California Tortilla (King), 3672 King Street, Alexandria, VA 22302 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: California Tortilla (King)
Address: 3672 King Street, Alexandria, VA 22302
Type: Fast Food Restaurant
Phone: 571 970-3666
Total inspections: 5
Last inspection: 04/01/2016

Restaurant representatives - add corrected or new information about California Tortilla (King), 3672 King Street, Alexandria, VA 22302 »

Inspection findings	Inspection date	Type
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and I observed good handwashing. The following issue requires attention: 1. Time/ temperature control for safety foods prepared from ambient temperature must be cooled from 70°F to 41°F within 4 hours. To facilitate cooling foods from ambient temperature please place food in a shallow pan or container and leave uncovered until temperature has reached 41°F. This will allow air to circulate and cool the food. Food is to be cooled from ambient temp to 41°F or below in 4 hours. After reaching 41°F the food should be covered. Do not cool foods on the expo line as these units are designed to maintain temperatures but not to cool foods Repeat Observations are Subject to Civil Penalty Cooling Methods: Containers Properly Arranged & Covered (corrected on site) Observation:* Pico de gallo and cut tomatoes were cooling in a covered containers and were also placed in the inserts on the expo line filled to the top. Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Cool these foods in an enclosed refrigerator like the walk in refrigerator and not on the prep top as they will not be able to cool down properly. Person in Charge reduced amount of pico de gallo and placed foods in the walk in refrigerator to cool. Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site) Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F. The thermometer in the undercounter unit on the cookline adjacent to grill is not accurate. Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. A new thermometer that was functioning properly was provided to the facility. Mops in Air-dry Position Observation: Observed that the mop in the back was not hung up to dry.. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Please provide a place to properly hang the mop so that it can air dry.	04/01/2016	Routine
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful throughout the visit and very helpful to make corrections. Thank you The following issues require attention: 1. Observed cut tomatoes and pico de gallo not cooling properly from ambient temperature. Time/ temperature control for safety foods (TCS foods) prepared from ambient temperature must be cooled from 70°F to 41°F within 4 hours. To facilitate cooling of TCS foods use the following methods: a. place foods in shallow pans b. separate the food into smaller and thinner portions c. keep food uncovered until properly cooled to 41°F 2. Observed chicken and beef on steam table at temperatures below 135°F. Time/Temperature Control for Safety Foods shall be held hot at 135°F or above. Please monitor foods to ensure they are maintaining temperatures. 3. Observed two handwashing sinks that were blocked with boxes and containers preventing their access. Please ensure that handwashing sinks are kept clear and are accessible at all times to encourage regular handwashing. 4. Ensure that all lavatories used by employees have signs reminding employees to wash their hands. Sign was missing from women's restroom. 5. Please keep all wet wiping cloths in the sanitizing bucket when not in use. Observed wet wiping cloths lying on counter. Repeat observations are subject to civil penalty. Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) Observation:* Improper use of wet wiping cloths for the following activity: wet wiping cloth on shelf under main prep line and not stored in sanitizing bucket. Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Cloth removed and new cloths placed in bucket. Thawing / Approved Methods (corrected on site) Observation: Observed improper methods used to thaw food. Beef in marinating sauce in plastic bag being warmed in the hot holding heater in back. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site) Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Pico de gallo in large deep container at 55°F in the walk in refrigerator made 2 hours earlier, cut tomatoes on main prep line at 56°F after 1 hour Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Pico de gallo was split into two smaller and shallower containers in the walk in refrigerator and will be monitored to ensure reaches 41°F or below in 2 hours. Cut tomatoes were moved into 2 smaller inserts and put underneath the prep table in continental unit. Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation: The following food item(s) were measured at improper temperatures: chicken strips and chicken pieces at 100-110°F on steam table at main prep line Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Chicken was reheated on grill to 165°F. Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) Observation: There was no temperature measuring device located in the following cold or hot holding equipment: in continental 1 door units on front line Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Person in Charge to replace with functioning thermometer. Handwashing Sink / Accessible at All Times (corrected on site) Observation: The handwashing facilities located next to the salsa prep station and in the back across from 3 compartment sink are blocked with containers and boxes, preventing access by employees for easy handwashing. Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Person in Charge removed items allowing access to the two handsinks. Handwashing Signage at Handwashing Facilities Required (corrected on site) Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Sign was missing from the women's restroom which employees also use. Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Handwashing stickers provided to the Person in Charge.	08/11/2015	Routine
This visit was made to conduct a training inspection. No foodborne illness risk factors and interventions were observed. No violation noted during this evaluation.	04/03/2015	Training
This visit was made to conduct a routine food safety evaluation. Certified Food Protection Manager (FPM) was very helpful and knowledgeable. The following items require attention: 1. Make sure food employees know what order to store raw animal meats in refrigerators. Raw chicken shall be stored below raw beef to prevent cross contamination. Cross contamination handout provided. 2. Make sure employee beverages are stored in a manner to prevent cross contamination and are properly covered with a lid and a straw. --Repeat observations are subject to civil penalties. Note: Front counter serve station refrigerator compressor is not working and certified FPM is aware of mechanical problems and waiting for repairs. During the routine food safety evaluation TCS (Time/Temperature Control for Safety) foods were properly cold held under ice and below 41°F. Thank you for your pro-active approach in maintaining control measures to prevent the growth of bacterial hazards. Note: Food Safety Information binder provided to food establishment during the routine food safety evaluation. Discussed with the certified FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing froze fish packaged using vacuum packaging, non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM. Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) Observation: Observed open beverage containers without proper lids or straws stored on top of prep tables and on top of the rice bulk storage bin in the kitchen. Correction: Food employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food, clean equipment, utensils, and unwrapped single service and single use articles. Do not store personal beverages on prep tables or food equipment storage bins. Corrected by discarding personal beverages. Additionally, make sure personal beverages are properly covered with a lid and and straw to prevent contamination of hands and container. Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored in the drawer above raw beef in the 4-drawer undercounter refrigerator at grill. Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Corrected by moving the raw chicken to the bottom shelf below raw beef. Utensils That are In-Use / Between-Use Storage Observation: Dispensing and/or in-use utensils improperly stored between use as follows: -plastic portion cup used to dispense spices at cookline -tongs at cookline stored in warm water (80°F) on the counter top. Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. One of the light fixtures in the walk-in cooler is not working. Correction: Repair light fixture to provide sufficient lighting. Physical Facilities Good Repair Observation: There is a small hole in the threshold base for the back door leading outside. Correction: Repair hole in the wall/threshold to prevent the entry of rodents and insects.	11/17/2014	Routine
This visit was made to conduct a pre-opening inspection. The following items need to be corrected: 1) Provide hand wash signs at all hand sinks. 2) Provide 50 f.c. of light at food preparation surfaces. Surfaces under hood system 30-40 f.c. of light. 3) Provide thermometers in all refrigeration units. Please correct the above items prior to opening. Please provide Health Dept. with updated application. Recommend issuance of AHD permit. Ok for C/O No violation noted during this evaluation.	09/16/2014	Pre-Opening

California Tortilla (King) respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Best Pollo Latino	Alexandria, VA
Blue & White Carry-Out	Alexandria, VA
Yammi Market & Cafe	Alexandria, VA
Subway #47226	Alexandria, VA
Envoy of Alexandria, LLC	Alexandria, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses