TAQUERIA DISTRITO FEDERAL, 3463 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 14, 2014 | Routine | 7 | 1 | Details / Comments |
|
May 05, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 29, 2014 | Routine | 3 | 1 | Details / Comments |
|
Nov 05, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Nov 01, 2013 | Routine | 4 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 10, 2012 | RESTORATION | 0 | 0 | Details / Comments |
|
Sep 10, 2012 | Follow-up | 3 | 2 | Details / Comments |
|
Jul 24, 2012 | Routine | 5 | 7 | Details / Comments |
|
Mar 20, 2012 | Routine | 8 | 1 | Details / Comments |
Nov 14, 2014 (Routine)
Violations:
- Management awareness; policy present
No employee heath policy. Issued. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee used bare hands to prepare ready to eat foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw beef above ready to eat foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Reach-in refrigerator dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold foods (eggs and cut produce) out of temperature. Moved. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator is iced over and holding out of temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at 3 compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal broken. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items within 5 days.
If you have any questions please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| (Refrigerator) (Cold Holding) | 65.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Beef (Steam Table) (Hot Holding) | 154.0F |
| Beef (Steam Table) (Hot Holding) | 144.0F |
| Sauce (Steam Table) (Hot Holding) | 145.0F |
| Chicken (Refrigerator) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 39.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| Chicken Soup (Stove) (Cooking) | 185.0F |
May 05, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
NON OPERABLE GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
| Beef (Freezer) (Cold Holding) | 4.0F |
Apr 29, 2014 (Routine)
Violations:
- Management awareness; policy present
NO DOCUMENT FOR PRACTICING REPORTING-EXCLUSION POLICY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
SODA BOTTLE STORED ON FLOOR. (Corrected On Site) - Proper cold holding temperatures
BOTH REACH IN AND SANDWICH STATION ARE OUT OF TEMPERATURE (T=52,50) SO IS FOOD THERE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
RECH-IN AND STATION ARE OUT OF TEMPERATURE (T=52,50); GARBAGE DISPOSER NOT WORK. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM; BETTY M BLANCO 54627 EXP 12/22/2015. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water | 118.0F |
| (Reach-in Refrigerator) | 52.0F |
| (Refrigerator - sandwich prep unit) | 50.0F |
| Cucumbers | 58.0F |
| Lettuce | 60.0F |
| Beef | 144.0F |
| Chicken curried | 144.0F |
| (Steam Table) | 160.0F |
Nov 05, 2013 (Follow-up)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee handled chopped onions to garnish tacos with bare hands.(hands washed and gloves worn) (Corrected On Site)
5 day notice abated from the inspection conducted on 10/31/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.9F |
| Beef (Steam Table) (Hot Holding) | 164.2F |
| Chicken (Steam Table) (Hot Holding) | 155.9F |
| Beans (Steam Table) (Hot Holding) | 158.4F |
| (Refrigerator - reach-in) | 42.9F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 42.7F |
Nov 01, 2013 (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.(9ssued) (Corrected On Site) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at the hand sink.(provided) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(raw fish, chicken and beef placed in ice bath and moved to refrigerated unit with glass closing doors) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
White upright and stainless steel reach in refrigerators were not holding proper cold hold temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Gap at the kick plate attached to the rear exist door.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. Faucet at the hand sink is leaking.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5 and 45 days as indicated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Reach-in Freezer) | 7.8F |
| (Reach-in Freezer) | 15.3F |
| (Refrigerator - reach-in) | 51.3F |
| (Refrigerator - reach-in) | 57.4F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 51.4F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 55.5F |
| Fish raw (Refrigerator - reach-in) (Cold Holding) | 62.2F |
| Steak cooked (Grill) (Cooking) | 203.0F |
| Chicken (Steam Table) (Hot Holding) | 165.0F |
| Beef (Steam Table) (Hot Holding) | 158.0F |
| Barbecue (Steam Table) (Hot Holding) | 161.4F |
| Pork (Steam Table) (Hot Holding) | 176.4F |
| Pork (Stove) (Cooking) | 152.2F |
| (Refrigerator - reach-in) | 29.9F |
| (Refrigerator - reach-in) | 34.4F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 43.9F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 42.8F |
| Fish raw (Refrigerator - reach-in) (Cold Holding) | 43.5F |
Sep 10, 2012 (RESTORATION)
Comments:Items from inspection conducted 9/10/2012 abated.
Facility approved to re-open to the public (in house restoration)as of this date and time..
Sep 10, 2012 (Follow-up)
Violations:
- Correct response to questions
NO CFS ON DUTY, SECOND FAILURE TO COMPLY. - Food separated and protected
RAW AND RTE FOODS STORED IN FREEZER (Corrected On Site) - Food properly labeled; original container
CONTAINERS NOT PROPERLY LABELED (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
SUMMARY SUSPENSION. YOU MUST PAY$100.00 FOR A REINSPECTION
CALL MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef (Stove) (Preparation) | 165.0F |
| Beans (Refrigerator - walk-in) (Cold Holding) | 34.0F |
Jul 24, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Employees not observed washing their hands.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw meat stored over ready to eat items.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigeration units not holding adequate temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored in refrigerator under leaking water.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor.(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) - Nonfood-contact surfaces clean
Shelves and floors dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WTIHIN 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) | 83.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 140.0F |
| Beef (Steam Table) (Hot Holding) | 141.0F |
| Pork (Steam Table) (Hot Holding) | 139.0F |
| Chicken (Steam Table) (Hot Holding) | 149.0F |
| Beef (Steam Table) (Hot Holding) | 153.0F |
| Pork (Steam Table) (Hot Holding) | 140.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 61.0F |
| (Refrigerator) | 27.0F |
| (Refrigerator) | 46.0F |
| (Refrigerator) | 64.0F |
| Ribs (Refrigerator) (Cold Holding) | 68.0F |
| Chicken (Refrigerator) (Cold Holding) | 60.0F |
| Lettuce (Refrigerator) (Cold Holding) | 60.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 81.0F |
Mar 20, 2012 (Routine)
Violations:
- Correct response to questions
No CFPM on duty. (Corrected On Site) - Correct response to questions
The CFPM 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) - Food separated and protected
Uncovered food items in the reach-in cooler. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces throughout the kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the reach-in coolers are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
The business ahould let customers know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY= COS
NO Consumer advisory notice printed on the menu or posted, a copy is given to the PIC
Most recent pest control service date: 03/10/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - display) | 41.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 133.0F |
| Chicken curried (Steam Table) (Hot Holding) | 128.0F |
| Beef Teriyaki (Steam Table) (Hot Holding) | 131.0F |
| Beef (Steam Table) (Hot Holding) | 129.0F |
| Cheddar Cheese (Refrigerator - open display) (Holding) | 66.0F |
| Tomatoes sliced (Refrigerator - open display) (Holding) | 65.0F |
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