*The soap dispenser is broken.
*Maintain the generator door open while operating.
*Make sure the generator is on before operating. Make sure the refrigerator is at 41 F or less.
Business license and vendor permit.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Salad in the prep refrigerator and on top of the prep unit were cold holding at the improper temperature of 50ºF. The salad will be discarded at 2 PM.
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.
- Water/Capacity/Quantity and Availability (corrected on site)
Observation: Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the establishment. The generator powered off at the beginning of the inspection. Power was restored to the hot water pump.
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 Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink on the mobile truck was observed blocked by bags and food storage containers.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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10/22/2015 | Routine | |
*Propane is not secure and must be located outside.
Police permit and business license is current.
Provide carbon monoxide alarm.
Decal # 026 BOO: King Pollo, Alexandria, VA
- Mobile Water Tank/Protective Cover or Device (corrected on site)
Observation: A cap 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 | Routine | |
Conditions: Decal # 109 BOO: Jefferson Cafe Arlington, VA
Mobile Unit # 109 approved.
Obtain your vendor license before operating.
- Post health license in the truck.
Change of ownership/wife of previous owner.
No violation noted during this evaluation. | 04/22/2015 | Routine | |
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