ALPHONSE ITALIAN MARKET & OSTERIA, 1212 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Sep 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 03, 2014 | Routine | 5 | 20 | Details / Comments |
|
Jul 30, 2014 | new ownership | 1 | 0 | Details / Comments |
Sep 11, 2014 (Follow-up)
Comments:5 DAY AND 45 DAY VIOLATIONS ABATED FROM PREVIOUS INSPECTION ON 09/03/14 (25 DCMR 300.1, 2403.1, 803.1, 2912.4, 2203.2, 1608.1, 2707.1, 2717.1, 3203.1).
PLEASE CORRECT THE 45 DAY VIOLATIONS STILL PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
Sep 03, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the handwashing sink adjacent to the pizza prep refrigerator. (Corrected On Site) - Food separated and protected
Cartons of liquid whole eggs are stored above cheese and cream in the reach-in refrigerator in the rear and raw seafood is stored above corn and other vegetables in the refrigerator drawers on the cook line. (Corrected On Site) - Toxic substances properly identified, stored, used
There are unlabeled plastic spray bottles of unknown solutions in the dishwash area. (Corrected On Site) - Thermometers provided & accurate
The thermometer at the display refrigerator in the front of the establishment is defective. (Corrected On Site) - Food properly labeled; original container
There are numerous unlabeled plastic containers of food items on storage shelves, bar, and the cook line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
The front gate is kept open and there is no method of preventing the entry of pests into the establishment therefore the gate should be closed during operating hours. The rear door is propped open. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Th employee in the bakery, dishwasher, and the 2 employees that are peeling garlic are not wearing hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths are dry and stored on the cutting board of the under-counter refrigerator. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Plates and bowls are stored on the top shelf in the cooking area with the food-contact surfaces unprotected (exposed). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle is not reaching the minimum recommended temperature of 125 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Neither the wash nor rinse cycle temperatures of the dishwash machine reached the minimum temperatures specified on the unit's data plate. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap above the floor drains beneath the dishwash machine and the handwashing sink adjacent to the pizza prep refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no hot water (at least 110 degrees Fahrenheit) at the handwashing sink on the service line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room doors are not self-closing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room does not have a covered receptacle for the disposal of feminine hygiene products. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
The lid on the grease bin is open. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
The dumpster is overfilled and the unit's lid can not be closed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The basement ceiling and walls are open and there are numerous exposed pipes and electrical conduits. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cans of paint are stored in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the reach-in refrigerator near the rear door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Dust is accumulating on the ventilation hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Backpacks are hung from hooks at the rear door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
NOTE: The establishment is using curing ingredients on cooked pork bellies however the person in charge stated that the ingredients are used to reach a certain color instead of curing. Follow-up is required to ascertain all aspects of this process and determine whether a variance and HACCP plan must be submitted and approved.
Most recent pest control service dates: 8/18/2014 & 8/6/2014
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 134.0F |
| (Reach-in Refrigerator) | 55.0F |
| Hot Water (3-compartment sink) | 137.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 110.0F |
| Hot Water (Dishwashing Machine - Sanitizing Cycle ) | 115.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 46.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| (Under-counter Refrigerator) | 40.0F |
| Sliced Deli Meats (Under-counter Refrigerator) (Cooling) | 52.0F |
| Mortadella (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Hot Water (2-compartment sink (Bar)) | 135.0F |
| Hot Water (Handwashing Sink - Cook Line) | 130.0F |
| Meatballs (Stove) (Hot Holding) | 144.0F |
| Raw Shrimp (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Octopus (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Scallops (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| (Under-counter Refrigerator) | 31.0F |
| Hot Water (Handwashing Sink - Service Line) | 81.0F |
| Hot Water (Handwashing sink - bakery) | 110.0F |
Jul 30, 2014 (new ownership)
Violations:
- Correct response to questions
NO DC CERTIFIED FOOD CERTIFICATE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
NO OBJECTION TO THE ISSUANCE OF A RESTAURANT LICENSE
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Hot Water (2-compartment sink) | 119.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Walk-in Freezer) | 15.0F |
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