Pink Slime, Grimy Slicer, Droppings: 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 Sept. 21 and Oct. 9.

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

Here are the violations from Sept. 21 to Oct. 9 as listed by Arlington County Public Health:

Istanbul Grill, 4617 Wilson Blvd, Arlington, VA 22203

Date inspected: Oct. 9

Total violations: 1

• Observed cartons of raw-shelled eggs stored over open cases of Roma tomatoes in WIC and raw-chicken over fish in "Avantico" 2-drawers chef's ref. Corrective Actions: Prevent cross contamination by storing raw-shelled eggs stored under vegetables/RTE-foods and raw chicken under seafood.

T.H.A.I. In Shirlington Restaurant, 4029 Campbell Ave., Arlington, VA 22206

Date inspected: Oct. 9

Total violations: 1

• Observed red tofu (65F) and bean sprouts (50F) not received at proper cold holding temperature (41F or less). The PIC called the supplier for replacement. Corrective Actions: Refrigerated, time/temperature control for safety (TCS) foods shall be at a temperature of 41 F or below when received. If a temperature other than 41 F for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature. Reject delivery of refrigerated TCS foods received above 41 F.

Texas Jacks Barbeque, 2761 Washington Blvd., Arlington, VA 22201

Date inspected: Oct. 9

Total violations: 1

• Hand sink at main bar 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.

Mike's Cafe, 900 N Stuart St., Suite 102, Arlington, VA 22203

Date inspected: Oct. 9

Total violations: 7

• Observed noodles (94F) improperly hot holding on the toaster. The noodles were labeled with time as a public health control to be discarded or used by 12pm. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed chicken noodle soup (54F) and tuna salad (52F) improperly cold holding in the back reach-in cooler. The items were voluntarily discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed sliced cheese without a made or discard date in the walk-in cooler. 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.
• Observed cooked beef and chicken cooling with tight-fitting lids. Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• Observed the rice scoop stored in standing room temperature water that measured 74F.Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
• Observed the ceiling vents and tiles in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• Observed burnt out lights in the back prep area. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Hangry Joe's, 875b N Randolph St., Arlington, VA 22203

Date inspected: Oct. 9

Total violations: 3

• The facility is not under the immediate control of a certified food manager. Corrective Actions: A certified food manager should be on site during all hours of operation.
• Observed the hand sink by the 3-compartment sink blocked with hood vents. Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• Observed the bulk ice machine soiled. Corrective Actions: Clean the bulk ice machine.

MAIZAL, 4238 Wilson Blvd, #114, Arlington, VA 22203

Date inspected: Oct. 6

Total violations: 4

• No hand towels available at hand sink next to walk in. 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.
• TCS items in front line cold well are not holding at 41F or less, including diced tomatoes at 50F, grated cheese at 56F, sour cream at 50F. Ice added to unit. Call for service placed. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Large containers of cooked pulled chicken in walk in are not marked for 7 day's use. Corrected by instruction. 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.
• Unlabeled chemical spray bottles observed in kitchen area. Corrected. 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.

Abingdon Elementary School, 3035 S Abingdon St., Arlington, VA 22206

Date inspected: Oct. 6

Total violations: 1

• Left kitchen hand sink is blocked by a rolling cart. Corrected. Corrective Actions: Maintain hand sinks available for use.

Crystal City Sports Pub, 529 S 23rd St., Arlington, VA 22202

Date inspected: Oct. 5

Total violations: 1

• TCS items in 2 door uprt are not holding at 41F or less on all but the items in the top shelf of unit, including ribs, sausage links at 47F. Call for service placed. Items relocated. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.

Ragtime, 1345 N Courthouse Rd., Arlington, VA 22201

Date inspected: Oct. 5

Total violations: 2

• Observed that shellfish tags are not being consistently labeled with the date sold. Corrective Actions: When a container of shellfish has been sold or served you must mark the date sold on the shellfish tag, and store in chronological order for at least 90 days.
• Observed a container of poached eggs holding in a hot water bath with an immersion circulator set at 131F. Corrective Actions: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above.

Copperwood Tavern, 4021 Campbell Avenue, Arlington, VA 22206

Date inspected: Oct. 5

Total violations: 1

• Hand sink at the bar observed missing hand washing signage. Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Busboys and Poets, 4251 S Campbell Ave., Arlington, VA 22206

Date inspected: Oct. 5

Total violations: 1

• Hand sink in back prep area observed with not hot water. Corrective Actions: Adjust or replace the faucet to provide water tempered to at least 110°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.

