Restaurants & Bars
No Parasite Destruction Records Kept For Raw Fish: Health Inspections
Arlington County Public Health Department inspectors recorded violations at several food establishments during recent inspections.
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 April 2-8.
A health inspector reported that one food establishment, which had added a sushi bar since its previous inspection, did not maintain parasite destruction records for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
As a corrective action, the restaurant needed to obtain a written agreement or statement from their food supplier that the fish was either 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, according to the inspection report. As an alternative, the supplier could provide the "genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to be frozen for parasite destruction because they are exempt."
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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 2-8 as reported by Arlington County Public Health:
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3821 Wilson Blvd 1st, 2nd, 3rd Floor Arlington, VA 22203
Status: Permitted
MOST RECENT INSPECTION
Health Care Food Facility | Risk Factor
April 8, 2024
Observations & Corrective Actions
- 3-compartment sink observed not at proper sanitizing levels.(too low) corrected to 50ppm. Corrective Actions: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
1100 S Hayes St #H25 Arlington, VA 22202
Status: Permitted
Fast Food | Routine
April 8, 2024
Observations & Corrective Actions
- Line hand sink is in need of re-sealing to adjoining wall. Corrective Actions: Maintain fixed equipment with a water tight seal.
- Kitchen hand sink faucet assembly is in disrepair. Corrective Actions: Maintain plumbing systems in proper repair.
1671 Crystal Dr Arlington, VA 22202
Status: Permitted
Fast Food | Routine
April 8, 2024
Observations & Corrective Actions
- Observed water bottles stored on shelf above prep table. Corrective Actions: Employee beverages must have a lid or straw that prevents lip hand contact and must be stored in a manner that does not contaminate food prep surfaces.
- Consumer advisory disclosure is not provided on menu board for foods served undercooked. Corrective Actions: You must indicate which foods are served undercooked or raw with an asterisk or similar.
- Observed that doors are left open during service. No air curtain or other method to prevent pest entry provided. Corrective Actions: Keep doors closed during operation.
- No test strips provided for QT-40 sanitizer. Corrective Actions: Obtain test strips
1919 N Lynn St, 4th Floor Arlington, VA 22209
Status: Permitted
Fast Food | Routine
April 8, 2024
Observations & Corrective Actions
Broken floor tiles observed by grilling area. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
333 S Glebe Rd Suite A Arlington, VA 22204
Status: Permitted
Child Care Food Service | Routine
April 8, 2024
No Observations Or Corrective Actions
4711 Langston Blvd Arlington, VA 22207
Status: Permitted
Full Service Restaurant | Routine
April 8, 2024
Observations & Corrective Actions
- The handwashing sinks and the 3-compartment sink need to be re-sealed to the adjoining walls.
- The cutting boards on the cook's line were observed heavily scratched and scorned. Resurface or replace the equipment.
- Observed several damaged areas on the floor/coping tiles throughout the kitchen. Repair or replace the tiles.
- The floors in the warewashing area are in need of cleaning. Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.
Montessori Public School of Arlington
701 S Highland St Arlington, VA 22204
Status: Permitted
Educational Facility Food Service | Routine
April 8, 2024
No Observations Or Corrective Actions
3501-3503 N Fairfax Dr Arlington, VA 22201
Status: Permitted
Child Care Food Service | Routine
April 5, 2024
No Observations Or Corrective Actions
2900 Columbia Pike Arlington, VA 22204
Status: Permitted
Full Service Restaurant | Pre-Opening
April 4, 2024
No Observations Or Corrective Actions
1300 Wilson Blvd Arlington, VA 22209
Status: Permitted
Child Care Food Service | Routine
April 4, 2024
Observations & Corrective Actions
- Out of paper towels at Pantry Kitchen hand sink & back employee rest0room; corrected on-site. 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
- Picadillo "vegetarian" rice meal found at 89°F in a little cooler-->reheated in microwave above 165°F. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Dish washer is currently not working; wash & rinse in 2-part sink right basin, sanitize in left basin until repaired. Corrective Actions: Properly utilize the approved alternate manual ware washing method equivalent to a 3-compartment sink.
- No irreversible temperature indicators or maximum registering thermometer to confirm 160°F surface temperature for the dish washer. No QA test papers on-site to test the sanitizer tablet concentration of 200 ppm used at 2-part sink. Corrective Actions: Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot waer mechanical warewashing operations.
