Fridge Grime, Bait Poison, Sanitizer: Arlington 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 Oct. 10 and Oct. 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 food service presents a substantial and imminent threat to the public health."

Here are the violations from Oct. 10 to Oct. 25 as listed by Arlington County Public Health:

Lyon Hall, 3100 Washington Blvd, Arlington, VA 22201

Date inspected: Oct. 25

Total violations: 3

• Hand sink by kitchen dish machine had no paper towels; hand sink by steamtable, towel dispenser isn't working; 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 handwashing lavatories to encourage proper handwashing and avoid employees to drying their hands on their clothing or other unclean materials.
• Bar dish machine found not sanitizing; corrected on-site. Corrective Actions: Provide chlorine at proper concentration of 50-150 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• Inside the ice machines aren't kept clean. Corrective Actions: Clean and sanitize these surfaces for food contact.

Bubbie's Plant Burgers, 1721 Crystal Dr Kiosk 2, Arlington, VA 22202

Date inspected: Oct. 25

Total violations: 8

• Food establishment license isn't posted conspicuously to the public. Corrective Actions: Post the food establishment license for the public to see.
• Person in charge didn't have a Food Protection Manager certificate; instructed to obtain; 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.
• Hand sink by hot water heater doesn't have paper towels: provide individually dispensed 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.
• Chemical (orange in color) in spray bottle not correctly labeled; bottle stated, "Glass Cleaner". Sanitizer in green buckets labeled "Dish detergent"; not properly labeled. 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.
• Windows and door found open without screens; corrected ons-site by closing door and screens for windows. Fly was observed inside the facility. Corrective Actions: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• In-use utensils found in sanitizer water; must air dry prior to use. 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.
• Three part/prep sinks floor drain is slow to drain; leak observed at pipe coming out of the grease interceptor. Corrective Actions: Plumbing systems and components shall be maintained in good repair.
• Inadequate light in the storage room 130H. Corrective Actions: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.

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.

TNR Cafe, 2049 Wilson Blvd, Arlington, VA 22201

Date inspected: Oct. 24

Total violations: 3

• Observed employees returning from the outside break area to the kitchen. Several employees put gloves on without washing 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 tasks.
• Observed duck breast holding at 47F in the prep table cooler. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
• Observed cold medicine stored on shelves above the prep tables. Corrective Actions: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.

McDonald's #5014, 4834 Langston Blvd, Arlington, VA 22207

Date inspected: Oct. 23

Total violations: 1

• Health Permit is posted by the drive through, but is not posted in customer view. Corrected. Corrective Actions: Post Health Permit conspicuous to customers.

Bangkok 54 Restaurant & Bar, 2919 Columbia Pike, Arlington, VA 22204

Date inspected: Oct. 23

Total violations: 7

• Open beverage at sushi bar by employee; instructed to drink from a closed container. Corrective Actions: A food employee 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.
• Employee observed handling ready-to-eat foods with their bare hands; instructed to wash hands and put on gloves. Corrective Actions: Employees must avoid bare hand contact with ready-to-eat food by using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food and prevent contamination from hands
• Observed "China Boy" food delivery prior to my inspection of rice noodles, red tofu and sprouts. Rice noodles found at 43-50°F inside the walk-in freezer, red tofu at 42-48°F in the walk-in refrigerator; don't accept unless 41°F or below, take temperatues unpon receival. Corrective Actions: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
• Curry sauces (green at 49°F, red at 46°F) found in walk-in refrigerator in pans greater than 4 inches deep, plastic wrap covered from previous day weren't properly cooled down to 41°F within 6 hours-->discard to correct. Corrective Actions: Cool time/temperature control for safety (TCS) food(s) from 135°Fto 41°F within a total of 6 hours and from 135°F to 70°F within 2 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Corrected by @CORRECTION@
• Half 'n' half found at bar 2-door counter refrigerator at 49°F; relocated into 3-door counter ref. at 39°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.
• Sushi rice at 89 F wasn't time marked to be used within 4 hours. Written procedures were provided to the esablishment. Corrective Actions: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• Mouse droppings observed on top of cook's left prep refrigerator; clean and sanitize this unit; eliminate pests from the facility. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Big Buns Damn Good Burger, 4251 Campbell Ave Ste 105, Arlington, VA 22206

Date inspected: Oct. 23

Total violations: 3

• Food establishment license not posted conspicuously to the public; instructed to contact office for new one. Corrective Actions: The Health Department permit shall be posted in a location that is visible to the customers.
• Out of paper towels at handsink located by the fryers. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• Bar dish machine has no sanitizer; don't use until repaired to sanitize glasses 50-150 ppm of chlorine. Ice machine chute area and the frozen drink nozzles aren't kept clean. Milkshake mixers and slicer aren't kept clean; wash, rinse, sanitize and air dry these items. Corrective Actions: Provide chlorine sanitizer at 50-150 ppm at the bar dish machine. Clean and sanitize these surfaces for food contact.

