Hot water working. Waste tank valve observed repaired.
- Ventilation Hood-Systems, Drip Prevention/Functionality (repeated violation)
Observation: Grease/oil drip pan observed not provided.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service and single-use articles. The dripping of grease or condensation onto food constitutes adulteration and may involve contamination of the food with pathogenic organisms. Equipment, utensils, linens, and single service and single use articles that are subjected to such drippage are no longer clean.
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07/02/2015 | Follow-up | |
Carbon monoxide detector needed. Fire suppression system needed. Class K Fire extinguisher. Fire information handout left with person in charge. Vendor permit: V02004. Not approved for health license.
- Ventilation Hood-Systems, Drip Prevention/Functionality
Observation: Grease/oil drip pan observed not provided.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service and single-use articles. The dripping of grease or condensation onto food constitutes adulteration and may involve contamination of the food with pathogenic organisms. Equipment, utensils, linens, and single service and single use articles that are subjected to such drippage are no longer clean.
- Water/Capacity/Quantity and Availability
Observation: Hot water was observed not provided at the handsink.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized.
- Plumbing System/Maintained in Good Repair
Observation: Repair the wastewater tank cap. Rubber glove was observed placed in the pipe as a stopper under the truck.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Vent filters need cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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06/30/2015 | Routine | |
Mobile Food Unit Approved
Police Vendors License #V02004
- Light Bulbs, Protective Shielding
Observation: Shield lights inside truck.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: A screen is needed on front serving window.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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07/01/2014 | Routine | |
Mobile Unit Not Approved
Police Vendor License #V02004
A screen is needed on front serving window.
Need Base of Operation Letter, last inspection and Health License.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the mobile unit are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: Windows need screens.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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06/30/2014 | Pre-Opening | |
No food in the truck , only pupusa mix. Police permit expired on 2/28/14, Business licence expired on dec 13. sticker # 020.Licence issued.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Pupusa mix at 45 F. (removed).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Physical Facilities/Repairing (repeated violation)
Observation: Front window missing the screen panels.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Amy Joanna Catering, Shirlington/Pentagon City Mobile # 060, Arlington, VA »