Cafe Colline, 4536 Langston Blvd, Arlington, VA 22207

Date inspected: Oct. 5

Total violations: 2

• No paper towels provided at cookline handsink. Corrective Actions: Ensure paper towels are provided at all hand washing sinks.
• Observed French onion soup dated 10/4 in the walk in, with an internal temperature of 52F. Staff confirmed that it was prepared the previous day. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Ensure that foods are checked frequently during cooling, and are checked at 2 and 6 hours to ensure that they have properly cooled within the proper time.

Lost Dog Cafe, 2920 Columbia Pike, Arlington, VA 22204

Date inspected: Oct. 5

Total violations: 2

• Observed the bar dish machine not properly sanitizing due to no measurable sanitizer being present. All bar dishes will be sanitized in the kitchen until the bar is repaired. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• Observed the bar soda gun soiled. Corrective Actions: Clean the surface of soda gun at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.

Merit of Clarendon #76, 2311 Wilson Blvd Suite 112, Arlington, VA 22201

Date inspected: Oct. 4

Total violations: 1

• Hot water to the kitchen handsink and 3-compartment sink observed only reaching temperature of approximately 77 F. Corrective Actions: Repair / service hot water system to reach temperature between 100 F - 110 F. Person in charge will submit a service request.

St. Thomas More School- YAY Lunch, 105 N Thomas St., Arlington, VA 22203

Date inspected: Oct. 4

Total violations: 1

• The person in charge has failed to ensure employees are complying with the requirements of the Regulations. The person in charge indicated meals (ex. pasta and pizza) provided during the week of 10/2-10/4 were not prepackaged. The facility is not complying with the conditions of the license "Pre-packaged foods only; Refrigerator will be locked if unattended". Corrective Actions: Ensure employees are complying with the conditions of the license which states "Pre-packaged foods only; Refrigerator will be locked if unattended".

Pike Restaurant, 4111 Columbia Pike, Arlington, VA 22204

Date inspected: Oct. 4

Total violations: 1

• Cooked foods in walk in that are for more than one day's use are not date marked for 7 day use. Corrected by instructions. 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.

The Westin Arlington Gateway Banquet Kitchen, Service Corridor & Servery(1st. & 2nd. floor), 801 N Glebe Rd., Arlington, VA 22203

Date inspected: Oct. 4

Total violations: 1

• Banquet kitchen waiter area hand sink observed missing signage. Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Urban Tandoor, 801 N Quincy St. #100, Arlington, VA 22203

Date inspected: Oct. 4

Total violations: 2

• Observed the soda gun and the bulk ice machine soiled. Corrective Actions: Clean the surface of ice machine and soda gun at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• Observed both the bar dish machine and the kitchen dish machine not properly sanitizing dishes due to no measurable sanitizer being present. The 3-compartment sink will be used to sanitize all dishes until the dish machines are repaired. Corrective Actions: Test the dish machines regularly to ensure proper sanitation of dishes.

The Westin Arlington Gateway-The Commentary Kitchen & Bar (1st flr), 801 N Glebe Rd., Arlington, VA 22203

Date inspected: Oct. 4

Total violations: 1

• Kitchen dish machine observed not reaching 160F sanitizing temperature. (135 F) 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.

Cracked Eggery, 1671 Crystal Dr., Arlington, VA 22202

Date inspected: Oct. 3

Total violations: 3

• Observed food containers and utensils placed in rear handsink. Corrective Actions: Handsink must be used for handwashing only. Do not store items in the handsinks.
• Observed that smoked salmon is not marked to indicate that it is undercooked on the menu boards. Corrective Actions: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
• During the inspection observed several flies in the establishment. Window screens are lifted frequently during service and no air curtains have been installed.C orrective Actions: Establishment must prevent pest entry by either keeping windows closed during operation or installing air curtains to discourage flying insects from entering.

Big Tony's, 3100 Clarendon Blvd #PL 10, Arlington, VA 22201

Date inspected: Oct. 3

Total violations: 1

• Method for TPHC on pizzas to be ordered by the slice is not in use. Corrected by instruction. Corrective Actions: Discard the @TCS FOOD@ held > 4 hours at 70°F or more in order to limit the growth of organisms of public health concern.

DC Dosa, 1641 Crystal Dr., Arlington, VA 22202

Date inspected: Oct. 3

Total violations: 6

• Post license for public to see; currently in folder. Corrective Actions: Post the permit to operate so that it is clearly visible to the public.
• Individually dispensed paper towels not provided at the hand sinks. 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.
• Foods cooling in deep, covered, plastic containers; cool in pans less than 4 inches and leave uncovered until 41 F. Corrective Actions: Cool foods by the following methods: 1) Placing food in shallow pans; 2) Separating food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in a container placed in an ice water bath; 5) Using containers that facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Any other method that can effectively accomplish cooling.
• Keep windows closed unless screened. Corrective Actions: Provide an outer opening screen with a mesh that is 16 to 1 inch.
• Flies observed inside the facility. Corrective Actions: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
• Boxes of single service items on floor: elevate six inches off 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.

