Arlington Restaurant Inspections: Insects, Mouse Droppings, No Soap

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 July 20 and July 25.

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 foodservice presents a substantial and imminent threat to the public health."

Here are the most recent violations as listed by Arlington County Public Health:

Medium Rare, 3601 Fairfax Drive, Arlington, VA 22201

Date inspected: July 25

Total violations: 5

• At the time, establishment does not have a certified food manager present. Proof of taking a course provided; however, unable to determine if the exam was passed. Corrective Actions: Email test results to EHS. CFM Arrived during inspection
• No paper towels at bar, dish area handsinks. Corrective Actions: Provide single use towels at handsinks.
• Steak salad and other foods observed holding above 41F in prep table and cold drawers. Corrective Actions: Do not store cold foods in the drawer unit until it is able to maintain 41F or below. Do not overfill salad prep unit.
• Observed fry bowl and containers stored on top of trash containers. Observed sheet pans stored at 3 compartment sink used for food prep. Corrective Actions: Store food containers on clean surfaces only, and when using 3 compartment sink for food prep do not use for placing dirty dishes.
• Dishmachine measured at 0 ppm Corrective Actions: Do not use until sanitizing at 50ppm.

Holiday Inn-National Market, Fresh Kitchen and O'Malley's Bar, 2650 Richmond Hwy, Arlington, VA 22202

Date inspected: July 25

Total violations: 1

• Observed raw hamburger stored over ready-to-eat fruit and vegetables in the reach-in cooler. PIC stored foods properly (Corrected).

Spice Kraft 2, 1135 N Highland St., Arlington, VA 22201

Date inspected: July 25

Total violations: 8

• No Certified Food Manager on duty. Corrected. 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.
• Container of tofu observed in basin of hand sink in kitchen. Corrected. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation.
• Accumulation of fruit flies observed in area with wine boxes. Accumulation of mouse droppings observed in basement. Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
• First prep unit observed discharging water on to floor. Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• Interior of refrigeration units are in need of cleaning. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
• No air gap available at 3 part sink spray hose. Corrective Actions: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• Accumulation of unnecessary equipment observed behind establishment. Corrective Actions: Refuse containers are to be cleaned at a frequency that prevents the container from becoming an attractant to pests.55: 6-501.12 Basement and kitchen floors are in need of cleaning. Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.

Supreme Hot Pot, 2301 Columbia Pike Suite F, Arlington, VA 22204

Date inspected: July 24

Total violations: 2

• Hand sinks by ware washing area and by ice machine 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 handwashing and avoid employees to drying their hands on their clothing or other unclean materials.
• All hand sinks 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.

Tortas & Tacos La Chiquita, 2911 Columbia Pike, Arlington, VA 22204

Date inspected: July 24

Total violations: 5

• A Certified food protection manager was not present during operation of the establishment. Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program. CFM arrived during the inspection.
• During inspection observed employees entering kitchen and starting food prep without washing hands. Observed employees handling raw foods, and fail to change gloves and wash hands after. Corrective Actions: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• Observed that a filtered water spigot was attached to the handsink, and that handsink basin was used to store dirty dishes. Corrective Actions: A handwashing sink may not be used for purposes other than handwashing. Do not use attachments to use the handsinks for drinking spigots, eyewash stations, hose splitters etc. Do not use the sink to store or wash equipment or utensils. Items removed by PIC.
• During inspection, observed that dishmachine is not able to sanitize dishes. When tested, dishmachine had no residual chlorine in the basin. 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. Due to the volume of dishes, staff were unable to clear all basins to be set up. Temporarily allowed establishment to use dishmachine to wash and rinse in the dishmachine, and clear a basin to sanitize dishes. However, once sinks are cleared and cleaned, use the 3 basin sink to wash rinse and sanitize dishes.
• During inspection, observed employee place container of bleach on cutting board that was in use. Corrective Actions: Store containers of bleach in an area that is not above food, equipment, utensils, linens or single service items. When in use, do not place containers on top of prep surfaces or tables.

Atlacatl Restaurant, 4701 Columbia Pike Arlington, VA 22204

Date inspected: July 24

Total violations: 1

• TCS items are not holding at 41F or less in 3 door prep unit, including raw chicken and feta at 47F, sliced tomatoes at 47F, and raw rockfish at 47F. Items relocated and call placed for service. Corrective Actions: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.

Hyatt Regency Crystal City Cinnabar Restaurant, 2799 Richmond Hwy, Arlington, VA 22202

Date inspected: July 24

Total violations: 1

• There is no Certified Food Protection Manager on duty. Corrective Actions: It is unlawful to operate a food establishment unless it is under the immediate control of a certified food manager.

Peet's Coffee & Tea, 4115-B Campbell Ave., Arlington, VA 22206

Date inspected: July 24

Total violations: 3

• Backroom handsink blocked with containers. Corrective Actions: All hand sinks must be accessible at all times. Remove items from handsink area.
• Observed milk cartons left on countertop at 51-53F. Corrective Actions: Store milk and TCS foods in coolers when not in use and maintain at 41F.
• Observed mouse droppings on shelves underneath and behind equipment. Corrective Actions: Clean surfaces frequently and contact pest control company to manage mice. Clean up spills and check paper products frequently to prevent harborage conditions.

Superette, 4238 Wilson Blvd. Suite 2, Arlington, VA 22203

Date inspected: July 24

Total violations: 1

• Interior lid of ice maker is in need of cleaning. Corrected. Corrective Actions: Clean and sanitize these surfaces for food contact.

