image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  11387-Vendor-LA TANQUENITA-TRUCK
Address  3301 PEACOCK PL
City/State/Zip Code  ALEXANDRIA, VA 22306
Telephone
 (202) 412-6978
 E-mail address  
Date of Inspection
 05
/
 19
/
 2016
    Time In
 03
:
 00
PM     Time Out
 04
:
 00
PM  
License Holder  11387 - Aracely Ortega
License/Customer No.  
License Period
 07 
/
 02 
/
 2016 
 - 
 01 
/
 01 
/
 2017 
 Type of Inspection
 License Renewal
Establishment Type:  Mobile Vending
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  0 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ARACELY ORTEGA 
CFPM #:  FS-64161 

CFPM Expiration Date:   03/13/2018  
D.C. licensed trash or solid waste contractor:
  
D.C. licensed sewage & liquid waste transport contractor:
  
D.C. licensed pesticide operator/contractor:
  
D.C. licensed ventilation hood system cleaning contractor:
  
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Demonstration of knowledge  
IN OUT N/A N/O 1. Correct response to questions
 
 
  Employee Health  
IN OUT N/A N/O 2. Management awareness; policy present
 
 
IN OUT N/A N/O 3. Proper use of restriction and exclusion
 
 
  Good Hygienic Practices  
IN OUT N/A N/O 4. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/A N/O 5. No discharge from eyes, nose, and mouth
 
 
  Preventing Contamination by Hands  
IN OUT N/A N/O 6. Hands clean and properly washed
 
 
IN OUT N/A N/O 7. No bare hand contact with ready-to-eat foods or approved
 
 
IN OUT N/A N/O 8. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT N/A N/O 9. Food obtained from approved source
 
 
IN OUT N/A N/O 10. Food received at proper temperature
 
 
IN OUT N/A N/O 11. Food in good condition, safe, unadulterated
 
 
IN OUT N/A N/O 12. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A N/O 13. Food separated and protected
 
 
IN OUT N/A N/O 14. Food-contact surfaces: cleaned & sanitized
 
 
IN OUT N/A N/O 15. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (TCS Food)  
IN OUT N/A N/O 16. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 17. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 18. Proper cooling time & temperatures
 
 
IN OUT N/A N/O 19. Proper hot holding temperatures
 
 
IN OUT N/A N/O 20. Proper cold holding temperatures
 
 
IN OUT N/A N/O 21. Proper date marking & disposition
 
 
IN OUT N/A N/O 22. Time as a public health control: procedures & records
 
 
IN OUT N/A N/O 22. Time as a public health control: procedures & records
 
 
  Consumer Advisory  
IN OUT N/A N/O 23. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A N/O 24. Pasteurized foods used; prohibited foods not offered
 
 
IN OUT N/A N/O 24. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A N/O 25. Food additives: approved & properly used
 
 
IN OUT N/A N/O 26. Toxic substances properly identified, stored, used
 
 
  Conformance with Approved Procedures  
IN OUT N/A N/O 27. Compliance with variance, specialized process, and HACCP plan
 
 
  Safe Food and Water  
IN OUT N/A N/O 28. Pasteurized eggs used where required
 
 
IN OUT N/A N/O 29. Water & Ice from approved source
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A N/O 30. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT N/A N/O 31. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 32. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 33. Approved thawing methods used
 
 
IN OUT N/A N/O 34. Thermometers provided & accurate
 
 
  Food Identification  
IN OUT N/A N/O 35. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT N/A N/O 36. Insects, rodents, & animals not present
 
 
IN OUT N/A N/O 37. Contamination prevented during food preparation, storage, & display
 
 
IN OUT N/A N/O 38. Personal cleanliness
 
 
IN OUT N/A N/O 39. Wiping cloths: properly used & stored
 
 
IN OUT N/A N/O 40. Washing fruits & vegetables
 
 
  Proper Use of Utensils  
IN OUT N/A N/O 41. In-use utensils: properly stored
 
 
IN OUT N/A N/O 42. Utensils, equipment & linens: properly stored, dried, & handled
 
 
IN OUT N/A N/O 43. Single-use/single-service articles: properly stored & used
 
 
IN OUT N/A N/O 44. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT N/A N/O 45. Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
 
 
IN OUT N/A N/O 46. Warewashing facilities: installed, maintained, & used; test strips
 
 
IN OUT N/A N/O 47. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT N/A N/O 48. Hot & cold water available; adequate pressure
 
 
IN OUT N/A N/O 49. Plumbing installed; proper backflow devices
 
 
IN OUT N/A N/O 50. Sewage & waste water properly disposed
 
 
IN OUT N/A N/O 51. Toilet facilities: properly constructed, supplied, & cleaned
 
 
IN OUT N/A N/O 52. Garbage & refuse properly disposed, facilities maintained
 
 
IN OUT N/A N/O 53. Physical facilities: installed, maintained, & clean
 
 
IN OUT N/A N/O 54. Adequate ventilation & lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  11387-Vendor-LA TANQUENITA-TRUCK    Establishment Address  3301 PEACOCK PL
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
6. - Truck must have hot water in order to ensure proper hand washing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  400.1 Food employees shall keep their hands and exposed portions of their arms clean.  
20. - All cold units must be maintained at 41.0 degrees or below at all times. Cold unit was not in compliance at visit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in section 1009, potentially hazardous food shall be maintained: (b) At 5 degrees C (41 degrees F) or less, except as specified in sections 1005.1(c), 1007, 1008 and 1523.  
48. - Truck did not have hot water at visit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water 56.2F (Refrigerator - reach-in) (Cold Holding) 60.0F (Refrigerator - reach-in) (Cold Holding) 59.1F    
               
               
Inspector Comments:
Truck was not in compliance with DC code.
Correct stated items within 5 days.
If you have any questions you may contact the health department at food.safety@dc.gov
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  ARACELY ORTEGA 05/19/2016
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  05/19/2016 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3