Tortas & Tacos La Chiquita, Columbia Pike/ Rosslyn Mobile #023, Arlington, VA - Mobile Food Unit inspection findings and violations

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Business Info

Restaurant: Tortas & Tacos La Chiquita
Address: Columbia Pike/ Rosslyn Mobile #023, Arlington, VA
Type: Mobile Food Unit
Total inspections: 4
Last inspection: 06/22/2015
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Inspection findings

Inspection date

Type
Mobile Unit Approved
Conditions: Decal #23 B.O.O. El Puerto Restaurant, Arlington, VA
Police Vendor License and business license current
Next year inspection per Arlington county Fire- Need a new fire extinguisher, Propane sign with three inch lettering and and a C.O. detector.
No violation noted during this evaluation.		06/22/2015Routine
BOO: El Puerto Restaurant, Arlington VA
Business in licence current
Police permit # V02425 Expire 2/28/15
Mobile unit 016.
All foods must be stored and prepped at the base of operation.
No violation noted during this evaluation.		06/20/2014Routine
Mobile Unit # 092 Approved
Obtain your vending permit and police permit before you start vending.
No violation noted during this evaluation.		12/24/2013Follow-up
Mobile unit # 092 not approved.
The CFM stated he does not use the "Galanz" noncommercial microwave.
Water is leaking on to the floor through the side door.
The propane sign is not approved. "Propane" must be 3 inches in red. "Not to be used inside structures by order of Arlington County Fire Marshall" must be 1 inches and black.
  • Equipment and Utensils/Durability and Strength
    Observation: The microwave is not designed and constructed to be durable.
    Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
  • Ventilation Hood Systems, Adequacy
    Observation: The ventilation hood system/device is not sufficient to prevent grease or condensation from collecting on the walls and/or ceiling.
    Correction: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. If a ventilation system is inadequate, grease and condensate may build up on the floors, walls, and ceilings of the food establishment, causing an insanitary condition and possible deterioration of the surfaces of walls and ceilings. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.
  • Water/Capacity/Quantity and Availability
    Observation: Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the establishment.
    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.
  • Plumbing System/Maintained in Good Repair (corrected on site)
    Observation: The 3 compartment sink piping is leaking and not maintained in good repair.
    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.
  • Light Bulbs, Protective Shielding
    Observation: The light bulbs near the ventilation hood 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
12/03/2013Routine

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