Tiki Thai At Water Park, 1651 Crystal Dr., Arlington, VA 22202

Date inspected: Oct. 3

Total violations: 5

• Windows and door found open with no screens in place. 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.3
• Flies inside in the establishment. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises.
• In-use utensils 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
• Boxes on floor; elevate at least six inches off 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.
• No hot water (>80 F) at all the sinks; hot water heater not working; site engineneers came on site. Corrective Actions: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.

Brij Coffeehouse, 1621 Crystal Dr., Arlington, VA 22202

Date inspected: Oct. 3

Total violations: 1

• Elevate boxes off floor onto shelving with minimum six inches off 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.

Ravi Chatkhara, 303 N Glebe Rd., Arlington, VA 22203

Date inspected: Oct. 3

Total violations: 2

• Observed cartons of raw-shelled eggs stored over an uncovered bucket of tomato-gravy and containers of garnish stuff. 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 a spray can of "RAID-Ant & Roach" on the grease trap, by 3-compartment sink. Corrective Actions: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.

Burger District, 2024 Wilson Blvd., Arlington, VA 22201

Date inspected: Oct. 3

Total violations: 4

• There is no certified food protection manager to supervise the food establishment's food service employees; the person in charge shall be a certified food protection manager. Corrective Actions: A certified food protection manager is required that has supervisory and management responsibility and the authority to direct and control food preparation and service and who has shown proficiency of required information through passing a test that is part of an accredited program.
• Expired buttermilk (9/25/23), milk (9/28/23), and sour cream (9/12/23) observed in the 1 door uprt unit, stored for use. Removed. Corrective Actions: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• Opened pickle buckets containing pickles were stored under sheet pan of raw chicken. 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.
• Chili observed at 110F, whiskey cream sauce at 108F in malfunctioning Winco steam table unit. Reheated to 165F. Unit replaced with a spare unit. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.

Phowheels, 1731 Crystal Dr., Arlington, VA 22202

Date inspected: Oct. 3

Total violations: 11

• Post license for pubic to see; currently not posted. Corrective Actions: Post the permit to operate so that it is clearly visible to the public.
• Food handler observed chewing gum while preparing food; gum was discarded. 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.
• Employees observed putting on gloves without washing hands first; corrected through education. 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.
• Items stored in the hand sink basin. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items from the sink basin preventing its use.
• Rack observed washed in the prep sink and not sanitized; set-up 3-part sink to wash, rinse and sanitize 150-400 ppm of AutoChlor solution QA.Corrective Actions: Provide QA at proper concentration of 150-400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• Chicken found at 128 F in "Cambro"; reheat to 165 F or above and maintain 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.
• Spray bottles with chemicals aren't labeled. Corrective Actions: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• Opened windows; keep closed or screened. Corrective Actions: Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
• 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. Routinely inspect the premises to control the presence of pests on the premises.
• Wiping cloths on counter; wet ones must be kept in sanitizing solution; dry ones must not be visibly soiled and don't use under cuting boardsmproperly stored between use. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• Invert containers. Corrective Actions: Store equipment and utensils covered or inverted to prevent contamination while in storage.

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

Date inspected: Oct. 3

Total violations: 1

• Observed sour cream in the 2 door cooler holding at 54F. Corrective Actions: Items discarded. Ensure the cooler is operating to maintain foods at 41F, even while defrosting.

Crowne Plaza Hotel - Potomac Social Tavern, 1480 Crystal Dr., Arlington, VA 22202

Date inspected: Oct. 3

Total violations: 1

• Hand sink by waiter station entrance observed not working. Corrective Actions: Repair/Replace hand sink and maintain working at all hours of operation.

Crush Pizza, 1611 Crystal Drive, Arlington, VA 22202

Date inspected: Oct. 2

Total violations: 13

• Food facility license not posted for the public to see; a license was hand delivered the next day for the facility to post. Corrective Actions: Post the permit in a location that is clearly visible to the public
• No hand washing signs posted at the hand washing sinks. Signs were provided to the manager to post. Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• No dispened paper towels at the bar hand sink nor the kitchen hand sink by the prep refrigerator. 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.
• Left family rest-room had no soap coming out of the soap dispenser. Kitchen hand sink by the prep refrigerator had no soap. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Dented can of sauce on top seam observed on shelving; return for credit or discard. 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.
• No written procedures or time marking system for cooked pizzas. I emailed the facility procedures. 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.
• Flies in the facility were observed. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• Outer openings not protected from the entry of pests; doors propped open with no screens or air curtains were closed. Corrective Actions: Windows and doors in the establishment must be tight-fitting and remain closed. If windows and doors are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents.
• Bags of food observed stored on the floor. Corrective Actions: Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
• Ice scoop handle observed touching the ice. 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.
• Pizza boxes observed stored on the bar floor. Corrective Actions: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
• Underside of bar is not sealed; bare wood muste be sealed to be non-asorbant along with the dry wall. Corrective Actions: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• No chemical test papers on-site to monitor sanitizer concentration; wiping cloth solution found below 150 ppm of QA. Corrective Actions: Obtain a chlorine and quaternary test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Northside Social, 3211 Wilson Blvd, Arlington, VA 22201

