Mobile truck may re-open.
*Remember to have water at all times and wash your hands frequently.
License: VEB-7694
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided. The CFM had the wrong test strips.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
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10/30/2015 | Routine | |
| No violation noted during this evaluation. | 08/05/2015 | Routine | |
* You may not save any perishable foods on the truck overnight.
Last 4 # VIN 5005
* A few ants observed in the truck
* Repair the generator and prep refrigerator.
- Sanitizing Solutions, Testing Devices
Observation: Sanitizer test kit not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
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06/30/2014 | Routine | |
Mobile Unit not approved (Improper refrigeration, No Depot Letter)
*You can not save any perishable foods on the truck over night.
Business license current #69 Police Vendor License V01971 (exp 2/28/15)
*Plug the front ice cooler, no leaking.
- Equipment/Fixed, Spacing or Sealing
Observation: Observed 3 part sink leaking.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Critical: Conveying Sewage/Operation and Maintenance
Observation: Waste tank leaking from 3 part sink.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Improper disposal of waste provides a potential for contamination of food, utensils, and equipment and, therefore, may cause serious illness or disease outbreaks. Proper removal is required to prevent contamination of ground surfaces and water supplies, or creation of other insanitary conditions that may attract insects and other vermin.
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06/30/2014 | Pre-Opening | |
No hot water.
Clean the window and roof.
No Electricity.
*All Food must be discarded.
*Mobile unit is closed due to the violations above.
You must schedule an appointment and fix all violations before you may re-open.
Call to schedule appointment 703-228-7400
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed cut tomatoes cold holding at the improper temperature of 88 F. Food discarded.
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.
- Cutting Surfaces
Observation: Cutting boards in poor condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Water/Capacity/Quantity and Availability (repeated violation)
Observation: The water source and system serving this food service establishment has been interrupted.
Correction: Close the establishment for an imminent health hazard. (See section 8-404.11)
- Outer Openings, Protected
Observation: Observed windows band openings not screened.
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
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06/27/2014 | Complaint | |
Mobile unit not approved (No Hot Water)
Repair refrigeration unit (must hold food at 41 F and below).
Police Vendor License V01971 (exp 2/28/15)
- Equipment/Good Repair and Proper Adjustment
Observation: Observed a hole in refrigeration unit (unit leaking water onto ground).
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.
- Water/Capacity/Quantity and Availability
Observation: No Hot water provided.
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.
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06/25/2014 | Pre-Opening | |
police permit exp 2/28/14, business license exp dec 2013, sticker # 022. License issued.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Pupusa mix at 50 F (discarded).
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
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06/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sabor Latino, Glebe Rd/Clarendon/Fairfax Dr/Wilson Blvd/Leehwy & Courthouse Rd, Constructions Sites Mobile # 047, Arlington, VA 22203 »