Bangkok 54 Oriental Foods & Take Out, 2927 Columbia Pike, Arlington, VA 22204

Date inspected: Oct. 23

Total violations: 2

• Sprouts stacked too high in the top portion of the prep refrigerator at 56°F; remove sprouts to lower portion of the unit and/or redistribute to be below the pan fill line. 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.
• Numerous mouse droppings were observed on the floors in the kitchen, wall ledges and some shelves; clean and sanitize these areas; eliminate harborage conditions by sealing up openings in ceiling and walls and keeping them clean. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

City Kabob & Curry House, 3007 Columbia Pike, Arlington, VA 22204

Date inspected: Oct. 20

Total violations: 1

• Observed roach spray under the dish machine the person in charge stated they use. 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.

Olive Lebanese Eatery, 1100 N Glebe Rd, Arlington, VA 22201

Date inspected: Oct. 20

Total violations: 1

• Disposable paper towels not observed in the kitchen handsink dispenser. Corrective Actions: Provide disposable paper towels in all handsink dispensers.

Ruffino's Spaghetti House, 4763 Langston Blvd, Arlington, VA 22207

Date inspected: Oct. 20

Total violations: 1

• No date marking for 7 days use on cooked portioned lasagna. Corrected. 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.

Don Tito, 3165 Wilson Blvd, Arlington, VA 22201

Date inspected: Oct. 20

Total violations: 2

• Observed raw salmon and raw beef stored over gallons of milk and open containers of fruit juices in "Norlake" WIC. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from RTE food.
• When tested, there was no chlorine sanitizer in 3-compartment sink. Corrective Actions: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million when the pH is at 10 or less and the water temperature is 100°F.

Eastern Carryout, 319 N Glebe Rd, Arlington, VA 22203

Date inspected: Oct. 19

Total violations: 1

• Observed several cutting utensils that were soiled with grime and debris. PIC instructed employees to clean and sanitize the equipment (Corrected).

Ice Berry Frozen Yogurt, 1715 Wilson Blvd, Arlington, VA 22209

Date inspected: Oct. 19

Total violations: 4

• Observed mouse droppings around water heater. Corrective Actions: Utilize proper pest control methods to maintain the premises free of insects, rodents, and other pests.
• Observed oatmeal beverage and sugar containers under handwashing sink. Corrective Actions: Do not store any foods under any sinks or any other source of leaking water.
• The faucet at 3-compartment sink has lime accumulated and is in need of de-liming and cleaning. Observed one of the three (1/3) basins of 3-compartment sink with what appears to be mold-like growth. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• The floor under and behind yogurt dispensing machines is not clean. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Astro Beer Hall, 4001 Campbell Ave., Arlington, VA 22206

Date inspected: Oct. 19

Total violations: 5

• Observed lettuce holding in prep table at 51F around 5pm. Per staff, lettuce was cut around 1pm. Corrective Actions: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, for example, foods that have been chopped or diced. Items discarded.
• Observed sausage gravy holding in walk in cooler at 101F at around 4:30pm. Per PIC foods had started cooling at around 2pm. Corrective Actions: Immediately reheat foods to 165F, and begin cooling process again. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria, and staff must monitor cooling processes to be aware of the total time that food is spent cooling, and know when to take corrective action if needed.
• During inspection observed fried chicken in the hot cabinet holding at 126F, and macaroni and cheese in the countertop food warmer holding at 128F. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. PIC discarded fried chicken, and reheated macaroni to 167F during inspection.
• Observed tomatoes holding in prep table at 44F. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria. Adjust cooler to ensure that it is able to maintain foods at 41F or below.
• During inspection observed that bar doors were left open, but air curtains were not turned on to discourage entry of flying insects. Corrective Actions: If an exterior door is kept open for ventilation, the windows / opening must use the installed air curtains to control flying insects.