Lucky Danger @ Pentagon Row, 1101 S Joyce St. B27, Arlington, VA 22202

Date inspected: July 21

Total violations: 1

• Mechanical hand canopener blade is in need of cleaning. Corrected. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

GalleryCafe & Catering, 1005 N Glebe Rd #150, Arlington, VA 22201

Date inspected: July 21

Total violations: 1

• Food worker observed portioning raw spinach for salads with bare hands. Corrected. 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.

Sunrise of Arlington, 2000 N Glebe Rd., Arlington, VA 22207

Date inspected: July 21

Total violations: 1

• Facility is allowing residents to receive eggs over easy (undercooked) that are not pasteurized. No pasteurized eggs are currently available in kitchen. Corrected by instruction. Corrective Actions: All unpasteurized eggs must be provided fully cooked.

Nutrio, 1800 Richmond Hwy, Arlington, VA 22202

Date inspected: July 20

Total violations: 11

• During the inspection observed a lack of active managerial control for food safety procedures in the establishment. Observed that staff do not monitor temperatures of foods, foods are left out of the cooler for extended periods, commercial and prepared foods are not properly date marking and discarding foods, and discarding of molded containers and foods, and are not trained to properly monitor wash rinse and sanitize procedures or ensure that the equipment is in place to wash rinse and sanitize. Corrective Actions: Establishment must ensure that staff are properly trained on all food safety procedures, and are supervised and trained by a certified food protection manager at all times.
• No certified food managers were present during operation of the establishment. Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program. A certified food manager arrived during inspection.
• Observed molded containers of salad dressings and molded cheese in walk in cooler, and containers of spoiled sauces in the upright cooler. Corrective Actions: All food should be honestly presented and be found safe and unadulterated. Foods that appear to be spoiled or adulterated must be discarded.
• 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 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 a letter specifying that the food is farm raised and pellet fed.
• Observed asparagus, avocadoes stored in container with shell eggs. Corrective Actions: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Do not store produce in the same containers as raw foods.
• Observed that the deli slicer was heavily soiled with deli meat, tomato and vegetable debris. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• The bar dish machine had no detectable sanitizer while in use. Sanitizer container was found to be empty, and when replaced, sanitizer was still unable to dispense in the machine. Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The establishment may take glassware to the back kitchen and wash in the 3 compartment sink or kitchen dishmachine.
• The following food item(s) were observed cold holding at improper temperatures: sliced ham, meat loaf, baked potato, chicken wings, sliced tomato, quinoa. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard foods that have been out of temperature for more than 4 hours. Items were voluntarily discarded by PIC.
• Observed several ready-to-eat (RTE) including chicken, deli meats, cheeses, cooked cauliflower etc. in the refrigeration unit is not labeled with a "consume by" or "prepared on" date. Corrective Actions: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Unlabeled foods were voluntarily discarded by the PIC.
• The prep table is not operating to maintain foods at 41F. Corrective Actions: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
• Observed that shelves in walk in cooler, exterior of equipment and shelves are in need of cleaning. Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.

Extreme Pizza, 1419 S Fern St., Arlington, VA 22202

Date inspected: July 20

Total violations: 4

• There is no Certified Food Protection Manager on duty. Corrective Actions: Obtain a Certified Food Protection Manager certificate within 10 days.
• Wiping cloths are not held in sanitizer solution. Corrective Actions: Ensure wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• Observed pizza boxes stored on the floor. Corrective Actions: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• No chlorine test strips available to test the concentration of chlorine sanitizer. Corrective Actions: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

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

Date inspected: July 20

Total violations: 3

• No soap provided at front handwashing sink. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• No chlorine sanitizer in 3-compartment sink. Corrective Actions: Provide chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• Sliced cheese (46F) and lamb & beef gyro (46F) in "Avantico" 3-dr cookline prep ref., and sliced cheddar (47F) in walk-in ref were observed at improper cold holding temperature. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.

Highline, 2010-A Crystal Drive, Arlington, VA 22202

Date inspected: July 20

Total violations: 2

• Paper towel dispenser in the 3-compartment sink area observed not properly functioning. Corrective Actions: Batteries may need to be changed, paper towels were provided by the manager.
• Macaroni and cheese pasta (56 F) observed at improper temperature in the left kitchen preparation unit. Corrective Actions: Product placed in ice bath by person in charge.

Epic Smokehouse, 1330 S. Fair St., Arlington, VA 22202

Date inspected: July 20

Total violations: 2

• Mechanical dish-machine observed not properly reaching proper surface sanitization temperature of 160F or above. Corrective Actions: Manager has contacted the repair technician.
• Bulk ice machine chute in need of cleaning and sanitizing. Corrective Actions: Properly clean and sanitize food-service equipment.

The Liberty Tavern, 3195 Wilson Blvd., Arlington, VA 22201

Date inspected: July 20

Total violations: 4

• Cook-line hand sink out of soap. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Sanitizer level low at 25 ppm at the kitchen dish machine. Corrective Actions: Provide chlorine at proper concentration of 50-150 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• Sautéed onions found out by the grill at 96 F. Corrective Actions: Ensure that time/temperature control for safety (TCS) foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
• Foods inside the left 1-door pizza prep ref at 45 F, unit adjusted to colder setting. Dairy items at 49 F in the "Magic Chef" server station ref, relocated to another refrigerator. Foods inside the 2-dr/2-drawer prep ref at 45-49 F; unit must be repaired to hold foods at or below 41 F. 2-dr prep refrig. with goat cheese and cut lettuce at 47 F; adjust to hold foods at or below 41 F ASAP. 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.