Propane sign corrected.
The suppression system needs to be inspected. Inspections should be done twice a year. *Middle hood fan is moving slow. *Relocate suppression knob over flat tap (left).
Conditions: Decal # 019 BOO: Thai Herb Alexandria, VA
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The prep refrigerator was not maintained at 41 F or less.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Mobile Water Tank/Protective Cover or Device (repeated violation)
Observation: A cap and keeper chain or other approved protective cover or device is not provided for the water tank inlet.
Correction: A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device shall be provided for a water inlet, outlet, and hose. Protective equipment provided for openings of the water supply must be in use to prevent contamination which may be present where the supply is exposed to the environment, i.e., at water inlets or outlets or the ends of transfer hoses.
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06/22/2015 | Follow-up | |
*One burnt out light bulb.
- Mobile unit not approved.
* Please correct all violations before next inspection.
*Base of operations inspection and health license.
*No bleach sanitizer is not provided.
Baffles are in question.
Flat top grease pan provided.
Re-due the propane sign.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cheese(57ºF) and beef(43ºF) in the prep refrigerator were observed cold holding at improper temperature. 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if 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.
- Equipment/Good Repair and Proper Adjustment
Observation: The prep refrigerator was not maintained at 41 F or less.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Mobile Water Tank/Protective Cover or Device
Observation: A cap and keeper chain or other approved protective cover or device is not provided for the water tank inlet.
Correction: A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device shall be provided for a water inlet, outlet, and hose. Protective equipment provided for openings of the water supply must be in use to prevent contamination which may be present where the supply is exposed to the environment, i.e., at water inlets or outlets or the ends of transfer hoses.
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06/19/2015 | Routine | |
Police Vendor License obtained (ex 2-28-15)
No violation noted during this evaluation. | 06/03/2014 | Routine | |
Obtain the police permit and the business license before operating the truck. License issued sticker # 001
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The 3-part sink and hand sink are moldy at the wall junctures.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
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06/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Blanca's Sabor Latino, Nelson St, Fairfax Dr Mobile # 019, Arlington, VA »