Arlington Restaurant Inspections: Discarded Queso, Dirty Tongs, Dishes

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 Oct. 25 and Nov. 7.

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 Oct. 25 to Nov. 7 as listed by Arlington County Public Health:

DCA - Tagliare/Custom Burger/Boar's Head Deli, WNA-Terminal A Post-Security (Rm A2-303, A2-303A, A2-303B), Arlington, VA 22202

Date inspected: Nov. 7

Total violations: 1

• Au jus (131 F) and grilled onions (118 F) observed hot holding at improper temperature. Corrective Actions: Product reheated to 165+ by person in charge.

Open Road/Salt, 1201 Wilson Blvd 213, Arlington, VA 22209

Date inspected: Nov. 6

Total violations: 3

• No handwashing soap is available at salad station hand sink and the lower level bar hand sink. Corrective Actions: Hand soap must be provided at all handwashing lavatories to encourage proper handwashing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• No hand towels are available at salad station hand sink and the lower level bar hand sink. Corrected. 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 handwashing lavatories to encourage proper handwashing and avoid employees to drying their hands on their clothing or other unclean materials.
• No handwashing reminder sign is available at salad station hand sink and the lower level bar hand sink. Corrective Actions: Provide a sign/poster that is clearly visible to all employees

Ruth's Chris Steak House, 2231 Crystal Dr 11th Flr, Arlington, VA 22202

Date inspected: Nov. 6

Total violations: 3

• Observed dish machine, not reaching to 160F after multiple attempts. Maximum temperature recorded was 152.3F. The dispenser's f jets at 3-compartment sink clogged and not dispensing any quat-sanitizer. Corrective Actions: Repair or replace the high-temp dish machine and setup and use 3-compartment sink.
• Observed multiple China dishes with foods on and not clean to sight and touch. Corrective Actions: Clean and sanitize these surfaces all the China, which is stored as 'clean.'
• The food contact surfaces of all the cutting boards are heavily scored and scratched and not cleanable anymore. Corrective Actions: Re-surface or replace all the cutting boards which are heavily scored and scratched.

Sfoglina Rosslyn, 1100 Wilson Blvd 625 Arlington, VA 22209

Date inspected: Nov. 6

Total violations: 2

• Hand sink at pasta making station observed missing hand soap. Corrective Actions: Hand soap must be provided at all handwashing lavatories to encourage proper handwashing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• Hand sink at pasta making station observed missing paper towels. 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 handwashing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.

Peri-Peri Original Kallisto Steak House, 2333 S Eads St, Arlington, VA 22204

Date inspected: Nov. 6

Total violations: 2

• There was no Certified Food Protection manager during this inspection. Corrective Actions: It is unlawful to operate a food establishment unless it is under the immediate control of a Certified Food Protection manager.
• There is no hot water at both handwashing sinks. Corrective Actions: Ensure to have hot water supplied under adequate pressure in order for employees to wash their hands as and when needed.

Me Jana, 2300 Wilson Blvd #140, Arlington, VA 22201

Date inspected: Nov. 6

Total violations: 1

• The interior of the ice machine was observed soiled with grime and debris. PIC cleaned the equipment during the inspection (Corrected)

The Renegade, 3100 Clarendon Blvd #PL 10, Arlington, VA 22201

Date inspected: Nov. 3

Total violations: 5

• Observed a food employee garnishing cooked, ready-to-eat foods with bare hands. Corrective Actions: Discard the contaminated food and inform employees not to use utensils more than once to taste food that is to be sold or served.
• Observed a container of utensils in the kitchen handwashing sink. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the container preventing its use.
• Observed same tongs being used with raw- and cooked foods and also same tongs with seafood. Corrective Actions: Prevent cross-contamination by using separate tongs with raw- and cooked, ready-to-eat foods and separate tongs with seafood.
• Observed Queso sauce (87F) at improper hot holding temperature. Corrective Actions: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
• Observed hummus and Tzatziki sauce, made on-site were not used, consumed or discarded within 7 days. Corrective Actions: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Chick-Fil-A at Pentagon City, 710 12th St S 109, Arlington, VA 22202

Date inspected: Nov. 2

Total violations: 1

• Observed the quaternary ammonium sanitizer in the sanitizer bucket and the chicken fry station measure greater than 400ppm. The sanitizer bucket was changed out, and the new sanitizer measured 200ppm quaternary ammonium. Corrective Actions: Ensure sanitizer the quaternary ammonium sanitizer is tested regularly and measures between 150-400ppm.

McDonald's #20659, 1100 S Hayes St, Arlington, VA 22202

Date inspected: Nov. 2

Total violations: 1

• Milk inside the "SureShot" dispenser found at 51 F; unit thermometer was reading 36 F, however, there is an accumulation of ice inside the unit, which may indicate defrosting for proper airflow to keep product 41 F or below. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

Ryu Izakaya, 3030 Columbia Pike, Arlington, VA 22204

Date inspected: Nov. 2

Total violations: 1

• Sushi rice observed not labeled to be discarded within 4 hours. Corrective Actions: Manager will label and discard sushi rice within 4 hours.