Date inspected: Oct. 2

Total violations: 2

• White beans soup made previous day in WIC observed cold holding at 62F. Corrective Actions: Soup 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.
• Tuna salad date marked 9-22 observed in WIC. Corrective Actions: Tuna Salad Discarded. 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.

Sawatdee Restaurant, 2250 Clarendon Blvd, Arlington, VA 22201

Date inspected: Oct. 2

Total violations: 1

• Red Curry observed hot holding at 80F. Corrective Actions: Red Curry reheated to 170F Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.

Cafe Nordstrom, 1400 S Hayes St, Arlington, VA 22202

Date inspected: Oct. 2

Total violations: 2

• Observed a food employee working with ready-to-eat foods with bare hands. Corrective Actions: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• Ice machine plate is in need of cleaning. Corrective Actions: Clean and sanitize the ice machine plate.

Grand Hunan Restaurant, 5845-N Washington Blvd, Arlington, VA 22205

Date inspected: Oct. 2

Total violations: 2

• No handwashing soap was provided at the hand sink in the back of the kitchen. PIC provided hand soap during the inspection (Corrected).
• The deli slicer and the interior of the microwave were observed soiled with grime and debris. PIC was instructed to clean and sanitize the equipment during the inspection (Corrected).

Water Bar, 1661 Crystal Dr., Arlington, VA 22202

Date inspected: Oct. 2

Total violations: 10

• Food establishment license not posted for the public to see; license delivered to the manager the next to post. Corrective Actions: Post the permit in a location that is clearly visible to the public.
• No hand washing signs at all hand sinks. Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• Shellstock tags aren't dated with the last one sold. Corrective Actions: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
• No consumer advisory observee on the menu for eggs, fish and shellfish that are served undercooked. 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.
• Flies observed in the kitchen. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• Kitchen door found propped open. Corrective Actions: Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
• Ice in ice bins at the outside bar aren't covered.Corrective Actions: Provide lids for the ice bins located at the bar.
• Ice scoop handle in regular ice. In-use utensils in standing water; keep dipper wells on at bar and by stove keep in water at or above 135 F or in no 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
• Raw wood under bar counter-top. Corrective Actions: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• Less than 50 foot candles of light was noted in the above the prep refrigerator and cutting boards. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

Seamore's Restaurant, 2815 Clarendon Blvd Unit #170, Arlington, VA 22201

Date inspected: Oct. 2

Total violations: 5

• During inspection observed that a fan was placed in the kitchen entryway / ware washing area handsink. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing. Do not place items in the hand sinks.
• During inspection observed that the cook line handsink was in disrepair, with the drain disconnected from the wash basin, making the handsink unusable. Corrective Actions: Handsinks must be accessible for use at all times. When sinks are in disrepair staff must notify management in order to ensure they are repaired.
• Observed shellfish tags from different lots in clam container. Corrective Actions: Ensure the tags remain attached to the shellstock container in which they were received, or placed with the working container until the container is empty. Make sure that tags are removed from the container and labeled before storing different lots of clams. Clams discarded.
• Observed that soda nozzles at the bar were soiled. Corrective Actions: Clean food contact surfaces frequently to prevent buildup of food residues.
• Observed jicama, coleslaw, lobster and roasted eggplant in the kitchen prep table were not holding at 41F or below.C orrective 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.

Kung Fu Tea, 3018 Wilson Blvd, Arlington, VA 22201

Date inspected: Oct. 2

Total violations: 1

• Observed sponges and items used for handwashing at handwashing sink. Corrective Actions: Hand sinks must be used for handwashing only. Do not store any sponges or food equipment cleaning equipment in the handsinks.

Basic Burger Pentagon Row, 1101 S Joyce St B-34, Arlington, VA 22202

Date inspected: Oct. 2

Total violations: 3

• Employees observed donning gloves for food prep without washing hands first. Corrected. Corrective Actions: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• Mechanical can opener blade assembly is in need of cleaning. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• Chicken breasts, onions, and mushrooms, hot holding on the steam table at 104-110F. Corrected. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.

