THE DINER, 2453 18TH 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. | Oct 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 06, 2014 | Routine | 3 | 14 | Details / Comments |
|
Sep 27, 2013 | Routine | 1 | 1 | Details / Comments |
|
Jan 17, 2013 | Routine | 5 | 1 | Details / Comments |
|
Mar 19, 2012 | Complaint | 1 | 3 | Details / Comments |
|
Feb 08, 2012 | Routine | 1 | 3 | Details / Comments |
Oct 14, 2014 (Follow-up)
Comments:VIOLATIONS ABATED FROM PREVIOUS INSPECTION ON 10/6/14 (25 DCMR 3004.1, 1105.1, 1524.1, 3211.1, 816.2, 816.1, 2203.2, 1900.3, 1608.1, 3201.1).
SOME 45 DAY VIOLATIONS STILL PENDING. PLEASE CORRECT THEM WITHIN 45 DAYS.
General manager was able to get copy of business license. It is posted.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Refrigerator - reach-in bakery) | 34.0F |
| (Walk-in Refrigerator) | 36.0F |
Oct 06, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sinks (all except bathroom sinks) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Eggs stored above ready to eat foods on reach in refrigerator. Raw shrimp stored above ready to eat foods in walk in (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. Unclean food-contact surfaces (can opener). (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
No consumer advisory present on menu or on display in restaurant (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Working containers for chips no labeled. (Corrected On Site) - Insects, rodents, & animals not present
Some insects found on sticky traps (very minimal) (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Rice and salt stored on floor in upper dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Hot bar and items held on the grill are not covered. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Scoop for flour was left inside down in the flour. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Salad bowls and serving plates are not inverted to prevent contamination of food and lip contact surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution (Ammonium for back up 3 compartment sink. Automatic dishwasher used primarily. Chlorine test kit is available). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Heavy food residue on dry storage racks in upper storage room (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food debris on floor underneath large equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops left in mop bucket. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ice build up in upstair reach in freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS
MANAGERS COULD NOT LOCATE BUSINESS LICENSE AT TIME OF INSPECTION. (PLEASE CORRECT WITHIN 5 DAYS)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 2138.4F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 133.9F |
| Olives (Refrigerator - reach-in) (Cold Holding) | 37.1F |
| (Walk-in Refrigerator) | 33.7F |
| (Walk-in Freezer) | -5.0F |
| Caesar Dressing (Reach-in Refrigerator) (Cold Holding) | 39.6F |
| Meatloaf (Cooling) | 174.9F |
| Hot Water (Handwashing Sink - Bar) | 2144.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - drawer) | 40.0F |
| Chili - Beef (Hot Holding Unit) (Hot Holding) | 169.3F |
| (Refrigerator - sandwich prep unit) (Cooling) | 44.1F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 42.5F |
Sep 27, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Salsa and chicken above 41 degrees (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Hooded vents above the grill area contain grease build-up
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Oatmeal (Steam Table) (Hot Holding) | 166.0F |
| Roast Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Turkey Burger (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 40.5F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| French Onion Soup (Steam Table) (Hot Holding) | 155.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Jan 17, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE BOX(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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON-FOOD CONTACT SURFACES/KITCHEN WALLS/ACCUMULATION OF GREASE AND DUST(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO HOT WATER IN SOME AREAS OF THE RESTAURANT/RESTROOMS(CORRECT VIOLATION WITHIN 24HRS) - Plumbing installed; proper backflow devices
KITCHEN SINK VACCUM BREAKER OUT OF ORDER & NO AIR GAP BENEATH THE SPRAY HOSE ABOVE THE GARBAGE DISPOSAL (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM CHRISTIAN PORTILLO FS-50862 EXP. 02-22-2015
Consumer advisory notice printed on menu.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/31/2012
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 82.0F |
| Hot Water (Handwashing Sink) | 73.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tuna Salad (Refrigerator - open display) (Cold Holding) | 43.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Greens (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 42.0F |
Mar 19, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
ICE SCOOP CONTAINER DIRTY (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EXTERIOR OF STORAGE CONTAINERS, 3-COMPARTMENT SINK, AND UTENSIL (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY,WET,GREASY FLOORS AROUND GREASE TRAP (Corrected On Site)
FOR ANY QUESTIONS CALL MR. TAYLOR AT 202-442-9037
MANAGER SAID A MOUSE RAN THRU THE FRONT DOOR FROM CONSTRUCTION SITE AND WAS KILLED.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Reach-in Freezer) | 20.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hamburger patty (Stove) (Cooking) | 160.0F |
| Soup (Warmer) (Hot Holding) | 186.0F |
| Chicken Patty (Warmer) (Preparation) | 165.0F |
| Chili (Warmer) (Hot Holding) | 169.0F |
Feb 08, 2012 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS NOT LABELED. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY NON FOOD CONTACT SURFACE EQUIPMENT IN THE KITCHEN (Corrected On Site) - Plumbing installed; proper backflow devices
NO AIR GAB PROVIDED AT 3-COMPARTMENT SINK. IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | 3.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cole slaw (Mobile Refrigerator) (Cold Holding) | 40.0F |
| Bacon (Warmer) (Hot Holding) | 153.0F |
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