1100 S Hayes St Space CO6A Arlington, VA 22202
Status: Permitted
Fast Food | Follow-Up
April 4, 2024
Observations & Corrective Actions
- No paper towels at front 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
- Mall exterior doors to loading dock dumpster area aren't kept closed. 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.
- Bubble tea cups lids not stored inverted. Corrective Actions: Store bubble tea cup lids in a self-draining position that allows air-drying.
- Cutting board hanging above the 3-part sink is heavily scratched. Dish racks used instead of shelves with six inch legs or wheels. Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Don't use dish racks as shelving.
- Mall outside trash compactors aren't kept covered. Corrective Actions: Cover all waste containers when not in continuous use.
- Walls 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.
2201 N Pershing Dr Suite K Arlington, VA 22201
Status: Permitted
Child Care Food Service | Risk Factor
April 4, 2024
No Observations Or Corrective Actions
5005 Columbia Pike Arlington, VA 22204
Status: Permitted
Fast Food | Routine
April 4, 2024
Observations & Corrective Actions
- Hand washing signage missing from men's restroom Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Hand soap observed missing from men restroom. 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.
2854 Wilson Blvd Arlington, VA 22201
Status: Permitted
Full Service Restaurant | Routine
April 4, 2024
Observations & Corrective Actions
- During inspection observed several changes to the operation of the facility, including adding a "sushi bar." However, management and staff were not trained on the food safety requirements or documentation requirements for serving raw fish, and handling "acidified" rice. Corrective Actions: The PIC shall demonstrate Active Managerial Control, through knowledge of food safety controls, demonstration of the knowledge and interaction with employees as to compliance with food safety practices. Train all employees in food safety as it relates to their assigned duties. If the production at the facility changes, the facility and staff must ensure they are complying with FDA code regarding the new menu items.
- During inspection observed that establishment did not have sanitizer or detergents installed in the bar dish area. Staff were not familiar with testing sanitizer or checking detergent levels.
- Corrective Actions: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Observed that bar handsinks do not have signage stating "employees must wash hands" or similar.
- Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Observed that butter in the prep table cooler was adulterated by rodent droppings.
- Corrective Actions: Ensure food is safe and unadulterated. Discard any foods found to be contaminated during service. Foods in the top of the prep table cooler discarded and unit cleaned.
- No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. Corrective Actions: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are either 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 OR provides the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Observed that the in use bar dish machine had no detectable sanitizer after running. Upon inspection observed that sanitizer bottle was empty. Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Establishment must wash rinse sanitize manually in a 3 compartment sink, or must wash rinse sanitize in the main kitchen dishmachine.
- The following equipment/utensils were observed soiled to sight and touch: Observed knives in knife block were soiled with food debris on the surface. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Utensils removed from knife block to be cleaned at the dishmachine.
- Observed sushi rice holding at 103-98F. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Per staff, rice is meant to be acidified. During the inspection discussed that the establishment must either apply for a HACCP and Variance for acidification of rice, or must use Time as a Public Health Control (TPHC). Provided establishment with a written time as a public health control policy and discussed requirements with chef and management, rice was prepared at 4pm, and rice was properly labeled for TPHC during inspection.
- Observed that chicken, and hamburger meat were holding in the right cookline prep table at 48F, chicken wings and fries holding at 43F in cold drawers. Corrective Actions: Discard the food in the prep table cooler and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Adjust the cold drawer coolers or relocate foods to the left prep table. Chicken and hamburger discarded by PIC.
- Observed that several foods including marinara sauce dated 3/23 were not discarded within 7 days of preparation. Corrective Actions: Discard the food at this time and ensure all prepared RTE (TCS) food is served, sold or discarded within 7 days of prep. Foods discarded by staff.
- Raw and/or undercooked foods is/are offered on the menu, menu board, table tent or brochure without proper disclosure. A consumer advisory is provided, however the foods offered undercooked are not indicated on the menus. 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. Please provide an asterisk or unique symbol that indicated the raw fish on the sushi menu, and poached eggs, sunny side up eggs and eggs cooked to order on the brunch menu are offered undercooked. Management may send a copy to EHS for review prior to printing.
- The methods used for cooling were not adequate. 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. 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.
- Observed improper methods used to thaw food. Observed oxtail and ground sausage thawing at ambient temperatures in the prep sink. 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. Items placed under running water to thaw, or placed in refrigerator.