Sweetgreen Rosslyn, 1800 N Lynn Street, Arlington, VA 22209

Date inspected: Sept. 29

Total violations: 1

• No Certified Food Manager on duty at time of inspection. 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.

Flik Catering (UVA Darden), 1100 Wilson Blvd.- 30th Floor, Arlington, VA 22209

Date inspected: Sept. 29

Total violations: 2

• Observed white bean soup (123F), roasted pork tenderloin (109F), stuffed sweet potatoes (112F) in "CresCor" rolling cart at improper hot holding temperature. The foods were immediately reheated. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
• Observed shredded cheddar (57F-discarded), cherry tomatoes (57F-discarded) and cut melons (47F-relocated into the WIC) at improper cold holding temperature. 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.

Sabores, 2401 Columbia Pike, Arlington, VA 22204

Date inspected: Sept. 28

Total violations: 1

• Soiled cup without handle was observed in container of black beans in walk in. Corrected. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

Arlington Montessori House, 3809 & 3813 Washington Blvd, Arlington, VA 22201

Date inspected: Sept. 28

Total violations: 1

• Observed broccoli cheddar with quinoa rice at 70F. The PIC voluntarily discarded the food. 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.

Bourbon Coffee, 1919 N. Lynn St # 300, Arlington, VA 22209

Date inspected: Sept. 28

Total violations: 6

• Facility observed with not CFPM.C orrective 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.
• Chicken, Cheddar, and mozzarella observed cold holding at improper temperature. 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.
• Facility observed not having a food thermometer. Corrective Actions: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
• Door upright cooler observed not hold foods at 41 or below. Corrective Actions: Repair/Replace 2- door upright unit and ensure all foods are held at 41 or below.
• Facility observed not have a testing device for sanitizing solutions. Corrective Actions: Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• Facility observed in need of cleaning. Corrective Actions: Clean during periods when the least amount of food is exposed such as after closing.

National Capital Treatment and Recovery, 521 N Quincy St., Arlington, VA 22203

Date inspected: Sept. 28

Total violations: 2

• Observed a squeegee and a spatula in handwashing sink in warewashing area. Corrective Actions: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• Observed a dented and swollen can of condensed milk on a shelf in dry storage area. 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.

Happy Endings Eatery, 1800 N Lynn St #102, Arlington, VA 22209

Date inspected: Sept. 28

Total violations: 2

• Employees were observed donning gloves for food prep without washing hands. Corrected. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• No air gap at 1 part sink with spray hose nozzle extending below flood rim. Corrective Actions: Provide air gap at all spray hoses.

Ted's Montana Grill, 2200 Crystal Dr Ste A, Arlington, VA 22202

Date inspected: Sept. 28

Total violations: 1

• Fruit flies observed in facility. Eliminate their presence from the facility; clean ceiling and walls. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.

Washington Golf & Country Club Grill, 3017 N Glebe Rd., Arlington, VA 22207-4289

Date inspected: Sept. 28

Total violations: 7

• Observed staff member slicing and handling lemons with bare hands. Corrective Actions: Food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• No towels provided at bar handsinks. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• During inspection, observed that the kitchen dishmachine was unable to heat dishes to 160F. Corrective Actions: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). The PIC had the dishmachine serviced during the inspection, and the machine was operating to sanitize dishes to 160F.
• Observed cheese in pizza prep table holding at 47F. Cheese had been stored in unit overnight. 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.
• Observed containers of prepared foods that had been prepared a few days prior, had not been labeled with the date prepared. Corrective Actions: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
• Observed container of gazpacho dated 9/13 in the walk in cooler. Corrective Actions: Food shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen); or 2) is in a container or package that does not bear a date or day. PIC discarded food.
• During inspection observed packs of chili were stored in ROP packaging. Corrective Actions: Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.

San Antonio Bar & Grill, 1664-A Crystal Square Arcade, Arlington, VA 22202

Date inspected: Sept. 28

Total violations: 4

• Grime inside the ice machine; clean & sanitizer. 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.
• White shredded cheese stacked too high in the top portion of the pan in the cook-line prep counter on ice found above 41 F up to 51 F. To correct on-site, lower the amount of cheese in the pan and you may want to keep a lid on the pan. Corrective Actions: Relocate time/temperature control for safety (TCS) food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
• Unlabeld chemical spray bottle at bar; labeled on-site. 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.
• Fruit flies observed at the bar; eliminate their presence; clean walls, floors and ceiling. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises.

Crafthouse Arlington, 901 N Glebe Rd # 105, Arlington, VA 22203

Date inspected: Sept. 28

Total violations: 1

• Observed the bar dish machine not properly sanitizing dishes due to no measurable sanitizer being present. A repair call was made and all dishes will be sanitized in the 3-compartment sink until the dish machine is repaired. 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.