Grill Kabob of Arlington, 708 N Glebe Rd, Arlington, VA 22203

Date inspected: Oct. 19

Total violations: 3

• The facility is not under the immediate control of a certified food manager. Corrective Actions: The facility should be under the immediate control of a certified food manager at all hours of operation.
• Observed gyro meat (128F) hot holding at the improper temperature on the steam table .Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed none of the prepared foods in the walk-in cooler with a made or discard date. 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.

Pupuseria Dona Azucena, 71 N Glebe Rd, Arlington, VA 22203

Date inspected: Oct. 19

Total violations: 4

• Missing soap at downstairs hand sink; corrected. 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 aren't kept clean to sight; instructed to wash, rinse and sanitize. Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
• Beans & picado de pollo found at 57ºF & 53ºF inside the right walk-in refrigerator prepared the previous day was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. 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
• Foods inside the walk-in refrigerators at 46-52ºF; both units need to be repaired ASAP to hold foods at or below 41ºF. Cheese pupusa mix by the grill found at 69ºF->keep surrounded with ice to hold at or below 41ºF. 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.

DCA - American Airlines Admirals Club - Concourse E, 2401 Smith Blvd Terminal 2, Concourse E, 3rd fl, M Level, Arlington, VA 22202

Date inspected: Oct. 18

Total violations: 2

• New "avocado toast" station using "smoked salmon," box salmon comes in gives "safe handling instructions leading me to believe it is "cold smoked" and not fully cooked thus a "consumer advisory" is required for consumers to view. Corrective Actions: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by: a disclosure that includes (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients and a reminder that includes asterisking the animal-derived foods requiring disclosure to a footnote that states (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
• A few little flies were observed in the dining area. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

China Express, 3303 Langston Blvd, Arlington, VA 22207

Date inspected: Oct. 18

Total violations: 2

• Cans of food observed with mouse droppings on top of can and gnawed off paper labels; wash, rinse, sanitize, air dry prior to opeing these cans. Corrective Actions: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• Container in walk-in refrigerator contains a build-up of grime; discard. Corrective Actions: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

DCA - Wolfgang Puck Bar & Bites, 2401 Smith Blvd Concourse E Space E01 Room 2-1-02, Arlington, VA 22202

Date inspected: Oct. 18

Total violations: 2

• Soap dispenser at the bar hand sink is still broken; provide a proper dispenser with soap at this location; soap provided but not hung at sink. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Bar dish washing machine not ejecting chlorine sanitizer at 50-150 ppm; new chlorine sanitizer bottle added, corrected. 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.

WAS16 Coffee Bar, 1770 Crystal Dr, Arlington, VA 22202

Date inspected: Oct. 18

Total violations: 1

• Observed packs of "Splenda" and sugar and coffee-stirrers, stored under handwashing sink. Corrective Actions: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.

Rocklands Barbeque and Grilling Company, 3471 Washington Blvd Arlington, VA 22201

Date inspected: Oct. 17

Total violations: 2

• Kitchen dishmachine isn't ejecting 50-150 ppm of chlorine sanitizer. 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.
• Chicken quarters and spare ribs found at 119-124 F inside the heated cabinet located by the grill; removed to the oven for reheating. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.

Ruthie's All-Day, 3411 5th St S, Arlington, VA 22204

Date inspected: Oct. 17

Total violations: 6

• Observed excessive bare hand contact with RTE-foods by employees on the cookline. Corrective Actions: Employees must avoid bare hand contact with ready-to-eat food by using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food and prevent contamination from hands.
• Observed a food employee dumping dirty water in the cookline handwashing sink. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed a food employee failed to clean and sanitize or replace tongs/knives used with seafoods and other foods. Corrective Actions: Provide separate tongs/knives and other utensils to protect the food from cross-contamination.
• Observed food employees frequently cleaning their hands with gloves on with dirty wiping towels. Corrective Actions: Discard gloves once soiled and keep wiping cloths in sanitizer buckets.
• Observed several salad- and other mixing bowls stored in direct contact with RTE-foods on line prep refrigerators. Corrective Actions: Do not store bowls or any other soiled equipment or utensils in direct contact with RTE-foods.
• Ice machine plate is in need of cleaning. Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.

