MASA 14 (N), 1825 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 20, 2013 | Complaint | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 06, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Apr 11, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 28, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 19, 2012 | Routine | 4 | 2 | Details / Comments |
|
Aug 13, 2012 | Follow-up | 1 | 2 | Details / Comments |
|
Aug 08, 2012 | Routine | 5 | 4 | Details / Comments |
| No violation noted during this evaluation. | Apr 20, 2012 | Preoperational | 0 | 0 | Details / Comments |
Jun 20, 2013 (Complaint)
Violations:
- Food separated and protected
Food items not covered or wrapped. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Provide light for shield for light in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Louis Temprosa FS#54180 expire 10-18-15.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator) | 40.0F |
| Shrimp raw | 41.0F |
| Calamari | 41.0F |
| Mussels | 40.0F |
| Oysters | 39.0F |
| Yucca | 40.0F |
| Ribs | 43.0F |
| Salmon | 40.0F |
| (Refrigerator) | 41.0F |
| Steak raw | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer) | -8.0F |
| Sweet Potatoes | 135.0F |
| Chicken | 40.0F |
| Curry Sauce | 140.0F |
| Hot Water | 112.0F |
May 15, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 5/6/13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Shrimp raw | 41.0F |
May 06, 2013 (Follow-up)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEES WERE DRINKING FROM OPEN CONTAINERS IN THE FOOD PREP AREA AT VISIT. EMPLOYEES MUST DRINK FROM CLOSED CONTAINERS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK IN UPPER LEVEL KITCHEN DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
FOOD STORED IN THE WALK IN UNIT WAS NOT COVERED AND PROTECTED. ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES IN ORDER TO PREVENT CONTAMINATION. THIS IS A REPEAT VIOLATION.(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 COLD UNIT ON THE SERVICE WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO ENSURE TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WTIHIN FIVE DAYS.
IF YOU HAVE ANY QUESTIOND YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.6F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Refrigerator - reach-in) (Cold Holding) | 50.2F |
| (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.8F |
| (Refrigerator - reach-in) (Cold Holding) | 39.7F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 156.0F |
| (Refrigerator - beverage) (Cold Holding) | 38.7F |
| (Refrigerator - beverage) (Cold Holding) | 39.2F |
| (Steam Table) (Hot Holding) | 187.0F |
Apr 11, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food prepared on premises not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Adam S. Goldman FS#54161 expire 6-7-15.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Shrimp raw | 39.0F |
| Calamari | 39.0F |
| Fish | 39.0F |
| Salmon (Refrigerator - drawer) | 45.0F |
| Brisket (Refrigerator - drawer) | 47.0F |
| Chicken raw (Refrigerator - drawer) | 54.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | -6.0F |
| Meatballs | 160.0F |
| Curry Sauce | 124.0F |
| Pizza (Refrigerator - counter top) | 38.0F |
Dec 28, 2012 (Follow-up)
Comments:5 DAYS ITEMS ABATED FROM INSPECTION CONDUCTED 12/19/12.
25 DCMR 200.1,1005.1 AND 1010.1.
TO OBTAIN DC CERTIFIED FOOD PROTECTION MANAGER COME TO 899 NORTH CAPITOL NE WITH 35 DOLLARS MONEY ORDER OR CHECK MONDAY- FRIDAY 8:30AM-4:30PM.
45 DAYS ITEMS ABATED FROM INSPECTION CONDUCTED 12/19/12
25 DCMR 4103.1 AND 1527.1.
IF YOU HAVE ANY QUESTIONS, CALL AREA SUPERVISOR MR RONNIE TAYLOR (202) 535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Egg Roll (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
Dec 19, 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) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment conducting reduced oxygen packaging without an approved variance and HACCP.(CEASE & DESIST) - Variance obtained for specialized processing methods
Establihment is using ROP methods without submission of variance and $325.00 review fee.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Rinse thermometer in warewash machine is not working.(CORRECT VIOLATION WITH 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) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator) | 35.0F |
| (Refrigerator) | 42.0F |
| (Refrigerator) | 44.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator - walk-in) | 42.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Pork (Refrigerator - walk-in) (Cooling) | 68.0F |
| Potatoes (Refrigerator) (Cold Holding) | 47.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 47.0F |
| Shrimp cooked (Refrigerator) (Cold Holding) | 53.0F |
| Rice (Table) (Cooling) | 142.0F |
| Chicken (Table) (Cooking) | 67.0F |
| Meatballs (Steam Table) (Hot Holding) | 114.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 143.0F |
| Beef (Refrigerator) (Cold Holding) | 48.0F |
Aug 13, 2012 (Follow-up)
Violations:
- Compliance with variance, specialized process, and HACCP plan
hAACP PLAN NOT AN APPROVED PLAN FROM DEPT OF HEALTH CEASE & DESIST SOUS VIDE UNTIL AN APPROVED PLAN CAN BE APPROVED (Corrected On Site) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board on the far end of the snadwich prep unit still needs to be replaced(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated itmes within 45days
If you have any questions,please call area suprvisor Mrs. Jacqueline Coleman at (202)442-5928
Aug 08, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee touching food with bare hands. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment preparing "sushi rice" without an approved variance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment preparing food using Sous Vide methods without an approved variance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Establishment is conducting specialized processing methods without an approved HACCP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigeration units not holding adequate temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers are not wearing hair restraints.(CORRECT VIOLATION WITHIN 45 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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.(CORRECT VIOLATION WITHIN 5 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 - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| (Refrigerator) | 46.0F |
| (Refrigerator) | 44.0F |
| (Refrigerator) | 66.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator) | 40.0F |
| Onions raw (Refrigerator) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator) (Cold Holding) | 68.0F |
| Meatballs (Steam Table) (Hot Holding) | 140.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 60.0F |
| Beef (Refrigerator) (Cold Holding) | 68.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 170.0F |
| (Refrigerator) | 33.0F |
| (Freezer) | -9.0F |
| (Refrigerator) | 30.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 40.0F |
| Lettuce (Refrigerator) (Cold Holding) | 44.0F |
| Cantaloupes (Refrigerator) (Cold Holding) | 53.0F |
| (Refrigerator - walk-in) | 35.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Crab meat (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Apr 20, 2012 (Preoperational)
Comments:NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has a written employee's health policy for food-borne illness.
CFPM Jennifer R hassell FS- 44177 Exp. 07/29/2013
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32 degrees Fahrenheit
Most recent pest control service date: 04/09/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.6°F
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - Bar) | 126.0F |
| Hot Water (Handwashing Sink) | 129.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in meat) | 40.0F |
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