Quincy Hall, 4001 Fairfax Dr., Arlington, VA 22203

Date inspected: Sept. 27

Total violations: 4

• Observed one of the bar handwashing sinks blocked and not easily accessible to employees to wash their hands. Corrective Actions: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• Soda gun nozzles and potato slicer are in need of cleaning. Corrective Actions: Clean the soda gun nozzles and potato slicer.
• Observed garlic-in-oil mixture (71F-discarded), crumbled blue cheese (45F), sliced tomatoes (46F) and shredded mozzarella (46F) in "Bev Air" 2-dr sandwich prep ref. at improper cold holding temperature. The foods were relocated to the WIC for cooling. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• A few chemical spray bottles were not labeled with common names. Corrective Actions: Properly label working containers of toxic items with the common name.

Galaxy Hut, 2711 Wilson Blvd, Arlington, VA 22201

Date inspected: Sept. 27

Total violations: 2

• The non-food contact surfaces of low-temp dish machine and interior of "Avantico" 1-dr counter ref. are in need of cleaning. 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 1- and 3-compartment sinks is in need of cleaning. Corrective Actions: Clean the floor under 1- and 3-compartment sinks.

South Block, 1550 Wilson Blvd. #104, Arlington, VA 22209

Date inspected: Sept. 27

Total violations: 1

• Trash dumpster observed in poor repair (one wheel missing). Corrective Actions: Repair/Replace missing wheel on dumpster.

Outback Steakhouse #4715, 4821 N 1st St., Arlington, VA 22203

Date inspected: Sept. 27

Total violations: 1

• The facility is not under the immediate control of a certified food manager. The PIC's certificate expired earlier this month. 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.

Clarendon House, 2120 Washington Blvd, Arlington, VA 22204

Date inspected: Sept. 27

Total violations: 1

• Methods used to cool leftover lunches do not meat the time and temperature criteria. Observed chicken spinach Alfredo, green peas and Italian vegetables sealed with plastic and tightly wrapped with Aluminum foil. Corrective Actions: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Mason's Famous Lobster Rolls, 4017A Campbell Ave., Arlington, VA 22206

Date inspected: Sept. 27

Total violations: 6

• Some pink slime observed on soda fountain ice chute; instructed the facility to clean and 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.
• Lobster in a covered containers with today's dates fuond at 59°F, thawed earlier under water according to manager however it went above 41°F. It is best to thaw under refrigeration at or below 41°F. Rapidly re-chill by uncovering these containers until product is at or below 41°F. Corrective Actions: Slack frozen potentially hazardous food to moderate the temperature at 41°F or less or at any temperature if the food remains frozen. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under cool running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow and product doesn't go above 41°F.
• Front door observed propped open without air curtain/screen; fly observed in rest-room and kitchen. 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.
• "Dog Friendly" signage posted for outside, however, we don't have a "Dog Dining Application" on file. Sumbit completed "Dog Dining Application" to our office.Corrective Actions: Dogs are allowed in outdoor dining areas if: the owner submits a "Dog Dining" application to our office and adheres to the requirements in the application.
• Observed one rest-room door propped open; keep closed. Corrective Actions: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
• Openings in ceiling around pipes shall be closed to eliminate areas for pest harboarage. Corrective Actions: Finish and seal openings in the ceiling to provide a smooth, nonabsorbent, easily cleanable surface.

Carlin Springs Skilled Nursing & Rehabilitation, 550 S Carlin Springs Rd., Arlington, VA 22204

Date inspected: Sept. 27

Total violations: 2

• Observed a couple of cans on the can rack with dents on their top seams; they relocated them to their shelf with other distressed items to be returned for credit and/or discarded after logging. 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.
• Mouse droppings observed on cook-line counter lower shelf and on the floors in the kitchen. Remove/clean, with sanitizer. PIC states bi-weekly pest control visits. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Mezeh Mediterranean Grill, 2450 Crystal Dr Suite R013-B, Arlington, VA 22202

Date inspected: Sept. 26

Total violations: 3

• Arugula salad found improperly cold holding at 53 F at front counter unit-->discarded; some cut baby spinach found up to 55 F at top of front counter unit -->top half of panned spinach was discarded. 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.
• Fruit flies and their droppings observed on kitchen walls and ceiling. Corrective Actions: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• "No-smoking"sign not posted in dining room. Corrective Actions: Post no smoking signs or international no smoking signs in non-smoking area. These can be found online at ww.vdh.virginia.gov/breatheasy.

Bob & Edith's Diner, 2310 Columbia Pike, Arlington, VA 22204

Date inspected: Sept. 26

Total violations: 1

• Dented cans of corn beef hash were stored in rack for use. Corrective Actions: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.