Ted's Bulletin, 4238 Wilson Blvd Suite 1130, Arlington, VA 22203

Date inspected: Oct. 17

Total violations: 3

• Ware washing machine is not sanitizing using temperature indicator (135F) or chlorine test strips (reading zero). Call for service placed and 3 part sink set up for use. 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.
• Container of chicken noodle soup in walk in, prepared previous day, observed at 53F, was not cooled to 41F in 6 hours maximum. Discarded, and proper cooling methods were discussed. Corrective Actions: Cool time/temperature control for safety (TCS) food(s) from 135°Fto 41°F within a total of 6 hours and from 135°F to 70°F within 2 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Corrected.
• TCS items in 2 door Alto Sham unit were not holding at 135F or higher, including chili and tomato soup at 101F, chicken noodle soup at 115F, breakfast sausages at 110-115F. Unit taken out of use until serviced. TCS foods were discarded. 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.

Barry's Bootcamp, 2825 Wilson Blvd, Arlington, VA 22201

Date inspected: Oct. 17

Total violations: 2

• Hand sink 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 hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• Facility observed not having testing device to measure concentration of sanitizer. Corrective Actions: Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

Danny Hookah & Smoothie Lounge, 2526 Columbia Pike, Arlington, VA 22204

Date inspected: Oct. 17

Total violations: 2

• Observed no paper towels at 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.
• Refrigerator observed not clean to sight and touch. Corrective Actions: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

DCA - Ben's Chili Bowl, WNA-National Hall #24, Arlington, VA 20001

Date inspected: Oct. 16

Total violations: 3

• No hand soap available at hand sink near 3 part sink. Corrected. 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.
• Shell eggs were stored directly above bottles of orange juice and biscuits. Corrected. 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.
• TCS foods were cold holding above 41F in left side grill drawer unit, including precooked chicken breasts and turkey burger patties at 48F. Items relocated to right side grill drawer unit. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.

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

Date inspected: Oct. 16

Total violations: 3

• Shell eggs stored over a tub of guacamole in 2 door prep unit. Corrected. 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.
• Dirty cup stored submerged in bloody mary mix in keg walk in. Corrected. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• No consumer advisory reminder asterisk on menu for hangover burger and tap room burger. To be corrected 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.

Holiday Inn Arlington-Silver Leaf Restaurant, 4610 N Fairfax Dr, Arlington, VA 22203

Date inspected: Oct. 16

Total violations: 1

• Hand sink by ware washing area and near walk in cooler obsever5ed missing hand soap. 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.

Hyatt Regency Crystal City Lobby Bar & Perks, 2799 Richmond Hwy, Arlington, VA 22202

Date inspected: Oct. 16

Total violations: 1

• Observed no detergent and no chlorine sanitizer at low-temp dishwasher. Corrective Actions: In accordance with the manufacturer's label instructions, apply detergent or cleaning agent to wash water for effective cleansing of equipment and utensils prior to rinsing and sanitization.

Buena Vida, 2900 Wilson Blvd #103, Arlington, VA 22201

Date inspected: Oct. 13

Total violations: 1

• The shellstock tags observed were not dated with a sold or discard date. Corrective Actions: Ensure the date the shellstock was last sold or discarded is recorded on the tag.

Mazaro Restaurant, 2909 Wilson Blvd, Arlington, VA 22201

Date inspected: Oct. 13

Total violations: 2

• Observed raw chicken, raw octopus and raw steak stored over rice and mashed potatoes in the 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.
• Observed the following improperly cold holding: shredded cheese (47F), diced chicken (54F), sliced tomato (50F) in the pizza prep unit and cooked rice (52F) and cooked pasta (46F) in the pasta prep unit. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

DCA - Neighborgoods (Temp), Airport Access road Unit NH-54, Rm C2-564C, Bldg 12201, Arlington, VA 22202

Date inspected: Oct. 12

Total violations: 1

• Refrigerator thermometer in self service refrigeration unit is not functional. Corrective Actions: Provide a functional refrigerator thermometer in self service refrigeration unit.

Los Chamacos Mexican Restaurant, 922 S. Walter Reed Dr, Arlington, VA 22204

Date inspected: Oct. 12

Total violations: 1

• Chlorine sanitizer in the mechanical dish-machine at the bar observed not properly functioning (<5 ppm). Corrective Actions: Manager will contact repair technician.

