Arlington Restaurant Inspection Reports: Subway, Circa, and More
The latest round of restaurant inspection reports in the Rosslyn-Ballston corridor.
In Virginia, restaurant inspection reports aren't quite as simple as getting a letter grade or an easy-to-see number rating to post in the front window.
That said, we all want to know how our favorite restaurants stack up on cleanliness and sanitation.
In Arlington County, inspectors grade restaurants based on benchmarks set in the most recent version of the Food and Drug Administration Code.
Establishments can be cited for violations of "core" items, "priority" items and "priority foundation" items.
- A core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."
- A priority item is "a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard," and "includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing."
- A priority foundation item "includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."
Subway 3000 N. 10th St. Inspection date: August 10
- Priority item: Ham was kept at 46 degrees, salami was kept at 45 degree, and tuna salad was kept at 41 degrees. Health codes say that potentially hazardous foods should be kept at 41 degrees or colder.
- Core item: The mop was not put in a place where it could air dry without soiling walls, equipment, or supplies. Health codes say that mops can contaminate food and preparation areas.
Bangkok 54 Oriental Foods & Carry-out 2923-2927 Columbia Pike Inspection Date: August 7
- Priority item: Duck, broth, and eggs were kept at improper temperatures. The duck was kept between 46 degrees and 51 degrees in the walk-in cooler. The broth was kept at 57 degrees and eggs at 51 degrees. Health codes say that these foods should be kept at 41 degrees or colder.
- Core item repeat: The nonfood-contact surface of the wiping clothes used as liners under the cutting boards are not corrosion-resistant, nonabsorbent, and/or smooth. The surfaces are required to be so for ease of cleaning.
- Core item repeat: The walk-in refrigerator and beverage air refrigerator are not maintaining foods at 41 degrees or below.
- Corrected during inspection: Cutting board and knives were not clean to the touch. No sanitizer was found in the sanitizing basin.
Circa at Clarendon 3010 Clarendon Blvd. Inspection date: August 7
Corrected during inspection: Employees were observed touching exposed food with their bare hands. The hand washing station was also being used as a dump station, when it should be used only for washing hands. Also, the cook line sink did not have individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Priority item repeat: Some food items were not stored at the proper temperature.
Deshi Spice 5173 Lee Highway. Inspection date: August 7
Roaches observed throughout establishment. No pest control receipts could be provided.
Corrected during inspection: An employee was eating, drinking, or using tobacco where contamination of food may occur.
Core item repeat: 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. No hand wash sign at basement employee toilet room.
Priority Item repeat: Food is not in packages, covered containers, or wrappings. Several containers of foods were uncovered in basement walk in unit.
Corrected during inspection: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Shell eggs stored above produce.
Core Item: Surfaces of the interior of the ice maker in basement, observed with mold build-up, are not clean.
Corrected during inspection: Food items were not holding at 41 degrees or less, including tilapia at 54 degrees, samosas at 46 degrees, curry potatoes at 60 degrees, cooked chicken at 60 degrees. Items were discarded.
Priority item: All cooked foods in walk in unit, prepared and held in the food establishment for more than 24 hours were not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Priority item repeat: Working containers used for storing poisonous or toxic materials were not clearly and/or individually identified with the common name of the material.
FDIC Cafeteria 3501-3503 N. Fairfax Drive Date of inspection: August 7
Priority item: Warm water was not observed to be available at all handwashing sinks in the establishment.
Priority item: The main dishwashing machine did not achieve a utensil surface temperature of 160 degrees. Staff has contacted the vendor and hope to have the problem corrected within 5 hours. Staff will use a chemical sanitizer if necessary.
Priority item repeat: The following were observed cold holding at improper temperatures: Bean Sprouts (52 degrees), Turkey sandwich (57 degrees) , Tuna (52 degrees), Ham (54 degrees). On Kitchen Counter: Garlic in oil (84 degrees), Discarded. In the Grill Area: Cheese (50 degrees and 44 degrees) In the produce cooler: Cheese (59 degrees) In the salad dressing ref: Milk (45 degrees).
Priority item: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
Great Eatery 1000 Wilson Boulevard. Date of inspection: August 7
Corrected during inspection: A food employee failed to wash his or her hands before donning gloves for working with food.
Corrected during inspection core item: The handwashing sink in back kitchen is used for purposes other than handwashing. Basin observed with utensils inside it.
Core item: 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. Near sink along front line is to be hand wash station and is in need of hand washing signage.
Core item: Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. Near sink along front line is to be hand washing station and is in need of hand towels.
Core item: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. Near sink along front line is to be hand washing station and is in need of hand soap.
Corrected during inspection: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.
Corrected during inspection: Honeydew melon was stored at 70 degrees, cottage cheese at 70 degrees, crab salad at 55 degrees on buffet. Ice added. Deli cheese at 47 degrees. Baked salmon at 67 degrees on speed rack by pizza oven. Discarded. Health codes say potentially hazardous food should be maintained at 41 degrees or less.
Priority item: Remaining portions of deli meats in walk in unit prepared and packaged by a food processing plant opened and held for more than 24 hours were not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold or discarded.
Rinconcito Latino Restaurant 303 N. Glebe Road. Inspection date August 7.
Priority item: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Core item: A food employee was observed cleaning their hands in a food preparation sink, warewashing sink, or service sink for mop water/similar liquid waste.
Priority item repeat: Employees observed contacting ready-to-eat (RTE) food with their bare hands.
Priority item: Bowl observed laying on top of sugar.
Priority item repeat: Rice was stored at 47 degrees, beef at 48 degrees and chicken wings at 47 degrees in the 2-door prep refrigerator. Milk observed at 49 degrees in the True 2-door glass refrigerator, meat was stored at 47 degrees, tacos at 48 degrees and stew at 45 degrees observed in the back kitchen upright refrigerator.
Priority item repeat: Most food in most refrigerators, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Priority item: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Core item repeat: The interior of the ice machine was observed moldy.
Core item: The toilet room is not completely enclosed and/or provided with a tight-fitting and/or self-closing door.
Core item repeat: Kitchen and storage areas were observed in need of cleaning.
Core item: True two-door glass refrigerator was observed with no light bulbs.