CENTENO'S RESTAURANT, 827 KENNEDY ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 19, 2014 | Routine | 4 | 1 | Details / Comments |
|
Sep 05, 2013 | Routine | 3 | 2 | Details / Comments |
|
Oct 02, 2012 | Routine | 3 | 0 | Details / Comments |
Nov 19, 2014 (Routine)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE REACH IN UNITS MUST BE COVERED AND PROTECTED FROM CONTAMINATION AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
PROVIDE A KNIFE HOLDER FOR KNIVES KNIVES MAY NOT BE STORED UNDER AND BETWEEN EQUIPMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
PROVIDE A METAL STRIP ACROSS THE BOTTOM OF THE REAR DOOR IN ORDER TO PREVENT RODENT ENTRY.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN ALL FLOORS UNDER AND BEHIND ALL EQUIPMENT IN ORDER TO REMOVE OLD RODENT DROPPINGS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
HOT FOOD IS PREPARED TO ORDER.
QUESTIONS CONTACT MR. TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.9F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 41.4F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.3F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 40.9F |
| (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| (Freezer) (Cold Holding) | -2.4F |
| (Refrigerator - reach-in) (Cold Holding) | 34.8F |
| (Refrigerator - reach-in) (Cold Holding) | 35.6F |
Sep 05, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - 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(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/22/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| Carrots (Steam Table) (Hot Holding) | 144.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef Teriyaki (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Rice (Steam Table) (Hot Holding) | 142.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 143.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Squash (Refrigerator - open display) (Cold Holding) | 44.0F |
Oct 02, 2012 (Routine)
Violations:
- Management awareness; policy present
The Business has NO written employee's health policy for food-borne illness, a copy is given to the store manager. (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
SOME PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES OR CONTENTS (Corrected On Site)
CFPM Mr. Henry Miguel FS-53239 expires 3/31/2015.
Most recent pest control service date: 09/26/2012
CORRECT STATED ITEMS WITHIN 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 102.6°F)
Thermocouple in ice & water: 32.0 degrees Fahrenheit
Approved for license issuance by R. Taylor.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Reach-in Freezer) | 4.0F |
| Beans (Steam Table) (Hot Holding) | 149.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 48.0F |
| Yellow Rice (Steam Table) (Cold Holding) | 144.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Pork (Steam Table) (Hot Holding) | 166.0F |
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