DCA - Vino Volo, 2401 Smith Blvd National Hall Space NH-43, Arlington, VA 22202

Date inspected: Oct. 12

Total violations: 2

• Health Permit is not posted. Corrective Actions: Post current health permit conspicuous to customers.
• No testing mechanism was available to test high temp sanitizing ware washing machine. Corrective Actions: Provide mechanism to test temperature of rinse water in ware washing machine independent of unit temperature gauge.

District Taco, 1500 Wilson Blvd #102, Arlington, VA 22209

Date inspected: Oct. 12

Total violations: 1

• Observed that knives in the magnet rack had food debris / residue on the surface. Corrective Actions: Do not place unclean knives in storage unless fully cleaned of food debris. Food debris indicates that dishes are not washed and sanitized effectively. PIC washed knives during inspection.

Rickys Pub & Grill Entertainment, 237 N Glebe Rd, Arlington, VA 22203

Date inspected: Oct. 12

Total violations: 4

• Hand sink at Bar observed missing paper towel. 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.
• Dispenser on 3-compartment sink observed not dispensing at proper concentration. Corrective Actions: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• Rice observed cold holding at 56F. Corrective Actions: Rice Discarded. 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.
• Working spray bottles found not labeled. 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.

El Fuego Peruvian Kitchen, 2300 N Pershing Drive Suite 2C, Arlington, VA 22201

Date inspected: Oct. 12

Total violations: 1

• Observed the bulk ice machine soiled. Corrective Actions: Clean the bulk ice machine.

District Pizza Palace, 2325 S Eads St, Arlington, VA 22202

Date inspected: Oct. 12

Total violations: 3

• No CFM 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.
• No food thermometer is available. Corrective Actions: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
• Both unisex restrooms are out of order. Corrective Actions: Provide two operational restrooms.

Tarbouch Cafe, 3110 Langston Blvd, Arlington, VA 22201

Date inspected: Oct. 12

Total violations: 2

• Observed that the hand sink has several items stored in the basin, and was blocked by a chair. Corrective Actions: Hand sinks must be accessible at all times.
• Observed that handles, exterior of refrigeration units were in need of cleaning. Corrective Actions: Clean non food contact surfaces frequently to prevent buildup of residues on surfaces.

Hunan Gate Restaurant, 4233 N Fairfax Dr, Arlington, VA 22203-1606

Date inspected: Oct. 12

Total violations: 3

• Bamboo shoots can dented on it's seams; 5 cans of water chestnuts also dented on seams/pinched dents and/or bloated must be discarded; mouse dropping on to of one can. Corrective Actions: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• Lomein in the prep refrigerator at 49°F and cubed pork pieces at 44°F, should be 41°F or below; properly adjust/ensure all foods at or below 41°F in this unit. 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.
• Open bait found on floor by the hot water heater; must be kept in a bait box provided by pest control operator. Corrective Actions: Contain rodent bait in a covered, tamper-resistant bait station. Open bait stations may result in the spillage of the poison being used.

Homewood Suites by Hilton Arlington-Rosslyn Key Bridge Restaurant, 1900 N Quinn Street, Arlington, VA 22209

Date inspected: Oct. 12

Total violations: 3

• Couple cans of "Strawberry topping" found severely dented in the storage room on shelf. Corrective Actions: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• Chicken soup from yesterday found in the walk-in refrigerator at 46 F in a deep covered pan; never cooled to 41°F within 6 hours, was discarded. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand 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.
• Shredded cheese and chicken fillets found at 44°F inside the 1-door prep refrigerator not cold holding 41°F or below; engineer came to repair/adjust unit on-site.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.

Freddie's, 555 S 23rd St, Arlington, VA 22202-2517

Date inspected: Oct. 11

Total violations: 4

• Observed marinated beef stored over out-of-the box cheesecake in "Avantico" 2-dr RIC (left). Corrective Actions: Separate raw animal foods from ready-to-eat food during storage and preparation to prevent cross-contamination.
• Observed slicer blade assembly and potato slicer not clean to sight and touch. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed blanched fries (49F) in "Avantico" 2-dr RIC (left) not cooled from 135F to 41F or less in a total of 6 hours. The PIC voluntarily discarded the food. Corrective Actions: Potentially hazardous 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 the foods which are prepared on premises and kept for more than 24 hours. Corrective Actions: Date mark combined products with the earliest or first prepared RTE time/temperature control for safety (TCS) food ingredient or portion. The food must be served, sold or discarded within 7 days of preparating including the date of preparation of the first prepared ingredient.

