AMORINI PANINI (D), 906 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 14, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 07, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 01, 2014 | Routine | 9 | 14 | Details / Comments |
|
Nov 18, 2013 | Follow-up | 3 | 8 | Details / Comments |
|
Nov 06, 2013 | Routine | 6 | 5 | Details / Comments |
|
Oct 16, 2012 | Routine | 1 | 1 | Details / Comments |
|
Jun 04, 2012 | Routine | 1 | 2 | Details / Comments |
|
Jan 26, 2012 | Routine | 2 | 4 | Details / Comments |
Apr 14, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal is not functioning. (repeat) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
FAILURE TO ABATE 25 DCMR 2418.1 FROM ORIGINAL INSPECTION DATED 4/1/2014.
MANAGER WILL EMAIL PROOF THAT WORK WILL BE COMPLETE.
DC CFPM: JULIO ESTRADA FS-58380 EXPIRATION 3/26/15
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
Apr 07, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal is not functioning. (repeat) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS per J Coleman)
FAILURE TO ABATE VIOLATION 25 DCMR 2418.1 FROM INSPECTION DATED 04/07/2014.
NO DOCUMENTATION PRESENT ON SITE STATING THAT WORK WILL BE PERFORMED TO ADDRESS THE GARBAGE DISPOSAL. MANAGER HAS BEEN INSTRUCTED TO CALL AREA SUPERVISOR MRS. COLEMAN TO ADVISE ON WHEN WORK WILL TAKE PLACE ON THE UNIT.
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATE 04/01/2014:
25 DCMR 300.1
25 DCMR 812.2
25 DCMR 3201.1
THE FOLLOWING VIOLATION ARE PENDING FROM INSPECTION DATED 04/01/2014:
25 DCMR 1524.2
25 DCMR 1801.1
25 DCMR 2707.1
CFPM: Julio Estrada FS-58380, expiration date:03/26/2015
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 127.0F |
Apr 01, 2014 (Routine)
Violations:
- Management awareness; policy present
Documented employee health policy not present. Manager does not demonstrate knowledge of Food Bourne Illnesses and symptoms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Open employee beverages stored on line over food contact surfaces. (Corrected On Site) - Hands clean and properly washed
Observed multiple employees wash hands for less than 20 seconds. (Corrected On Site) - Hands clean and properly washed
Observed employees change gloves without hand wash. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing reminder sign not present at hand sink in back of house. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink in back of house does not have soap. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink on line is used for dumping. (Corrected On Site) - Food separated and protected
Raw shelled eggs are stored over ready to eat foods. (Corrected On Site) - Proper cold holding temperatures
Temperature control for safety foods in reach in coolers temp above 41 degrees. (Corrected On Site) - Toxic substances properly identified, stored, used
Unlabeled chemical observed in cashier area. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemicals are stored above food and food contact surfaces in back of house. (Corrected On Site) - Approved thawing methods used
Chicken observed thawing at room temperature. (Corrected On Site) - Thermometers provided & accurate
Thermometer not present in white reach in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Chicken is stored on floor in back of house. (Corrected On Site) - Personal cleanliness
Food handler on line is wearing bracelet. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths not stored in buckets between use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop is stored with handle in contact with ice. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Food contacts are stored beneath hand sink in close proximity to a contamination risk. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard lines shelf housing food contact surfaces. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are heavily worn to the point they must be replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal is not functioning. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Covered waste receptacle not present in ladies room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Drain beneath triple sink are excessively dirty. Floors in general are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5- AND 45- DAYS.
CFPM: JULIO ESTRADA FS-58380 EXPIRATION: 03/26/2015
IF YOU HAVE QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 108.0F |
| Pepperoni (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Basil Pesto (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Pastrami (Reach-in Refrigerator) (Cold Holding) | 46.9F |
| Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 45.6F |
| Saurkraut (Reach-in Refrigerator) (Cold Holding) | 45.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 45.6F |
| Russian Dressing (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| Turkey (Reach-in Refrigerator) (Cold Holding) | 49.0F |
| Salami (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 44.9F |
| Chicken (Hot Holding Unit) (Hot Holding) | 150.0F |
| Black Beans (Hot Holding Unit) (Hot Holding) | 156.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | -7.0F |
| (Walk-in Refrigerator) | 43.0F |
Nov 18, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Trays on top of kitchen hand sink (corrected on site). (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. - Adequate handwashing sinks properly supplied and accessible
Food debris inside the hand sink. Corrected on site (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Bottom shelves are not elevated above 6 inches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected on site) (Corrected On Site) - In-use utensils: properly stored
Utensils and dish wares are placed in the hand sink. (Corrected on Site) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are not smooth and have several grooves.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No chemical test strips provided to measure the concentration of sanitizing solution(s). - Nonfood-contact surfaces clean
Deli meat slicer filled with food debris.(Corrected on Site) (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5-days. If you have any questions, Please call area supervisor Ms. Jacqueline Coleman at (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 114.1F |
| Salami (Sandwich Prep Refrigerator) (Cold Holding) | 40.0F |
| American Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 43.9F |
| Provolone Cheese (Sandwich Prep Refrigerator) (Cold Holding) | 46.4F |
| 1% Lowfat Milk (Countertop) (Cold Holding) | 51.6F |
| Sausage (Sandwich Prep Refrigerator) (Cold Holding) | 45.5F |
| Turkey Breast (Sandwich Prep Refrigerator) (Cold Holding) | 55.3F |
| (Sandwich Prep Refrigerator) | 40.0F |
| (Salad Prep Unit) | 36.0F |
Nov 06, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HNDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS ITEMS ARE STORED ON FLOOR IN THE WALK-IN COOLER (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER AND NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F IN SOME HANDWASHING SINK(CORRECT VIOLATION WITHIN 24HRS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/06/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 47.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Sausage (Refrigerator - open display) (Cold Holding) | 47.0F |
| Salami (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 50.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 47.0F |
| Soup (Steam Table) (Hot Holding) | 145.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
Oct 16, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site)
Certified Food Manager Matt Gray FS#47948.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Pastrami | 40.0F |
| Cheese | 39.0F |
| Onions raw | 38.0F |
| Soup | 195.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| BBQ Chicken | 40.0F |
| Tomatoes sliced | 40.0F |
| Turkey sliced | 40.0F |
| BBQ Chicken | 125.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | -4.0F |
| Hot Water | 112.0F |
Jun 04, 2012 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Chicken in the warmer below 140 degrees. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
replace cutting boards on the line(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors under and around equipment by the front window contain grease and food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| BBQ Chicken (Warmer) (Hot Holding) | 127.0F |
| Chicken Chop (Warmer) (Hot Holding) | 133.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Pepperoni (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Crab soup (Warmer) (Hot Holding) | 155.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Jan 26, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).CHICKEN STRIPS INSIDE OF THE WARMER BELOW 140 DEGREES.REHEAT FOODS TO TEMP REACHES 165 FOR 15SEC (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)TOMATOES SITTING ON THE FLOOR INSIDE OF THE KITCHEN - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken Strips (Warmer) (Hot Holding) | 128.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 156.0F |
| Cream of Broccoli (Soup Warmer) (Hot Holding) | 168.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
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