Rice Crook, 4238 Wilson Blvd #104, Arlington, VA 22203

Date inspected: Nov. 2

Total violations: 1

• Kim chi fried rice, observed in rice cooker at 53F, was not reheated to at least 165F in no more than 2 hours. Corrected. Corrective Actions: Rapidly reheat food for hot holding to 165°F or above within 2 hours.

Sushi Garden, 1680 Crystal Square Arcade, Arlington, VA 22202

Date inspected: Nov. 1

Total violations: 2

• Hand sink at front observed missing handwashing signage. Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• Shell eggs observed stored above RTF in 1-door RIC. 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.

Marriott Crystal City Bell 20 (mezzanine) and buffet (lobby) banquet kitchen and corridor (mezzanine) concierge lounge (4th floor) coffee shop (lobby) market (lobby), 1999 Richmond Hwy, Arlington, VA 22202

Date inspected: Nov. 1

Total violations: 1

• Bar dish machine observed not reaching sanitizing temp. (152F) 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 utilizing one of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils.

Atlacatl Restaurant, 4701 Columbia Pike, Arlington, VA 22204

Date inspected: Nov. 1

Total violations: 3

• No hand towels available at kitchen hand sink. Corrected. Corrective Actions: Provide hand drying towels at all hand sinks used by employees.
• Several gallon containers of milk in 2 door uprt unit were observed beyond expiration date (10/26/23, 10/30/23). Removed. Corrective Actions: Ensure food is safe and unadulterated.
• Date of last use is not being recorded on shell stock tags once all product has been removed for use. Corrected by instruction. Corrective Actions: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.

Bernie's Cafe, 2807 N Glebe Rd, Arlington, VA 22207

Date inspected: Oct. 31

Total violations: 1

• Disposable paper towels observed not in the dispenser next to ware-washing area handwash station. Corrective Actions: Provide disposable paper towels at all handsinks.

Celebree School of National Landing, 1321 S Elm St, Arlington, VA 22202

Date inspected: Oct. 31

Total violations: 1

• Facility observed not having test device for sanitizing solution. Corrective Actions: Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

Life Cafe, 1440 N Edgewood St, Arlington, VA 22201

Date inspected: Oct. 31

Total violations: 1

• The food establishment license is not posted for the public to see; must post, contact our office if you need a copy. Corrective Actions: Post food establishment license conspicuously to the public.

Peter Chang, 2503-E N Harrison St, Arlington, VA 22207

Date inspected: Oct. 31

Total violations: 2

• Observed raw beef and chicken stored over top cooked ribs and vegetables in the under counter reach-in cooler. 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.
• Cooked duck, cooked chicken and cooked beef were observed without a made or discard date label. Corrective Actions: Ensure all prepared RTE (TCS) food is mark with the name and "consume by" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Chill Zone, 2442 N Harrison St, Arlington, VA 22207

Date inspected: Oct. 31

Total violations: 4

• Observed raw fish and shrimp thawing in the hand sink causing the hand sink to be not accessible to employee use. Corrective Actions: Hand sinks should be used for handwashing only and accessible to employees at all times.
• Observed raw fish and shrimp stored over cooked beef in the prep unit. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• Observed bean sprouts (46F), fried tofu (48F) and raw shell eggs (49F) improperly cold holding in the prep unit. All items were relocated to the walk-in cooler. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Cooked chicken and beef were observed with a made or discard date. 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.

Ravi Kabob Family Restaurant, 250 N Glebe Rd, Arlington, VA 22203

Date inspected: Oct. 31

Total violations: 6

• Person in charge is not knowledgeable about food code; instruction provided. Corrective Actions: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• No certified food protection manager on-site; required during all hours of operation. 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.
• Person in charge observed handling ready to eat foods (tomatoes & bread) with their bare hands. Corrective Actions: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• Tongs at oven and inside the microwave aren't kept clean. Corrective Actions: Set-up the three part sink to wash, rinse, sanitize food contact equipment with 50-150 ppm of chlorine once every four hours while in use. Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• Chicken in bucket with lid on it not holding at or above 135°F. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
• Foods (raw meats) not kept at or below 41°F in the right 1-door refrigerator nor cut vegetables (tomatoes & lettuce) in the prep refrigerator; repair these units to hold foods at or below 41°F. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

Mattie and Eddies, 1301 S Joyce St, D-1 Arlington, VA 22202

Date inspected: Oct. 31

Total violations: 4

• Observed that no paper towels were provided at the cookline and prep area handsinks. Corrective Actions: Provide paper towels at all handsinks.
• During inspection observed that shellfish tags were not stored with clams, and mussels in walk in cooler. Corrective Actions: Tags must be kept with shell stock until they are sold or served, then the tags must be labeled with the date sold.
• During inspection observed that hamburger and steak in the cold drawers were holding at 55 and 50F. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Foods were relocated below the fries in the same unit. Check temperatures frequently and ice or move foods to working coolers to ensure they are maintaining temperature.
• During the inspection observed foods holding past 7 days including shrimp dated 10/23, bread pudding dated 9/12. 9/13. Corrective Actions: Discard the food at this time. TCS foods must be discarded within 7 days of preparation, including the date made.