LA Sports Bar & Grill, 2530 Columbia Pike, Arlington, VA 22204

Date inspected: Oct. 11

Total violations: 2

• Disposable paper towels not properly observed at the kitchen handsink. Corrective Actions: Provide disposable paper towels at all handsinks.
• Handsoap not properly observed at the kitchen handsink.Corrective Actions: Provide handsoap at all handsinks.

Portofino Restaurant, 526 S 23rd St, Arlington, VA 22202

Date inspected: Oct. 11

Total violations: 3

• Observed various uncovered foods in the walk in cooler and at the salad bar. Foods were not in active use due to pause in service. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• Observed cooling wands stored on floor. Corrective Actions: Store food equipment at least 6 inches above the floor. Wands were washed and stored on storage racks.
• Observed dropped foods and other residues on lids, and inside storage containers in the salad prep room. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Food For Thought, 2110 Washington Blvd, Arlington, VA 22204

Date inspected: Oct. 11

Total violations: 1

• Observed sliced ham (59F) in "Hoshizaki" 2-dr prep ref.. at improper cold holding temperature. The PIC voluntarily discarded the food. 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.

El Rey / Filling Station, 4201 Wilson Blvd Suite 150 & 160, Arlington, VA 22203

Date inspected: Oct. 11

Total violations: 2

• Hand sink located at ware washing area and also back dining area 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 hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
• Working spray bottles observed missing labels. Corrective Actions: Provide manufacturer's label on containers that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.

Maison Cheryl, 2900 Wilson Blvd Unit 104, Arlington, VA 22201

Date inspected: Oct. 11

Total violations: 3

• Individually dispensed towels not provided at the kitchen and bar far end 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.
• Right soda gun nuzzle is grimey.Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• Couple unlabeled chemical spray bottles. Corrective Actions: Properly label working containers of toxic items with the common name.

Sweet Leaf Community Cafe, 2200 Wilson Blvd #103, Arlington, VA 22201

Date inspected: Oct. 11

Total violations: 3

• Some blackness inside the ice machine. Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• Chicken in pans in the heated drawers stacked too high above the heated water found below 135°F (103-134°F ); Reheat 165°F or above and maintain at or above 135 F throughout the enire pan in the heated drawer unit. 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.
• Sprouts found at 46°F inside the top portion of the 3-door prep refrigerator; keep 41°F or below, top layer was discarded (2-door counter refrigerator next to the ice machine has a broken thermometer, broken right top door hinge & damaged door gaskets and foods not 41°F oe vwloq; douns 43 D-->repair this unit) 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.

Akivva Grill, 2921 S Glebe Rd, Arlington, VA 22206

Date inspected: Oct. 11

Total violations: 3

• Back hand sink, paper towel dispenser not working. 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.
• Middle hand sink, no soap coming out of dispenser. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Grime observed inside the soda fountain nozzles. Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.

Hilton Garden Inn - The Shop, Garden Grill and Bar, 1333 N Courthouse Rd, Arlington, VA 22201

Date inspected: Oct. 10

Total violations: 6

• No certified food manager on duty; required during hours of operation. 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.
• Hand sink by ice machine is out soap; refill the dispenser. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Some moldy sliced cheese found in the #1 refrigerator; was discarded. Corrective Actions: Ensure food is safe and unadulterated.
• Pink sllime observed in the ice machine; clean & sanitize. Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• Breakfast potatoes found at 46 F from this morning not cooled to 41ºF within 6 hours found in plastic container with another container stored on-top; discarded on-site.Corrective Actions: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135 F to 70 F; and/or within a total of 6 hours from 135 F to 41 F or less.
• Milk for coffee unit found at 46 F; unit adjusted to a colder setting. 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.

Bob & Edith's Diner, 539 S 23rd St., Arlington, VA 22202

Date inspected: Oct. 10

Total violations: 1

• Observed sliced ham, sliced turkey in cookline 2 door under counter cooler holding at 50F. Observed milk and cream cheese holding in merchandise cooler at 55F. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Observed that under counter cooler was overcrowded with large containers that were blocking airflow to foods on the lower shelf. PIC transferred foods to smaller containers to allow for airflow. Foods in merchandise cooler were discarded and replenished with items from the walk in. New items were placed on ice until cooler can be adjusted or repaired.

