Mobile Food Unit Approved
Conditions: None Decal # 093
BOO: Mount of Lebanon, Falls Church, VA
No violation noted during this evaluation. | 08/12/2015 | Follow-up | |
Mobile Unit Not approved- No Hot Water
- 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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08/11/2015 | Routine | |
1. Propane tank not secured - the CFM said that this is empty and is not in use currently. The truck was operating on a generator.
2. "Propane" 3" red letter sign not posted.
3. "Not to be used inside structures by order of Arlington County Fire Marshall" sign not posted - (corrected).
4. 2014 Health License not available.
The food inspection was not conducted.
The operation/sale of foods was stopped due to no water availability. Please call (703) 228-7400 to schedule re-inspection.
Police Permit # V02409; Bus. Lic. # 7
- Water/Pressure/Quantity and Availability (corrected on site)
Observation: No hot and cold water available in the mobile truck.
Correction: (operations closed) - Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Inadequate water pressure could lead to situations that place the public health at risk. For example, inadequate pressure could result in improper handwashing or equipment operation. Sufficient water pressure ensures that equipment such as mechanical warewashers operate according to manufacturer's specifications.
- Plumbing System/Maintained in Good Repair
Observation: The faucet on 3-compartment sink cannot deliver water to the basins.
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.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Poisonous or Toxic Materials/Common Name/Working Containers
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Imminent Health Hazard/Ceasing Operations and Reporting (corrected on site)
Observation: The permit holder did not immediately discontinue operations due to no-water supply and notify the regulatory authority of an imminent health hazard.
Correction: A permit hold shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. A permit holder need not discontinue operations in an area of an establishment that is unaffected by the imminent health hazard.
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07/24/2014 | Routine | |
Mobile Food Unit Approved
Vin# 1GCJP32J7H3328646
Police Vendor Licence V02409
- Equipment/Good Repair and Proper Adjustment
Observation: Warewashing sink not provided with 3 stoppers.
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.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Cabinet needs cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need 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.
- Outer Openings, Protected
Observation: Window and 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
- Cleaning, Frequency and Restrictions
Observation: Walls and floor need cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/01/2014 | Routine | |
No propane sing, license not issued. Applicant came two hours later with the propane sing, license issued, Sticker # 079, obtain the police permit and business license before operating the truck.
No violation noted during this evaluation. | 09/04/2013 | Pre-Opening | |
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