DON JULIO GROCERY, 1460 PARK RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 19, 2014 | Routine | 0 | 4 | Details / Comments |
|
Mar 10, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Feb 19, 2014 | Routine | 3 | 5 | Details / Comments |
|
Jul 17, 2013 | Routine | 2 | 4 | Details / Comments |
|
Mar 07, 2012 | Follow-up | 4 | 3 | Details / Comments |
|
Jan 31, 2012 | Routine | 6 | 2 | Details / Comments |
Aug 19, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Vegetable display refrigerator temping above 41 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Heavy build up behind food products on shelves. Ice build up in reach in freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
If you have any questions, please contact Area Supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 141.8F |
| Hot Water (Handwashing Sink - Dishwash area) | 141.4F |
| Hot Water (Handwashing Sink - toilet room) | 140.1F |
| Hot Water (3-compartment sink) | 142.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 181.4F |
| Rice (Hot Holding Unit) (Hot Holding) | 176.8F |
| Fried Chicken (Heat Lamp Display) (Hot Holding) | 142.4F |
| Fried Tilapia (Heat Lamp Display) (Hot Holding) | 138.1F |
| (Refrigerator - beverage) | 41.0F |
| (Refrigerator - deli display) | 62.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -7.0F |
| (Reach-in Freezer) | 8.0F |
Mar 10, 2014 (Follow-up)
Violations:
- Correct response to questions
DC CFPM certificate expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach refrigerator temp. 49-50 degrees. Food items moved to refrigerated display unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS. If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water | 110.2F |
| Chicken | 143.0F |
| Beef | 145.0F |
| Rice | 167.0F |
| Fish | 139.0F |
| Beans | 143.0F |
| (Refrigerator - display) | 39.2F |
Feb 19, 2014 (Routine)
Violations:
- Food separated and protected
Raw eggs stored above ready-to-eat produce. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Egregious food debris and grease built up on prep table, floors, under flattop, and shelf holding dishes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Tamales stored improperly to cool properly. Tamales separated into two pans to cool. (Corrected On Site) - Proper cold holding temperatures
All items stored in reach-in refrigerator in kitchen out of temperature. Refrigerator appears to be not working properly. Product iced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Ready to eat food contained in bucket being stored on drain shelf of 3-compartment sink. (Corrected On Site) - In-use utensils: properly stored
Utensils (single-use cup) without handles stored in food product. Utensils in-use for service improperly stored out of product. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Non-restaurant grade reach-in refrigerator not sufficient to maintain temperature of food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Excessive cardboard boxes, plastic containers, and other unnecessary items stored near hot line and display refrigerator. (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 Mr. Ronnie Taylor at 202-442-9037.
CFPM: Maritza Majano, FS-48415, exp: 4/14/2014
| Temperatures | |
| (Freezer) | -1.9F |
| Chicken (Heat Lamp Display) (Hot Holding) | 140.1F |
| Eggs (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) | 35.0F |
| (Refrigerator - reach-in) | 50.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 55.6F |
| Fish (Heat Lamp Display) (Hot Holding) | 140.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 155.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 168.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
Jul 17, 2013 (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.(issued) (Corrected On Site) - Food separated and protected
Raw eggs were stored above other food items.(moved) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The reach in refrigerator in the kitchen was not holding the proper cold hold temperature.(food items moved to the display refrigerator)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Packaged white cheese on display was not labeled.(labeled) (Corrected On Site) - Physical facilities: installed, maintained, & clean
The gaskets to the reach in refrigerator and the shelves in the unit holding vegetables needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water | 115.0F |
| Chicken (Heat Lamp Display) (Hot Holding) | 149.0F |
| Fish (Heat Lamp Display) (Hot Holding) | 131.0F |
| Curry Beef (Heat Lamp Display) (Hot Holding) | 154.0F |
| Beans (Steam Table) (Hot Holding) | 148.0F |
| Rice (Steam Table) (Hot Holding) | 135.0F |
| Chicken (Stove) (Cooking) | 198.0F |
| (Refrigerator - reach-in) | 61.0F |
| (Refrigerator - deli display) | 43.0F |
Mar 07, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink hot food service counter. (Corrected On Site) - Food obtained from approved source
Package food such as frozen ice cream and frozen banana dipped in choclate have no labeling.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food obtained from approved source
Frozen ice cream have no invoice where food is purchased from.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs in refrigeration unit stored above ready to eat foods. (Corrected On Site) - Approved thawing methods used
Frozen ground hamburger sitting on counter for thawing. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
Garbarge disposal broken.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON JAN.31,2012
CORRECT ITEMS STATED WITHIN 5-DAYS.
REMOVE STOOLS FROM COUNTER (8) MUST HAVE A RESTAURANT FOR PEOPLE TO EAT IN.
CEASE SELLING FROZEN ICE CREAM UNTIL PROPER LABELING AND INVOICE IS OBTAIN.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 156.0F |
| Fish fried (Hot Holding Display Unit) (Hot Holding) | 144.0F |
Jan 31, 2012 (Routine)
Violations:
- Correct response to questions
No CFPM on duty (Corrected On Site) - Correct response to questions
The CFPM not posted in area visible to consumers. (Corrected On Site) - Management awareness; policy present
The Business has NO written employee's health policy for foodborne illness, a copy is given to the store manager. (Corrected On Site) - Food separated and protected
Uncovered food items in the reach-in cooler. (Corrected On Site) - Proper hot holding temperatures
Some hot food items held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items-in the reach in cooler, not labeled for dates and contets(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometers found in the coolers(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has NO written employee's health policy for foodborne illness,a copy is given to the store manager.
CFPM Maritza Majano FS- 48415 exp. 04/14/2014
Most recent pest control service date: 1/17/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| Beef (Steam Table) (Hot Holding) | 133.0F |
| Fish (Steam Table) (Hot Holding) | 121.0F |
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