Tito's Catering #1, 8833 North Westland Dr, Gaithersburg, VA 20877 - Mobile food unit inspection findings and violations

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Business Info

Restaurant: Tito's Catering #1
Address: 8833 North Westland Dr, Gaithersburg, VA 20877
Type: Mobile food unit
Phone: 240 426-0114
Total inspections: 5
Last inspection: 01/14/2016
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Inspection findings

Inspection date

Type
This fully equipped mobile food unit has been inspected and approved for health department permit renewal, contingent that the owner submit a base of operation documents before the new permit and sticker are delivered to him.
No violation noted during this evaluation.		01/14/2016Routine
This fully equipped mobile food unit has been inspected and approved for permit renewal. The new permit has been hand delivered during this inspection.
No violation noted during this evaluation.		01/07/2015Routine
Today’s inspection was to conduct a routine inspection in conjunction to complaint investigation. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-how to set up 3-vat
-glove usage
-hand sink for handwashing only
-cold holding/danger zone
-cooling
-how to calibrate thermometer
*Please install additional shelving to have correct storage of foods
*Please obtain containers to keep foods in containers rather than in bags to facility cooling of leftover foods
*Please.fix gaskets for reach-in cooler and also obtain gaskets for 3-vat for proper wash, rinsing and sanitizing of food equipment
*Please obtain sanitizer test kit
*Please review Spanish written material on how to cool with staff.
**Please provide pictures of corrections by October 16, 2014.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Cooling Methods
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: hot foods observed in tight plastic bags in reach-in cooler.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: salsa in container (69F) and in bulk (54F) in 1/1dr reach-in cooler. Cooler was observed holding temperature at 41F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. both discarded.
  • Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
    Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs: Observed eggs in storage (80F)
    Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Eggs were discarded.
  • Sanitizer Test Kit Required (corrected on site)
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a bleach test kit.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit(s) are (missing, damaged): 3-vat sink and 1/1dr reach-in cooler.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
    Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Dish washing was being performed without santizing step.
    Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. EHS demonstrated how to set up 3-vat sink.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink being used as dump station, to hold dirty dishes and to cook.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed with employees that it's only for hand washing.
  • Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
    Observation: Observed ointment stored in reach-in cooler above foods.
    Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Ointment was discarded.
10/02/2014Routine
This fully equipped mobile food unit has been inspected and approved for a Health Department permit renewal. This inspection report shall serve as your permit until official permit is delivered to you.
No violation noted during this evaluation.		01/09/2014Routine
This fully equipped mobile food unit has been inspected and approved for permit renewal. This inspection report shall serve as your permit until official permit is delivered to you.
  • Light Bulbs, Protective Shielding on Heat Lamps
    Observation: Observed that a proper protective shield is not provided over the food preparation area.
    Correction: Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the top exterior of the truck have no screens.
    Correction: Install missing sreens on all outer openings located on the roof of the truck.
01/08/2013Routine

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