Restaurant: Hot Hot Bakery
Address: 900 N. Stuart St/3400 Fairfax Dr Mobile # 036, Arlington, VA
Type: Mobile Food Unit
Total inspections: 3
Last inspection: 06/25/2013
Vendors license expires 2013 Business license expires 2014 Mobile # 036 is approved
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean Observation: Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces of the interior of the fryer and stove top. [The fryer is not used]
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
06/25/2013
Routine
The cooling unit was at 40 F and the cart has hot water. Sticker # 096 License issued. Obtain the police permit and the business license before operating the cart. No violation noted during this evaluation.
05/17/2013
Follow-up
License not issued please call for a re-inspection after correct the violations mentioned above.
Critical: Water/Capacity/Quantity and Availability Observation: No hot water in the cart.
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.
Handwashing Cleanser, Availability Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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