Guapo's On The Go, Courthouse, Ballston, Clarendon Mobile # 073, Arlington, VA - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Guapo's On the Go
Address: Courthouse, Ballston, Clarendon Mobile # 073, Arlington, VA
Type: Mobile Food Unit
Total inspections: 4
Last inspection: 07/02/2015
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Inspection findings

Inspection date

Type
Provide Class K Fire extinguisher. Provide carbon monoxide detector. Provide fire extinguisher 2A-10BC. Inspect and service hood every 6 months. Transfer Prometric food card to Northern VA Food Manager card at ORS Interactive.
  • Ventilation Hood-Systems, Drip Prevention/Functionality
    Observation: The hood system oil drip pan was observed not provided.
    Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
  • Manual Warewashing/Sink Compartment Requirements
    Observation: Provide 3 stoppers for the warewashing sink.
    Correction: Except as specified in paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil
  • Equipment/Fixed, Spacing or Sealing
    Observation: Seal the handsink to the wall.
    Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
  • Equipment/Good Repair and Proper Adjustment
    Observation: Repair the ceiling AC vents.
    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.
  • Plumbing System/Maintained in Good Repair
    Observation: The waste tank valve was observed slightly leaking.
    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.
  • Outer Openings, Protected
    Observation: Provide a mesh screen for the service 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
07/02/2015Routine
Mobile Food Unit Approved
Vendor and Business License Current
No violation noted during this evaluation.		07/07/2014Routine
Mobile Unit # 099 approved
Obtain police permit and business license before vending.
No violation noted during this evaluation.		03/21/2014Follow-up
Mobile Unit #099 not approved.
Call for a follow-up inspection.
  • Water/Capacity/Quantity and Availability
    Observation: Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the establishment.
    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.
02/27/2014Pre-Opening

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