Market Coffee + Fresh Goods, 2711 Richmond Hwy, Arlington, VA 22202

Date inspected: Sept. 26

Total violations: 1

• Observed veggie omelettes (61F - discarded), English muffins (47F), English egg-white croissants (47F), tuna salad (58F - discarded) and chicken salad (47F) on a food cart in the kitchen were observed at improper cold holding temperature.

Maya Bistro, 5649 Lee Highway, Arlington, VA 22207

Date inspected: Sept. 26

Total violations: 1

• Observed a pan of moussaka (eggplant, cheeses) had not date label on the pan. PIC stated that it was prepared yesterday, and takes about 2-3 days to finish or serve the portion. Corrective Actions: Please ensure that foods held cold for over 24 hours are labeled with the discard date or prepared date.

McNamara's Pub & Restaurant, 567 S 23rd St., Arlington, VA 22202

Date inspected: Sept. 26

Total violations: 3

• Raw chicken was observed stored above raw salmon in walk in. 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.
• Potato leek soup on steam table, submerged in water at 150F, was not reheated to 165F prior to placement in hot holding. Corrected. Corrective Actions: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
• Shepherd pie mix, prepared previous day, observed in walk in at 62F, was not cooled to 41F in 6 hours. Corrected. 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.

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

Date inspected: Sept. 26

Total violations: 2

• Observed cooked spinach, cooked vegetables and grilled chicken dated 9/14 stored in the prep table and 2 door cooler. Corrective Actions: Discard the food at this time. Ensure that all potentially hazardous RTE vended foods are dispensed or discarded by the ""consume by"" date. If the food is held at 41°F or below the food shall be dispensed or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
• During inspection observed that no verifiable methods for tracking pizzas were available. Corrective Actions: When using time as a public health control, you must use a verifiable method to track how long food is left out of temperature control, for example, timers, labels with the time pulled from cold/hot holding, or logs. Replace timers or use a verifiable method to track time.

RASA, 2200 Crystal Drive #F, Arlington, VA 22202

Date inspected: Sept. 26

Total violations: 2

• Observed samosas holding on hot plate at 130F, and lemon rice holding at 128F in the hot cabinet. Corrective Actions: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
• Observed cooked onion holding in ice bath at 61F. 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. When holding in an ice bath please ensure that foods are placed in small containers, and immersed in ice so that the ice level is at or above the level of the food in the container. Stir foods frequently to ensure temperature is maintained through the entire portion.

Rien Tong Thai Cuisine, 3131 Wilson Blvd, Arlington, VA 22201

Date inspected: Sept. 25

Total violations: 8

• Observed wiping cloths, utensils and containers in kitchen handsink. Corrective Actions: Do not use sinks to store or clean items. Hand washing sinks must be used for handwashing only.
• Observed that several containers in the walk in cooler were left uncovered. Corrective Actions: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• Observed foods holding on countertops, and foods stored on top of the prep table holding above 41F. Corrective Actions: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. When storing food in the prep table, foods must be stored in the containers in the refrigerated well of the unit.
• Observed that sushi rice is not marked with the time made or the time to be discarded.Corrective Actions: Foods held using time as a public health control shall be marked to indicate either 1) the time that is 4 hours past the point in time when the food is removed from temperature control; or 2) the time that the food is removed from cold holding temperature control and the time that is 6 hours past the point in time when the food is removed from cold holding temperature control.
• During inspection observed several situations that are contributing to pest conditions. Establishment is not being thoroughly cleaned frequently enough to prevent feeding areas for pests, and traps are not exchanged frequently enough.Corrective Actions: Insects and mice 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, including removing unused items, and cleaning dropped food and food buildup thoroughly and frequently. It is highly recommended that all foods be placed in coolers or in thick secure containers overnight to ensure foods are not contaminated by pest presence.
• Observed food stored on floor of walk in cooler. Corrective Actions: Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
• Observed that interior of prep tables are not cleaned of food debris and residues. Also observed sushi bar top is not wiped down and food crumbs are present on the surface.Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
• Observed that the establishment is in need of cleaning, including behind and underneath equipment. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

DCA - Starbuck's Coffee - North Pier B#63, WNA-Terminal C National Hall North Pier Pre-Security Space B#63, Arlington, VA 22202

Date inspected: Sept. 25

Total violations: 2

• Some cabinetry is in disrepair across from service line. Corrective Actions: Maintain equipment in proper repair.
• Water is collecting on the floor behind ice maker.Corrective Actions: Maintain physical facility in proper repair.

Super Garden Market, 3444 Fairfax Drive #3, Arlington, VA 22201

Date inspected: Sept. 25

Total violations: 2

• Hand washing signage missing from front counter sink. Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• Facility observed not having a food thermometer. Corrective Actions: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.

Dunkin' Donuts, 4201 Wilson Blvd 250, Arlington, VA 22203

Date inspected: Sept. 25

Total violations: 1

• Prep line and front counter floor observed in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Blue Bird Day School, 2401 N 9th St., Arlington, VA 22201

Date inspected: Sept. 25

Total violations: 1

• Observed fish sticks (127F) and steamed vegetables (118F) at improper hot holding temperature. The foods were received at 160F and will be served at 12 pm. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.

China House, 2249-B Shirlington Rd., Arlington, VA 22206

Date inspected: Sept. 25

Total violations: 1

• Observed the following prepared items with out a made or discard date: sweet and sour chicken, fried chicken and general tso chicken. 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.

Weenie Beanie Sandwich Shop, 2680 S Shirlington Rd., Arlington, VA 22206

Date inspected: Sept. 25

Total violations: 2

• Observed 6 dented cans of corn beef hash on the dry storage shelf. Corrective Actions: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• Sliced cheese that is prepared is not dated with a made or discard date. 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.

Little Beginnings Child Development Center, 606 N Irving St., Arlington, VA 22201

Date inspected: Sept. 22

Total violations: 1

• Observed that the dishmachine is dispensing sanitizer at 0 ppm. Corrective Actions: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Dishmachine must dispense sanitizer to about 50-100ppm.

Gyu-Kaku, 1119 N Hudson St., Arlington, VA 22201

Date inspected: Sept. 21

Total violations: 5

• Observed an open bag of chips and open glass of soda on a kitchen prep ref.C orrective 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.
• Observed a food employee failed to wash hands after working with raw meat and before donning gloves. Corrective Actions: Instruct food employees to wash their hands each time after working with raw meats and before donning gloves.
• Observed a box of plastic wrap stored 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 plastic wrap box preventing its use.
• Observed food-contact surfaces of cutting boards heavily scored and scratched and are not easily cleanable - (corrected by instructions). Corrective Actions: Shave off or replace the cutting boards. The food-contact surfaces of the cutting boards should be smooth and easily cleanable.
• Observed the food-contact surface of white prep boards on prep refrigerators are not sanitized. Observed pieces of raw meats and drops of blood being wiped with dry towels. Corrective Actions: Clean and sanitize these surfaces for food contact with a sanitizer solution.

Idido's Social House, 1107 S Walter Reed Drive #102, Arlington, VA 22204

Date inspected: Sept. 21

Total violations: 1

• Handsink in the kitchen area observed improperly blocked with a flat sheet pan. Corrective Actions: Ensure that handsinks are accessible at all times.

Main Event Caterers, 3870 S Four Mile Run Dr., Arlington, VA 22206

Date inspected: Sept. 21

Total violations: 1

• Sanitizer in 3-compartment sink observed over 200ppm (Chlorine). Corrective Actions: Discontinue use of sanitizer until it is at correct concentration.

Buuz Thai Eatery, 1926 Wilson Blvd Arlington, VA 22201

Date inspected: Sept. 21

Total violations: 5

• CFM was not present during start of inspection. 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. CFM arrived during inspection.
• Observed that no paper towels were provided at both kitchen hand sinks. Corrective Actions: Provide paper towels at each handwashing sink. Paper towels provided by PIC.
• Observed chicken stored above beef in the walk in cooler. Corrective Actions: Ensure that you are storing foods according to cooking temperature, with ready to eat cooked foods above raw foods, and fish pork, above ground meats and then above chicken.
• Observed that employees were not sanitizing dishes after washing. Corrective Actions: Food equipment and utensils must be sanitized after washing and rinsing. Please ensure that staff are trained on how to set up and use the 3 compartment sink and test sanitizer levels.
• Observed utensils stored in between tables and walls, and rice scoops in standing water. Corrective Actions: Ensure that utensils are stored in clean dry areas. Do not store in between equipment or in standing water.

The Simple Greek, 1731 Wilson Blvd, Arlington, VA 22209

Date inspected: Sept. 21

Total violations: 5

• Observed that can opener blade was soiled. Corrective Actions: Clean can opener often enough to prevent debris on the surface.
• Observed that the sanitizer in the 3 compartment sink measured at 500+ppm. Corrective Actions: Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces. Please contact chemical supplier to adjust dispenser to the proper dilution (200-400ppm) Dilute the sanitizer manually and test after filling.

AllSpice Cuisine, 6017 Wilson Blvd, Arlington, VA 22205

Date inspected: Sept. 21

Total violations: 1

• Observed the hand sink with dirty equipment in the basin. Hand sinks shall be accessible at all times to ensure employees can properly wash hands. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.

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