Blanca's Hawaiian's Finest, 4707 Columbia Pike/Four Mile Run, Arlington, VA - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Blanca's Hawaiian's Finest
Address: 4707 Columbia Pike/Four Mile Run, Arlington, VA
Type: Mobile Food Unit
Total inspections: 3
Last inspection: 06/30/2015
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Inspection findings

Inspection date

Type
  • Outer Openings, Protected
    Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (no screens provided).
    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
  • Controlling Pests
    Observation: Fruit fly conditions exist on the premises.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
06/30/2015Routine
Police Permit: Expires 2/28/16 Business license-current
* Raw wood shelf is not smooth and easily cleanable
Conditions: Decal #111
BOO Restaurant Altacati Arlington, VA
snow cones, fresh fruit, and pre-packaged food only
Kenmore Chest freezer not NSF
No violation noted during this evaluation.		04/21/2015Pre-Opening
MOBILE UNIT NOT APPROVED.
No hot water
  • Food Temperature Measuring Devices
    Observation: A food thermometer not provided.
    Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
  • Manual Warewashing Equipment, Wash Solution Temperature
    Observation: No hot water provided for warewashing.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. The wash solution temperature required in the Code is essential for removing organic matter. If the temperature is below 110°F, the performance of the detergent may be adversely affected, e.g., animal fats that may be present on the dirty dishes would not be dissolved.
  • Handwashing Sink, Installation
    Observation: No hot water available for handwashing.
    Correction: Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Light Bulbs, Protective Shielding
    Observation: The light bulbs 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
04/20/2015Pre-Opening

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