DISTRICT OF PI, 908 F ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 10, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Feb 03, 2014 | Routine | 3 | 12 | Details / Comments |
|
Oct 16, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Oct 09, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 13, 2013 | Routine | 2 | 3 | Details / Comments |
|
Oct 16, 2012 | Routine | 1 | 3 | Details / Comments |
|
Jun 05, 2012 | Routine | 2 | 1 | Details / Comments |
|
Jan 04, 2012 | Routine | 2 | 1 | Details / Comments |
Feb 10, 2014 (Follow-up)
Violations:
- Single-use/single-service articles: properly stored & used
Pizza cardboard boxes (stacks of them) stored on the floor downstair storage room. (Corrected On Site)
CFPM: JOSE L. LEMUS-HERNANDEZ, FS-56441, EXP: 04/24/2016
5 DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/03/2014.
45 DAYS NOTICE PENDING FROM INSPECTION CONDUCTED ON 02/03/2014.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 132.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Meatballs (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onion Rings (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Feb 03, 2014 (Routine)
Violations:
- Correct response to questions
No DC-issued certified food protection manager on duty. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap for hand washing located at the bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing sink located in the bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No hand washing signage for hand washing sink located in the bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sinks located in the basement and bar used for other purposes. (Corrected On Site) - Food separated and protected
Uncovered food items observed in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine. (Corrected On Site) - Food properly labeled; original container
Expired soda box observed in the basement. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-refrgirator and dry food storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth observed stored on cutting board in kitchen. (Corrected On Site) - In-use utensils: properly stored
Ice scoop handle touched the ice in the ice machine located at the bar. Large mixer blade observed stored on cement ledge in basement in between use. Utensils on storage shelving in kitchen were not stored in a manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items stored on the floor in the basement. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Drinking straws in containers on bar top and in kitchen in wait staff prep area are not stored in a manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the basement and kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Basement floor is not in a good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5-Days
Correct items stated within 45-Days
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 134.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Hot Water (Handwashing Sink - Bar) | 127.0F |
| Hot Water (3-compartment sink) | 138.0F |
| (Freezer) (Cold Holding) | 1.8F |
| Onions raw (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Sauce (Hot Holding) | 170.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Chicken Chop (Refrigerator - pizza prep unit) (Cold Holding) | 36.0F |
| Cabbage (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
Oct 16, 2013 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
PIZZA PREP-STATION IS OUT OF TEMPERATURE (T=48) (Corrected On Site)
CFPM: JESSICA SWANN 56549 EXP 04/22/2016. NOTICE ABATED FROM INSPECTION OF 10/09/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - pizza prep unit) | 48.0F |
| Tomatoes chopped | 45.0F |
| Tomatoes sliced | 42.0F |
| Peppers | 42.0F |
| Sausage | 43.0F |
Oct 09, 2013 (Routine)
Violations:
- Correct response to questions
Current business license is not posted conspicuously. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cutting board located at prep-refrigerator is not in a good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in walk-in-refregirator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floor of dry storage room located in the basement is not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 42.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| (Freezer - ice cream) (Cold Holding) | 5.6F |
| (Refrigerator - walk-in produce) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
Feb 20, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Pepperoni (Cold Holding) | 35.0F |
| (Reach-in Freezer) (Cold Holding) | -8.0F |
| Chicken (Cold Holding) | 40.0F |
| Sausage (Cold Holding) | 38.0F |
Feb 13, 2013 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION. GRAHAM CRACKER CRUMBS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)ICE MACHINE ON LOWER LEVEL CONTAINED HEAVY MOLD ON THE DRIP PANEL AND ICE CHUTE. 2)ICE SCOOP WAS NOT STORED PROPERLY. A CONTAINER OR RACK MUST BE USED TO STORE THE ICE SCOOP. THE TOP OF THE MACHINE IS NOT A SANITARY SURFACE. THE TOP OF THE MACHINE CONTAINED DUST THAT MAY CONTAMINATE THE ICE. 3) THE CAN OPENER AND BASE CONTAINED DRIED FOOD PARTICLES AND DEBRIS.4) A SCOOP WAS STORED IN THE ICE AT THE BAR. NO ITEMS MAY BE STORED IN THE ICE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS). - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN THE SANITIZER AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
FAN COVERS IN THE WALK IN UNIT ON THE LOWER LEVEL CONTAINED DUST BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-REBECCA CHUVALAS FS-52302 EXP-07/23/2015
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.2F |
| (Refrigerator - walk-in produce) (Cold Holding) | 39.2F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 38.1F |
| (Salad Prep Unit) (Cold Holding) | 37.5F |
| (Refrigerator - beverage) (Cold Holding) | 35.9F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.1F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 35.2F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 41.2F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 38.2F |
| (Reach-in Freezer) (Cold Holding) | -8.3F |
Oct 16, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Reach in refrigerator leaks (sandwich prep refrigerator). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Tomato Sauce | 39.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| (Salad Prep Unit) | 40.0F |
| Meatballs | 40.0F |
| Tomatoes sliced | 36.0F |
| Onions raw | 38.0F |
| Cheese | 40.0F |
| Chicken | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Hot Water | 125.0F |
| (Refrigerator - walk-in) | 38.0F |
Jun 05, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink at the bar (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No hot water (110 degrees Fahrenheit or above) at handsinks inside of the kitchen.
CFH:Charles Summerville Jr. FS:51713 EXP:05/21/2015
Correct stated items within 5days
Correct stated items within45days
If you have any questions,please call area supervisor Mrs.Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Meatballs (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 33.0F |
| (Refrigerator - pizza prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
Jan 04, 2012 (Routine)
Violations:
- Food separated and protected
Food item not protect from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Wiping cloths: properly used & stored
Sanitize solution not provided for wiping clothes. (Corrected On Site)
Temperatures- Olives 40 degrees, and perk ground 41 degrees.
Certified Food Manager Aaron C. Arzola FS#46076 expire 3-22-13.
No hot foods for temperature.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Salmon | 40.0F |
| Tomatoes chopped | 41.0F |
| Chicken Chop | 40.0F |
| Tomato Sauce | 53.0F |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
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