ESTADIO RESTURANT (N), 1520 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 15, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 30, 2013 | Routine | 3 | 3 | Details / Comments |
|
Dec 17, 2012 | Routine | 3 | 2 | Details / Comments |
|
Sep 04, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Aug 23, 2012 | Routine | 4 | 6 | Details / Comments |
May 15, 2013 (Follow-up)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee cutting bread with no gloves (Corrected On Site)
5 day notice abated
If youhve any questions,please contact area supervisor Mr. Ronnie Taylorat (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Rice (Steam Table) (Hot Holding) | 150.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | -10.0F |
Apr 30, 2013 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
SHELL STOCK TAGS WERE NOT STORED WTIH SHELL STOCK AT VISIT. TAGS MUST BE STORED WITH PRODUCT UNTIL ALL PRODUCT IS USED. THEN SAVED FOR NINTY DAYS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) INTERIOR OF ICE MACHINE CONTAINED MOLD AND SLIME BUILD-UP IN THE ICE CHUTE. 2) INTERIOR OF REACH IN UNITS IN THE BAR AREA CONTAINED SPILLAGE. 3) SEVERAL GASKETS CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
FOOD WAS NOT BEING THAWED PROPERLY AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS. 1)BY COOKING. 2) UNDER COLD RUNNING WATER. 3) IN THE REFRIGERATOR. 4) IN THE MICROWAVE.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN SANITIZING SOLUTION AT ALL TIMES WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT PASS THE HEAT STRIP TEST A VISIT. DISH MACHINE MUST BE ADUSTED OR REPAIRED FOR TEST STRIP TO TURN TOTALLY BLACK ON THE FIRST RUN. THE WATER APPEARED TO BE AT THE PROPER TEMPERATURE DUE DO STRIP DID TURN PARTIALLY BLACK. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITH IN FIVE OR FORTY FIVE DAYS.
HOT FOOD IS PREPARED TO ORDER.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVIOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.7F |
| (Refrigerator - reach-in) (Cold Holding) | 33.6F |
| (Refrigerator - beverage) (Cold Holding) | 38.2F |
| (Reach-in Freezer) (Cold Holding) | 6.2F |
| (Reach-in Freezer) (Cold Holding) | -4.7F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 34.8F |
| Rice (Rice Steamer) (Hot Holding) | 144.8F |
Dec 17, 2012 (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) - No bare hand contact with ready-to-eat foods or approved
Employees handling food with bare hands. (Corrected On Site) - Food separated and protected
Raw food stored over ready to eat items in refrigerator. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 37.0F |
| Beef (Refrigerator) (Cold Holding) | 45.0F |
| (Freezer) | 15.0F |
| Scallops (Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator) (Cold Holding) | 43.0F |
| Fish (Refrigerator) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator) (Cold Holding) | 44.0F |
| Octopus (Grill) (Cooking) | 197.0F |
| Pork (Oven) (Cooking) | 169.0F |
Sep 04, 2012 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health as cited 8/23/12. - Hands clean and properly washed
No handwashing observed as cited 8/23/12. - No bare hand contact with ready-to-eat foods or approved
Excessive bare hand contact with ready to eat foods as cited 8/23/12.
Failure TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
45-DAY NOTICE PENDING FROM INSPECTON CONDUCTED ON 8/23/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| (Refrigerator - walk-in) | 41.0F |
| Steak cooked (Grill) (Cooking) | 208.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator) | 48.0F |
| (Refrigerator) | 44.0F |
| Lettuce (Refrigerator) (Cold Holding) | 44.0F |
Aug 23, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
No handwashing observed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Excessive bare hand contact with ready to eat foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handsink in kitchen blocked.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink in kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Employee washing and rinsing utensils and food contact surfaces without sanitizing.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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
Ceiling tiles missing.(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 MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 185.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 170.0F |
| (Refrigerator - walk-in) | 47.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 47.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Chicken (Stove) (Hot Holding) | 187.0F |
| (Refrigerator) | 30.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 48.0F |
| (Refrigerator) | 34.0F |
| potatoe omlette (Oven) (Cooking) | 352.0F |
| Scallops (Refrigerator) (Cold Holding) | 39.0F |
| Rice (Rice Steamer) (Hot Holding) | 140.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator) (Cold Holding) | 42.0F |
| Beef (Refrigerator) (Cold Holding) | 52.0F |
| Cabbage (Refrigerator) (Cold Holding) | 68.0F |
| Chicken (Refrigerator) (Cold Holding) | 47.0F |
| soft shell crab (Stove) (Cooking) | 145.0F |
| Steak cooked (Grill) (Cooking) | 145.0F |
| Octopus (Grill) (Cooking) | 165.0F |
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