Ny Famous Kabob 2, Ballston/Rosslyn Mobile # 027, Arlington, VA - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: NY Famous Kabob 2
Address: Ballston/Rosslyn Mobile # 027, Arlington, VA
Type: Mobile Food Unit
Phone: 202 702-2660
Total inspections: 5
Last inspection: 06/22/2015
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Inspection findings

Inspection date

Type
Mobile Unit approved
Arlington County Police vendors License V02167 Seller Tag 20
Next year inspection as per the Arlington. Co. Fire Dept- Need a 2A 10 BC Extinguisher and a carbon monoxide detector.
Conditions: Igloo cooler used for cold holding.
No violation noted during this evaluation.		06/22/2015Routine
  • Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
    Observation: Yogurt sauce (67F) and cut leafy greens (iceburg - 71F) were observed at improper cold holding temperature.
    Correction: (discarded) - 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.
  • Manual Warewashing/Sink Compartment Requirements
    Observation: Three (3)-compartment sink has only two(2)-drain stoppers.
    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
07/24/2014Routine
Police Permit #V02167, Expire 2/28/15.
Business license is current.
*Obtain regular food safe bleach. Not bleach spray.
Conditions: Decal #22, cooler used for cold holding.
Mobile Unit # 022 approved.
BOO: Washington Food, Washington DC.
Last 4 numbers of the VIN 6721
*Only use unscented bleach.
No violation noted during this evaluation.		06/25/2014Follow-up
Police Permit #V02167, Expire 2/28/15.
Business license is current.
*Obtain regular food safe bleach. Not bleach spray.
Conditions: Decal #22
Mobile not approved.
  • Critical: Compliance with Food Law/Sources
    Observation: The base of operation letter, copy of the base of operations health license, and the base of operations last inspection were observed missing.
    Correction: Food shall be obtained from sources that comply with the law.
  • Light Bulbs, Protective Shielding
    Observation: The light bulbs in the mobile unit 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
  • Outer Openings, Protected
    Observation: The window screen is missing at the serving 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
  • Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
    Observation: Unapproved chlorine chemical spray were observed on the mobile applied to food-contact surfaces does not meet requirements. Discarded.
    Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
06/23/2014Routine
Please submit the original copy of the Depot letter.
Business license expires 2014
Vendor license expires 2014
Mobile #025 Approved
No violation noted during this evaluation.		06/24/2013Routine

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