- Unlabeled food containers. Corrective Actions: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food if the food or ingredient is not easily distinguished. For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- In-use utensils improperly stored between use. Observed tongs and utensils stored in room temperature water, and pizza cutter stored in between table and wall. 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.
- Observed food containers stored below shelves and on the floor in the sushi kitchen. Corrective Actions: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Observed that the prep table is not operating to maintain foods at 41F or below. Corrective Actions: Repair or adjust the equipment to ensure it is able to hold foods stored inside at 41F or below.
- During inspection observed that several cutting boards in the main and sushi kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrective Actions: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Observed that no detergent was provided at sushi kitchen dish machine. Corrective Actions: Discontinue the use of the ware wash machine until you have all required detergents and sanitizers to wash rinse and sanitize dishes.
- Establishment does not have a maximum temperature thermometer or thermolabel to test the high temperature dish machine. Corrective Actions: Provide an irreversible registering temperature indicator as a means of checking the hot water sanitizing temperature of the warewashing machine. Thermolabels provided to PIC during inspection.
- The nonfood contact surface of bar shelves, exterior of kitchen equipment had accumulations of grime and debris. Corrective Actions: Clean all non food contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- No self closing door or hinges provided at accessible restroom. Corrective Actions: Provide a tight-fitting and/or self-closing door mechanism.
- Observed that walls and floors are in need of cleaning in the kitchen and bar areas. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
900 N Glebe Rd Suite 100 Arlington, VA 22203
Status: Permitted
Full Service Restaurant | Routine
April 4, 2024
Observations & Corrective Actions
- Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee cutting lemons and limes for beverages with bare hands. Corrective Actions: Do not handle ready to eat foods without gloves or utensils. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
6035 Wilson Blvd Arlington, VA 22205
Status: Permitted
Full Service Restaurant | Routine
April 3, 2024
Observations & Corrective Actions
- Dish machine observed not sanitizing. 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.
- Bulk rice container observed not clean to sight & touch. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Washington Golf & Country Club Restaurant "1894"
3017 N Glebe Rd Arlington, VA 22207-4289
Status: Permitted
Full Service Restaurant | Routine
April 3, 2024
Observations & Corrective Actions
- Observed foods held for more than 7 days in the establishment, including garlic in oil dated as made on 3/1, sauces and dressings dated 3/23. Corrective Actions: Discard the food at this time. 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 thawed vegetable purees in the refrigeration unit are not labeled with a ""consume by"" date, or incorrect date due to thawing. Corrective Actions: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing once opened, indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- During inspection observed several foods held in ROP packaging in various coolers. The establishment has submitted a HACCP plan, but it has not been approved for use. Corrective Actions: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
1201 S Joyce St Arlington, VA 22202
Status: Permitted
Full Service Restaurant | Routine
April 3, 2024
Observations & Corrective Actions
Uncovered employee coffee cups observed along the back kitchen preparation area. Corrective Actions: Employees 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.
Quaternary ammonium sanitizer at the 3-compartment sink observed empty and in need of replacing. Corrective Actions: Manager has ordered product, but will switch to chlorine sanitizer until quaternary sanitizer has been replaced.
Chicken broth (125 F) on the cook-line countertop observed holding at improper temperature. Corrective Actions: Product reheated to 165+ by person in charge.
Chemical spray bottle along the bar area observed not properly labeled with the product common name. Corrective Actions: Manager will have items properly labeled with the common name.
Bulk container of fried chicken observed stacked to high while cooling (89 F). Product was recently fried today, manager had staff break product down into smaller containers to cool and placed under refrigeration. 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.
Stem thermometer not observed in back kitchen for measuring internal food temperatures. Corrective Actions: Manager will order thermometer.
Small hole behind the cook-line in need of sealing around pipes. Corrective Actions: Properly seal physical facilities.
81 N Glebe Rd Arlington, VA 22203
Status: Permitted
Fast Food | Routine
April 3, 2024
Observations & Corrective Actions
- Observed that egg rolls are unlabled. Staff stated that they are made about twice a week. 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. Instructed PIC to label foods.
- Observed that the door in the basement has gaps on the sides. 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.
- Wiping cloths improperly stored between use. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Observed that cardboard is used to cover foods in walk in cooler. Corrective Actions: Do not reuse single use items like cardboard. Cover foods with saran wraps or lids.