DCA - U Street Pub, WNA-Terminal B/C Center Pier Post Security Space #C2-799B, Arlington, VA 22202

Date inspected: Oct. 10

Total violations: 2

• The food establishment is operating without a Certified Food Manager. The PIC presented a CFM card that was expired in June, 2023. Corrective Actions: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
• Hummus (49F), tuna salad (49F), spinach dip (49F), sliced tomatoes (49F) and pre-cooked chicken breasts (49F) in 3-dr prep ref. were observed at improper cold holding temperature. The PIC removed and replaced it with another batch. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.

Hilton Garden Inn - Arlington/Shirlington - Restaurant, 4271 Campbell Ave, Arlington, VA 22206

Date inspected: Oct. 10

Total violations: 1

• Eggs offered undercooked on kid's plate on breakfast menu, with asterisk, and is in conflict with FDA guidance that prohibits offering undercooked eggs to children as a highly succeptible population. Corrective Actions: Eliminate the availablity of eggs cooked to order on kid's plate on breakfast menu.

DCA - Big Bowl - Terminal B/C, WNA-Center Pier/Terminal B/C/Post Security/ Space C2-761, Arlington, VA 20001

Date inspected: Oct. 10

Total violations: 1

• White rice (52F) and steamed broccoli (52F) in "Jade" 4-drawers chef's ref. 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.

DCA - Smash Burger, WNA-Center Pier/Loc 19, Arlington, VA 20001

Date inspected: Oct. 10

Total violations: 2

• Observed warewashing/prep area handsink used to dump ice cubes. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed crumbled blue cheese (54F), diced tomatoes (51F) and mixed cheese (51F) in "Delfield" 4-drawers cookline prep ref. at improper cold holding temperature. Corrective Actions: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.

Falafel Inc., 1631 Crystal Drive, Arlington, VA 22202

Date inspected: Oct. 10

Total violations: 7

• Food establishment license is not posted conspicuously. Corrective Actions: Post the permit to operate so that it is clearly visible to the public.
• Cashier hand sink has no hand soap; other hand sink was blocked with a contianer on-top of it. 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. Hand sinks must always be easily accessible for hand washing.
• No written procedures for "time as a public health control" for sauces kept out on top of the prep refrigerator and at customer counter. I will email procedures to the owner. 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.
• Flies observed in the facility. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• Windows and door found opened without screens. 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.
• In-use utensils observed stored in standing water. Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container; 2) In food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed; 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours; 4) In running water of sufficient velocity to flush particulates to the drain; 5) In a clean, protected location if the utensils are used only with a food that is not TCS food; or 6) In a container of water if the water is maintained at a temperature of at least 135°F.
• Boxes of single-use items and cases of drinks on the floor. Corrective Actions: Single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; and (3) At least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection until used.

Saigon Saigon, 1101 S Joyce St, B16, Arlington, VA 22202

Date inspected: Oct. 10

Total violations: 2

• Employee observed not washing hands before donning gloves. 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.
• Inside of ice machine observed not clean to sight and touch. Corrective Actions: Clean and sanitize inside of ice machine.

Peruvian Brothers, 1450 S Eads St Suite 60, Arlington, VA 22202

Date inspected: Oct. 10

Total violations: 3

• During inspection observed containers placed in rear handwashing sink basin, and bag of food placed in cookline handwashing sink basin. Corrective Actions: Handwashing sinks must be used for handwashing only. Do not use for storage of foods and equipment as they may be contaminated, and prevent staff from washing hands.
• During inspection observed vacuum packaged (ROP) snapper and mahi mahi held in the cooler after thawing. Mahi Mahi in ROP was also observed stored in a cookline prep table. Corrective Actions: If packaging indicates, remove fish that has been packaged in a reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41 F or less, or immediately upon completion of thawing.
• Observed that a box used to ship chicken was used to store empanadas in the walk in freezer. Corrective Actions: Do not re-use single use containers. Replace boxes with containers that can be cleaned and are meant for re-use.

Bandito's Tacos & Tequila, 1301 South Joyce St Space D-4, Arlington, VA 22202

Date inspected: Oct. 10

Total violations: 1

• Hand sink for dish washing area is blocked by a drinking glass cart. Corrected. Corrective Actions: Maintain all hand sinks available for use.

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