Texas Jacks Barbeque, 2761 Washington Blvd, Arlington, VA 22201 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Texas Jacks Barbeque
Address: 2761 Washington Blvd, Arlington, VA 22201
Type: Full Service Restaurant
Total inspections: 5
Last inspection: 12/28/2015
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Inspection findings

Inspection date

Type
  • Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (corrected on site)
    Observation: There was no symbol observed in front of the consumer advisory statement on the menu or in front of the raw animal food products that may be served raw and/or undercooked (ex. hamburger). New menus are due to be printed and manager will correct the consumer advisory on the menu.
    Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
  • Sanitizing Solutions, Testing Devices
    Observation: A test kit to accurately measure the concentration of the quaternary ammonium sanitizing solution was not observed.
    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
  • Sanitized/Hot Water and Chemical/Methods (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chlorine chemical sanitizer was found in the bar area dishmachine (0 ppm). The service technician was contacted by the person in charge.
    Correction: Provide chlorine sanitizer at proper concentration (50-100 ppm) in the mechanical dishmachine.
  • Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
    Observation: Working spray bottle containers used for storing chemical products observed 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.
12/28/2015Routine
CO1500905 (Indoor Seating) Approved
No violation noted during this evaluation.		11/23/2015Other
Provide handwash signs for the rest-rooms. Provide covered receptacles for the women's rest-room. The sneezeguard at the front service counter is in the process of being installed and is due to be finished today. CO1500905 APPROVED. Health License Issued. A recheck will be conducted in approximately 30 days. Cold hold all TCS food product at 41 F or below.
No violation noted during this evaluation.		11/06/2015Pre-Opening
Clean and sanitize all food service equipment/utensils. Floor surface throughout the facility will need to be deep cleaned again thoroughly prior to opening. Provide quaternary ammonium test strips for the sanitizer system at the 3-compartment sink. Chlorine sanitizer solution in the kitchen dishmachine and the bar dishmachine both checked for proper concentration using the provided test strips. Repair the gap at the bottom of the back exit door near the large walk-in refrigerator. Ensure that the consumer advisory is properly provided on the menu for any raw animal food product that may be served raw and/or undercooked. Repair the small leak observed under the bar area dishmachine. Paint/seal the bare wood storage shelving around the bar/wait station area. Some areas of the drywall around the bar/wait station are still in the process of being painted. The bathroom stalls and partitions are still in the process of being installed. The automatic hand drying dispensers in the rest-rooms are still in the process of being installed. Trash receptacles for the establishment have been ordered and are due to be delivered. Provide the appropriate CO number once received. Contact health department when ready for re-inspection. NOT APPROVED
No violation noted during this evaluation.		11/04/2015Pre-Opening
Turn on all refrigeration units and ensure that they cold hold at 41 F or below. Provide soap dispensers for all handsinks. Provide paper towel dispensers for all handsinks. Install all floor drains properly. Ensure that the chlorine concentration in the dishmachine measures 50-100 ppm. Make sure all kitchen lights throughout facility are properly working. Provide stem thermometers for taking internal food temperatures. Clean floor/surfaces throughout facility. Provide handwash signs at all handsinks. Make sure hot water and cold water is functioning. Valley Protein - grease/oils. Presto - Pest Control. Provide ambient air thermometers for refrigeration units. Cold holding equipment must maintain food product at 41 F or below. Waste management will be used for trash service. Provide a No Smoking sign. Not Approved. Contact health department when ready for re-inspection.
No violation noted during this evaluation.		10/28/2015Pre-Opening

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