- Observed accumulations of dust, dirt, food residue or other debris on the following non-food-contact surfaces: racks in the walk in cooler, interior of reach in freezer Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
4241 N Pershing Dr Arlington, VA 22203
Status: Permitted
Full Service Restaurant | Routine
April 3, 2024
Observations & Corrective Actions
- Observed that handsink next to warewashing area is separating from the wall. Corrective Actions: Reseal sink to wall.
1901 Fort Myer Drive #LLB-30 Arlington, VA 22209
Status: Permitted
Fast Food | Routine
April 3, 2024
Observations & Corrective Actions
- The 3-compartment sink and kitchen hand sink 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.
Regal Ballston Commons Stadium 12
671 N Glebe Rd Arlington, VA 22203
Status: Permitted
Fast Food | Routine
April 3, 2024
Observations & Corrective Actions
Out of soap & paper towels aren't coming out of the dispenser at the hand sink by the 3-part 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
- 3-part sink left basin stopper doesn't hold water inside the basin; repair to do so. Corrective Actions: Repair and maintain all plumbing components and fixtures.
- Cracked and damaged floor tiles in room with 3-part sink & ice machine; replace damaged tiles. Corrective Actions: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Cherrydale Health & Rehabilitation Ctr
3710 Langston Blvd Arlington, VA 22207
Status: Permitted
Health Care Food Facility | Risk Factor
April 3, 2024
Observations & Corrective Actions
- Hand sink by cooking and prep area observed not reaching hot water at 85°F . Spoke with building mgmt, sink is on priority to be fixed. Corrective Actions: Adjust or replace the faucet to provide water tempered to at least 85°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
2300 N Pershing Dr Unit D Arlington, VA 22201
Status: Permitted
Fast Food | Routine
April 3, 2024
Observations & Corrective Actions
- 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.
2039 Wilson Blvd 40515 Arlington, VA 22201
Status: Permitted
Fast Food | Routine
April 2, 2024
No Observations Or Corrective Actions
2807 N Glebe Rd Arlington, VA 22207
Status: Permitted
Fast Food | Routine
April 2, 2024
Observations & Corrective Actions
- Cutting boards along the preparation line observed scratched, scoured, and in need of replacement (manager has put in a request to order new cutting boards). Corrective Actions: Replace worn and damaged equipment.
- Hood system above grill in need of cleaning (system will be cleaned today). Corrective Actions: Properly clean hood vent system.
3100 Clarendon Blvd #PL 10 Arlington, VA 22201
Status: Permitted
Fast Food | Routine
April 2, 2024
Observations & Corrective Actions
- Slicer blade assembly has an accumulation of food debris in difficult to reach spaces. Slicer broken down for cleaning. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Pizzas for ordering by the slice that are not holding at 135 or higher are not marked for 4 hours use. Corrected by instruction. Corrective Actions: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Three door pizza prep unit is not functional at 41F or less. Ice baths are in use until new unit arrives. Corrective Actions: Maintain equipment in proper repair.
2311 Wilson Blvd Suite 112 Arlington, VA 22201
Status: Permitted
Child Care Food Service | Routine
April 2, 2024
No Observations Or Corrective Actions
2503-A N Harrison St Arlington, VA 22207
Status: Permitted
Full Service Restaurant | Routine
April 2, 2024
Observations & Corrective Actions
- Yucca observed hot holding at improper temperature. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Sanitizer in 3-compartment sink observed over 500ppm (corrected to 200ppm). Corrective Actions: The sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
- Walls in walk in cooler 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.
- Ceiling tiles in kitchen observed in need of cleaning. Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.
303 N Glebe Rd Arlington, VA 22203
Status: Permitted
Fast Food | Routine
April 2, 2024
Observations & Corrective Actions
- Observed cases of bottled water and cans of sodas stored on the floor in the hallway. 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.
- The gaskets of "True" 1-dr glass ref. (in warewashing area) are in need of repair or replacement. Corrective Actions: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Observed Aluminum-foil being used as shelf-liner. Corrective Actions: Remove the Aluminum-foil from the storage shelves.
4300 Wilson Blvd Suite 110 , 22203
Status: Permitted
Full Service Restaurant | Routine
April 2, 2024
No Observations Or Corrective Actions
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:
- 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
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