POLLO CAMPERO, 3229 14TH 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. | Nov 17, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Nov 14, 2014 | Routine | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Dec 04, 2013 | Routine | 0 | 0 | Details / Comments |
|
May 09, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 08, 2013 | Complaint | 5 | 5 | Details / Comments |
|
Jan 16, 2013 | New ownership | 1 | 1 | Details / Comments |
Nov 17, 2014 (Restoration)
Comments:License Restored.
Certified Food Safety Manager: Martha I Cerros, FS-55787, Expiration Date: 10/1/15
All items abated from previous inspection: 300.1, 900.5, 1005.1, 812.2, 2402.1.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 109.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| Hot Water (Handwashing Sink) | 103.0F |
| Hot Water (3-compartment sink) | 141.0F |
| (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Onions raw (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Green Peppers (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| (Holding Cabinet) (Hot Holding) | 180.0F |
Nov 14, 2014 (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. - Proper cooking time and temperatures
partially cooked chicken held in the refrigerator. - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Plumbing installed; proper backflow devices
No hot water at the establishment.
SUMMARY OF SUSPENSION ( In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all times must be abated and approved by the DOH)
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER _ SORAYDA M. CRUZ, FS-56672, EXP- 15/24/2016.
RECENT PEST CONTROL INVOICE DATED - 10/3/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 31.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 22.8F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Black Beans (Hot Holding Unit) (Hot Holding) | 125.0F |
| Black Beans (Hot Holding Display Unit) (Hot Holding) | 110.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 140.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 145.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 163.0F |
| (Under-counter Refrigerator) | 38.0F |
| (Under-counter Refrigerator) | 36.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 16.0F |
| Hot Water (3-compartment sink) | 68.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 72.0F |
| Hot Water (Handwashing Sink - kitchen) | 68.2F |
Dec 04, 2013 (Routine)
Comments:The DC CFM is Jose Argueta Ruiz: FS47671 will expire 4/18/2014.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.7F |
| (Refrigerator - reach-in) | 31.6F |
| (Refrigerator - walk-in) | 41.4F |
| Chicken (Refrigerator - walk-in) | 41.6F |
| Chicken Chop (Steam Table) (Hot Holding) | 168.0F |
| Rice (Steam Table) (Hot Holding) | 168.0F |
| Beans (Steam Table) (Hot Holding) | 160.0F |
| Chicken fried (Heat Lamp Display) (Hot Holding) | 163.4F |
| Fries (Heat Lamp Display) (Hot Holding) | 142.8F |
| salsa (Cold Buffet) (Cold Holding) | 39.0F |
| Cole slaw (Cold Buffet) (Cold Holding) | 37.7F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| Rinse cycle | 180.0F |
May 09, 2013 (Follow-up)
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)
Notice abated from the inspection conducted on 5/03/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) | 38.9F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 43.4F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Chicken raw (Refrigerator - walk-in) (Receiving Food) | 28.0F |
| (Reach-in Freezer) | 10.7F |
| Rice (Steam Table) (Hot Holding) | 169.0F |
| Black Beans (Steam Table) (Hot Holding) | 192.0F |
Apr 08, 2013 (Complaint)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENCILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTENTS SURFACES/ICE BOX/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
CASES OF FOOD STORED ON FLOOR IN THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES/REACH-IN COOLERS/PARTS OF GRILL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes:Discussed with the owner about the complaint, he stated they have strict food safety policies, and all employees are trained to understand and follow the rules, the have a temperatures log they monitor food, while cooking or hot / cold held, l went over all food deliveries invoices, checked the dates of delivery and due dates, no safety concerns were seen.
A message was placed to complainant, a message was left to the complaint.
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED IEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/28/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Rice (Steam Table) (Holding) | 55.0F |
| Beans (Steam Table) (Hot Holding) | 157.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 159.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 46.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
Jan 16, 2013 (New ownership)
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) - Personal cleanliness
All employees were not wearing hair restraints.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Rene A Vidal Dominquez: FS48957 will expire 7/29/2014.
NO OBJECTION IS ISSUANCE OF LICENSE DUE TO NEW OWNERSHIP.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Chicken fried (Heat Lamp Display) (Holding) | 145.6F |
| Black Beans (Steam Table) (Hot Holding) | 144.5F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| (Warmer) | 180.0F |
| Chicken fried (Warmer) (Reheating) | 171.0F |
| (Refrigerator - walk-in) | 33.0F |
| Chicken fried (Refrigerator - walk-in) (Cold Holding) | 28.0F |
| (Reach-in Freezer) | -18.1F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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