I RICCHI, 1220 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Mar 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 06, 2014 | Complaint | 5 | 1 | Details / Comments |
| No violation noted during this evaluation. | Feb 29, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 21, 2012 | Routine | 4 | 0 | Details / Comments |
Mar 11, 2014 (Follow-up)
Comments:5day notice abated
If you have any questions,pleae contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| Hot Water (Handwashing Sink - toilet/male) | 118.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Veal (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Chicken grilled (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken roasted (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 120.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
Mar 06, 2014 (Complaint)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No handwashing signage at handwashing sink. - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)pasta sitting on on side table at the entrance to the kitchen needs to be refrigerated and covered - Food separated and protected
raw proteins stored over ready to eat food s inside of the reach in (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) inside of the reach-in unit on the line(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on PHF foods inisde othe walkin unit
Correct stated items within 5days
Correct stated items iwhtin45days
I fyou hav enay uqestions,please contact area supervisor Mr.Ronnie Taylor at(202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Veal (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Pasta (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Feta Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Refrigerator - reach-in) (Cold Holding) | 37.3F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - walk-in) (Cooling) | 78.0F |
| Clams (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 39.7F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Pasta (Time As Public Health Control) | 65.0F |
Feb 29, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM INSPECTION CONDUCTED ON 02/21/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Handwashing Sink - toilet room) | 120.0F |
Feb 21, 2012 (Routine)
Violations:
- Hands clean and properly washed
ALL HAND SINKS INCLUDING EMPLOYEE RESTROOM MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD MUST BE COVERED AND PROTECTED AT ALL TIMES. BREAD WAS EXPOSED 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) CUTTING BOARD-ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE FREE OF CREVICES AND CRACKS TO PREVENT BACTERIAL GROWTH.2) ICE MACHINE-CONTAINED SLIGHT MOLD BEHIND DRIP PANEL. 3)CAN OPENER CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE NOT COMPLIANCE AT VISIT. ESTABLISHMENT WAS INSPECTED AFTER THE LUNCH HOUR.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
NO HOT FOOD WAS PREPARED AT TIME OF VISIT.
EMPLOYEE HEALTH INFORMATION WAS PROVIDED.
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 128.9F |
| (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| (Refrigerator - reach-in) (Cold Holding) | 48.8F |
| (Refrigerator - reach-in) (Cold Holding) | 38.8F |
| (Reach-in Freezer) (Cold Holding) | 5.8F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.9F |
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