Taco Bamba Taqueria, 4000 Wilson Blvd Suite C, Arlington, VA 22203

Date inspected: Oct. 31

Total violations: 6

• No soap or paper towels at the bar hand sink; corrected on-site. 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.
• Cutting boards above the undercounter refrigerator aren't kept clean; clean to sight. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Bar glass machine not sanitizing 50-150 ppm. Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper sanitization is between 50-150 ppm of chlorine. 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.
• Chili garlic found at 107°F inside the "Alto Shaam" heated unit; reheat at or above 165°F on stove; maintain at or above 135°F in the heated unit. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
• Foods inside the 2-drawer "Delfield" refrigerator not cold holding at or below 41°F; shredded cheese at 61°F, discarded; kale salad at 48°F and sliced ham at 45°F to be rechilled (repair/replace unit to hold foods at or below 41°F). Packages of salsas, sour cream and gaucamole not cold holding at or below 41°F in the counter-top refrigerator, relocated to another refrigerator, repair/replace this unit to hold foods at or below 41°F. Packages of salsa for delivery found at 60°F-->keep more ice to hold them at or below 41°F.Corrective Actions: Store raw eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less.
• Eggs on counter at 71°F; must be kept refrigerated, discard to correct on-site. Corrective Actions: Store raw eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less.

Chevys Fresh Mex 2058, 1201 S Hayes St, Arlington, VA 22202

Date inspected: Oct. 31

Total violations: 1

• Observed an employee eating and drinking at the prep table cooler. 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.

Bonefish Grill, 1101 S Joyce St Suite B-26, Arlington, VA 22202

Date inspected: Oct. 31

Total violations: 1

• During the inspection observed that foods in the prep tables were holding at temperatures above 41F. PIC stated that time was being used while right unit was not working, however no labels indicating the time stocked were observed. in the right prep table unit, observed several foods were overstocked. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Establishment may use time as a public health control only if a written procedure is followed, and foods held out of temperature are labeled with the time removed from the cooler. Do not overstock prep table tops, or leave lids open when not in use.

Super Pollo "Charcoal Chicken", 550-C N Quincy St., Arlington, VA 22203

Date inspected: Oct. 30

Total violations: 2

• Interior lid of ice maker was observed in need of cleaning. Corrected. Corrective Actions: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• No consumer advisory is available on carry out menu for cevice, made with raw marinated fish. Correction to be made at next menu printing. Corrective Actions: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

Randolph Elementary School, 1306 S Quincy St, Arlington, VA 22204

Date inspected: Oct. 30

Total violations: 1

• Sanitizer concentration in 3-compartment sink observed low. 25ppm. Corrective Actions: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.

Thai Noy Restaurant, 5880 Washington Blvd, Arlington, VA 22205

Date inspected: Oct. 30

Total violations: 3

• Kitchen hand sink missing hand washing sign; sticker provided to the establishment. Corrective Actions: Provide a clearly visible sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
• Mushroom can dented on side seam on shelving shall be discarded. Corrective Actions: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• Foods inside the 3-door counter prep refrigerator found cold holding at 51-53°F, unit to hold foods at or below 41°F as soon as possible; relocate or add ice to foods to keep at or below 41°F. Foods at marginal temperatures 44-45°F inside the 2-door refrigerator; repair or replace to hold foods at or below 41°F. Corrective Actions: Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

A Modo Mio, 5555 Langston Blvd, Arlington, VA 22207

Date inspected: Oct. 30

Total violations: 2

• No hand wash sign is available at kitchen hand sink. Corrective Actions: Provide a hand washing reminder sign at all hand sinks used by employees.
• Shell stock tags for mussels are not being retained for at least 90 days. Corrective Actions: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.

Panda Cafe, 5021 Wilson Blvd, Arlington, VA 22203

Date inspected: Oct. 27

Total violations: 1

• Observed the hand sink being used to drain dishes. Corrective Actions: Hand sinks shall be used for handwashing only and be left accessible to employees at all times.

Two Chef's Pizza Restaurant, 5019 Wilson Blvd, Arlington, VA 22203

Date inspected: Oct. 27

Total violations: 2

• Ice machine observed soiled. Corrective Actions: Clean the ice machine.
• Observed the following prepared items without a made or discard date: vegetable soup, lasagna, chili and cooked potatoes. Corrective Actions: Ensure all prepared RTE (TCS) food is mark with the name and "consume by" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Fettoosh, 5100 Wilson Blvd, Arlington, VA 22205

Date inspected: Oct. 25

Total violations: 3

• No hot water supply is available at kitchen hand sink. Part on order. Corrective Actions: Provide a mixing valve or combination faucet capable of providing an adequate flow of water at 100°F or more.
• No sanitizer is available at dish machine. Container is empty. Corrected. Corrective Actions: Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• Chemical spray bottle is not labelled with contents. Corrective Actions: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

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