatballs discarded.
• Observed several items on the menu are served raw or undercooked. Tuna poke, swordfish carpaccio, scottish salmon, grilled salmon, oysters, eggs any style, croque madame, and beverages containing egg whites. 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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• During inspection observed blanched vegetables packed in vacuum sealed bags. Staff stated that they were used in about a day. Bags were labeled with preparation date (1/11) Corrective Actions: When vacuum packaging PHF foods for less than 48 hours, the establishment must use the following HACCP exemption requirements: (1) Labeled with the production time and date, (2) Held at 5°C (41°F) or less during refrigerated storage, and (3) Removed from its PACKAGE in the FOOD ESTABLISHMENT within 48 hours after PACKAGING.
• Unpasteurized juice is being packaged in the food establishment but the juice container is not labeled to alert the consumer that the juice is unpasteurized. Corrective Actions: Unpasteurized juice that is packaged in the food establishment must be labeled with the following statement: "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems."
• Observed vacuum packaged tuna that was labeled to require opening after thawing, was stored fully thawed in the prep table cooler in the vacuum package. Corrective Actions: If indicated by manufacturer labeling, vacuum packaged tuna must be opened before thawing or immediately after thawing.
• Observed that detergent container at bar dishmachine was empty. Dish machine was in use. Corrective Actions: Detergent must be used when using the dish machine for warewashing food equipment and utensils. Detergent replaced during inspection.

Variedades Catrachas, 3709 Columbia Pike Arlington, VA 22204

Date: Jan. 12

Observations & Corrective Actions: 2

• There is no certified food protection manager to supervise the food establishment's food service employees; the person in charge shall be a certified food protection manager. Corrective Actions: A certified food protection manager is required that has supervisory and management responsibility and the authority to direct and control food preparation and service and who has shown proficiency of required information through passing a test that is part of an accredited program.
• Dumpster lid open. Corrected.Corrective Actions: Replace the missing cover of the outside refuse container with one that is a tight fit.

Super Pollo "Charcoal Chicken," 5011 Wilson Blvd Arlington, VA 22203

Date: Jan. 12

Observations & Corrective Actions: 5

• Observed red beans (67-74F) in big plastic containers in the WIC, were not cooled to 41F or less within a total of 6 hours. The PIC voluntarily discarded the food. Corrective Actions: All time/temperature safety for (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.
• Dates are not marked on rice pudding, 3 Leche flan and yellow pudding, which are made in the establishment and kept for more than 24 hours. Corrective Actions: Date mark the container of ready-to-eat (RTE), time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of preparation counted as day 1.
• Observed wet towels used under cutting boards. Observed rusty shelves in WIC and under work tables in the kitchen, raw wood shelves for storage, raw plywood under flour-mixer and Aluminum-foil being used as shelf-liner are not non-absorbent and/or corrosion resistant. Corrective Actions: Discontinue use of wet towels under cutting boards and raw wood. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
• The floor in hallway by WIC is not smooth and easily cleanable.
• Corrective Actions: Finish and seal the floor by WIC to provide a smooth, nonabsorbent, easily cleanable surface.
• The floor tiles in warewashing area are in need of repair/replacement and re-grouting. Corrective Actions: Repair/replace the damaged floor tiles and re-grout the others in warewashing area.