PIZZERIA PARADISO, 2000 MASSACHUSETTS AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 22, 2014 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 27, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 23, 2012 | Routine | 2 | 1 | Details / Comments |
Aug 22, 2014 (Routine)
Violations:
- Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
(Original inspection conducted on 7/23/14 by C Bassey. This is a re-entry under the correct address.)
| Temperatures | |
| Hot Water (2-compartment sink) | 120.0F |
| Pizza (Pizza Oven) (Preparation) | 148.0F |
| (Freezer) (Cold Holding) | 11.0F |
| Pizza - Veggie (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Pizza (Freezer) (Cold Holding) | 11.0F |
| Chicken Wings (Stove) (Preparation) | 160.0F |
Mar 27, 2012 (Follow-up)
Comments:ALL ITEMS FROM ABATED FROM PREVIOUS INSPECTION CONDUCTED.
CFPM FELIPE DELGADO FS-48384 EXP. 04/18/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 31.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Mar 23, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEE WAS PREPARING READY TO EAT FOOD WITH BARE HAND CONTACT AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE INTERIOR OF THE UNIT WAS IN COMPLIANCE. HOWEVER, THE ITEMS STORED ON TOP WERE NOT. THESE ITEMS MAY BE STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
DRY PRODUCT CONTAINERS MUST BE LABELED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PROVIDED INFORMATION ON HOW TO OBTAIN THE EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-525-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| (Refrigerator - beverage) (Cold Holding) | 37.9F |
| (Refrigerator - beverage) (Cold Holding) | 38.2F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 35.8F |
| (Refrigerator - reach-in) (Cold Holding) | 37.8F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Reach-in Freezer) (Cold Holding) | -7.8F |
| Prosciutto (Refrigerator - pizza prep unit) (Cold Holding) | 60.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 57.6F |
| Salami (Refrigerator - pizza prep unit) (Cold Holding) | 64.4F |
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